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Cheesy Ground Beef & Rice Casserole: Easy Freezer Meal Recipe

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This cheesy ground beef and rice casserole is a comforting, freezer-friendly meal that combines savory beef, fluffy rice, and a golden, stretchy cheese topping. Perfect for busy weeknights, it’s a one-dish wonder that’s budget-friendly and customizable.

Ingredients

Scale
  • 1 ½ lbs ground beef (85/15)
  • 1 cup long-grain white rice (uncooked)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth (low-sodium)
  • 14.5 oz canned diced tomatoes (undrained)
  • 2 tablespoons tomato paste
  • 2 cups shredded cheddar cheese (divided)
  • 1 cup shredded mozzarella cheese
  • ½ cup sour cream
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). If assembling for the freezer, skip this step.
  2. Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain rice, reduce heat to low, cover, and simmer for 10 minutes. The rice should be just barely tender and still a little firm in the center. Drain any excess water and set aside.
  3. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned, about 6-8 minutes. Drain the fat and return the beef to the skillet.
  4. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook over medium heat for 3-4 minutes, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Build the sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly. Add the canned diced tomatoes (with their juices), beef broth, Worcestershire sauce, dried oregano, and smoked paprika. Stir together, scraping up any browned bits from the bottom of the pan.
  6. Simmer: Bring the mixture to a gentle simmer and let it cook for 5 minutes, stirring occasionally. Taste and season with salt and pepper.
  7. Combine everything: Remove the skillet from the heat. Stir in the par-cooked rice, sour cream, 1 cup of the shredded cheddar, and all of the mozzarella. Mix until evenly distributed.
  8. Assemble the casserole: Transfer the mixture to a greased 9×13 baking dish and spread into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  9. Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted, bubbly, and golden brown around the edges. Let it rest for 5 minutes before serving.
  10. For freezing: Assemble the casserole completely (through step 8), but do not bake. Cover tightly with plastic wrap, then foil. Freeze for up to 3 months. To bake from frozen, remove plastic wrap, cover with foil, and bake at 375°F for 50-60 minutes, then remove foil and bake for another 10-15 minutes until bubbly and hot in the center.

Notes

Par-cook the rice to prevent mushiness. Brown the beef deeply for maximum flavor. Drain the fat well to avoid a greasy casserole. Let the casserole rest for 5-10 minutes after baking to set up. For freezer version, slightly undercook the rice. Use a thermometer to ensure internal temperature reaches 165°F when baking from frozen.

Nutrition

Keywords: cheesy ground beef and rice casserole, easy freezer meal, ground beef casserole, rice casserole, freezer-friendly casserole, budget-friendly dinner, one-dish meal

Find it online: https://eliplate.com/cheesy-ground-beef-and-rice-casserole-easy-freezer-meal-recipe/