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This Beef and Rice Casserole is a comforting, hearty dish perfect for busy weeknights. With simple ingredients like ground beef, uncooked rice, and shredded cheddar cheese, it’s a breeze to put together. The flavors meld beautifully, creating a satisfying meal that the whole family will love. Plus, it’s all baked in one dish, making cleanup a snap. Let’s dive into this delicious, easy-to-make casserole!
Beef and Rice Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 cup uncooked rice
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
- Stir in the uncooked rice, diced tomatoes, beef broth, salt, and pepper. Bring to a boil.
- Transfer the mixture to a baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese on top. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the casserole sit for a few minutes before serving. Enjoy!
What You Will Need to Make This Dish
Read more: Beef Tips and Rice Casserole Recipe
What you will need to make beef and rice casserole
- Ground beef: Adds rich flavor and hearty texture, making the casserole filling and satisfying.
- Uncooked rice: Absorbs flavors from other ingredients, providing a tender, fluffy base.
- Diced tomatoes: Adds moisture and a tangy taste, balancing the richness of the beef.
- Shredded cheddar cheese: Melts on top, creating a gooey, savory crust.
- Beef broth: Enhances the beefy flavor and keeps the rice moist.
- Onion: Adds sweetness and depth, complementing the savory beef.
- Garlic: Infuses the dish with a robust, aromatic flavor.
Essential Tools and Instruments
What tools/instruments will be needed to make Beef and Rice Casserole Recipe
- Skillet: Essential for browning the ground beef and sautéing the onions and garlic to build the casserole's base flavors.
- Baking dish: Needed to transfer the mixture from the skillet and bake it in the oven, ensuring even cooking.
- Foil: Used to cover the baking dish, trapping moisture and heat for proper rice cooking.
- Cheese grater: Handy for shredding cheddar cheese to sprinkle on top, adding a melty, golden finish.
- Oven: Crucial for baking the casserole, melding all ingredients together into a cohesive dish.
Beef and Rice Casserole Recipe
A hearty and comforting beef and rice casserole that's perfect for family dinners.
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Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 cup uncooked rice
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheddar cheese
- 1 cup beef broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
- Stir in the uncooked rice, diced tomatoes, beef broth, salt, and pepper. Bring to a boil.
- Transfer the mixture to a baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese on top. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the casserole sit for a few minutes before serving. Enjoy!
Notes:
This casserole can be made ahead and refrigerated. Just add a few extra minutes to the baking time if baking from cold.
Read more: Roast Beef and Rice Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole as directed up to the baking step.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 20 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap and then foil.
- Label with the date and contents.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove from the fridge and let it sit at room temperature for 20 minutes.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Using beef broth instead of water adds a richer flavor to the casserole, making it more savory and satisfying.
Frequently Asked Questions
FAQ:
Can I use brown rice instead of white rice?
Yes, but you might need to adjust the cooking time and liquid amount.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready to serve.
Can I add vegetables to this recipe?
Sure, bell peppers, corn, or peas work well. Add them when you cook the onions and garlic.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I freeze this casserole?
Yes, freeze after baking. Thaw in the fridge overnight, then reheat in the oven.
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