Description
Comforting, cheesy beef and rice casserole. Ground beef, rice, creamy tomato sauce, cheddar, and mozzarella create a family-friendly weeknight meal.
Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup cooked rice (long-grain or medium-grain works best)
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- Optional: 1/4 cup chopped fresh parsley, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess grease.
- Add chopped onion and green bell pepper to the skillet. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in diced tomatoes (undrained) and tomato sauce. Add condensed cream of mushroom soup, cooked rice, and beef broth.
- Season with dried oregano, dried basil, salt, and black pepper. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low. Let it simmer for about 10-15 minutes, stirring occasionally.
- Lightly grease a 9×13 inch baking dish.
- Pour the beef and rice mixture into the prepared baking dish, spreading it evenly.
- In a separate bowl, combine the shredded cheddar cheese and mozzarella cheese. Mix them well.
- Sprinkle the cheese mixture evenly over the top of the beef and rice mixture.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the aluminum foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
- Remove the casserole from the oven and let it rest for about 10 minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Notes
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture for a little extra heat.
- Vegetable variations: Feel free to add other vegetables to the beef mixture, such as chopped carrots, celery, or mushrooms.
- Cheese options: Experiment with different types of cheese, such as Monterey Jack, Colby Jack, or pepper jack.
- Rice alternatives: You can use brown rice or quinoa instead of white rice for a healthier option.
- Make it ahead: The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
- Freezing instructions: To freeze the casserole, assemble it in a freezer-safe dish and wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. You may need to add extra baking time if baking from a chilled state.
- Using leftover rice: This recipe is a great way to use up leftover cooked rice. Just make sure the rice is not too dry or clumpy.
- Ground turkey or chicken: You can substitute ground beef with ground turkey or chicken for a leaner option. Adjust cooking time as needed.
- Adding beans: Consider adding a can of drained and rinsed black beans or kidney beans to the beef mixture for added protein and fiber.
- Cream cheese swirl: For an extra creamy casserole, swirl in a few dollops of cream cheese before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes