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Beef and Rice Casserole

A comforting and easy one-pan casserole featuring savory ground beef, tender rice, and melted cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Use lean ground beef for a less greasy dish.
  • 1 cup uncooked rice Any long-grain rice will work.
  • 2 cups beef broth Homemade or store-bought.
  • 1 can sweet corn, drained (15 oz) Can substitute with frozen corn.
  • 1 package ranch seasoning mix (1 oz) Store-bought or homemade seasoning.
  • 1 cup shredded cheese Cheddar or cheese of your choice.
  • to taste salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain the excess fat.
Cooking
  1. Stir in the rice, beef broth, corn, and ranch seasoning into the skillet. Bring to a boil.
  2. Reduce heat, cover, and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
  3. Stir in half of the cheese and mix until melted.
  4. Transfer to a baking dish and top with the remaining cheese.
  5. Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and golden.
  6. Let cool slightly before serving.

Notes

Serve warm and pair with a crisp side salad or steamed vegetables. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. For a lighter version, substitute beef with turkey or vegetarian crumbles.