Ground Beef and Rice Casserole with Vegetables That Wins Weeknights: One Pan, Zero Stress, Maximum Flavor

You want dinner that doesn’t fight back. This Ground Beef and Rice Casserole with Vegetables is the move: hearty, cheesy, and wildly efficient. It’s the kind of meal that makes leftovers unlikely and compliments inevitable.

Minimal chopping, pantry-friendly, and your oven does most of the heavy lifting. If you can stir, season, and sprinkle cheese, you’re basically a hero by 6 PM.

What Makes This Recipe So Good

It’s the holy trinity of weeknight cooking: fast, filling, and flexible. You don’t need fancy ingredients or culinary gymnastics—just ground beef, rice, and a few veggies.

Everything bakes together so the rice absorbs savory beef juices and broth, turning out tender and full-flavored. Bonus: it reheats like a champ and tastes just as good tomorrow, assuming there’s any left.

Plus, this casserole plays nice with your schedule. Assemble ahead, bake later, or stash portions in the freezer for emergencies.

It’s a budget-friendly crowd-pleaser that still feels like a complete meal. Comfort without the food coma? Yes please.

Ingredients Breakdown

• Ground beef (1 to 1.25 pounds, 85–90% lean): Enough fat for flavor without greasy vibes.
• Long-grain white rice (1 cup, uncooked): Bakes fluffy.

  Instant rice changes timing—avoid it here.

• Beef broth (2.5 cups): Adds richness and salt. Low-sodium lets you control seasoning.
• Mixed vegetables (2 cups, frozen): Peas, carrots, corn, green beans—no thawing needed.
• Onion (1 medium, diced): Builds savory base.
• Garlic (3 cloves, minced): Non-negotiable aromatics.
• Tomato paste (2 tablespoons): Deep umami and a hint of sweetness.
• Worcestershire sauce (1 tablespoon): That mysterious “why is this so good?” factor.
• Paprika (1 teaspoon): Warmth and color.
• Dried thyme (1 teaspoon): Earthy balance.
• Black pepper (1/2 teaspoon) and kosher salt (to taste): Season like you mean it.
• Olive oil or butter (1 tablespoon): Helps the aromatics bloom.
• Shredded cheese (1.5 cups): Cheddar, Monterey Jack, or a blend—melty magic.
• Fresh parsley or green onions (2 tablespoons, chopped): Optional garnish for color and freshness.

Cooking Instructions

1. Preheat and prep: Set oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Brown the beef: In a large skillet over medium-high heat, cook ground beef until no pink remains, 5–7 minutes.

   Drain excess fat if needed.

3. Sauté aromatics: Add olive oil or butter if the pan is dry. Stir in onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
4. Flavor base: Stir in tomato paste, paprika, thyme, Worcestershire, salt, and pepper.

   Cook 1–2 minutes to caramelize the paste slightly. Taste and adjust seasoning.

5. Combine in dish: Add uncooked rice and frozen mixed vegetables to the casserole dish. Pour in beef broth.

   Add the beef mixture on top and stir everything together evenly.

6. Seal and bake: Cover tightly with foil (yes, tightly—steam is your friend). Bake 35–40 minutes until rice is tender and most liquid is absorbed.
7. Cheese time: Remove foil, sprinkle cheese evenly, and bake uncovered 5–10 minutes until melted and bubbly. If you like crispy edges, broil 1–2 minutes—watch closely.
8. Rest and garnish: Let the casserole sit 5–10 minutes so the rice finishes setting.

   Top with parsley or green onions. Serve warm.

How to Store

• Refrigerator: Cool completely, then store in airtight containers up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze up to 3 months. Wrap well to avoid freezer funk.
• Reheat: Microwave with a splash of broth or water, covered, until hot.

  For oven, cover and bake at 325°F (163°C) until warmed through. Add extra cheese if you’re feeling reckless (in a good way).

What’s Great About This

• One pan, full meal: Protein, carbs, and veggies already invited themselves to the party.
• Budget-friendly: Accessible ingredients that don’t require a second mortgage.
• Customizable: Swap veggies, tweak spices, and make it yours without wrecking the formula.
• Kid-approved: Cheesy, cozy, and familiar flavors. Sneak in extra veg, and no one complains.

  Magic.

• Great for meal prep: Holds texture and flavor after reheating (IMO, it’s even better on day two).

Don’t Make These Errors

• Using instant rice: The timing goes haywire and you’ll get mush or dryness. Use standard long-grain white rice.
• Skipping the foil: The rice needs steam to cook properly. Loose foil = undercooked grains.

  Not cute.

• Not draining greasy beef: Excess fat can make the casserole oily and heavy. Drain if needed.
• Underseasoning: Taste the beef mixture before baking and adjust salt. Bland casseroles are a crime.
• Adding too many watery veggies: Zucchini or mushrooms can release water and mess with texture.

  If using, pre-sauté and drain.

Recipe Variations

• Tex-Mex: Add 1 tablespoon taco seasoning, 1 cup black beans (drained), and top with pepper jack. Serve with salsa and sour cream.
• Italian style: Swap thyme for Italian seasoning, stir in 1 cup marinara, and top with mozzarella and parmesan.
• Greek-inspired: Use oregano and a squeeze of lemon, add diced bell pepper and spinach, and finish with feta instead of cheddar.
• Mushroom umami: Sauté 8 ounces sliced mushrooms with the onion, add a splash of soy sauce, and use half beef broth, half mushroom broth.
• Turkey or chicken swap: Use ground turkey or chicken and chicken broth. Add a pinch of smoked paprika for depth.
• Brown rice route: Use 1 cup long-grain brown rice and increase broth to about 3 cups.

  Bake covered 55–65 minutes, then cheese as usual.

• Spicy upgrade: Add crushed red pepper or a diced jalapeño with the onions. Want chaos? A drizzle of hot honey on top.

FAQ

Can I make this ahead?

Yes.

Assemble everything except the cheese, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to the initial bake since it starts cold, then finish with cheese.

Will basmati or jasmine rice work?

Absolutely. Both are long-grain and bake well.

The aroma will change slightly (in a good way). Keep liquid and timing the same, but start checking rice at 35 minutes.

How do I prevent soggy or undercooked rice?

Measure liquid accurately, cover tightly, and don’t peek early. If rice is still firm after baking, re-cover and bake an additional 5–10 minutes with a splash more broth.

Can I use fresh vegetables instead of frozen?

Yes, but chop small and keep total volume around 2 cups.

Harder veggies (like carrots) benefit from a quick sauté with the onions. Keep an eye on moisture.

Is this gluten-free?

It can be. Use certified gluten-free Worcestershire and broth.

Everything else is naturally gluten-free. Always check labels if serving to someone with celiac.

What cheese melts best for this?

Cheddar, Monterey Jack, Colby Jack, or a blend. Freshly shredded melts smoother than pre-shredded (anti-caking agents can make it gritty, FYI).

Can I double the recipe?

Yes, in two 9×13 pans for even cooking.

If using one deep dish, expect longer bake time and check the center for doneness before adding cheese.

In Conclusion

This Ground Beef and Rice Casserole with Vegetables shows up with big flavor, minimal hassle, and a hit rate that makes takeout jealous. It’s the dependable dinner you can riff on endlessly and still win. Keep the ingredients on hand, and you’ve got a back-pocket meal for busy nights, hungry crowds, or just treating future-you to leftovers.

Simple, satisfying, and straight-up reliable—that’s the play.