Here’s a simple, classic Beef and Rice Casserole—hearty, budget-friendly, and easy to customize.
Beef and Rice Casserole
Ingredients
- 1 lb (450 g) ground beef
- 1 cup uncooked long-grain white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
- 1½ cups beef broth (or water)
- 1 cup shredded cheddar cheese (optional but recommended)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme or Italian seasoning
- Optional add-ins: peas, corn, diced bell peppers, mushrooms
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Brown the beef:
Heat olive oil in a skillet over medium heat. Add onion and cook 2–3 minutes. Add garlic and ground beef; cook until beef is browned. Drain excess fat. - Season:
Stir in salt, pepper, paprika, and thyme. - Assemble casserole:
In the casserole dish, combine uncooked rice, cooked beef mixture, cream of mushroom soup, and beef broth. Stir well. Add any vegetables if using. - Cover and bake:
Cover tightly with foil and bake for 40–45 minutes, until rice is tender. - Add cheese:
Remove foil, sprinkle cheese on top, and bake uncovered for 10 more minutes, until melted and bubbly. - Rest & serve:
Let sit 5 minutes before serving.
Tips & Variations
- Healthier: Use ground turkey or brown rice (add ½ cup extra liquid and 10–15 minutes bake time)
- Mexican-style: Add taco seasoning, black beans, corn, and top with pepper jack
- Cream-free: Replace soup with 1 cup tomato sauce + ½ cup broth
- Extra flavor: Stir in Worcestershire sauce or soy sauce (1–2 tsp)
If you want a one-pan stovetop version, a slow cooker version, or a cheesy or spicy twist, just tell me 👍
