Creamy, juicy, and packed with comforting flavor, this Savory Beef and Rice Casserole with Cheddar Topping is the kind of dish that makes weeknight dinners feel like a hug. It comes together quickly, reheats beautifully, and pleases picky eaters and hungry adults alike. Fun fact: casseroles were popularized in the 20th century as an economical, make-ahead way to feed a family — and this recipe stays true to that spirit. If you enjoy hearty, cheesy dinners, you might also like the spin on pasta casseroles featured here: Cheesy Ground Beef Stroganoff Pasta Casserole. Give this one a try tonight — it’s simple, speedy, and utterly satisfying.
What is Savory Beef and Rice Casserole with Cheddar Topping?
What’s in a name? Savory Beef and Rice Casserole with Cheddar Topping basically tells you everything you need to know: comforting beef and fluffy rice baked under a golden layer of cheddar. Curious where the name came from — was it a marketing meeting or Grandma’s shorthand? Maybe both. Who wouldn’t smile at a dish that practically whispers, “come eat”? After all, as the old saying goes, “the way to a man’s heart is through his stomach.” Try it and see if it doesn’t win over anyone who tastes it. Ready to make something simple and satisfying? Let’s cook.
Why You’ll Love This
This casserole is irresistible for three big reasons:
- Comforting combination: Ground beef simmered with tomatoes and broth gets mixed with rice, creating a rich, savory base that pairs perfectly with melty cheddar on top. The contrast of creamy filling and bubbly cheese is pure comfort.
- Budget-friendly and filling: Ground beef, rice, and pantry spices keep costs low while delivering big flavor and generous portions — ideal for families or meal prepping.
- Quick and versatile toppings: A simple cheddar topping gives you that crave-worthy golden finish. Want a twist? Swap cheddar for pepper jack for heat or mozzarella for extra stretch.
If you loved another hearty casserole on this blog, this one offers a similar level of comfort but with rice as the heart of the dish. Now pick up your skillet — dinner awaits!
How to Make
Quick Overview
This recipe is delightfully straightforward: brown the beef and onions, simmer with diced tomatoes and beef broth, mix with cooked rice, and bake under shredded cheddar until bubbly. The standout elements are the creamy, tomato-laced beef mixture and the golden, cheesy finish. Prep time is about 15 minutes, with 20 minutes baking time — total time roughly 35 to 45 minutes depending on rice prep.
Ingredients
1 lb ground beef (preferably 80/20 for flavor)
1 cup cooked rice (white or brown, cooked according to package instructions)
1 medium onion, chopped (about 1 cup)
1 can (14 oz) diced tomatoes (undrained)
1 cup cheddar cheese, shredded (packed lightly)
1 cup beef broth (low-sodium preferred)
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
1 tbsp olive oil (for sautéing)
Directions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or similar-size casserole dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened and slightly translucent.
- Add 1 pound ground beef to the skillet. Cook, breaking the meat apart with a wooden spoon, until browned and no pink remains, about 6 to 8 minutes.
- Drain excess fat from the skillet into a safe container and discard. Return the skillet to the stove.
- Stir in 1 teaspoon garlic powder and 1 teaspoon paprika. Season with salt and pepper to taste and cook for about 30 seconds to bloom the spices.
- Add one 14-ounce can of diced tomatoes (undrained) and 1 cup beef broth. Bring the mixture to a simmer and let it cook for about 5 minutes to meld flavors and slightly reduce the liquid.
- Meanwhile, if you haven’t already, cook 1 cup rice according to package directions so it’s ready to combine. Fluff with a fork.
- In the prepared baking dish, combine the cooked rice with the beef and tomato mixture. Stir gently until combined and evenly distributed.
- Sprinkle 1 cup shredded cheddar cheese evenly over the top of the rice and beef mixture.
- Bake in the preheated oven for 20 minutes, until the cheese is melted, bubbly, and starting to turn golden around the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Serve hot and enjoy the comforting flavors of this cheesy casserole!
What to Serve With
Pair this casserole with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Steamed green beans, roasted broccoli, or sautéed spinach make bright, healthy sides. For extra comfort, serve with warm dinner rolls or garlic bread. Drinks that pair nicely include a cold iced tea, a light-bodied red wine, or sparkling water with a slice of lemon.
Top Tips for Perfecting
- Ingredient swaps: Use ground turkey or a plant-based ground substitute if you want a lighter or vegetarian option. Swap cheddar for colby or Monterey jack for milder flavor.
- Rice tips: Use day-old rice for firmer texture if you’re doubling the recipe — freshly cooked rice works fine for the single batch. For brown rice, increase bake time by 5 to 10 minutes if needed.
- Flavor boosts: Stir in a tablespoon of tomato paste or a splash of Worcestershire sauce to deepen the savory profile. Fresh garlic can replace garlic powder for a brighter punch.
- Cheese finish: For a crispier topping, broil the casserole for an additional 1 to 2 minutes at the end — watch closely to avoid burning.
- Common mistakes: Don’t skip draining excess fat or you’ll end up with a greasy casserole. Also avoid overcooking the rice before baking or the dish can become mushy.
Storing and Reheating Tips
Refrigeration: Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Freezing: Cool completely, then wrap the baking dish tightly in foil or transfer portions to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat single servings in the microwave for 1 to 2 minutes, stirring halfway through. For the whole dish, reheat in a 350°F (175°C) oven covered with foil for 15 to 20 minutes, then uncover for 5 minutes to refresh the cheese. Add a splash of beef broth if the casserole seems dry.
FAQs
Can I use uncooked rice in this casserole?
No. This recipe calls for 1 cup cooked rice. Using uncooked rice would require adjusting liquid and baking time. Cook the rice separately first for best results.
Can I make this ahead and bake later?
Yes. You can assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Is it possible to reduce the sodium?
Absolutely. Use low-sodium beef broth and no-salt-added diced tomatoes, and reduce added salt to taste. Fresh herbs and spices will keep the flavor lively.
How do I make this gluten-free?
This casserole is naturally gluten-free if you use gluten-free beef broth and ensure any processed ingredients are labeled gluten-free. Most canned diced tomatoes are gluten-free.
Can I add vegetables to the casserole?
Yes. Stir in cooked vegetables like peas, corn, or diced bell peppers when combining rice and beef. Frozen vegetables work fine if thawed and drained.
Conclusion
This Savory Beef and Rice Casserole with Cheddar Topping is a weeknight winner — simple to prep, budget-friendly, and full of cozy, cheesy flavor. It’s easy enough for beginners and flexible enough for cooks who like to tweak ingredients or add veggies. If you want more inspiration for cheesy ground beef and rice combinations, check out this classic Cheesy Hamburger Rice Casserole Recipe and this comforting Cheesy Ground Beef and Rice Casserole – The Cozy Cook. Give it a try, invite someone over, and enjoy a warm, satisfying meal that’s sure to become a regular in your dinner rotation.
Savory Beef and Rice Casserole with Cheddar Topping
Equipment
- Large Skillet
- Baking Dish
Ingredients
Ingredients
- 1 lb Ground Beef Preferably 80/20 for flavor
- 1 cup Cooked Rice White or brown, cooked according to package instructions
- 1 medium Onion, chopped About 1 cup
- 1 can (14 oz) Diced Tomatoes Undrained
- 1 cup Cheddar Cheese, shredded Packed lightly
- 1 cup Beef Broth Low-sodium preferred
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Salt To taste
- 1/4 tsp Pepper To taste
- 1 tbsp Olive Oil For sautéing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or similar-size casserole dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened and slightly translucent.
- Add 1 pound ground beef to the skillet. Cook, breaking the meat apart with a wooden spoon, until browned and no pink remains, about 6 to 8 minutes.
- Drain excess fat from the skillet into a safe container and discard. Return the skillet to the stove.
- Stir in 1 teaspoon garlic powder and 1 teaspoon paprika. Season with salt and pepper to taste and cook for about 30 seconds to bloom the spices.
- Add one 14-ounce can of diced tomatoes (undrained) and 1 cup beef broth. Bring the mixture to a simmer and let it cook for about 5 minutes to meld flavors and slightly reduce the liquid.
- Meanwhile, if you haven’t already, cook 1 cup rice according to package directions so it’s ready to combine. Fluff with a fork.
- In the prepared baking dish, combine the cooked rice with the beef and tomato mixture. Stir gently until combined and evenly distributed.
- Sprinkle 1 cup shredded cheddar cheese evenly over the top of the rice and beef mixture.
- Bake in the preheated oven for 20 minutes, until the cheese is melted, bubbly, and starting to turn golden around the edges.
- Remove from the oven and let the casserole rest for 5 minutes before serving. Serve hot and enjoy the comforting flavors of this cheesy casserole!