Description
A comforting Cheddar-Crusted Ground Beef and Rice Casserole that combines flavorful browned ground beef, tender rice cooked in savory broth with vegetables, and a deliciously crispy cheddar and breadcrumb topping baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup uncooked white or brown rice
- 2 cups beef broth (or chicken broth)
- 1 cup canned diced tomatoes (with juice)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
Optional Ingredients
- 1 tablespoon olive oil (optional, for cooking beef)
- 1 red bell pepper, diced (optional)
- 1 cup frozen corn or peas (optional)
Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking and allow for easy cleanup.
- Cook the Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. If the skillet is dry, add olive oil to prevent sticking. Stir in diced onion, optional diced red bell pepper, and minced garlic, cooking for another 3 to 4 minutes until the vegetables soften. Season the mixture with smoked paprika, oregano, salt, and black pepper for depth of flavor.
- Combine Casserole Ingredients: Stir the uncooked rice into the ground beef mixture evenly. Pour in the beef broth, canned diced tomatoes with their juice, and optional frozen corn or peas. Bring the mixture gently to a boil, allowing the flavors to begin melding and the rice to start cooking.
- Assemble the Casserole: Transfer the entire beef and rice mixture to the prepared casserole dish. Cover the dish tightly with foil to keep moisture in and prevent drying out during baking.
- Bake the Rice Mixture: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed fully.
- Add the Cheddar Crust: In a small bowl, combine the shredded sharp cheddar cheese, panko breadcrumbs, and melted butter until well mixed. Evenly sprinkle this mixture over the baked casserole to form a crunchy, cheesy crust.
- Bake and Serve: Return the casserole to the oven uncovered and bake for an additional 10 to 12 minutes, or until the cheese topping is melted, bubbly, and golden brown. Remove from oven and let cool for 5 minutes before serving to allow the casserole to set.
Notes
- You can substitute brown rice for white rice; just increase the initial baking time to ensure the rice cooks through.
- Optional vegetables like red bell pepper and frozen peas or corn add extra nutrients and color but can be omitted.
- Using beef broth instead of water enhances the flavor of the rice and beef mixture.
- Letting the casserole rest before serving helps it firm up for easier slicing and serving.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños when cooking the beef.
