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Cheesy Ground Lamb Rice Casserole

Cheesy Ground Lamb Rice Casserole is a cozy, hearty dinner made with seasoned ground lamb, fluffy rice, and a generous layer of melted cheese. It is simple enough for busy weeknights but comforting enough to bring everyone to the table. Warm, filling, and full of flavor, this casserole is perfect for meal prep or next-day leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lamb and Rice Base
  • 1 lb ground lamb
  • 3 cups cooked white rice
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 tsp Italian seasoning
  • 1 tbsp olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper
Cheese Topping
  • 1 1/2 cups shredded mozzarella or cheddar cheese

Equipment

  • Large Skillet
  • Mixing Bowl
  • 9x13 baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
  3. Add the ground lamb. Break it apart with a spoon and cook until browned and no longer pink. Drain excess grease if needed.
  4. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer for about 5 minutes to blend the flavors.
  5. In a large bowl, combine the cooked rice with the lamb mixture. Stir until evenly mixed.
  6. Transfer the mixture to the prepared baking dish and spread evenly. Top generously with shredded cheese.
  7. Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbly.
  8. Let rest for 5 minutes before serving to help the casserole set.

Notes

For a Greek-inspired variation, add 1/2 teaspoon dried oregano, a pinch of cinnamon, and a sprinkle of feta cheese before baking. You can also mix in chopped spinach or zucchini for added vegetables. This casserole stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.