Description
Indulge in the ultimate comfort food with this oven baked cheesy ground beef and rice casserole. Ground beef is cooked on the stove along with a combo of veggies like onions and peppers, then mixed in a rich tomato and beef broth sauce, rice added in, and topped with freshly shredded cheddar cheese and baked in the oven until hot and bubbly! This for the perfect weeknight meal!
Ingredients
Scale
- 1 Pound Ground Beef
- 1 Medium Onion - diced
- 2 Cloves of Garlic - minced
- 2 Cups Your Choice Veggies - chopped (broccoli, peppers, mushrooms, eggplant, etc)
- 15 Ounce Canned Crushed Tomatoes
- 2 Cups Beef Broth
- 1 Cup White Rice - uncooked
- 2 Teaspoon Fresh Parsley - minced (or 1 teaspoon dried)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Pepper
- 1/4 Teaspoon White Pepper
- 6 Ounces Cheddar Cheese - shredded
Instructions
- Preheat the oven to 350 degrees and grease a 9"x 9" baking dish with cooking spray.
- To a large pot, add the ground beef over medium heat. Cook for 7-10 minutes, breaking up with a wooden spoon or meat chopper into small pieces.
- Once the beef is browned about 3/4 of the way through, add in the onion, garlic, and veggies of choice. Cook for another 5-10 minutes until the veggies are soft and the meat is fully browned.
- Add in the broth, tomatoes, and spices. Stir in the rice.
- Pour in the greased baking dish and top with foil. Bake in the oven for 30 minutes. Remove from the oven and take off the foil. Sprinkle the cheese on top and place back into the oven to bake for another 30 minutes. It will be hot and bubbly, Bruce tender, and the cheese fully melted. Let cool for 10 minutes, then serve.
Notes
- Keep leftovers covered in the fridge for 2-3 days
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner - Casserole
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 294
- Sugar: 5.7 g
- Sodium: 701.5 mg
- Fat: 12.2 g
- Carbohydrates: 19.3 g
- Fiber: 2.5 g
- Protein: 26.3 g
- Cholesterol: 73.3 mg
