You want dinner to taste like you spent hours cooking, but you also want it ready before your motivation evaporates. Beef and rice casserole solves that problem. It’s hearty, filling, and requires minimal effort—like a hug for your stomach without the commitment of a 5-star meal.
Kids devour it, adults pretend it’s gourmet, and your slow cooker does most of the work. Why wouldn’t you make this?
Why This Recipe Slaps
This isn’t just another casserole. It’s a flavor bomb disguised as comfort food.
The beef gets tender, the rice soaks up all the juices, and the cheese? Well, cheese makes everything better. Plus, it’s a one-dish wonder—less cleanup, more time to binge your favorite show.
IMO, it’s the ultimate weeknight cheat code.
Ingredients You’ll Need
- 1 lb ground beef (or turkey if you’re feeling ~healthy~)
- 1 cup uncooked white rice (don’t use instant—trust me)
- 1 can (10.5 oz) cream of mushroom soup (the glue holding this masterpiece together)
- 1.5 cups beef broth (water works in a pinch, but broth = flavor)
- 1 cup shredded cheddar cheese (because cheese is non-negotiable)
- 1 small onion, diced (optional, but highly recommended)
- 1 tsp garlic powder (or fresh garlic if you’re fancy)
- Salt and pepper (to taste, aka until your ancestors whisper “enough”)
Step-by-Step Instructions
- Brown the beef. Cook it in a skillet over medium heat until no pink remains. Drain the grease unless you enjoy oily surprises.
- Sauté the onion. Toss it in with the beef for the last 2 minutes of cooking. Skip this if you’re anti-flavor.
- Mix everything (except cheese). In a greased casserole dish, combine beef, rice, soup, broth, and spices.Stir like you mean it.
- Bake covered. 350°F for 45 minutes. Uncover, stir, and bake another 15 minutes. Patience is a virtue.
- Add cheese. Sprinkle it on top and bake 5 more minutes until melted.Congrats, you’ve reached peak deliciousness.
How to Store This Masterpiece
Let it cool, then transfer to an airtight container. Fridge for 3–4 days or freeze for up to 3 months. Reheat in the microwave (for the impatient) or oven (for the purists).
FYI, the rice might soak up more liquid—add a splash of broth when reheating.
Why This Recipe Wins at Life
It’s budget-friendly, feeds a crowd, and requires zero culinary skills. Plus, it’s customizable—swap ingredients, add veggies, or spice it up. It’s also forgiving.
Burn it a little? Call it “caramelized.” Forget an ingredient? No one will notice.
Common Mistakes to Avoid
- Using instant rice. It turns to mush.Just don’t.
- Skimping on seasoning. Bland food is a crime against taste buds.
- Overcrowding the dish. Use a big enough casserole dish or face a bubbly mess in your oven.
Alternatives for the Rebellious Cook
- Vegetarian? Swap beef for lentils and use veggie broth.
- Low-carb? Cauliflower rice works, but adjust cooking time (it’s done faster).
- Extra lazy? Dump everything in a slow cooker on low for 4 hours. Stir in cheese at the end.
FAQs
Can I use brown rice instead of white?
Yes, but you’ll need more liquid (about 2 cups broth) and longer cooking time (around 60–70 minutes). Brown rice is the diva of grains.
What if I don’t have cream of mushroom soup?
Cream of chicken or celery soup works.
No cream soups? Mix 1 cup sour cream with ¼ cup milk and a dash of onion powder. Improvise like a pro.
Can I add veggies to this?
Absolutely.
Toss in frozen peas, diced carrots, or bell peppers when mixing. Just don’t go overboard—this isn’t a salad.
Why is my casserole dry?
You either didn’t use enough liquid or baked it too long. Next time, check at the 45-minute mark.
If it’s dry, add a splash of broth before the final bake.
Final Thoughts
Beef and rice casserole is the dinner hero you didn’t know you needed. It’s cheap, easy, and tastes like you actually tried. Whether you’re feeding picky kids, meal prepping, or just surviving adulthood, this dish has your back.
Now go forth and casserole.
