There’s just something about a warm, bubbling casserole that feels like a big ol’ hug from the past — and this beef and rice casserole delivers exactly that. It’s hearty, humble, and full of down-home flavor. Honestly? It’s the kind of meal that fills your kitchen with smells that make you pause and smile.
This one’s been in my family for generations. My grandma used to make it on those chilly fall Sundays when we’d all pile into her house after church, noses red from the cold. The whole place would smell like tomato, garlic, and comfort. She always made extra “just in case,” and yet somehow we still managed to scrape the dish clean.
If you’re looking for an easy, satisfying, and nostalgic dinner, you’ve found it.
Why You’ll Love This One
-
Simple ingredients you probably already have
-
Feeds a hungry crowd without much fuss
-
Freezer- and make-ahead-friendly
-
So cozy, so comforting, so weeknight-perfect
-
One dish, one oven — minimal cleanup!
What You’ll Need
-
1 lb ground beef (you can sub turkey or chicken if you like)
-
1 medium onion, chopped
-
1 green bell pepper, chopped
-
1 cup uncooked white rice (don’t use instant!)
-
1 (15 oz) can diced tomatoes, with the juice
-
2 cups beef broth
-
1 tsp salt
-
½ tsp black pepper
-
1 tsp garlic powder
-
½ tsp paprika
-
1 cup shredded cheddar cheese
Let’s Make It
1. Preheat the oven
Get it warming to 350°F. Trust me, nothing beats the smell of this baking on a cool night.
2. Brown the beef
In a large skillet, cook your ground beef over medium heat until browned. Drain off the extra grease — nobody likes a greasy casserole.
3. Sauté the veggies
Add chopped onion and bell pepper to the pan. Sauté for about 5 minutes until the veggies soften and your kitchen starts to smell really good.
4. Stir it all together
Add in the uncooked rice, the whole can of tomatoes (liquid included), beef broth, salt, pepper, garlic powder, and paprika. Stir everything well and bring it to a low simmer.
5. Transfer to the baking dish
Pour the mixture into a greased 9×13″ casserole dish. Spread it evenly. Cover tightly with foil to trap in all that good moisture.
6. Bake
Pop it in the oven and bake for 45 minutes. The rice should be tender and most of the liquid absorbed. You can check by poking it gently in the middle with a spoon.
7. Add the cheese & finish
Remove the foil and sprinkle that shredded cheddar all over the top. Bake uncovered for another 5–10 minutes until the cheese is melty and golden.
8. Rest & serve
Let the casserole rest for 5 minutes before serving — it helps everything settle and makes scooping way easier.
Variations to Make It Your Own
-
Add-ins: Corn, black beans, mushrooms, or zucchini
-
Spicy: Stir in chopped jalapeños or top with hot sauce
-
Creamy version: Stir in a cup of sour cream before baking
-
Lighter: Use ground turkey or rotisserie chicken instead of beef
-
Extra cheesy: Mix some cheese into the rice layer too
Serving Ideas
-
Simple side salad with vinaigrette — crisp + fresh = perfect balance
-
Steamed green beans or roasted carrots
-
Cornbread or crusty bread for sopping up the tomato-y goodness
-
Sweet finish: A slice of apple pie or warm peach cobbler never hurts
Leftovers & Storage
-
Fridge: Keeps well for up to 4 days in an airtight container
-
Freezer: Let cool, then freeze in portions for up to 2 months
-
Reheat: Microwave or warm in the oven (covered) at 300°F until heated through
