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

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Beef and rice casserole is an economical one-dish dinner: ground beef browned with onion, celery and garlic, then baked with rice, beef broth, diced tomatoes, tomato paste, paprika and oregano until the rice is tender.

Getting the Rice Right

Brown the beef and vegetables first, then stir in the uncooked rice and toast it briefly before adding the broth and tomatoes. Cover the dish tightly so the rice steams evenly. Don’t stir during baking. Frozen mixed vegetables can be added for extra color, and ground turkey works for a lighter version.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher beef broth.

Make-Ahead

Assemble up to 1 day ahead, adding 10 to 15 minutes to the baking time. Leftovers keep for 4 days.

Classic Beef and Rice Casserole – Hearty One-Dish Kosher Comfort Food
A hearty one-dish meal that layers seasoned ground beef, rice, and vegetables for a complete kosher dinner that's perfect for busy weeknights.
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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

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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