A hearty, one-dish comfort food classic made with seasoned ground beef, fluffy rice, bell peppers, and melty cheese — perfect for busy weeknights!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8
- Dietary Badges: 🧀 Gluten-Free Friendly | 🥩 High-Protein | 🧊 Freezer-Friendly
Ingredients Checklist
- Ground beef
- Cooked white rice
- Onion, diced
- Red and green bell peppers, chopped
- Diced tomatoes (canned or fresh)
- Cream of mushroom soup (or cream of chicken as a swap)
- Cheddar cheese, shredded
- Olive oil or butter
- Salt & pepper
- Garlic powder
- Optional: paprika or chili flakes for a kick
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the beef: In a skillet, heat oil and cook the ground beef with diced onion until browned. Drain excess fat.
- Add peppers and seasoning: Stir in bell peppers, garlic powder, salt, pepper, and cook for another 2–3 minutes.
- Mix everything: In a large bowl, combine cooked rice, the beef mixture, diced tomatoes, cream soup, and half the shredded cheese.
- Assemble the casserole: Spread the mixture evenly in a greased baking dish. Top with the remaining cheese.
- Bake uncovered for 25–30 minutes, until hot and bubbly.
- Cool slightly before serving. Enjoy!
Recipe Notes
- This casserole is naturally gluten-free if you use GF cream soup.
- Use leftover rice or pre-cooked frozen rice to save time.
- Add jalapeños or hot sauce if you like it spicy.
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Why You’ll Love This Recipe
This cheesy ground beef and rice casserole is everything you want in a weeknight dinner: fast, filling, and family-approved. It’s a great way to use pantry staples and stretch your protein across multiple servings. Bonus? It’s even better the next day!
🍳 Step-by-Step Cooking Guide
1. Brown the Ground Beef
In a skillet over medium heat, brown the ground beef with chopped onions until fully cooked. Drain the grease.
Tip: Don’t overcook the beef – you want it juicy, not dry.
2. Add Bell Peppers & Season
Toss in chopped red and green bell peppers. Season with salt, pepper, garlic powder, and optional paprika or chili flakes.
Tip: Cook just until the peppers soften slightly — they’ll finish cooking in the oven.
3. Combine with Rice & Sauce
In a large mixing bowl, combine the beef mixture, cooked rice, diced tomatoes, cream of mushroom soup, and half the shredded cheese.
Tip: If mixture feels too dry, add a splash of milk or broth.
4. Assemble the Casserole
Pour into a greased casserole dish. Top with remaining cheese.
5. Bake Until Golden
Bake at 350°F for 25–30 minutes until cheese is melted and bubbly.
Tip: For a golden top, broil for 2–3 minutes at the end.
🧂 Ingredient Deep Dive + Substitutions
Key Ingredients
- Ground Beef: Lean beef works best. You can also use turkey or plant-based crumbles.
- Rice: White or brown rice, just make sure it’s pre-cooked.
- Cream of Mushroom Soup: Adds creaminess. Substitute with homemade white sauce or cream of chicken.
- Cheese: Cheddar is classic, but Monterey Jack, Colby, or a Mexican blend also work well.
Easy Substitutions
- No canned soup? Use 1 cup sour cream + 1/2 cup broth.
- Want it vegetarian? Use meatless crumbles or sautéed mushrooms and zucchini.
- Dairy-Free? Use vegan cheese and a plant-based cream alternative.
🔄 Recipe Variations & Serving Suggestions
Flavor Variations
- Southwest Style: Add black beans, corn, and taco seasoning.
- Italian Twist: Use marinara instead of cream soup and add Italian herbs.
- Spicy Kick: Stir in diced jalapeños or top with hot sauce.
Serving Ideas
- Serve with a simple side salad or roasted veggies.
- Great with garlic bread or cornbread on the side.
- For a full meal, pair with iced tea or a cold beer.
🧊 Storage & Make-Ahead Tips
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months.
Reheating
- Microwave: Reheat in 1-minute bursts, stirring in between.
- Oven: Cover with foil and bake at 350°F for 20 minutes.
Make-Ahead
- Assemble the casserole up to 1 day ahead and refrigerate.
- Add cheese just before baking for best texture.
Shelf Life Notes
- Best within 2 days for optimal texture.
- If frozen, consume within 3 months for best flavor.
🧮 Nutrition Facts (Approx. per Serving)
Serves 6–8
- Calories: ~420
- Protein: 22g
- Carbohydrates: 30g
- Fat: 25g
- Fiber: 3g
- Sodium: 620mg
Allergens: Contains dairy (cheese, cream soup). Gluten-free if using GF-certified soup.
❓ Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
A: Absolutely! Just make sure to season well to avoid blandness.
Q: Can I use brown rice?
A: Yes, as long as it’s pre-cooked. It adds a nuttier flavor and more fiber.
Q: Is this recipe freezer-friendly?
A: Very! Cool completely, portion out, and freeze for up to 3 months.
Q: What veggies can I add?
A: Try mushrooms, zucchini, corn, or even spinach for extra nutrition.
Q: Can I make this ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours before baking.
🧡 Behind the Recipe
This casserole was born out of a “what do I do with all this leftover rice?” situation — and it became a regular weeknight favorite. It’s endlessly flexible, uses pantry staples, and makes enough to feed a crowd or provide leftovers that taste just as good (or better) the next day.
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