Cheesy Ground Beef and Rice Casserole

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Description:
This Cheesy Ground Beef and Rice Casserole is a hearty, one-dish meal that’s perfect for busy weeknights. It features seasoned ground beef, fluffy rice, and plenty of melted cheese, all baked together for a comforting and satisfying dish. It’s easy to prepare and sure to be a family favorite!

Ingredients:

  • Ground beef: 1 lb (450 g)
  • Olive oil: 1 tbsp
  • Onion (chopped): 1 medium
  • Garlic (minced): 2 cloves
  • Bell pepper (chopped): 1 (any color)
  • Long-grain white rice: 1 cup (uncooked)
  • Beef broth or water: 2 cups
  • Diced tomatoes (with juices): 1 (14.5 oz) can
  • Worcestershire sauce: 1 tbsp
  • Dried oregano: 1 tsp
  • Dried basil: 1 tsp
  • Salt: 1 tsp
  • Ground black pepper: ½ tsp
  • Shredded cheddar cheese: 2 cups (200 g)
  • Fresh parsley (chopped, for garnish)

Optional Ingredients:

  • Corn or frozen mixed vegetables: 1 cup (for added nutrition)
  • Hot sauce (for a spicy kick): to taste
  • Additional cheese (like mozzarella or pepper jack): for variation

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C).
  2. Cook the beef:
    In a large skillet, heat olive oil over medium heat. Add the chopped onion and bell pepper, and cook until softened (about 3-4 minutes). Add the minced garlic and cook for an additional minute. Add the ground beef and cook until browned, breaking it up with a spoon (about 6-8 minutes). Drain any excess fat.
  3. Add seasonings:
    Stir in the uncooked rice, beef broth (or water), diced tomatoes, Worcestershire sauce, oregano, basil, salt, and pepper. If using corn or mixed vegetables, add them now. Bring the mixture to a simmer.
  4. Transfer to baking dish:
    Once simmering, transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
  5. Bake:
    Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid.
  6. Add cheese:
    Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  7. Serve:
    Let the casserole rest for a few minutes before serving. Garnish with chopped fresh parsley if desired.

Tips for Success:

  • Rice choice: Ensure you’re using long-grain rice for the best texture in this dish.
  • Cooking time: Keep an eye on the casserole; if it looks too dry before the rice is tender, add a bit more broth or water.
  • One-pot version: You can also cook the rice separately and add it later if you prefer.

Recommendations:

  • Side dishes: Serve with a side salad or garlic bread for a complete meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
  • Freezing: This casserole freezes well. Cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 450
  • Protein: 28 g
  • Fat: 22 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 550 mg

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