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Ground Beef and Rice Casserole

Ground beef and rice casserole baked until the rice is tender and the tomato-mushroom sauce bubbles thickly. Browned beef, onions, and garlic simmer into a savory mixture, then bake under foil and finish with melted cheddar.
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Prep Time 15 minutes
Cook Time 55 minutes
resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 1 lb ground beef Use 80/20 for rich flavor and moisture.
  • 1 cup long-grain white rice Uncooked; spread evenly so it cooks through.
  • 1 yellow onion Diced medium for even texture.
  • 3 garlic Minced fine so it blends into the sauce.
  • 1 can (14.5 oz) diced tomatoes Use undrained for best sauce consistency.
  • 1 can (10.5 oz) condensed cream of mushroom soup Stir in until the mixture turns smooth.
  • 1 cup beef broth Helps cook the rice fully in the oven.
  • 1 tbsp Worcestershire sauce Adds savory depth to the casserole.
  • 1 tsp smoked paprika For a warm, smoky flavor note.
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • salt To taste.
  • black pepper To taste.
Topping
  • 1.5 cups shredded sharp cheddar cheese Scatter evenly for an even melt.
  • 2 tbsp fresh parsley Chopped; garnish before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
Cook the beef and aromatics
  1. In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon, for 5–7 minutes until no longer pink. Drain excess fat.
  2. Add the diced onion to the skillet and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 minute more until fragrant.
Season and build the sauce
  1. Stir in the smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper, and cook for 30 seconds to bloom the spices.
  2. Add the diced tomatoes (with juice), condensed cream of mushroom soup, beef broth, and Worcestershire sauce. Stir until everything is fully combined and smooth.
Bake the casserole
  1. Pour in the uncooked long-grain white rice and stir well to distribute evenly throughout the mixture.
  2. Transfer the entire mixture into the prepared baking dish, spreading it into an even layer.
  3. Cover tightly with aluminum foil and bake at 375°F (190°C) for 45 minutes, until the rice is fully cooked and has absorbed most of the liquid.
  4. Remove the foil, scatter the shredded sharp cheddar cheese evenly over the top, and bake uncovered for 10–12 minutes until the cheese is melted, bubbly, and golden at the edges.
Rest, garnish, and serve
  1. Let the casserole rest for 5 minutes before serving.
  2. Garnish with fresh parsley and serve straight from the dish.

Notes

Pro tip: ensure the rice is evenly distributed before baking so every bite cooks through; if your baking dish seems crowded, spread the mixture right to the corners for uniform absorption. Store leftovers in the refrigerator up to 3–4 days in an airtight container; reheat in the oven or microwave until hot. Freezing: yes, freeze portions up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use low-sodium beef broth and season salt/pepper to taste for a lower-sodium version.