Beef and Rice Casserole
This hearty, family-favorite casserole combines ground beef, rice, and vegetables in a savory tomato and broth mixture, topped with melty cheddar cheese. A Midwestern classic that’s perfect for cozy gatherings or comforting weeknight dinners.
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 cup uncooked rice
- 1 can diced tomatoes 15 oz, undrained
- 2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, brown ground beef until no longer pink. Drain excess fat.
- Add chopped onion and bell pepper; sauté for 5 minutes until softened.
- Stir in rice, tomatoes (with juice), beef broth, salt, pepper, garlic powder, and paprika. Bring to a boil.
- Pour into a 9×13-inch baking dish. Cover tightly with foil.
- Bake for 45 minutes, or until rice is tender and liquid is absorbed.
- Remove foil, top with cheddar cheese, and bake uncovered for 5–10 minutes until cheese is melted.
- Let sit for a few minutes before serving.
Notes
Add corn or black beans for texture, or stir in sour cream for creaminess. Swap beef for turkey or chicken for a lighter version.
Nutrition
Calories: 420kcal
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