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Cheesy Ground Beef & Rice Casserole - Cozy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground beef (1 to 1.25 pounds, 85–90% lean)
  • Long-grain white rice (1 cup, uncooked)
  • Onion (1 medium, yellow or white), diced
  • Garlic (2–3 cloves), minced
  • Bell pepper (1 medium), diced
  • Beef broth (2 cups), low-sodium preferred
  • Tomato sauce or crushed tomatoes (1 can, 14–15 oz)
  • Sour cream (1/2 cup) or plain Greek yogurt
  • Cheddar cheese, shredded (2 cups), or a mix with Monterey Jack
  • Olive oil or neutral cooking oil (1–2 tablespoons)
  • Worcestershire sauce (1 tablespoon)
  • Smoked paprika (1 teaspoon)
  • Dried oregano (1 teaspoon)
  • Salt and black pepper, to taste
  • Optional add-ins: frozen peas or corn (1 cup), chopped parsley, red pepper flakes

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar casserole pan.
  2. Brown the beef: Warm a large skillet over medium-high heat. Add a little oil, then the ground beef. Season with salt and pepper and cook, breaking it up, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
  3. Sauté the veggies: Add diced onion and bell pepper to the skillet. Cook until softened, 4–5 minutes. Stir in minced garlic and cook 30 seconds, just until fragrant.
  4. Season the mixture: Sprinkle in smoked paprika, oregano, and a pinch of red pepper flakes if using. Add Worcestershire sauce. Stir to coat the beef and veggies.
  5. Add rice and liquids: Stir in the uncooked rice to lightly toast for 1 minute. Pour in beef broth and tomato sauce. Bring to a gentle simmer. Taste and adjust salt and pepper.
  6. Simmer briefly: Let the mixture bubble for 2–3 minutes, stirring so the rice doesn’t clump. It should look soupy—that’s good.
  7. Layer with cheese: Transfer everything to the prepared baking dish. Stir in frozen peas or corn if using. Fold in half the shredded cheese. Smooth the top.
  8. Bake covered: Cover tightly with foil and bake for 25–30 minutes, until the rice is mostly tender and the liquid has mostly absorbed.
  9. Add creamy finish: Remove from the oven, stir in sour cream for a richer, creamier texture, and top with the remaining cheese.
  10. Final melt: Return to the oven, uncovered, for 8–10 minutes, until the cheese is melted and bubbling. For a golden top, broil for 1–2 minutes, watching closely.
  11. Rest and serve: Let it rest 5–10 minutes so the rice sets and the sauce thickens. Sprinkle with chopped parsley and serve warm.