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Cheesy Ground Beef And Rice Casserole For Busy Weeknights Bubbling In A

Cheesy Ground Beef and Rice Casserole for Busy Weeknights

Cheesy Ground Beef and Rice Casserole for Busy Weeknights combines savory beef, tender rice, tomato sauce, and melty cheddar in one baking dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 teaspoon olive oil for browning
  • 1 pound 93% lean ground beef loose
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2/3 cup long-grain white rice rinsed, drained
  • 1/2 cup low-sodium beef broth divided use
  • 8 ounces no-salt-added tomato sauce plain
  • 1 tablespoon Worcestershire sauce regular
  • 1 teaspoon smoked paprika ground
  • 1/2 teaspoon dried oregano crushed
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 3/4 cup reduced-fat sharp cheddar shredded

Equipment

  • 12-Inch Skillet
  • 2-Quart Baking Dish
  • Aluminum Foil
  • Wooden spoon

Method
 

  1. Heat the oven to 375°F and lightly grease a 2-quart baking dish.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the beef and onion, then cook for 7 to 8 minutes, breaking up the meat, until browned.
  3. Drain excess fat if needed. Add the garlic, paprika, oregano, salt, and pepper; cook for 30 seconds.
  4. Stir in the tomato sauce and Worcestershire sauce. Remove the skillet from the heat.
  5. Spread the rinsed rice in the baking dish. Add the beef mixture and 1/3 cup broth, then stir until evenly combined.
  6. Cover the dish tightly with foil and bake for 30 minutes.
  7. Check the rice. If it is still firm or the casserole looks dry, stir in the remaining broth. Sprinkle with cheddar and bake uncovered for 5 minutes, until the cheese melts and the edges bubble.
  8. Rest for 5 minutes before serving so the rice can absorb the remaining sauce.

Notes

Refrigerate leftovers for up to 4 days. Reheat covered with a spoonful of broth to keep the rice from drying out. Full-fat cheddar may replace reduced-fat cheddar, and another long-grain white rice may be used without changing the timing.