Italian Rice Casserole

Name: Italian Rice Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 pound lean ground beef; 1/3 cup freshly grated parmesan cheese; 1/2 Tablespoon garlic powder; 1/2 Tablespoon onion powder; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 green bell pepper, small diced; 1 small sweet onion, small diced; 2 cloves garlic, minced; 2 cups beef broth ((can use low or no sodium options)); 32 ounce jar marinara sauce; 1 cup long grain white rice; 2 cups shredded mozzarella cheese ((divided use))

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Cheesy Italian Rice Casserole with beef, marinara, and mozzarella is an easy one pot dinner packed with flavor, comfort and is a family fave!

A Filling Dinner In One Pot

This Italian Rice Casserole is the perfect one pan comfort food dinner recipe to try out this week. It’s made with simple ingredients and all those yummy Italian flavors. I think my favorite thing is that it comes together in under an hour and makes a filling dinner without any complaints around the dinner table. It reheats wonderfully for lunch the next day too!

An overflowing plate of Italian Rice Casserole.

Frequently Asked Questions

Can I Minute rice instead?

Yes, Minute Rice, or quick cooking rice, can be used. It will just come out a little saucier since quick cooking rice doesn’t need as much cooking liquid. Or, you could just cut back on the beef broth by about a cup if you don’t want it to be as saucy.

How can I speed things up?

To save some time and dishes to do later, you can skip mixing the meat mixture with the seasonings and the parmesan. I like to do it that way because I think you really get the seasoning in the meat before cooking it, kind of like you do when making meatballs. You could just season the meat in the pan if you want while cooking it.

What to serve with this casserole?

Any of your favorite sides can be served with this. You can use your favorite Garlic Bread, Breadsticks, or even some Homemade Dinner Rolls. You can’t go wrong with a big salad and your favorite Salad Dressing or some of your favorite steamed vegetables.

How to store leftovers?

You can keep leftovers in an airtight container in the fridge for up to 3 days. I prefer to reheat leftovers in the oven or microwave them to avoid burning them.

Can I freeze this casserole?

Sure can. It’s nice to make a second batch of this casserole and then freeze it for later. You can freeze leftovers in the fridge for up to 3 months.

A serving spoon getting a scoop of Italian Rice Casserole from a big pot.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

lean ground beef– you can use ground Italian sausage in pace of the meat mixture if that’s what you prefer.
freshly grated parmesan cheese– I prefer to grab a block of parmesan and grate it right then and there when making this dish. I feel like it’s creamier, melts better and has the best flavor. But, I suppose you can use the stuff from the green bottle if you are in a pinch.
garlic powder
onion powder
green bell pepper – don’t like peppers? Just leave them out or go with another milder pepper that you prefer.
small sweet onion– a sweet onion is like a Vidalia onion. It will usually say “sweet” on the tag at the grocery store. It isn’t what we think of as “sweet” – it is just slightly less pungent than a regular yellow onion.
garlic cloves- I prefer to freshly mince my garlic, but if in a pinch, you could use the jarred minced garlic to help save time.
beef broth– you can use regular bone broth, or a low sodium or no sodium added bone broth.
jar marinara sauce– be sure you grab a bigger 32 ounce jar. I used a jar of Rao’s Marinara, but you can use whatever brand you prefer and have on hand or your Homemade Marinara Sauce. Just be sure you’re grabbing the right sized jar. Many brands are changing from the 32 ounce jars to the 24 ounce jars and aren’t really sharing that, yet still charging you the same amount, kind of like “shrinkflation”. So, if you have the smaller 24 ounce jars of sauce, you’ll need to make up the difference because you NEED 32 ounces. So, you can add a cup of water. It will thin it out, but it will still be good. I wouldn’t add any more beef broth because it would be too salty, unless you have a no sodium added beef broth, then maybe you could use that instead.
long grain white rice– if you want to use a different type of rice, scroll back up to the FAQ (frequently asked questions) section and you’ll see I discussed it already.
shredded mozzarella cheese

Marinara sauce, ground beef, beef broth, garlic, garlic powder, onion powder, salt, pepper, parmesan cheese, long grain rice, mozzarella cheese, onions, and green peppers.

How To Make Italian Rice Casserole

In a medium bowl, combine the beef, parmesan, garlic powder, onion powder, salt, and pepper until well mixed.

A bowl with beef, parmesan, garlic powder, onion powder, salt, and pepper.

In a large skillet with deep sides over medium-high heat, add the ground beef mixture, bell pepper, and onion, and cook until the beef is no longer pink, breaking it up into crumbles. Drain any excess liquid. Add the garlic and cook for 1 minute, until fragrant.

A skillet with ground beef, onion, bell pepper, and garlic.

Add the beef broth and marinara sauce, stirring to combine. Bring to a boil.

Beef broth and marinara being added to a beef mixture in a skillet.

Add the rice and stir it in.

Rice being added to a casserole in a pot.

Reduce the heat to low, cover, and simmer for 25-30 minutes. Stir it about every 10 minutes to make sure nothing is sticking to the bottom. It is done when the rice is tender and most of the liquid is evaporated. Take off the heat, add half of the cheese and stir it in.