Cheesy Beef & Rice Casserole

Ingredients — Gathering and Measurements

Core ingredients

• 1 lb (450 g) lean ground beef (85–90% lean for fat and flavor balance)
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed until water runs clear
• 2 1/4 cups low-sodium beef or chicken broth (adjust for rice package directions)
• 1 can (14.5 oz) diced tomatoes, drained or 1 cup fresh diced
• 1 cup frozen peas and carrots (optional)
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup grated Parmesan (optional for topping)
• 2 tbsp olive oil or neutral oil
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika or sweet paprika
• 1 tsp dried oregano or Italian seasoning
• Optional: 1/2 tsp red pepper flakes for heat

Ingredient notes and swaps
Use short-grain or medium-grain rice if you prefer a creamier texture; reduce liquid by 2 tbsp for short-grain. Substitute ground turkey or chicken for a leaner option and increase seasoning. For a gluten-free casserole, verify that canned tomatoes and broth are gluten-free. To boost vegetables, add 1 cup chopped bell pepper with the onion or 1 cup sliced mushrooms; increase broth by 1/4 cup if adding a lot of extra veg. If using pre-cooked rice, reduce broth to 1 cup and shorten baking by 15–20 minutes.

Equipment and Bakeware Recommendations

Essential tools

• Large skillet or sauté pan (10–12 inch) for browning beef
• 9x13-inch baking dish or equivalent oven-safe casserole dish
• Lid or aluminum foil for covered baking
• Measuring cups and spoons for accurate liquid-to-rice ratio
• Wooden spoon or silicone spatula for deglazing and mixing
• Colander for rinsing rice and draining tomatoes

Why the right bakeware matters
Use a metal baking dish for faster, crisper edges and a glass or ceramic dish for even heat retention. If using glass, reduce oven temperature by 25°F if your bake tends to brown too quickly. A 9x13-inch dish yields 6–8 servings; for a deeper casserole with more rice, use an 8x8-inch dish but expect longer baking time. If preparing a one-dish stovetop and oven method, choose an ovenproof skillet to transfer directly to the oven and minimize handling. Covering the dish retains moisture and ensures rice absorbs liquid evenly; remove cover in final 10–15 minutes to brown the cheese on top. For individual portions, use 4–6 oven-safe ramekins and reduce baking time by 10–15 minutes.

Prep and Mise en Place: Chopping, Rinsing, and Timing

Advance prep steps

• Rinse rice under cold running water until water runs clear; this removes excess starch and prevents gummy texture.
• Dice onion to uniform size (about 1/4-inch) so it softens evenly during sautéing.
• Mince garlic fine to distribute flavor without large raw pieces.
• Measure broth and have cheese shredded; freshly shredded cheese melts more smoothly than pre-shredded blends with anti-caking agents.

Timing and sequence
Brown the beef first for flavor: heat skillet over medium-high, add oil, then onion; cook until translucent (3–4 minutes) before adding beef. Browning time for 1 lb beef is about 6–8 minutes total; break into small pieces for even cooking. After beef is mostly browned, add garlic for 30–45 seconds to prevent burning, then deglaze with a splash (1–2 tbsp) of broth or water to loosen browned bits. Stir in spices and tomatoes, then combine with rice and remaining broth in the baking dish. If using frozen vegetables, add them directly; no need to thaw. If using pre-cooked rice, add it after the beef mixture has cooled slightly to avoid mushiness and reduce overall bake time by 15–20 minutes. For a hands-off weeknight dinner, assemble casserole up to 24 hours ahead: cover tightly and refrigerate; bring to room temperature for 20 minutes before baking to reduce cold center.

Cooking Process — Browning, Layering, and Baking

Step-by-step cooking method

1. Preheat oven to 375°F (190°C). Lightly oil the 9x13 baking dish.
2. Brown aromatics and beef: heat 2 tbsp oil over medium-high heat, sauté diced onion 3–4 minutes until translucent, add garlic 30–45 seconds, then add ground beef and cook 6–8 minutes until no pink remains. Season with salt, pepper, smoked paprika, and oregano while cooking to build flavor.
3. Deglaze and combine: add 2 tbsp broth to skillet, scrape browned bits, then stir in drained diced tomatoes and optional vegetables; cook 1–2 minutes to marry flavors.
4. Layer with rice: in the prepared baking dish, combine rinsed rice and beef mixture; pour remaining 2 1/4 cups broth evenly over; stir once to distribute ingredients but avoid over-stirring which can release extra starch.
5. Cover and bake: cover tightly with foil or lid. Bake 35–40 minutes until rice is tender and liquid is absorbed. Check at 30 minutes; if rice package recommends different timing, follow that guidance and adjust.
6. Add cheese and finish: remove cover, sprinkle 1 cup cheddar evenly, return uncovered for 10–12 minutes until cheese is melted and bubbling; broil 1–2 minutes if quick browning is desired—watch carefully to avoid burning.

Troubleshooting during baking
If rice is still firm and liquid absorbed, add 1/4 cup hot broth, cover, and continue baking 8–12 minutes. For overly wet casserole, remove cover and bake uncovered an extra 10–15 minutes to evaporate excess moisture. Ensure oven temperature is accurate with an oven thermometer; under-temperature ovens prolong cooking and can leave rice undercooked. Let casserole rest 8–10 minutes before serving to allow steam redistribution and easier slicing.

Cheese, Sauce, and Flavor Variations

Cheese options and melting behavior

• Sharp cheddar provides classic flavor and browns well; use 1–2 cups depending on desired cheesiness.
• Monterey Jack or Colby melts creamier and milder than cheddar—good for a smoother finish.
• Mozzarella gives long stretchy pull but milder taste; combine with Parmesan for flavor.
• For a richer sauce, stir 1/2 cup sour cream or 4 oz cream cheese into the beef mixture before baking; this yields a creamier mouthfeel and slightly tangy flavor.

Spice and sauce adjustments
Boost savory depth by adding 1 tbsp Worcestershire sauce during deglazing or substitute 1/2 cup tomato sauce for diced tomatoes for a smoother tomato base. For smoky heat, increase smoked paprika to 1 1/2 tsp and add 1/4 tsp chipotle powder. For an herb-forward casserole, stir in 2 tbsp chopped fresh parsley or cilantro after baking to preserve brightness. To lighten the dish, replace half the cheese with a 1:1 mix of low-fat cheddar and Greek yogurt stirred in after baking; this keeps moisture without heavy mouthfeel. Dietary swaps
Use cauliflower rice and reduce liquid by half for a lower-carb version; shorten baking to 20–25 minutes and cover only if needed to soften the cauliflower. For dairy-free casseroles, omit cheese and top with a breadcrumb mixture tossed in olive oil and bake until crisp; add 1/4 cup nutritional yeast into the beef mixture for umami.

Serving, Texture, and Flavor Notes

Serving temperature and portions
Let the casserole rest 8–10 minutes after baking to firm up; this makes slicing cleaner and allows flavors to meld. A 9x13 dish yields 6 generous or 8 moderate portions. For plated service, scoop with a large spoon and top with a small sprinkle of fresh herbs and a light dusting of grated Parmesan to brighten flavors. Texture targets
Aim for rice that is fully tender but separate, not sticky. Rinsing rice and avoiding excessive stirring before baking reduces starch release and prevents gumminess. The beef should be broken into small crumbles so each bite has an even meat-rice ratio; larger chunks create uneven cooking and pockets of dry rice. The melted cheese layer should be bubbly and slightly browned; if it becomes too oily, use a blend of cheeses with lower fat content or blot excess oil briefly with a paper towel immediately after baking. Balancing flavor
Taste the beef mixture before combining with rice and adjust seasoning—salt is the most common shortfall. If mixture tastes flat, add 1 tsp Worcestershire or 1/2 tsp soy sauce for umami. If too acidic from tomatoes, stir in 1 tsp sugar or 1 tbsp butter. For brightness, finish with a squeeze of lemon or 1 tbsp chopped parsley at serving.

Storage, Reheat, and Make-Ahead Tips

Short-term storage
Cool casserole uncovered at room temperature no more than 1 hour, then cover tightly and refrigerate. Store in an airtight container or cover baking dish with plastic wrap and foil. Consume refrigerated leftovers within 3–4 days. To reheat, portion into an oven-safe dish, cover with foil to retain moisture, and warm at 350°F (175°C) for 15–20 minutes until heated through; remove foil for the final 5 minutes to refresh melted cheese. Freezing and thawing
Freeze assembled but unbaked casserole for up to 3 months: wrap tightly in plastic and foil. Freeze baked casserole in portioned containers for 2–3 months for best quality. Thaw overnight in the refrigerator before baking from frozen: if unbaked, add 10–20 minutes to baking time; if baked, reheat covered at 350°F (175°C) for 25–35 minutes from thawed or 45–60 minutes if still partially frozen, checking internal temperature reaches 165°F (74°C). Make-ahead assembly
Assemble up to 24 hours ahead: combine browned beef, rice, and broth in the dish, cover, and refrigerate. When ready, bring to room temperature 20–30 minutes, then bake as instructed; chilled centers may need an extra 8–12 minutes. For quick weeknight service, fully bake and cool, then reheat individual portions in the microwave for 2–3 minutes or oven for 10–12 minutes.

Frequently Asked Questions (FAQs)

Can I use brown rice instead of white rice?
Yes. Brown rice requires more liquid and a longer bake time: increase broth to 2 3/4–3 cups and bake covered 50–60 minutes, checking for tenderness. Consider par-cooking brown rice for 10 minutes before assembly to reduce final bake time and avoid an overly long oven time that can dry the beef.
What if my casserole is too dry or too wet after baking?
If too dry, sprinkle 1/4 cup hot broth over the casserole, cover, and bake an additional 8–12 minutes. If too wet, remove cover and bake uncovered 10–20 minutes to evaporate excess moisture; allow resting time to let liquids redistribute.
Can I make this in advance for a potluck?
Yes. Assemble and refrigerate up to 24 hours; bake at the host location, adding 10–15 minutes to the bake if still chilled. Alternatively, fully bake at home, transport covered in an insulated carrier, and reheat at the venue at 325–350°F until warmed through.
How do I prevent gummy rice?
Rinse rice thoroughly, avoid over-stirring before baking, and use the correct liquid-to-rice ratio. Using long-grain rice helps maintain separate grains. Freshly shredded cheese also reduces excess anti-caking agents that can contribute to texture issues.
Can I add other proteins or beans?
Yes. Substitute ground turkey, chicken, or crumbled Italian sausage. Stir in canned drained beans (black beans or cannellini) for extra fiber—reduce broth slightly if adding many wet ingredients. If using whole cooked chicken, shred and fold in after baking to avoid drying it out.
How do I get a crispy top without drying the casserole?
Remove the cover for the last 10–12 minutes to brown cheese, and broil for 1–2 minutes if desired while watching closely. For extra crispness, top with a thin layer of panko tossed in 1 tbsp olive oil and bake uncovered the final 8–10 minutes; this adds crunch without significantly drying the interior.
Can I halve or double the recipe?
Yes. Halve ingredients and bake in an 8x8-inch dish for a shorter bake time (reduce by 10–12 minutes). Double ingredients for a larger crowd and use two 9x13 dishes or a deeper 12x18 pan; expect a longer bake time—monitor rice for doneness and add extra liquid if needed.
What temperature should the casserole reach when done?
Internal temperature should be at least 165°F (74°C) for safe reheated leftovers; for fresh bake, rice tenderness is the primary indicator. Use an instant-read thermometer in the center if unsure. Ensure cheese is bubbling and the center is hot before serving.