Cheddar-Crusted Ground Beef and Rice Casserole
Creamy, cheesy, and comfort-food perfect, this casserole is simple to make and a family-pleasing bake.
Servings: 4 servings
Equipment
- Skillet
- Casserole Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Ground beef, raw
- 1 cup Cooked rice, cooled (white or brown rice both work)
- 1 cup Shredded cheddar cheese shredded
- 1/2 cup Sour cream room temperature
- 1/2 cup Tomato sauce
- 1 small Onion, diced finely
- to taste Salt
- to taste Pepper
- 1 tablespoon Oil (optional, for sautéing if needed)
- Butter or nonstick spray to grease the casserole dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar casserole dish with butter or nonstick spray.
- In a large skillet over medium heat, add the ground beef and diced onion. Brown the beef while stirring occasionally until the meat is fully cooked and the onions are softened, about 7–10 minutes.
- Drain any excess fat from the skillet to avoid a greasy casserole. Return the beef and onion mixture to the pan or a large bowl.
- In a large bowl, combine the cooked beef and onion mixture with cooked rice, sour cream, and tomato sauce. Season with salt and pepper and mix well until evenly combined.
- Transfer the mixture into the prepared casserole dish and spread it in an even layer.
- Sprinkle shredded cheddar cheese evenly over the top of the beef and rice mixture.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let the casserole rest for 5 minutes before serving to set and make it easier to portion.
- Serve warm and garnish with chopped fresh parsley or sliced green onions if desired.
Notes
Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. To reheat, place a portion in a microwave-safe dish and heat in 1-minute increments until warmed through, or reheat in a 350°F (175°C) oven for 12–15 minutes covered with foil to prevent over-browning.