Sam Looking for a no-fail, crowd-pleasing dish that’s hearty, comforting, and packed with flavor? This Southern Beef and Rice Casserole checks all the boxes. With tender rice, perfectly seasoned ground beef, savory tomato sauce, and a gooey layer of melted cheese, it’s a Southern classic your whole family will love. Whether you’re making dinner for tonight or stocking up the freezer for the busy week ahead, this casserole delivers big on taste and convenience.
This casserole is proof that comfort food doesn’t have to be complicated. You don’t need fancy ingredients or hours in the kitchen. It comes together with a handful of budget-friendly pantry staples and a little Southern magic. And because it’s baked in one dish, it’s easy to clean up and even easier to make again and again. From Sunday dinners to midweek leftovers and last-minute potluck invites, this beef and rice casserole is your new go-to.
You don’t need anything fancy—just everyday pantry staples and a casserole dish. This is the kind of recipe that’s made for busy parents, hungry teenagers, and Southern cooks who believe the best meals are made from simple ingredients with a lot of heart.
Recipe Overview
Difficulty Level: Easy
Cuisine: Southern American
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Nutritional Snapshot (a.k.a. What You’re Really Eating!)
Here’s what you’re serving up in every comforting portion:
Total Calories: ~480 kcal
Protein: 24g
Carbs: 38g
Fat: 24g
Fiber: 3g
Sugar: 6g
Sodium: ~670mg
Mood Boost Factor: High – This cheesy, protein-rich dish hits all the right notes after a long day.
Note: Swap in low-sodium broth and no-salt tomato sauce to lighten the sodium load without losing flavor.
Gather Your Ingredients: Southern Pantry Edition
- 1 lb lean ground beef
- 1 cup uncooked long grain white rice
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (8 oz) can tomato sauce
- 1 1/2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar cheese, divided
- Fresh parsley (optional, for garnish)
Optional Add-ins: canned corn, black beans, diced jalapeños, or hot sauce for extra heat
Tools of the Trade: Casserole Kitchen Essentials
- Large skillet: For browning beef and sautéing the veggies. A cast-iron skillet is perfect for a deep, even sear.
- Mixing bowl: To bring everything together before baking.
- 9×13-inch casserole dish: The classic Southern size—big enough to feed a family and perfect for freezer storage.
- Aluminum foil: To trap steam while it bakes.
- Cheese grater: Because freshly grated cheddar melts smoother and tastes better.
Shortcut tip: Use an oven-safe skillet for both stove and oven cooking to skip washing extra dishes.
How to Make Southern Beef and Rice Casserole
1. Brown the Beef and Aromatics
Preheat oven to 350°F (175°C). In a large skillet, cook the ground beef over medium heat until browned. Drain off excess grease. Add the diced onion, bell pepper, and garlic and cook for 3–4 minutes until softened.
2. Mix the Filling
In a large bowl, combine the beef mixture with uncooked rice, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Stir in 1 cup of the shredded cheddar.
3. Assemble and Bake
Transfer the mixture to a greased 9×13-inch casserole dish. Cover tightly with foil and bake for 35–40 minutes or until the rice is tender and most of the liquid has been absorbed.
4. Finish with Cheese
Uncover and top with the remaining 1/2 cup cheddar. Bake for an additional 5–7 minutes until the cheese is melted and bubbly. Let the casserole rest for 5 minutes before serving. Sprinkle with parsley if desired.
Tips for Success
- Use parboiled rice for consistent texture if you’re worried about undercooked grains.
- Prefer extra veggies? Stir in frozen corn, peas, or chopped spinach.
- Want even more crunch? Add a layer of buttered panko or crushed Ritz crackers with the cheese topping.
- Short on time? Use pre-cooked rice and reduce baking time to 25 minutes.
Make-Ahead & Freezer Tips
- Refrigerate: Assemble the casserole up to 24 hours ahead. Bake directly from the fridge, adding 5 extra minutes.
- Freeze: Wrap tightly with foil and label. Keeps well in the freezer for up to 2 months.
- Reheat: Thaw overnight in the fridge or bake directly from frozen at 350°F for 60–70 minutes.
Freezer Label Template:
“Southern Beef and Rice Casserole – Bake covered at 350°F for 60–70 min from frozen or 40–45 min if thawed.”
What to Serve With It
Pair your casserole with any of these easy, crowd-pleasing sides:
- Buttermilk cornbread or biscuits
- Steamed green beans or roasted broccoli
- Southern coleslaw or garden salad
- Sliced tomatoes with salt, pepper, and olive oil
Variations to Try
Tex-Mex Beef and Rice Casserole
Add taco seasoning, a can of black beans, corn, and replace cheddar with a Mexican cheese blend.
Low-Carb Version
Use cooked cauliflower rice in place of white rice and cut broth down to 1 cup.
Creamy Southern Style
Stir in 1/2 cup sour cream or cream cheese for extra richness.
Spicy Southern Casserole
Mix in sliced jalapeños and swap cheddar for pepper jack cheese.
Frequently Asked Questions (FAQs)
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the cooking time and add more broth since brown rice takes longer to soften.
Do I need to cook the rice before adding it?
Nope! The uncooked rice cooks in the oven while absorbing all that savory beef flavor.
Can I make this casserole dairy-free?
Yes—just skip the cheese or use a plant-based alternative. Add nutritional yeast for a cheesy flavor boost.
How long will leftovers last in the fridge?
Store in an airtight container for up to 4 days. Reheat in the oven or microwave with a splash of broth to keep it moist.
Can I use instant rice or Minute Rice?
You can, but reduce the cooking time and broth slightly to prevent overcooking.
How can I make beef and rice casserole more flavorful?
Try fire-roasted tomatoes, extra garlic, smoked paprika, or even a splash of hot sauce.
Is this casserole good for picky eaters?
Absolutely. It’s cheesy, mild, and full of familiar flavors—even picky kids usually ask for seconds.
Can I double the recipe for a crowd?
Yes, just use two 9×13-inch pans or one large roasting pan. Extend baking time slightly if needed.
Final Thoughts
This Southern beef and rice casserole brings all the warmth of a classic home-cooked meal with none of the fuss. It’s flexible, freezer-friendly, and full of bold Southern flavor. Whether you’re prepping meals for the week or feeding a big family tonight, this one-dish wonder won’t disappoint.
What makes it truly shine is how effortlessly it fits into everyday life. From picky eaters to grown-up palates, it satisfies every craving. It’s filling without being too heavy, and the leftovers taste just as good (if not better) the next day. Whether you’re gifting it to a friend in need, doubling up for a church potluck, or stashing it in the freezer for a rainy day—this recipe always earns its spot at the table.
Make it once—and you’ll be adding it to your dinner rotation forever.
Southern Beef and Rice Casserole (Hearty, Cheesy, and Freezer-Friendly!)
Ingredients
- 1 lb lean ground beef
- 1 cup uncooked long-grain white rice
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 14.5 oz can diced tomatoes with juice
- 1 8 oz can tomato sauce
- 1 ½ cups beef broth
- 1 tsp Worcestershire sauce
- ½ tsp paprika
- ½ tsp Italian seasoning
- Salt and black pepper to taste
- 1 ½ cups shredded cheddar cheese, divided
- Fresh parsley (optional, for garnish)
Instructions
- Brown the Beef and Aromatics:Preheat oven to 350°F (175°C). In a large skillet, cook the ground beef over medium heat until browned. Drain off excess grease. Add the diced onion, bell pepper, and garlic and cook for 3–4 minutes until softened.
- Mix the Filling:In a large bowl, combine the beef mixture with uncooked rice, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper. Stir in 1 cup of the shredded cheddar.
- Assemble and Bake:Transfer the mixture to a greased 9×13-inch casserole dish. Cover tightly with foil and bake for 35–40 minutes or until the rice is tender and most of the liquid has been absorbed.
- Finish with Cheese:Uncover and top with the remaining 1/2 cup cheddar. Bake for an additional 5–7 minutes until the cheese is melted and bubbly. Let the casserole rest for 5 minutes before serving. Sprinkle with parsley if desired.
