Name: Beef and Rice Casserole Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 cup onion, chopped; 1 cup bell pepper, chopped; 1 cup long-grain rice, uncooked; 2 cups beef broth; 1 can (14.5 oz) diced tomatoes, undrained; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

If you’re craving a cozy, all-in-one dinner that delivers comfort and flavor without a fuss, this Beef and Rice Casserole Recipe is exactly what you need. Perfect for busy weeknights or casual family dinners, it combines hearty ground beef, tender rice, and savory seasonings baked to toasty, golden perfection. I love how this dish feels like a warm hug on a plate, and you’ll notice how easy it is to customize and make your own staple.

A baked casserole in a dark ceramic dish with a red inside rim sits on a wooden table. The dish contains two layers: the bottom layer is a rich, chunky meat sauce that is reddish-brown with visible bits of meat and sauce texture, while the top layer is melted cheese in a mix of white and yellow shades, slightly browned in spots, giving a smooth and creamy look. In the background, there are stacked white plates with blue rims and a small white bowl on a white marbled surface, alongside a plate with green and red peppers and yellow food pieces, creating a warm, inviting kitchen scene. Photo taken with an iphone --ar 1:1 --v 7 — Beef and Rice Casserole, hearty beef rice bake, easy comfort food dinner, stovetop casserole ideas, family-friendly beef casserole

Jump to:

Why You’ll Love This Beef and Rice Casserole Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

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Why You’ll Love This Beef and Rice Casserole Recipe

This recipe is a fantastic go-to when you want something filling and fuss-free. The combination of beef and rice bakes together so the flavors meld beautifully, giving you a cozy dish that feels homemade yet effortlessly simple.

Texture you want: tender rice with just enough bite, balanced with juicy, crumbled beef
Flavor that pops: savory garlic and paprika for a gentle warmth without overpowering
Everyday ingredients: all staple pantry and fridge essentials you likely have at hand
Works for any night: perfect for batch cooking and pairs well with so many sides

Beef and Rice Casserole Recipe - Recipe Image — Beef and Rice Casserole, hearty beef rice bake, easy comfort food dinner, stovetop casserole ideas, family-friendly beef casserole

Ingredient Spotlight

To nail this Beef and Rice Casserole Recipe every time, pay attention to a few key players and don’t be afraid to swap to suit what you have. The right beef, rice, and spices make all the difference without complicating things.

Ground beef: Use 80/20 for a nice balance of flavor and moisture; leaner is okay, just add a touch of oil.
Long-grain rice: This type stays fluffy during baking, avoiding mushiness that short grain sometimes causes.
Diced tomatoes: Choose undrained canned tomatoes for that juicy punch and added tenderness in the final bake.

Seasonality & Sourcing

Look for ground beef that’s freshly packaged at your local butcher or trusted grocery store—quality really shines through here. Bell peppers and onions are year-round staples, but if you find seasonal sweeter peppers or mild onions, go for them. Use canned diced tomatoes stored in your pantry for convenience, or swap in fresh tomatoes when they’re ripe and abundant in summer for a brighter, fresher taste. Remember, beef broth can be homemade or store-bought; choosing low-sodium lets you control seasoning better and keeps this casserole tasting just right.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by preheating your oven to 350°F (175°C)—this ensures the casserole bakes evenly from the get-go. Chop your onions and bell peppers so they cook evenly with the beef. A common mistake is rushing the chopping or skipping it, which leads to uneven cooking textures. Set everything out so you’re ready to cook immediately once the skillet heats up.

Step 2 — Cook & Build Flavor

In a large skillet over medium-high heat, brown the ground beef with onions and bell pepper until the meat’s no longer pink and the vegetables are softened—about 6 to 8 minutes. Drain any excess fat so the casserole isn’t greasy. Then stir in the uncooked long-grain rice, beef broth, diced tomatoes (with their juice), garlic powder, paprika, salt, and pepper. Give everything a good mix to combine. If you find the mixture is too wet before baking, don’t worry—it hydrates the rice as it cooks. If under-seasoned, add a pinch more salt now to build deep flavor.

Step 3 — Finish & Rest

Transfer the mixture to a greased 9×13-inch baking dish and cover tightly with foil to lock in moisture. Bake for 45 minutes, then carefully remove the foil and sprinkle shredded cheese on top if you like that melty finish. Return to the oven for 15 minutes until the rice is tender and the cheese is golden and bubbly. When you pull it out, let the casserole rest for about 5 to 10 minutes. This step is crucial—resting helps the flavors marry and allows the rice to set so your portions hold together nicely.

Troubleshooting Beef and Rice Casserole Recipe

If your casserole turns out too dry, next time try adding a splash more beef broth before baking and make sure to cover tightly with foil. For bland dishes, don’t be shy with seasoning—garlic powder and paprika really brighten it up. If you find sogginess after baking, it usually means the rice was overcooked or too much liquid was used; drain excess juices before serving, and consider shortening the baking time slightly.

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Pro Tips

From my own kitchen, I find these tweaks make all the difference when making this Beef and Rice Casserole Recipe. They help you avoid common pitfalls and maximize flavor and texture every time.

Heat control: Brown the beef on medium-high but reduce to medium when adding rice and liquids to avoid scorching the bottom.
Timing window: Don’t rush resting—10 minutes allows the casserole to firm up for neat servings.
Make-ahead move: Assemble a day ahead, cover tightly, and refrigerate before baking to deepen flavors.
Avoid this pitfall: Don’t skip draining excess fat after browning beef, it prevents a greasy casserole.

Variations & Substitutions

This Beef and Rice Casserole Recipe is super versatile. You can swap ground turkey or chicken for beef if you’re after a leaner option, or use cauliflower rice for a low-carb twist. For dairy-free, leave out cheese or use a plant-based alternative. Add in chopped mushrooms or zucchini for extra veggies and color. Each variation keeps the wholesome spirit of the dish but lets you tailor it to your mood or diet.

Great Debates

Butter versus oil often sparks debate here—I like using a touch of oil in the skillet for browning beef to keep it light, but butter adds a nice richness. Choose based on your flavor preference and health goals. Another discussion is about rice type; while long-grain is classic for its fluffy texture, some prefer instant rice for speed, but I find it can turn mushy if baked too long. Experiment and find what suits your style!

Make-Ahead, Storage & Freezing

This casserole keeps well refrigerated for up to 3 days in an airtight container. Reheat gently in the oven or microwave, adding a splash of broth if needed to restore moisture. For freezing, assemble but don’t bake, then cover tightly with foil and plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and bake as usual, adding a little extra cooking time if it’s still cold inside.

Yield & Conversions

This Beef and Rice Casserole Recipe yields about 6 generous servings. To double, use a larger 9×15-inch baking dish or split into two smaller dishes and adjust baking time slightly. Halve the recipe easily for smaller households; watch your baking time as it may be shorter with less volume. For metric converters: 1 pound ground beef ≈ 450g, 1 cup rice ≈ 190g uncooked, and 350°F ≈ 175°C.

Serving Ideas & Pairings

This beef and rice casserole pairs beautifully with simple, fresh sides like steamed green beans or a crisp garden salad to cut through the richness. Add a dollop of sour cream or a spoonful of salsa for tang and texture. Warm crusty bread on the side is always a welcome addition for soaking up those savory juices.

FAQs

Can I use brown rice instead of white in this Beef and Rice Casserole Recipe?

Yes, but you'll need to increase the baking time and liquid slightly since brown rice takes longer to cook and absorbs more moisture. Keep the casserole covered to prevent drying out.

Is it okay to skip the cheese topping?

Absolutely! The cheese adds a melty, golden finish, but the casserole is delicious and satisfying even without it, making it a good option for dairy-free diets.

How do I prevent the rice from becoming mushy?

Stick to long-grain rice, measure liquids carefully, and avoid overbaking. Covering the casserole while baking traps steam, but removing the foil too early can dry out the rice.

Can I add vegetables to this casserole?

Definitely! Diced carrots, peas, or mushrooms add great texture and nutrition. Just sauté them slightly before mixing to keep the casserole from getting watery.

Notes, Tools & Special Equipment

A good 9×13-inch baking dish is essential for this Beef and Rice Casserole Recipe—glass or ceramic works best for even heat. Use a sturdy skillet for browning beef and sautéing veggies. A fine mesh strainer is handy if you need to drain excess meat fat. No fancy gadgets required, but an oven thermometer helps verify your baking temperature for perfectly cooked casserole every time.

Printable Recipe 📖