Ground Beef Casserole (Easy, Cheesy, 1‑Pan Dinner in Under 1 Hour)

Ground Beef Casserole is the weeknight hero you’ll make on repeat: savory ground beef simmered with onions, garlic, peppers, and a rich tomato base, layered with fluffy rice and crowned with melted cheese. It’s warm, filling, and made from everyday ingredients—exactly what busy families need. From picky eaters to hearty appetites, this Ground Beef Casserole checks all the boxes with minimal prep and maximum comfort.

Whether you’re meal‑prepping, feeding a crowd, or looking for a budget‑friendly bake, this Ground Beef Casserole is endlessly adaptable. Use white or brown rice, swap in pasta, add mushrooms or spinach, or bring the heat with jalapeños—there’s room to make it yours.

Why This Ground Beef Casserole Works

• Balanced flavors and textures: juicy beef, sweet sautéed onions and peppers, bright tomatoes, fluffy rice, and gooey cheese.
• Pantry‑friendly: nothing fancy, just staples you likely have on hand.
• Reliable set and slice: a brief rest after baking lets layers hold together for tidy portions.
• Make‑ahead and freezer friendly: assemble in the morning or freeze for later.
• Flexible: customize spices, veggies, and cheese to suit your taste or what’s in the fridge.
• Kid‑approved mild base with easy “spice‑it‑up” options.

Ingredients for Ground Beef Casserole

Serves: 6 | Prep: 15 minutes | Cook: 30 minutes | Total: ~45 minutes
Pan: 9×13 inch (23×33 cm) casserole

• 1 lb ground beef (85–90% lean) | 450 g
• 2 tbsp olive oil | 30 ml
• 1 medium onion, chopped | ~1 cup / 150 g
• 2 cloves garlic, minced
• 1 bell pepper, chopped (any color) | ~1 cup / 120 g
• 1 can diced tomatoes, 15 oz | 425 g (use fire‑roasted for depth)
• 1 can tomato sauce, 8 oz | 227 g
• 1 cup beef broth | 240 ml
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2–3/4 tsp fine sea salt, to taste
• 1/2 tsp black pepper
• 2 cups cooked rice (white or brown) | 320–360 g cooked
• 1 cup shredded cheddar | 115 g
• 1/2 cup grated Parmesan | 45 g

Optional add‑ins (choose 1–2):

• 1 cup sliced mushrooms, sautéed
• 1 cup baby spinach, roughly chopped
• 1/2–1 tsp chili flakes or 1 jalapeño, minced (for heat)
• 1 tsp smoked paprika or 1/2 tsp ras el hanout for a warm spice note

Ingredient notes:

• Rice: Use fully cooked and cooled rice; day‑old rice resists mushiness.
• Beef swap: Ground turkey or chicken works—season generously and avoid overcooking.
• Dairy‑free: Use plant‑based cheese or omit; add 1/4 cup nutritional yeast to the sauce for savory depth.
• Low‑carb: Sub cauliflower rice (well‑squeezed dry) and reduce broth to 3/4 cup.

How to Make Ground Beef Casserole (Step by Step)

1. Preheat

• Heat oven to 350°F (175°C). Lightly grease a 9×13 in (23×33 cm) dish.

2. Brown the beef

• Warm 2 tbsp olive oil in a large skillet over medium‑high. Add ground beef; cook, breaking up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed.

3. Sauté aromatics

• Add onion, garlic, and bell pepper. Cook 4–6 minutes until softened and fragrant.

4. Build the sauce

• Stir in diced tomatoes (with juices), tomato sauce, and beef broth. Season with oregano, basil, salt, and pepper. Simmer 8–10 minutes to concentrate flavors and slightly thicken. Taste and adjust seasoning.
• Optional: fold in mushrooms or spinach now; cook 1–2 minutes until wilted.

5. Combine with rice

• In a large bowl, mix the beef‑tomato mixture with cooked rice until evenly coated. The mixture should be saucy but not soupy.

6. Layer and cheese

• Spread half the mixture in the dish. Sprinkle with half the cheddar and Parmesan. Add remaining mixture and top with remaining cheeses.

7. Bake

• Bake uncovered 20–25 minutes, until cheese is melted, golden in spots, and the edges gently bubble.

8. Rest and serve

• Let the Ground Beef Casserole rest 5–10 minutes. This helps slices hold together and protects your palate from molten cheese.

Safety note: Ground beef should be cooked to 160°F (71°C). If unsure, check the beef in Step 2 with an instant‑read thermometer.

Pro Tips and Troubleshooting

• For fluffy, distinct grains: use cooked, cooled rice; don’t over‑stir once rice is added.
• Too wet? Simmer the sauce 2–3 minutes longer before adding rice, or use 1/4 cup less broth next time.
• Too dry? Add 1/4–1/3 cup extra broth when mixing with rice.
• Browning equals flavor: get good color on the beef and onions for a richer casserole.
• Cheese coverage: use a mix of melty (cheddar, mozzarella) plus flavorful (Parmesan) for best pull and taste.
• Make‑ahead: assemble, cover, and refrigerate up to 24 hours; add 5–10 minutes to bake time.

Ground Beef Casserole: Serving Ideas

Keep it simple with a bright side and something green to balance richness.

• Crisp green salad with lemon vinaigrette
• Steamed broccoli or green beans with a squeeze of lemon
• Garlic bread or warm dinner rolls
• Morocco‑inspired sides: tomato‑cucumber salad with herbs, roasted carrots with cumin and honey, or mint tea alongside

Portion guide: Serve 6 hearty squares or 8 smaller portions for a potluck spread.

Ground Beef Casserole: Storage, Freezing, and Reheating

• Storage: Cool completely. Refrigerate in an airtight container 3–4 days.
• Reheat: Cover and warm at 325°F (165°C) for 15–20 minutes, or microwave individual portions in 60–90 second bursts until hot.
• Freeze: Wrap tightly (whole or in portions) up to 3 months. Thaw overnight in the refrigerator, then reheat covered at 325°F (165°C) until warmed through.
• Food safety: Don’t leave cooked casserole at room temperature longer than 2 hours.

Ground Beef Casserole FAQs

• Can I use pasta instead of rice?
  Yes. Use 10–12 oz (285–340 g) cooked pasta (penne, elbows, or egg noodles). Reduce broth to 3/4 cup so it doesn’t get watery.
• Can I use uncooked rice?
  This recipe is written for cooked rice to guarantee texture and speed. For raw rice versions, you’d need more liquid and a longer oven time; results vary.
• How do I make it spicier?
  Add chili flakes, minced jalapeño, or a splash of hot sauce to the sauce. Smoked paprika adds warmth without high heat.
• Best cheese options?
  Cheddar for melt + Parmesan for punch. Mozzarella or Monterey Jack offer extra stretch. For Morocco, Gouda or Edam melt beautifully.
• Is Ground Beef Casserole gluten‑free?
  It can be if you use gluten‑free broth and check labels on tomato products and cheese.
• Can I meal‑prep this?
  Yes. Assemble and refrigerate up to 24 hours, or bake, cool, portion, and refrigerate/freeze. Reheat portions for fast lunches.
• How do I keep leftovers moist?
  Reheat covered with a splash of broth or water to restore steam and softness.

USDA: Ground Beef & Food Safety

USDA FoodData Central

Harvard Nutrition Source: Whole Grains

Conclusion

Comfort food doesn’t have to be complicated. This Ground Beef Casserole layers savory beef, tender rice, bright tomatoes, and melty cheese into a crowd‑pleasing bake that’s fast, flexible, and freezer‑friendly. Keep it classic or make it your own with veggies, spices, or local cheeses—either way, dinner’s done and everyone’s happy.

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