Beef and Rice Casserole

There’s something about a warm, bubbling casserole that feels like a big hug from the past, and this Beef and Rice Casserole is no exception. Originating from the heart of Midwestern cooking, this dish has been a staple in my family for generations. Passed down from my grandmother, who often prepared it for family gatherings on those chilly autumn Sundays, it’s the kind of meal that fills your home with mouthwatering aromas and your heart with cozy memories.

The beauty of this dish lies in its simplicity—just a few wholesome ingredients coming together to create something truly special. It’s perfect for a weeknight dinner, a family gathering, or anytime you want to enjoy a meal that’s both comforting and satisfying. Plus, it’s versatile enough that you can easily adapt it to suit your family’s tastes.

INGREDIENTS:

To bring this comforting casserole to your table, gather the following ingredients:

1 pound ground beef: The star of the dish, providing rich, savory flavor.

1 medium onion, chopped: Adds sweetness and depth to the casserole.

1 green bell pepper, chopped: For a bit of crunch and a pop of color.

1 cup uncooked rice: This will absorb all the delicious flavors and create a hearty base for the casserole.

1 can (15 ounces) diced tomatoes, undrained: Adds moisture and a slight tang to balance the richness.

2 cups beef broth: Infuses the rice with even more flavor as it cooks.

1 teaspoon salt: Essential for seasoning the dish.

1/2 teaspoon black pepper: Adds a bit of bite to complement the beef.

1 teaspoon garlic powder: For a subtle, savory undertone.

1/2 teaspoon paprika: Adds warmth and a touch of smokiness.

1 cup shredded cheddar cheese: The cheesy, melty topping that brings it all together.

DIRECTIONS:

Here’s how to make this classic Beef and Rice Casserole, step by step:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C): This ensures your casserole bakes evenly and reaches that perfect golden-brown finish.

Step 2: Brown the Ground Beef

Cook the beef: In a large skillet over medium heat, brown the ground beef until it’s fully cooked and no longer pink. Drain off any excess fat to keep the casserole from becoming too greasy.

Step 3: Sauté the Vegetables

Add the veggies: Toss the chopped onion and green bell pepper into the skillet with the beef. Cook for about 5 minutes, or until the vegetables are tender and the onions are translucent. This step helps build the base flavors of the casserole.

Step 4: Combine the Ingredients

Mix it all together: Stir in the uncooked rice, undrained diced tomatoes, beef broth, salt, black pepper, garlic powder, and paprika. Bring the mixture to a boil, ensuring that everything is well combined.

Step 5: Transfer and Bake

Into the baking dish: Pour the mixture into a 9×13-inch baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil—this helps trap the steam, ensuring the rice cooks through and the flavors meld together.

Bake: Place the dish in your preheated oven and bake for about 45 minutes, or until the rice is tender and the liquid has been absorbed.

Step 6: Add the Cheese

Cheesy finish: After the casserole has baked, remove the foil and sprinkle the shredded cheddar cheese over the top. Return the dish to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 7: Serve and Enjoy

Cool slightly and serve: Let the casserole sit for a few minutes before serving. This allows the flavors to settle and makes it easier to dish out. Pair with your favorite sides and enjoy the comforting goodness!

Variations & Tips: Make It Your Own

This Beef and Rice Casserole is wonderfully versatile, so don’t hesitate to make it your own …