Hearty Beef and Rice Casserole: Baked Comfort Meal

This baked beef and rice casserole is a warm, easy dinner with savory beef, tender rice, and melted cheese in one pan.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Servings: 6
Calories: 450 kcal per serving

When the weather turns cool or you need a fuss-free dinner, this beef and rice casserole hits the spot. Ground beef, tender rice, tomato sauce, and gooey cheese bake together in one dish.

It’s a simple recipe that even a beginner can follow. All you need is one pan, a few basic ingredients, and an oven.

• One-dish dinner with minimal cleanup
• Budget-friendly ingredients you likely have on hand
• Comforting, cheesy top that kids and adults enjoy
• Flexible—you can add veggies or swap meats
• Perfect to make ahead and reheat without losing flavor

Ingredients

• 1 lb (450g) ground beef
• 1 cup (190g) long-grain white rice, uncooked
• 1 medium onion, diced (about 150g)
• 2 cloves garlic, minced
• 1 can (15 oz/425g) tomato sauce
• 2 cups (480ml) beef broth
• 1 tsp (5g) salt
• ½ tsp (2g) black pepper
• 1 tsp (2g) dried oregano
• 1 tsp (2g) paprika
• 2 tbsp (30ml) olive oil
• 1½ cups (170g) shredded cheddar cheese

How to

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33cm) baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
3. Add ground beef to the skillet. Break it up with a spoon and cook until no pink remains, about 5–6 minutes. Drain any excess fat.
4. Stir in minced garlic, salt, pepper, oregano, and paprika. Cook for 1 minute until fragrant.
5. Pour in tomato sauce and beef broth. Bring to a gentle simmer.
6. Add uncooked rice directly into the sauce. Stir to combine.
7. Transfer the beef and rice mixture into the prepared baking dish. Spread evenly.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove foil, sprinkle shredded cheddar on top, and bake uncovered for another 15 minutes, or until rice is tender and cheese is melted and bubbly.
10. Let it rest for 5 minutes before serving.

Tips and common mistakes

• Measure rice and liquid accurately to avoid mushy or undercooked rice.
• Drain excess fat from the beef so the casserole isn’t greasy.
• If your oven runs hot, check the cheese after 10 minutes to prevent burning.
• Resting time allows juices to redistribute for a firmer casserole.

Substitutions

• Swap ground beef for ground turkey or chicken.
• Use brown rice—add 10 more minutes to the covered bake time and an extra ¼ cup (60ml) broth.
• Try shredded mozzarella or a Mexican cheese blend instead of cheddar.
• Mix in 1 cup (150g) frozen peas or diced bell peppers for more veggies.

Storage instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes.
• Freezer: Freeze cooled casserole in a sealed dish for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Q: Can I use instant rice instead of regular rice?
A: Yes, reduce liquid by ½ cup (120ml) and bake for 20 minutes covered, then 10 minutes uncovered.

Q: Do I need to fully cover the dish?
A: Covering prevents the rice from drying out during the first part of baking.

Q: What if I don’t have tomato sauce?
A: Use crushed tomatoes plus a splash of water, or 1½ cups (360ml) tomato soup for a creamier taste.

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