Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray. Set aside.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Cook, breaking the beef up with a spoon, for 7-8 minutes until the beef is browned and the onion is softened. Drain off any excess fat.
- Return the skillet to medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Stir in the Worcestershire sauce, Italian seasoning, salt, and black pepper.
- Remove the skillet from the heat. Stir in the diced tomatoes (with juices), tomato sauce, beef broth, uncooked rice, and sour cream until everything is well combined and the rice is fully submerged in the liquid.
- Pour the mixture into the prepared baking dish and spread into an even layer. Cover very tightly with aluminum foil and bake at 375°F for 45 minutes.
- Carefully remove the foil. Check that the rice is tender and has absorbed most of the liquid. Sprinkle the shredded cheddar cheese evenly over the top.
- Return the casserole to the oven, uncovered, and bake for an additional 10-12 minutes, until the cheese is fully melted and golden and bubbly.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired and serve hot.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 60-second intervals or in the oven covered at 350°F for 15-20 minutes. This casserole also freezes well for up to 3 months.
Lighter swap: Substitute ground turkey or ground chicken for the ground beef to reduce the fat content. You can also swap the sour cream for plain Greek yogurt for a slightly lighter but equally creamy result.
Sodium tip: Use low-sodium beef broth and low-sodium canned tomatoes to control the salt level in this dish. Taste the mixture before it goes into the oven and adjust seasoning gradually to suit your preference.