Ground Beef and Rice Casserole with Cheddar

Ground Beef and Rice Casserole

Browned ground beef, cooked long-grain rice, mixed vegetables, and cheddar come together in a lightly creamy tomato sauce. The finished casserole is moist enough to scoop, with distinct rice grains and a few golden cheese patches rather than a solid cheese crust.

The rice must be cooked before assembly. That keeps the oven time short: the casserole only needs to heat through and melt the cheese, not cook rice from raw.

Ingredients for Ground Beef and Rice Casserole

• 1 lb lean ground beef (450g)
• 4 cups cooked long-grain white rice (640g)
• 1 medium yellow onion, diced (150g)
• 2 garlic cloves, minced
• 1 cup tomato sauce (245g)
• 1/2 cup beef or chicken broth (120g)
• 1/2 cup sour cream (115g)
• 1 cup frozen mixed vegetables (140g), preferably a blend with green and orange pieces
• 1 1/2 cups shredded cheddar cheese, divided (170g)
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 teaspoon neutral oil, only if needed

Optional: Add a pinch of red pepper flakes to the sauce for mild heat, or finish with 1 tablespoon chopped parsley. Plain, unflavored Greek yogurt can replace the sour cream, though the tang and texture may differ slightly.

How to Make Ground Beef and Rice Casserole

1. Prepare the dish: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Have the rice fully cooked before assembling the casserole.
2. Brown the beef: In a large skillet over medium to medium-high heat, cook the beef, breaking it into small crumbles. Add the onion and continue cooking until the beef is browned and the onion is soft, about 8–10 minutes total. If the skillet is dry, add the oil. Stir in the garlic briefly, just until fragrant, then drain excess beef fat if needed.
3. Make the sauce: Reduce the heat to medium-low. Stir in the tomato sauce, broth, Worcestershire sauce, salt, and pepper. Once combined and warm, remove the skillet from the heat and stir in the sour cream.
4. Assemble: Gently fold in the cooked rice and frozen vegetables, followed by about half the cheddar. Spread the mixture evenly in the baking dish. It should be moist, with visible rice grains and no pool of loose liquid.
5. Bake until hot: Bake uncovered for 15–20 minutes. Check around 20 minutes: the center should be steaming hot and the edges beginning to bubble. If needed, bake a little longer before adding the cheese. Rotate the dish if it heats unevenly.
6. Finish with cheese: Scatter the remaining cheddar over the top, leaving some rice and vegetables visible. Bake for another 8–10 minutes, until the cheese has melted with a few golden spots.
7. Rest and serve: Let the casserole rest for 5–10 minutes. Spoon it into loose portions rather than cutting it into squares.

Why Cooked Rice Matters

Raw rice cannot be substituted using this recipe’s liquid amounts or short bake time. It needs more liquid and a longer, covered bake to cook evenly. For this version, use fully cooked rice and avoid adding extra broth meant to hydrate uncooked grains.

How to Keep It Moist but Scoopable

Stick to the measured sauce, broth, and vegetables. Extra liquid can leave the filling watery, while baking it longer to compensate can dry out the rice. Take the casserole out once it is hot throughout and the cheese has melted, then let it settle before serving.

Serving Ideas

Serve generous spoonfuls with a crisp green salad. If using parsley, scatter it on lightly so the rice, beef, and vegetables remain visible.

For another beef-and-rice dinner in a different form, try Ground Beef Stuffed Bell Peppers with Rice.

Storage and Reheating

Cool leftovers and refrigerate them in an airtight container for up to four days. Reheat individual portions in the microwave until steaming hot. If the rice seems dry, stir in a small splash of milk.

To make the casserole ahead, assemble it with cooked rice and refrigerate it, reserving the topping cheese. A cold casserole will need extra time in the oven to heat through before the cheese goes on.

Freezing is possible, but the casserole may be drier or less creamy after thawing and reheating. Cool it first, store it airtight, and use within about three months.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 355 calories, 19g protein, 15g fat, and 30g carbohydrates. Approximate nutrition per 100g: 140 calories, 8g protein, 6g fat, and 12g carbohydrates. Values vary with ingredient brands, beef leanness, and portion size.