Classic Beef and Rice Casserole – Hearty One-Dish Kosher Comfort Food

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This beef and rice casserole has been my go-to weeknight dinner for years, especially when I need something that’ll feed the whole family without too much fuss. I first discovered this recipe when my grandmother shared her handwritten card collection with me, though I’ve tweaked it over time to make it more foolproof. The combination of tender beef, perfectly cooked rice, and savory vegetables creates a complete meal that’s both satisfying and economical.

What makes this casserole work so well is the layering technique. Instead of mixing everything together from the start, you build layers that cook at different rates, ensuring the rice doesn’t turn to mush while the beef becomes fork-tender. I brown the meat first to develop flavor, then create a base of sautéed onions and celery before adding the rice and broth. The key is using the right liquid ratio and covering tightly so the rice steams properly while the beef finishes cooking.

Why This Beef and Rice Combination Works

This dish really shines when you need to feed a crowd or want serious leftovers. It reheats beautifully and actually tastes better the next day when all the flavors have had time to meld together. I like to serve it with a simple green salad or steamed broccoli, though it’s honestly complete on its own. The leftovers make excellent lunch portions too.

Perfect for Meal Planning and Leftovers

Timing is everything with this recipe. Plan for about an hour from start to finish, though most of that is hands-off baking time. You can prep all the ingredients in the morning and just assemble and bake when you get home. It’s also freezer-friendly if you want to make a double batch.

Classic Beef and Rice Casserole - Hearty One-Dish Kosher Comfort Food - Jewish recipe
This beef and rice casserole has been my go-to weeknight dinner for years, especially when I need something that'll feed the whole family without too much fuss. I first discovered this recipe when my grandmother shared her handwritten card collection with me, though I've tweaked it over time to make it more foolproof. The combination of tender beef, perfectly cooked rice, and savory vegetables creates a complete meal that's both satisfying and economical. What makes this casserole work so well is the layering technique. Instead of mixing everything together from the start, you build layers that cook at different rates, ensuring the rice doesn't turn to mush while the beef becomes fork-tender. I brown the meat first to develop flavor, then create a base of sautéed onions and celery before adding the rice and broth. The key is using the right liquid ratio and covering tightly so the rice steams properly while the beef finishes cooking. This dish really shines when you need to feed a crowd or want serious leftovers. It reheats beautifully and actually tastes better the next day when all the flavors have had time to meld together. I like to serve it with a simple green salad or steamed broccoli, though it's honestly complete on its own. The leftovers make excellent lunch portions too. Timing is everything with this recipe. Plan for about an hour from start to finish, though most of that is hands-off baking time. You can prep all the ingredients in the morning and just assemble and bake when you get home. It's also freezer-friendly if you want to make a double batch.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 pounds ground beef 85/15 lean
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 2 cloves garlic minced
  • 1.5 cups long-grain white rice uncooked
  • 3 cups beef broth low sodium
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons vegetable oil
  • 0.25 cup fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or oil.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat if needed.
  3. Add diced onion and celery to the beef. Cook for 5 minutes until vegetables start to soften. Add minced garlic and cook for another minute until fragrant.
  4. Stir in tomato paste, paprika, oregano, salt, and pepper. Cook for 2 minutes to toast the spices and develop flavor.
  5. Add the drained diced tomatoes and mix well. Remove from heat and set aside.
  6. Spread the uncooked rice evenly in the bottom of your prepared baking dish. Pour the beef broth over the rice, making sure it's distributed evenly.
  7. Spoon the beef mixture over the rice and broth, spreading it out evenly. Don't stir - you want distinct layers.
  8. Cover tightly with aluminum foil and bake for 35-40 minutes, until the rice is tender and has absorbed most of the liquid.
  9. Remove foil and let the casserole rest for 5 minutes before serving. The rice will continue to absorb any remaining liquid.
  10. Sprinkle with fresh parsley before serving. Serve hot directly from the baking dish.

Notes

This casserole can be assembled up to 1 day ahead and refrigerated before baking. Add 10-15 minutes to the cooking time if baking from cold. Leftovers keep in the refrigerator for up to 4 days and reheat well in the microwave or oven. You can substitute ground turkey for a lighter version, or add frozen mixed vegetables in step 7 for extra nutrition.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 820mg 36%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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