Description
An elegant and comforting casserole featuring tender ground beef, long-grain rice, and melting cheese, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb (450 g) ground beef, preferably 80/20
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium beef or chicken broth, hot
- 1 small onion, finely diced (about 3/4 cup)
- 2 cloves garlic, minced
- 1 (14 oz) can diced tomatoes, drained slightly
- 1 cup tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups shredded sharp cheddar
- 2 tbsp unsalted butter, room temperature
- 2 tbsp fresh parsley, finely chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
- In a large ovenproof skillet over medium-high heat, brown the ground beef until just caramelized, about 5–7 minutes. Season with salt and pepper and remove excess fat.
- Add the diced onion and sauté until soft and translucent, about 4 minutes; add garlic and cook for 30 seconds until fragrant.
- Stir in the rice and toast lightly for 1–2 minutes.
- Pour in the hot broth, diced tomatoes, tomato sauce, Worcestershire, and smoked paprika. Stir to combine and bring to a gentle simmer.
- Scatter 1 cup of shredded cheddar evenly over the top, dot with butter, then transfer to the oven.
- Bake uncovered for 25–30 minutes until the rice is tender and the cheese forms a golden crust.
- Remove from the oven and let rest for 5–10 minutes. Finish with fresh parsley and extra cheddar if desired.
Notes
Let the casserole rest after baking to slice cleaner. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg