Oh yes! Beef and Rice Casserole is a classic comfort-food dish — hearty, cheesy, and super easy to make. Here’s a solid recipe you can try:
Ingredients:
- 1 lb (450 g) ground beef
- 1 cup long-grain rice, uncooked
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10–15 oz / 300–400 g) diced tomatoes (or tomato soup for a creamier version)
- 1 1/2 cups beef broth (or water + bouillon)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika or Italian seasoning
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- Optional: 1 cup frozen peas or mixed vegetables
Instructions:
- Preheat oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. - Cook the beef:
- In a skillet over medium heat, sauté onions and garlic until soft.
- Add ground beef, salt, pepper, and paprika (or Italian seasoning).
- Cook until beef is browned and crumbled. Drain excess fat if needed.
- Combine casserole ingredients:
- In the baking dish, mix uncooked rice, cooked beef mixture, diced tomatoes, beef broth, and optional veggies.
- Stir to combine evenly.
- Bake:
- Cover with aluminum foil and bake for 35–40 minutes, until rice is tender.
- Remove foil, sprinkle cheese on top, and bake another 5–10 minutes until cheese is melted and bubbly.
- Serve:
- Let casserole rest 5 minutes before serving.
- Optional: garnish with chopped parsley or green onions.
✨ Tips & Variations:
- For extra flavor, sauté the rice lightly in butter before adding to the dish.
- Swap ground beef for ground turkey or chicken for a lighter version.
- Use cream of mushroom or cream of celery soup instead of diced tomatoes for a creamy variation.
If you want, I can give you a one-pot stovetop version that’s faster and perfect for weeknights — no oven needed!
Do you want me to do that version too?
