Beef and Herb Butter Rice Casserole
This Beef and Herb Butter Rice Casserole is the ultimate comfort dinner, combining seasoned ground beef, fluffy long-grain rice, and a rich compound herb butter baked together in one dish. The result is a creamy, deeply savory casserole that the whole family will love. It's simple enough for weeknights and satisfying enough for special occasions.
Equipment
- 9x13 inch baking dish
- Large skillet
- Small mixing bowl
- Aluminum foil
- Wooden spoon or spatula
Ingredients
- 1.5 lbs ground beef 80/20 blend recommended
- 1.5 cups long-grain white rice uncooked
- 3 cups beef broth low sodium preferred
- 4 tablespoons unsalted butter softened to room temperature
- 3 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 4 cloves garlic minced
- 1 medium yellow onion finely diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika smoked or sweet
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper freshly ground
- 1 teaspoon cooking spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter and set aside.
- Make the herb butter: In a small bowl, combine the softened butter with half the minced garlic, the chopped fresh parsley, and the thyme leaves. Mix until fully combined and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat apart with a wooden spoon. Cook for 7 to 8 minutes until the beef is fully browned and the onion is soft and translucent. Drain any excess fat from the skillet.
- Add the remaining minced garlic, Worcestershire sauce, paprika, salt, and black pepper to the skillet. Stir to combine and cook for 1 more minute to allow the spices to bloom and the garlic to become fragrant.
- Spread the uncooked rice in an even layer across the bottom of the prepared baking dish. Spoon the seasoned beef mixture evenly over the rice.
- Pour the beef broth evenly over the entire casserole. Then drop spoonfuls of the herb butter across the surface, distributing it as evenly as possible.
- Cover the baking dish tightly with aluminum foil, making sure no steam can escape. Bake for 45 to 50 minutes, until the rice has fully absorbed the broth and is tender throughout.
- Remove the casserole from the oven and let it rest, still covered, for 5 minutes. This resting period allows the steam to finish cooking the rice and lets all the flavors come together. Fluff the rice gently with a fork, garnish with additional fresh parsley, and serve hot.
Notes
For best results, seal the foil tightly to trap steam and ensure the rice cooks evenly. If using brown rice, increase baking time by 20 minutes and add an extra half cup of broth. Leftovers keep well in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, add a small splash of broth or water to restore moisture. Avoid using instant rice, as it will become mushy during the long bake time.