Cheddar Crusted Bake (Print Version)
# Ingredients:
→ Casserole Base
01 -
1 small onion, chopped
02 -
3 cloves of garlic, finely chopped
03 -
1 red bell pepper, chopped (optional)
04 -
1/4 teaspoon ground black pepper
05 -
1 tablespoon olive oil (use if needed)
06 -
1 pound of ground beef
07 -
1/2 teaspoon salt
08 -
1 teaspoon dried oregano
09 -
1 teaspoon smoked paprika
10 -
1 cup uncooked rice (white or brown)
11 -
1 cup canned diced tomatoes (juice included)
12 -
2 cups of beef or chicken broth
13 -
1 cup frozen peas or corn (optional)
→ Cheesy Topping
14 -
1 tablespoon melted butter
15 -
1/2 cup panko breadcrumbs
16 -
1 1/2 cups grated sharp cheddar cheese
# Instructions:
01 -
Turn your oven on to 375°F (190°C) and grease a 9×13-inch casserole dish lightly.
02 -
Warm up a big skillet on medium heat. Cook the ground beef until browned, crumbling it as you go. Add onion, bell pepper (optional), and garlic. Cook for about 3–4 minutes more until softened. Toss in the paprika, oregano, salt, and pepper for seasoning.
03 -
Stir in the dry rice to mix with the beef. Add the broth, canned tomatoes with their juice, and any frozen veggies you're using. Let it gently bubble up.
04 -
Spoon the beef and rice mix into the greased dish. Cover tightly with foil to keep the moisture in. Bake in the oven for 30–35 minutes, until the rice soaks up the liquid and becomes tender.
05 -
In a bowl, combine the panko breadcrumbs, melted butter, and cheese. Spread this cheesy mix over the casserole evenly.
06 -
Pop the casserole back in the oven without the foil. Cook for another 10–12 minutes until the top looks golden and bubbly. Let it cool down for 5 minutes before cutting and serving.
# Notes:
01 -
Use ground chicken or turkey instead of beef to make it lighter.
02 -
Spice it up with red pepper flakes or a pinch of cayenne.
03 -
Store leftovers in the fridge for up to 3 days in a sealed container.
04 -
Brown rice will take longer than white rice, so check the package directions.