Beef and Rice Casserole Recipe

If dinner needs to be hearty, hands-off, and guaranteed to disappear, this beef and rice casserole recipe is the move. It’s savory, saucy, and perfectly fluffy, with tender rice, seasoned ground beef, and melty cheese in every bite. It’s perfect for busy weeknights, picky eaters, and anyone who wants a comforting meal without babysitting a skillet.

Make it today because everything bakes together in one dish—no boiling rice separately—and the texture turns out spot on: soft rice, juicy beef, and a lightly crisp, cheesy top. Total time is about 55–65 minutes, including prep, and most of that is passive oven time. Expect a tomato-garlic base, herby warmth, and a gentle cheesy finish. This version works better than others because it uses hot broth, covers the bake for steam, and finishes uncovered, so the rice cooks evenly and the top doesn’t sog out. Here’s what works best: season in layers, bloom spices in the skillet, and don’t rush the rest after baking.

RECIPE HIGHLIGHTS BOX

Prep Time: 10 minutes
Cook Time: 45–55 minutes
Total Time: 55–65 minutes
Servings: 6 people
Difficulty: Easy

Why You’ll Love This Beef and Rice Casserole Recipe

• Fast hands-on time: just 10 minutes of prep, then the oven does the work while cleaning and sides happen.
• Big flavor, no fuss: blooming tomato paste and spices builds deep, savory flavor without long simmering.
• One pan convenience: cook the beef in a skillet, then bake in the same dish with zero rice pre-cooking.
• Family-friendly: mild, cozy seasoning with optional heat so everyone can dig in happily.

Ingredients

• Ground beef (85–90% lean): Enough fat for flavor and tenderness, but not so much that the casserole turns greasy. If using 80%, drain well after browning; if using 93%, add 1 tablespoon olive oil to keep things juicy.
• Long-grain white rice: Holds shape and cooks up fluffy in the oven. Jasmine works well too; avoid instant rice (it overcooks) and brown rice unless you add more liquid and time.
• Beef broth: Hot broth jump-starts the rice and shortens oven time. Low-sodium broth gives better control—season to taste at the end.
• Crushed tomatoes + tomato paste: Crushed tomatoes bring moisture and body, while tomato paste adds concentrated umami. Tomato sauce can sub for crushed tomatoes; reduce salt slightly if using a salted brand.
• Onion and garlic: The aromatic base that makes everything taste “cooked all day.” If sensitive to texture, grate the onion so it melts into the sauce.
• Cheddar or Monterey Jack: Melts creamy without turning oily. Pre-shredded is fine for convenience; block cheese melts a touch smoother if you have the time.

See the recipe card below for complete ingredient list with exact measurements.

How to Make Beef and Rice Casserole Recipe

1. Brown the beef

• Preheat oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat, add ground beef, and cook 4–6 minutes, breaking it up, until no pink remains and edges start to brown. You’ll know it’s ready when the beef is crumbly with little caramelized bits. Pro tip: Don’t overcrowd; browning equals flavor. Drain excess fat if needed.

2. Build the flavor base

• Reduce heat to medium. Add diced onion, cook 3–4 minutes until translucent with lightly golden edges. Stir in minced garlic, tomato paste, dried oregano, and smoked paprika; cook 1 minute until the paste darkens slightly and smells toasty. The key is to bloom the spices for deeper flavor.

3. Add liquids and season

• Stir in crushed tomatoes, hot beef broth, Worcestershire sauce, salt, and black pepper. Bring to a simmer for 1–2 minutes so everything marries. Taste and adjust salt now—the rice will absorb seasoning, so slightly savory is ideal.

4. Fold in rice and assemble

• Stir in rinsed long-grain rice until evenly distributed and fully submerged. Smooth the top. If your skillet isn’t oven-safe, transfer to a greased 9×13-inch baking dish, cover tightly with foil to trap steam, and place on the center rack. You’ll know it’s set up correctly when liquid just covers the rice.

5. Bake covered, then uncover

• Bake covered for 30 minutes. Carefully uncover, stir gently to redistribute rice, then re-cover and bake 10–15 minutes more, until rice is tender and most liquid is absorbed. You’ll know it’s ready when the rice is fluffy, not chalky, and small steam bubbles stop rising around the edges. If rice needs a few more minutes, re-cover and continue baking in 5-minute intervals.

6. Finish with cheese and rest

• Remove foil, sprinkle shredded cheese evenly over the top, and bake uncovered 5–8 minutes until melted and lightly golden. Let the casserole rest 10 minutes; this makes all the difference for clean slices and perfectly set rice. Garnish with parsley or green onions if you like. This has become my go-to weeknight dinner because it’s reliable and always reheats like a dream.

Pro Tips for Perfect Results

• Heat the broth: Using hot broth shortens cook time and prevents uneven rice texture.
• Rinse the rice: A quick rinse removes surface starch so the casserole isn’t gummy.
• Cover tightly: Trapped steam is the key to tender, evenly cooked rice; don’t skip the foil.
• Don’t rush the rest: A 10-minute rest sets the rice so scoops hold together.
• Season in layers: Taste the sauce before adding rice so the final dish isn’t under-seasoned.

Storage and Reheating

• Fridge: Cool completely, then refrigerate in an airtight container up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Microwave with a splash of broth or water, covered, 1–2 minutes per serving, stirring once. Or reheat covered in a 300°F (150°C) oven until warmed through. Expect the rice to soften slightly but stay cozy and satisfying.

Recipe Variations

• Veggie-loaded: Add 1 cup diced bell peppers with the onion or fold in 1 cup thawed peas and carrots during the last 10 minutes of baking.
• Tex-Mex twist: Swap oregano for cumin and chili powder, use pepper jack, and finish with cilantro and lime.
• Dairy-free/gluten-free: Skip the cheese or use dairy-free shreds; ensure broth and Worcestershire are gluten-free (or sub coconut aminos).

Frequently Asked Questions

• Can this be made ahead? Yes. Assemble through Step 4, cool, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to baking since it’s starting cold, and ensure broth is hot when assembling for best results.
• What can I substitute for ground beef? Ground turkey or chicken works; add 1 tablespoon olive oil and an extra ½ teaspoon salt to account for leaner meat. Plant-based crumbles also work—reduce salt slightly if they’re seasoned.
• How do I know when it’s done? The rice tastes tender with no chalky center, the liquid is mostly absorbed, and the top looks glossy, not wet. A quick fork stir should show fluffy, separate grains.
• Why didn’t mine turn out right? If rice is firm, it needed more time or tighter foil; bake 5–10 minutes more covered. If mushy, too much liquid or overbaking—measure carefully and use long-grain white rice, not instant. Greasy? Drain beef well or use 90% lean.

A few final thoughts: The key is hot broth, tight foil, and a patient rest. You’ll know it’s ready when the rice is tender and the top is glossy and cheesy. My kids actually ask for the vegetables in this one when I stir in peas at the end. Give this beef and rice casserole recipe a try tonight—you’ll love how dependable and delicious it is.

Beef and Rice Casserole Recipe

Course: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

420

kcal

Total time

1

hour 

Hearty Beef and Rice Casserole—fluffy rice, saucy beef, and a melty cheese top, all baked in one pan for a no-fuss, weeknight win. Ready in about an hour!

Ingredients

• 1 pound ground beef (85–90% lean)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• 1 can (14.5 ounces) crushed tomatoes

• 2 cups hot low-sodium beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon fine salt, plus more to taste

• ½ teaspoon black pepper

• 1 cup long-grain white rice, rinsed

• 1½ cups shredded cheddar or Monterey Jack

• 1 tablespoon olive oil (optional, if beef is very lean)

• Chopped parsley or sliced green onions, for serving

Directions

• Preheat and brown: Preheat oven to 375°F (190°C). In a large oven-safe skillet over medium-high heat, cook ground beef 4–6 minutes until browned and crumbly. Drain excess fat if needed.
• Aromatics and bloom: Reduce heat to medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic, tomato paste, oregano, and smoked paprika; cook 1 minute until fragrant and slightly darkened.
  
  
• Build the sauce: Stir in crushed tomatoes, hot beef broth, Worcestershire, salt, and pepper. Simmer 1–2 minutes, then taste and adjust seasoning.
• Add rice: Stir in rinsed rice until fully submerged. If needed, transfer to a greased 9×13-inch baking dish. Cover tightly with foil.
• Bake: Bake covered 30 minutes. Uncover, stir gently, re-cover, and bake 10–15 minutes more until rice is tender and most liquid is absorbed.
• Cheese and rest: Uncover, top with cheese, and bake 5–8 minutes until melted and lightly golden. Rest 10 minutes before serving. Garnish as desired.

Notes

• Nutrition (per serving, 6 servings, estimate)
  Calories: ~420
  Protein: ~24g
  Carbs: ~38g
  Fat: ~18g
  Fiber: ~3g
  Sodium: varies by broth and cheese
• Serving Details
  Yield: Serves 6 as a main
  Best with: Simple green salad, roasted broccoli, or garlic bread
  Leftovers: Great for lunches; add a splash of broth when reheating