Description
A comforting and hearty Cheesy Ground Beef and Rice Casserole featuring savory browned beef, tender rice cooked in beef broth with diced tomatoes and Italian seasoning, all topped with melted cheddar cheese and a creamy touch of sour cream. This easy-to-make casserole is perfect for a family dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
Rice and Liquids
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, drained
Seasonings and Dairy
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Brown the Ground Beef and Aromatics: In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is softened. Drain any excess fat to reduce greasiness.
- Add Rice and Liquids, Simmer: Stir in the uncooked rice, beef broth, drained diced tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes until the rice is tender and the liquid is mostly absorbed.
- Mix in Sour Cream and Cheese: Remove the skillet from heat and stir in the sour cream and half of the shredded cheddar cheese to add creaminess and flavor.
- Assemble and Bake: Transfer the beef and rice mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese on top. Bake in the preheated oven for 25-30 minutes until the cheese is melted, bubbly, and lightly golden.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving to set and enhance flavors.
Notes
- Drain the fat after browning the beef to keep the dish from becoming greasy.
- You can substitute ground turkey or chicken for a leaner version.
- If you prefer, use low-sodium beef broth and adjust salt accordingly.
- For a spicier variation, add red pepper flakes or diced jalapeños with the onions and garlic.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
