Go Back
Fluffy cooked white long-grain rice, browned crumbly ground beef, and diced translucent onions being prepared for a casserole.

The Ultimate Ground Beef and Rice Casserole

Ground Beef and Rice Casserole is a hearty, comforting dinner featuring savory browned beef, fluffy long-grain rice, and bubbly melted cheddar cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 3 cups Cooked white long-grain rice 600g; previously cooked and chilled.
  • 1 lb Lean ground beef (85/15) 450g; for a browned, crumbly texture.
  • 1 tbsp Olive oil 15ml; for searing.
  • 1 medium Yellow onion Diced (about 1 cup / 150g).
  • 1 large Green bell pepper Diced (about 1 cup / 150g).
  • 1.5 cups Beef broth 360ml.
  • 2 tbsp Soy sauce 30ml; can substitute Worcestershire sauce.
  • 1 tbsp Tomato paste 15g.
  • 1 tbsp Cornstarch 8g.
  • 1 tsp Salt 5g.
  • 0.5 tsp Black pepper 2g.
  • 2 cups Freshly grated sharp orange cheddar cheese 225g; grate from a block for best melting.
  • 2 tbsp Fresh parsley 8g; chopped, for garnish.

Equipment

  • 1 Large Heavy-Bottomed Skillet Essential for browning the ground beef and creating the glossy brown savory sauce.
  • 1 Rectangular White Ceramic Baking Dish (9x13 inch) Ensures even heat distribution and allows the cheddar cheese to bubble and blister beautifully.

Method
 

Making the Casserole
  1. Preheat your oven to 375°F (190°C). Lightly grease your rectangular white ceramic baking dish with cooking spray or a dab of butter. Set aside your pre-cooked fluffy white long-grain rice so it is ready to fold in later.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the lean ground beef, using a spatula to break it apart into small chunks. Sear for 5-7 minutes until the meat transforms into browned, crumbly ground beef with a rich, dark crust.
  3. Reduce the heat to medium and add the diced yellow onion and green bell pepper directly into the skillet with the beef. Cook for another 5 minutes, stirring occasionally. Watch carefully as the onions become perfectly translucent and the green bell peppers become tender and soft.
  4. In a small bowl, aggressively whisk together the beef broth, soy sauce, tomato paste, and cornstarch until completely smooth. Pour this mixture into the skillet. Simmer gently for 3-4 minutes, watching as the liquid thickens and turns into a rich, glossy brown savory sauce. Season with the salt and black pepper.
  5. Remove the skillet from the heat to prevent overcooking. Gently fold the fluffy cooked white long-grain rice into the beef and vegetable mixture. Stir carefully until every single grain of rice is completely coated in the glossy brown sauce.
  6. Carefully pour the savory beef and rice mixture into your prepared white ceramic baking dish. Use the back of a spoon or a spatula to spread it out evenly, pressing down lightly to create a solid, level base.
  7. Generously cover the entire top layer of the casserole with the freshly grated orange cheddar cheese. Place the baking dish uncovered in the center of the preheated oven. Bake for 10-12 minutes.
  8. Watch the oven closely during the final two minutes. You are looking for the cheese to become melted and bubbly. Wait until you see slight golden-brown blistering at the edges before removing it from the oven.
  9. Allow the casserole to rest for 5 minutes before serving so the sauce can fully set. Finally, scatter the freshly chopped bright green parsley flakes evenly across the melted cheese for a vibrant, fresh garnish.

Notes

Use Day-Old Rice: Chill your white long-grain rice beforehand to prevent a mushy texture.
Shred Your Own Cheese: Avoid pre-shredded bagged cheese to ensure you achieve those bubbly, golden-brown edges.
Whisk the Slurry Cold: Always mix cornstarch into cold liquid before adding it to the hot skillet to prevent clumps.