Description
A comforting, easy-to-make ground beef and rice casserole that comes together in about 30 minutes. Featuring tender rice, savory beef, and a crispy panko topping, this dish is perfect for busy weeknights and freezes beautifully.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 1 cup (200g) long-grain white rice
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup (240ml) beef broth (low-sodium)
- 1 tsp Worcestershire sauce
- 1 cup (100g) shredded sharp cheddar cheese
- 1/2 cup (50g) panko breadcrumbs
- 2 tbsp butter, melted
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Add diced onion halfway through and cook until beef is no longer pink and onions are soft.
- Drain excess fat from the beef. Return beef to the pan and stir in garlic, Worcestershire sauce, salt, and pepper. Cook for 1 minute until fragrant.
- Rinse the rice under cold water until the water runs clear.
- In a 9×13 inch baking dish, combine the cooked beef mixture, uncooked rice, condensed soup, and beef broth. Stir well to ensure rice is submerged.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle shredded cheddar cheese evenly over the top, and bake for 5 minutes until cheese is melted and rice is tender.
- While the cheese melts, mix panko breadcrumbs with melted butter in a small bowl.
- Sprinkle the buttery breadcrumbs over the cheese and return to the oven uncovered for 5 minutes to crisp the topping.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Rinsing the rice is crucial to prevent mushiness. Ensure the rice is fully submerged in liquid and bake covered to trap steam. If the rice is undercooked, add a splash more broth and bake longer. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/8 of the d
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 22
Keywords: ground beef casserole, rice casserole, easy dinner, family meals, comfort food, 30 minute meals, one pot dinner, beef and rice