Description
Discover The Fervent Mama’s cheesy ground beef and rice casserole – a hearty, cheesy bake that’s perfect for busy nights. Easy, comforting,
Ingredients
Scale
- 1 lb (450 g) ground beef, 85 % lean
- 1 cup long‑grain white rice, uncooked
- 1 ½ cups low‑sodium beef broth
- 1 cup water
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots mix
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat & prep: Set your oven to 375°F (190°C). Lightly grease a 9‑x‑13‑inch baking dish with a drizzle of olive oil.
- Sauté aromatics: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and cook 3‑4 minutes until translucent. Stir in the minced garlic and cook another 30 seconds.
- Brown the beef: Push the onions to the side, add the remaining 1 tbsp oil, then the ground beef. Break it up with a wooden spoon and brown for 5‑6 minutes, stirring occasionally. Drain any excess fat if needed.
- Season: Sprinkle the smoked paprika, oregano, black pepper, and salt over the meat. Stir in the tomato paste and Worcestershire sauce; cook 1‑2 minutes until the paste darkens slightly and coats the beef.
- Combine rice & liquids: Add the uncooked rice, beef broth, and water to the skillet. Stir to combine; you’ll notice a slight sizzle as the liquid meets the hot pan.
- Fold in veggies: Toss the frozen peas and carrots into the mixture. They’ll thaw quickly as the casserole bakes.
- Transfer to dish: Pour the entire mixture into the prepared baking dish, spreading it evenly.
- Cheese layer: Sprinkle the shredded cheddar evenly over the top, then follow with the mozzarella. The cheeses will melt into a golden crust.
- Bake: Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and continue baking 10‑12 minutes, or until the rice is tender and the cheese is bubbling and lightly browned.
- Rest & serve: Let the casserole rest for 5 minutes before sprinkling chopped parsley on top. This rest period lets the flavors meld and makes slicing easier.
Notes
- Use a good-quality ground beef: 85 % lean gives enough fat for flavor without excess grease.
- Don’t over‑cook the rice: The casserole’s baking time finishes the rice, so start with uncooked rice and the exact liquid ratio (1½ cups broth + 1 cup water).
- Cheese blend: Mixing sharp cheddar with mozzarella gives both flavor depth and meltiness.
- Even heat: If your oven runs hot, check the casserole at the 30‑minute mark to avoid a burnt cheese top.
- Make ahead: Assemble the casserole up to the cheese step, cover, and refrigerate up to 24 hours. Bake directly from the fridge, adding a few extra minutes.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Beef recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: cheesy ground beef and rice casserole the fervent mama