Ground Beef Tomato Rice Casserole with Cheddar
A baked casserole of browned ground beef, rice, diced tomatoes, and mushroom soup topped with melted 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.
Notes
Substitutions: Brown rice works if fully cooked first. Use lean ground beef and reduced fat soup for a lighter dish.
Tips: Drain the beef well so the casserole is not greasy. Rest for 5 minutes before serving.
Storage: Refrigerate for 3 to 4 days or freeze for up to 2 months. Reheat to 165 degrees F.