Cheddar-Crusted Ground Beef and Rice Casserole
If you’re craving something hearty, comforting, and easy to throw together, this Cheddar-Crusted Ground Beef and Rice Casserole checks all the boxes. It’s a warm and cheesy dish made with flavorful ground beef, fluffy rice, and vegetables, all baked in a savory tomato-infused broth. The best part? A crispy, golden cheddar and breadcrumb topping that adds just the right amount of crunch to every bite. This is the kind of meal that’s perfect for a busy weeknight, meal prep Sunday, or feeding a hungry crowd without breaking a sweat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
1 pound ground beef
1 tablespoon olive oil (optional)
1 small onion, diced
1 red bell pepper, diced (optional)
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup uncooked white or brown rice
2 cups beef broth (or chicken broth)
1 cup canned diced tomatoes (with juice)
1 cup frozen corn or peas (optional)
For the Cheddar Crust Topping:
1 1/2 cups shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
1 tablespoon butter, melted
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon as it cooks. If your beef is very lean, add a bit of olive oil to help it along.
Add the diced onion, red bell pepper (if using), and minced garlic. Cook for another 3 to 4 minutes until the vegetables are soft and fragrant. Stir in the smoked paprika, oregano, salt, and black pepper.
Pour in the uncooked rice and stir until it’s well coated with the beef and spice mixture. Add the beef broth, diced tomatoes with their juices, and frozen veggies if using. Stir everything together and bring it just to a light simmer.
Transfer the mixture to the prepared casserole dish and spread it out evenly. Cover the dish tightly with foil to help the rice steam and cook through. Bake for 30 to 35 minutes, or until the rice is tender and most of the liquid has been absorbed.
Meanwhile, in a small bowl, mix together the shredded cheddar cheese, panko breadcrumbs, and melted butter. Once the casserole has baked, remove the foil and sprinkle the cheddar mixture evenly over the top.
Return the dish to the oven, uncovered, and bake for another 10 to 12 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Let the casserole rest for about 5 minutes before serving. It’ll be easier to slice and even more flavorful once it settles.
Notes
You can easily swap the ground beef for ground turkey, ground chicken, or even plant-based crumbles if you want a lighter or vegetarian-friendly version
Brown rice works great, but it may need an extra 5 to 10 minutes of baking time—check that it’s fully tender before adding the topping
Don’t skip the cheddar crust—it’s what takes this casserole to the next level! You can also mix in some parmesan for extra flavor
Feel free to toss in a handful of chopped spinach, zucchini, or mushrooms for more veggie goodness
This dish can be prepped ahead, refrigerated, and baked later—just add 5 extra minutes of baking time if you’re starting from cold