Cheesy Beef And Rice Casserole (Print View)
Savory ground beef, rice and tomatoes layered with melted cheddar and baked until golden; serves 6.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen corn (optional)
→ Grains
06 - 1 cup long-grain white rice, uncooked
→ Liquids
07 - 2 cups beef broth
08 - 1 (15 oz) can diced tomatoes, undrained
→ Dairy
09 - 2 cups shredded cheddar cheese, divided
10 - 1/2 cup sour cream
→ Spices and Seasonings
11 - 1 tsp paprika
12 - 1 tsp dried oregano
13 - 1/2 tsp ground black pepper
14 - 1 tsp salt, adjusted to taste
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish with nonstick spray or butter.
02 - In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart with a spoon into crumbles as it cooks. Drain any excess fat if necessary.
03 - Add the finely chopped onion, diced bell pepper, and minced garlic to the skillet with the beef. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
04 - Stir in the uncooked rice, frozen corn if using, paprika, dried oregano, black pepper, and salt. Continue cooking for 1 minute, allowing the rice to lightly toast and the spices to bloom.
05 - Pour in the diced tomatoes with their juice and the beef broth. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle simmer.
06 - Remove the skillet from heat. Fold in 1 cup of the shredded cheddar cheese and the sour cream until evenly distributed throughout the mixture.
07 - Transfer the entire mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup of shredded cheddar cheese uniformly over the top.
08 - Cover the dish tightly with aluminum foil and bake for 25 minutes. Carefully remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and golden and the rice is tender.
09 - Remove the casserole from the oven and let it stand for 5 minutes to allow the flavors to settle and the dish to set before serving.
# Expert Hints:
01 -
- It uses raw rice that cooks right in the oven, so you never have to dirty a separate pot.
- The sour cream stirred in at the end makes everything impossibly creamy without needing a sauce from scratch.
02 -
- Do not skip the foil for the first 25 minutes or the rice will not cook through and you will have a crunchy surprise in the center.
- Check your beef broth label if you are cooking for someone sensitive to gluten, because some brands sneak it in.
03 -
- Shred your own cheese from a block because pre-shredded bags are coated in starch that prevents smooth melting.
- The casserole will look a bit soupy when it comes out of the oven but it thickens as it rests, so trust the process.