Cheesy Beef and Rice Casserole
This Cheesy Beef and Rice Casserole is a warm, comforting dish packed with flavor and gooey cheese!
Servings: 4 servings
Ingredients
- 1 pound ground beef
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper, sautéing until they are soft and the onion is translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet. Break it up with your spatula and cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
- To the skillet, add the uncooked rice, diced tomatoes, beef broth, oregano, paprika, salt, and pepper. Stir everything together until well combined.
- Pour the mixture into your greased 9x13 inch baking dish, spreading it out evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
- After 40 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, let the casserole sit for about 5-10 minutes before serving.
Equipment
- Large Skillet
- 9x13-inch Baking Dish
- Measuring cups and spoons
- Wooden spoon or spatula
- Aluminum Foil
Notes
- Feel free to swap the ground beef for ground turkey or chicken for a lighter option.
- Add frozen peas, corn, or spinach for additional nutrition.
- This casserole can be made ahead of time and stored in the fridge for up to 24 hours before baking.