The Easiest Way to Make a Cheesy Ground Beef And Rice Casserole Your Family Will Love

Some casseroles look fine going into the oven but come out with hard rice, greasy beef, or a dry layer around the edges. This Cheesy Ground Beef And Rice Casserole avoids those problems with enough cooking liquid, a tightly covered baking dish, and cheese added near the end instead of at the start.

By the time you finish, you will have a warm, filling dinner with tender rice, seasoned ground beef, tomato sauce, and a thick layer of melted cheddar. The recipe makes about 6 servings, so it works well for a family meal or planned leftovers.

The method takes about 20 minutes of hands-on work and 1 hour 20 minutes from start to serving. Most of that time is spent waiting while the casserole bakes and rests. Use regular long-grain white rice rather than brown rice or instant rice. Those types need different amounts of liquid and different baking times.

Keep the foil tight while the rice cooks. Escaping steam is one of the main reasons baked rice stays firm. Once the grains are tender, the cheese goes on for a brief final bake.

Preheat the oven to 375°F

Set the oven rack in the center position so heat can move evenly around the baking dish. Turn the oven to 375°F before working on the ingredients. A fully heated oven helps the rice begin cooking as soon as the casserole goes inside. Starting in a cool oven can leave the center firm while the edges become dry.

Grease a 9 × 13-inch baking dish

A thin, even layer of nonstick cooking spray is enough. Cover the bottom, corners, and lower sides of the dish, where rice and melted cheese are most likely to stick. Butter can be used instead, but spread it lightly with a folded paper towel. Heavy greasing may leave oily patches around the edges of the finished casserole.

Rinse the rice until the water runs mostly clear

Measure 1 cup of uncooked long-grain white rice into a fine-mesh sieve. Hold it under cool running water for 30 to 60 seconds, moving the grains gently with your fingertips so every part gets rinsed. Let the water drain away before setting the sieve aside.

Rinsing removes loose surface starch that can make the casserole thick and gummy. Do not use instant rice or brown rice in this recipe because the liquid amount and baking time will not match.

Brown the ground beef in a large skillet

Place a large skillet over medium-high heat and add 1 pound of lean ground beef. Break the meat into small pieces with a wooden spoon or spatula as it cooks. Continue for 6 to 8 minutes, turning the pieces so they brown evenly. Stop when no pink meat remains. Smaller crumbles spread through the rice better and keep each serving from having large, heavy chunks of beef.

Drain the excess grease from the beef

Once the meat is browned, remove the skillet from the heat. Tilt it carefully and spoon the pooled grease into a heat-safe bowl or empty metal can. Leave about 1 teaspoon in the pan to help cook the onion. If the beef is very lean and the skillet looks dry, no draining is needed.

Soften the diced onion

Return the skillet to medium heat and add 1 small diced yellow onion to the beef. Cook for 4 to 5 minutes, stirring every minute or so. The pieces should look soft and slightly clear around the edges, but they should not turn dark brown. Cooking the onion before adding liquid removes its sharp bite and gives the casserole a sweeter, fuller flavor.

Cook the garlic until fragrant

Add 2 minced garlic cloves to the skillet. Stir constantly for 30 seconds over medium heat, stopping as soon as the garlic smells rich and savory. Garlic burns faster than onion, which is why it goes in later. If it turns dark brown, it may give the whole casserole a bitter taste.

Stir in the tomatoes and seasonings

Pour in 1 can (15 ounces) tomato sauce and 1 can (14.5 ounces) diced tomatoes with their liquid. Add 1 teaspoon Italian seasoning, 1 teaspoon paprika, ¾ teaspoon salt, and ¼ teaspoon black pepper. Stir for about 1 minute, scraping the bottom of the skillet to loosen any browned bits.

The mixture does not need to simmer. Warming it briefly helps the seasonings spread evenly before everything moves into the baking dish.

Combine the beef mixture with the rice and broth

Spread the rinsed rice across the bottom of the prepared baking dish. Spoon the beef and tomato mixture over it, then pour in 2 cups low-sodium beef broth. Stir slowly until the rice is spread through the dish and covered by liquid.

Cover the baking dish tightly with foil

Press a sheet of aluminum foil firmly around all four edges of the dish. The seal needs to hold in steam because that trapped moisture cooks the rice. Use two overlapping sheets if one piece does not cover the dish fully. Avoid leaving gaps near the corners, where steam can escape. A loose cover is one of the most common reasons the rice stays firm.

Bake the casserole until the rice is tender

Set the covered dish on the center oven rack and bake at 375°F for 50 to 55 minutes. Check one spoonful from the center after 50 minutes. The rice should feel soft with no hard center, and most of the broth should be absorbed.

If the grains are still firm, cover the dish again and bake for 5 to 10 minutes more. Add ¼ cup hot broth first if the casserole looks dry.

Sprinkle the shredded cheese over the casserole

Remove the dish with oven mitts and peel the foil back carefully, keeping your face and hands away from the hot steam. Scatter 2 cups shredded cheddar cheese in an even layer from edge to edge. Covering the full surface gives every serving a cheesy top. Freshly shredded cheddar melts more smoothly, but bagged shredded cheese will still work.

Melt the cheese until bubbly

Return the uncovered dish to the center oven rack. Bake at 375°F for 5 to 7 minutes, until the cheddar has melted across the surface and small bubbles appear around the edges. For a lightly browned top, switch on the broiler for no more than 1 to 2 minutes and watch the dish the whole time. Cheese can move from golden to burned very quickly under direct heat.

Rest the casserole before serving

Set the dish on a heat-safe surface and leave it untouched for 5 to 10 minutes. This pause allows the remaining liquid to settle into the rice and helps each serving hold together instead of spreading across the plate. The casserole will still be hot, so use a wide serving spoon and check the temperature before serving it to children.

Enjoy Cheesy Ground Beef And Rice Casserole

You now have a bubbling Cheesy Ground Beef And Rice Casserole with tender rice, seasoned beef, and melted cheddar in every serving. Let it rest before you scoop it so the filling stays thick and holds together.

Serve it with steamed green beans, a crisp salad, or warm bread. Save any leftovers for a filling lunch the next day.

Pin this recipe now so it is ready when you need a warm family dinner.