This ground beef tomato rice casserole turns browned beef, cooked rice, and diced tomatoes into one creamy dinner under a blanket of melted cheddar. It bakes in a single dish and feeds six people.
Mushroom soup binds the rice and beef, the tomatoes add a little tang, and oregano and paprika give the dish a warm, savory backbone. The oven only has to melt the cheese and heat everything through.
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Why This Ground Beef Tomato Rice Casserole Recipe Works
Browning the beef with the onion and garlic first builds a deep, savory base, so the casserole tastes cooked low and slow even though it comes together fast.
Cooked rice means no extra liquid math. It soaks up the tomato juice and soup in the oven and stays tender instead of turning gummy or dry.
Everything mixes in one bowl and bakes in one dish, so cleanup stays light and the leftovers reheat well for lunches the next day.
Ingredients for Ground Beef Tomato Rice Casserole
- For the base: 1 1/2 pounds ground beef, 1 medium yellow onion chopped, 2 cloves garlic minced, 1 teaspoon dried oregano, 1 teaspoon paprika, and 1/4 teaspoon black pepper.
- For the casserole: 2 cups cooked white rice, one 15 ounce can diced tomatoes with their juice, and one 10.5 ounce can cream of mushroom soup.
- For the topping: 1 cup shredded cheddar cheese.
Ground beef. A lean to medium blend works well, and draining the fat after browning keeps the casserole from turning greasy.
Cooked rice. Use cooled leftover rice or freshly cooked rice that has steamed dry for a few minutes so the grains stay separate.
Cream of mushroom soup. The condensed soup acts as the sauce and the seasoning, which is why the recipe needs no added salt.
Diced tomatoes. Keep the juice in the mixture, because it moistens the rice as it bakes and adds gentle acidity.
Cheddar cheese. Shred a block yourself when possible, since freshly shredded cheese melts into a smoother, more even layer.
How to Make Ground Beef Tomato Rice Casserole
1. Heat the oven. Heat the oven to 350 degrees F and lightly grease a 9 by 13 inch baking dish so the rice does not stick to the sides.
2. Brown the beef. Cook the beef, onion, and garlic in a large skillet over medium heat until the beef is browned through and no pink remains, then drain the excess fat.
3. Mix the filling. Stir the beef mixture together with the rice, diced tomatoes with their juice, mushroom soup, oregano, paprika, and pepper until evenly coated.
4. Fill the dish. Spread the mixture into the baking dish in an even layer and press it down lightly so the surface is flat for the cheese.
5. Add the cheese. Sprinkle the shredded cheddar over the top, covering the surface all the way to the edges so every portion gets some.
6. Bake until bubbly. Bake for 25 to 30 minutes, until the edges bubble and the cheese is melted, then rest the dish for a few minutes before serving.
How to Serve Ground Beef Tomato Rice Casserole
Serve the casserole hot with a crisp italian house salad and warm fluffy homemade dinner rolls to mop up the sauce. Add stovetop bacon green beans for a savory vegetable side and a cool creamy buttermilk coleslaw for crunch. Let each portion sit for a minute so the cheese settles before plating.
How to Store and Reheat Ground Beef Tomato Rice Casserole
Cool leftovers within two hours, then store them in a covered container in the refrigerator for three to four days. Freeze portions for up to two months, and thaw them in the refrigerator overnight. Reheat single servings in the microwave until steaming hot, or warm the whole dish covered in the oven until the center reaches 165 degrees F.
Tips and Variations for Ground Beef Tomato Rice Casserole
Drain the fat. Pour off the rendered fat after browning, because leftover grease thins the sauce and makes the finished dish feel heavy.
Check the temperature. The beef is safe once it reaches 160 degrees F, so use an instant read thermometer on a thicker spot if you are unsure.
Season carefully. Skip extra salt, since the soup, cheddar, and canned tomatoes already carry plenty. Taste a spoonful of the filling before adding more.
Try brown rice. Brown rice works too, but cook it fully first and expect the casserole to need a few more minutes in the oven.
Use leaner beef. Leaner ground beef cuts the grease, and a reduced fat soup or cheese can lighten the dish without changing the method.
Flag the allergens. This dish contains milk and wheat from the cheese and soup, and some canned soups also carry soy, so check each label.
Add a topping. A spoonful of sour cream or a pinch of chopped fresh herbs on each plate adds a cool, bright finish.
Check trusted guidance. For safe handling and reheating advice, read the Purdue Extension guide to storing leftovers before packing leftovers away.
Frequently Asked Questions About Ground Beef Tomato Rice Casserole
Can I make this ground beef tomato rice casserole ahead of time?
Yes. Assemble the dish through the cheese step, cover it, and refrigerate for up to one day, then add a few extra minutes of baking.
Can I freeze ground beef tomato rice casserole?
Yes, freeze cooled portions in airtight containers for up to two months. Thaw overnight in the refrigerator and reheat until steaming hot.
What can I serve with ground beef tomato rice casserole?
Simple sides such as a green salad, warm bread, or steamed vegetables balance the rich cheese and tomato sauce.
Can I use another kind of rice?
Brown rice works if it is fully cooked first. Rice left over from another meal also works, as long as it was chilled promptly and bakes until hot.
Why is my casserole watery?
Too much liquid usually comes from very wet rice or beef fat that was not drained. Let the dish rest for a few minutes after baking, because it thickens as it stands.
Ground Beef Tomato Rice Casserole with Cheddar
Equipment
- Large skillet
- 9 by 13 inch baking dish
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 24 oz ground beef 80/20, drained after browning
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 cup cooked white rice
- 1 can diced tomatoes 15 oz, undrained
- 1 can cream of mushroom soup 10.5 oz
- 1 cup shredded cheddar cheese about 4 oz
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp ground black pepper
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Grease a 9 by 13 inch baking dish.
- Brown. Cook the beef, onion, and garlic in a skillet over medium heat for about 8 minutes until browned and no longer pink. Drain off the fat.
- Combine. Fold the cooked beef into a large bowl with the rice, tomatoes and juice, soup, oregano, paprika, and pepper.
- Layer. Spread the filling in the dish and top evenly with the cheddar.
- Bake. Bake for 25 to 30 minutes until bubbly and melted. Rest for 5 minutes, then serve.
