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Freezer-Friendly Beef and Rice Casserole - Comforting, Make-Ahead Dinner

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) ground beef (85–90% lean works well)
  • 1 medium onion, diced
  • 1 bell pepper, diced (any color)
  • 2–3 cloves garlic, minced
  • 1 cup uncooked long-grain white rice (or parboiled rice for extra reliability)
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (8 oz) tomato sauce
  • 2 cups beef or chicken broth (low-sodium preferred)
  • 1 cup frozen peas and carrots (or mixed vegetables)
  • 1–2 cups shredded cheese (cheddar, Monterey Jack, or mozzarella)
  • 2 tablespoons olive oil or butter
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder (optional, for extra depth)
  • Salt and black pepper to taste
  • Fresh parsley (optional, for garnish)

Method
 

  1. Prep your pan and oven: Grease a 9x13-inch baking dish. If baking now, preheat the oven to 375°F (190°C). If freezing, skip preheating.
  2. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until no longer pink. Season lightly with salt and pepper. Drain excess fat if needed.
  3. Sauté the aromatics: Add olive oil or butter to the skillet if it looks dry. Stir in onion and bell pepper. Cook until softened, 4–5 minutes. Add garlic and cook 30 seconds more.
  4. Season it up: Stir in oregano, paprika, and garlic powder. Toast the spices for 30 seconds to wake up the flavors.
  5. Combine the base: Pour in diced tomatoes (with juices), tomato sauce, and broth. Bring to a gentle simmer.
  6. Add rice and veggies: Stir in the uncooked rice and the frozen peas and carrots. Taste and adjust salt and pepper. The liquid should be well seasoned, as the rice will absorb it.
  7. Assemble the casserole: Transfer the mixture to the prepared baking dish. Spread evenly. Cover tightly with foil.
  8. Bake: If cooking now, bake covered for 30 minutes. Remove foil, stir gently, sprinkle cheese on top, and bake uncovered 10–15 minutes more, until the rice is tender and the cheese is melted and bubbly. If the rice needs a bit more time, cover again and bake 5–10 minutes longer, adding a splash of broth if dry.
  9. Rest and garnish: Let it rest for 5–10 minutes before serving. Garnish with chopped parsley if you like.
  10. Freezer option (unbaked): Let the assembled mixture cool completely. Top with cheese, cover tightly with plastic wrap and foil, label, and freeze flat.
  11. Freezer option (baked): Bake fully, cool completely, then wrap well and freeze. This is perfect for grab-and-reheat portions.