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If you’re looking for an easy one-skillet dinner, this Ground Beef and Rice Casserole is a great option! It’s loaded with ground beef, rice, and veggies, then topped with cheddar cheese and baked until the rice is tender and the cheese is melted. A simple, filling meal the whole family can enjoy!
Recipe Overview
I love making casseroles for my family! With five kids in the house, I need meals that are easy to put together and don’t leave me with a sink full of dishes. This ground beef and rice casserole only takes about 15 minutes to prep, and it’s a great way to get some extra veggies into dinner.
The ground beef and kidney beans make it filling, and the melted cheddar cheese on top makes it even better. It’s one of those easy dinners that’s perfect for busy weeknights when you have a lot of mouths to feed!
A Few Key Ingredients
Here are the key ingredients you’ll need for this ground beef and rice casserole. You can find the full quantities in the recipe card further down the post.
- Ground beef: I like to use lean beef for a high-protein option without becoming greasy. Ground turkey or chicken is also a great swap.
- Veggies: I use a mix of fresh, diced veggies (celery, onion, bell pepper) and mixed frozen veggies (peas, carrots, corn) to pack in plenty of fiber and nutrients.
- White rice: Cooks up quickly to create a fluffy texture in the finished casserole.
- Beef broth: Adds lots of savory flavor. I like to use a low-sodium broth so that I can control the salt level. Chicken broth or vegetable broth also work well.
- Tomatoes: Adding both crushed tomatoes and tomato paste creates a rich, deep flavor while adding extra moisture to the casserole.
- Red kidney beans: For added protein and fiber, I like to mix in some canned kidney beans. If you’re not a fan, feel free to swap them out for black beans, pinto beans, or garbanzo beans.
- Cheddar cheese: It’s best to shred the cheese yourself, as pre-shredded cheese won’t melt as well.
Mistakes to Avoid
- Not draining the fat: Depending on the fat content of your beef, you can end up with quite a bit of oil in the skillet after browning. Drain off the excess; otherwise, the casserole can become greasy.
- Using the wrong type of rice: I made this dish using long-grain white rice (e.g., white basmati). If you use short-grain or brown rice, the liquid ratio and cook times will be wrong, and the rice won’t cook through properly.
- Not draining the rice after rinsing: The liquid-to-rice ratio matters to keep the rice from becoming too crunchy or overcooked. If you don’t drain the rice well after rinsing, it can add too much moisture and make the casserole mushy.
- Using a loose-fitting lid: A loose skillet lid lets too much steam escape as the casserole bakes. You need a tight-fitting lid. If you don’t have one, cover the skillet tightly with foil instead.
- Not resting the casserole before serving: Resting the casserole lets the rice absorb any remaining liquid, preventing it from becoming watery.
How to Make Ground Beef and Rice Casserole
Before you start:
Preheat the oven to 375°F. Use a large oven-safe rimmed skillet with a lid, ideally around 12-14 inches.
Saute the beef and veggies:
Heat the skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon, until it starts to brown.
If your beef releases a large amount of fat, drain the excess, leaving about 1 tablespoon in the skillet. Transfer the browned beef to a plate.
Add the olive oil if the skillet looks dry. Add the sweet onion, celery, and red bell pepper. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Next, add the garlic and cook for another 30 seconds.
Add the seasonings:
Add the tomato paste, Worcestershire, thyme, smoked paprika, oregano, salt, and pepper. Cook for 1-2 minutes, stirring frequently.
Combine the remaining casserole ingredients:
Stir in the rinsed and drained rice and 1/2 cup of broth. Cook for about 2 minutes, stirring so the grains become coated in the seasoned tomato mixture.
Return the ground beef to the skillet. Add the kidney beans, frozen veggies, remaining 2 cups of broth, and tomatoes.
Stir thoroughly, making sure the rice is evenly distributed and mostly submerged in the liquid. Bring everything to a gentle simmer on the stovetop. Taste the liquid and adjust the salt and pepper if necessary.
Bake the casserole:
Cover the skillet tightly with its lid and transfer it to the oven. Bake at 375°F for 25 minutes.
Remove from the oven and carefully uncover. Check the rice. It should be tender and most of the liquid should have been absorbed.
If the rice is still slightly firm, add ¼ cup hot beef broth or water, cover, and bake for another 5 minutes. Once the rice is tender, gently fluff the casserole with a fork or spoon.
Add the cheese topping and serve:
Sprinkle the cheddar evenly over the top. Return the skillet to the oven uncovered for 5 minutes, until the cheese has melted.
For a more golden top, broil for the final 1-2 minutes. Remove the skillet from the oven and let the casserole rest for 5-10 minutes. Finish generously with fresh parsley and freshly cracked black pepper.
Recipe Notes
- Add some extra spice: Add 1-2 tbsp chili powder (depending on your spice preference) for a Tex-Mex twist.
- Add toppings: Finish the baked casserole with diced pickles, thinly sliced red onion, crumbled tortilla chips, or a little yellow mustard for extra flavor.
- Storage: Allow to cool, then either cover the skillet with foil or transfer the casserole to an airtight container. Store in the fridge for up to 3 days.
- Freezing: The baked casserole can be frozen, tightly covered with plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge, then uncover before reheating.
- Reheating: Cover with a lid and place in the oven at 350°F for 10-15 minutes, until fully warmed through. You can also microwave individual portions until piping hot.
Questions I Get Asked a Lot
I don’t advise swapping the white rice for brown rice, as it will need more liquid and a longer cook time for it to cook through properly.
No, the recipe calls for dry rice. If you use cooked rice, it will end up mushy and overcooked.
Yes, you can omit the kidney beans (or just swap them for another type of canned bean!).
Yes, rinsing the rice removes excess starch from around the grains. If you don’t rinse it, the rice can get sticky instead of fluffy.
You May Also Enjoy
- Corn Pudding Casserole
- Million Dollar Chicken Casserole
- Dump and Bake Meatball Casserole
- Buffalo Chicken Casserole
- Cabbage Roll Casserole
- Spaghetti Casserole
- Taco Casserole
Thanks so much for being here and for cooking with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.
Ground Beef and Rice Casserole
Ingredients
- 1½ pounds lean ground beef
- 1 tablespoon olive , or avocado oil, only if needed
- 1 large white onion, finely diced
- 2 stalks celery, finely diced
- 1 large bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon Ground black pepper
- 1 cup long-grain white rice, rinsed and thoroughly drained
- 15 ounces red kidney beans, one can, drained and rinsed
- 2 cups frozen mixed vegetables, preferably peas, carrots, and corn
- 2½ cups low-sodium beef broth
- ½ cup crushed or chopped tomatoes
- 1 cup shredded sharp cheddar cheese
- chopped fresh parsley, optional, for serving
Instructions
- Preheat the oven to 375°F.
- Use a large oven-safe rimmed skillet with a lid, ideally around 12-14 inches. Heat the skillet over medium-high heat.
- Add the 1½ pounds lean ground beef and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon, until it starts to brown.
- If your beef releases a large amount of fat, drain the excess, leaving about 1 tablespoon in the skillet. Transfer the browned beef to a plate.
- If the skillet looks dry, add 1 tablespoon olive . Add the 1 large white onion (finely diced), 2 stalks celery (finely diced), and 1 large bell pepper (diced).
- Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the 4 cloves garlic (minced) and cook for another 30 seconds.
- Add the 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1½ teaspoons dried thyme, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon fine sea salt, and ½ teaspoon Ground black pepper. Cook for 1-2 minutes, stirring frequently.
- Stir in the rinsed and drained 1 cup long-grain white rice and 1/2 cup of beef broth (from the 2½ cups low-sodium beef broth). Cook for about 2 minutes, stirring so the grains become coated in the seasoned tomato mixture.
- Return the ground beef to the skillet.
- Add the 15 ounces red kidney beans, 2 cups frozen mixed vegetables, remaining 2 cups of beef broth, and ½ cup crushed or chopped tomatoes.
- Stir thoroughly, making sure the rice is evenly distributed and mostly submerged in the liquid.
- Bring everything to a gentle simmer on the stovetop. Taste the liquid and adjust the salt and pepper if necessary.
- Cover the skillet tightly with its lid and transfer it to the oven. Bake at 375°F for 25-30 minutes.
- Remove from the oven and carefully uncover. Check the rice. It should be tender, and most of the liquid should have been absorbed.
- If the rice is still slightly firm, add ¼ cup hot beef broth or water, cover, and bake for another 5 minutes.
- Once the rice is tender, gently fluff the casserole with a fork or spoon. Sprinkle the 1 cup shredded sharp cheddar cheese evenly over the top.
- Return the skillet to the oven uncovered for 5 minutes, until the cheese has melted.
- For a more golden top, broil for the final 1-2 minutes. Remove the skillet from the oven and let the casserole rest for 5-10 minutes.
- Finish generously with chopped fresh parsley and freshly cracked black pepper.
Notes
- Serving size: Approximately 1½ cups
- Ground beef: I recommend using 90 to 93% lean ground beef. If there’s too much grease after browning, drain the excess before adding the vegetables.
- Rice: Use regular long-grain white rice, not instant rice. Rinse and drain it well before adding it to the skillet.
- Skillet: Use a large, deep oven-safe skillet with a tight-fitting lid. If you don’t have one, transfer everything to a baking dish and cover tightly with foil before baking.
- Vegetables: Frozen peas, carrots, and corn work great. There’s no need to thaw them first.
- Check the rice: If the rice is still firm after 25 minutes, add a little hot broth or water, cover, and bake for another 5 minutes or until tender.
- Cheese: I like using sharp cheddar, but you can use another good melting cheese if you prefer.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat thoroughly with a splash of broth or water if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
