This casserole is the ultimate one-dish wonder. It’s hearty, flavorful, and made with simple pantry staples. You’ll love how easy it is to throw together, how customizable it is with whatever you have on hand, and how well it feeds a crowd. Whether you’re prepping dinner for tonight or planning leftovers for tomorrow, this casserole delivers every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Onion, chopped
Garlic, minced
Uncooked white rice (long grain)
Beef broth
Cream of mushroom soup (or cream of chicken soup)
Diced tomatoes (with juices)
Worcestershire sauce
Salt
Black pepper
Italian seasoning
Shredded cheddar cheese (optional topping)
Chopped parsley (optional garnish)
Directions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
Add chopped onion and minced garlic to the skillet. Cook until softened, about 3–4 minutes.
In a large mixing bowl, combine the cooked beef mixture with uncooked rice, beef broth, cream of mushroom soup, diced tomatoes with juices, Worcestershire sauce, salt, pepper, and Italian seasoning.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
Cover tightly with foil and bake for 50–60 minutes, or until the rice is fully cooked and liquid is absorbed.
Remove from oven, uncover, and sprinkle with shredded cheddar cheese if using.
Return to oven for 5–10 minutes, until cheese is melted and bubbly.
Let rest for a few minutes before serving. Garnish with chopped parsley if desired.
Servings and timing
This recipe makes about 6 servings and takes approximately 1 hour and 15 minutes from start to finish, including prep and bake time.
Variations
Cheesy Upgrade: Mix shredded cheese directly into the casserole for a gooey, cheesy version.
Spicy Kick: Add red pepper flakes or chopped jalapeños for extra heat.
Veggie Boost: Stir in chopped bell peppers, peas, corn, or green beans for added nutrition.
Creamy Swap: Use cream of chicken or cream of celery soup instead of mushroom for a different flavor profile.
Low-Carb Version: Substitute cauliflower rice for a lighter, lower-carb meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or reheat in the oven at 350°F (175°C) until warmed through. This casserole also freezes well—cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the baking time and possibly add a bit more liquid, as brown rice takes longer to cook.
Do I need to cook the rice before adding it?
No, the rice cooks in the casserole while baking, absorbing all the delicious flavors.
Can I make this ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from the fridge.
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a lighter alternative.
Is it possible to make this dairy-free?
Yes, use a dairy-free cream soup substitute and skip the cheese topping.
Can I make this in a slow cooker?
Yes, cook the ground beef mixture first, then transfer all ingredients to the slow cooker and cook on low for about 4–5 hours or until rice is tender.
What can I serve with beef and rice casserole?
A fresh green salad, roasted vegetables, or dinner rolls make great side dishes.
Can I freeze this casserole before baking?
Yes, assemble the casserole, cover tightly, and freeze. Thaw in the refrigerator overnight before baking as directed.
What if my casserole is too dry?
Try adding a splash of broth or a bit more diced tomatoes before baking, and make sure it’s tightly covered with foil during the first bake.
Can I use instant rice?
It’s not recommended, as it can become mushy. Stick to long grain white rice for best results.
Conclusion
Beef and Rice Casserole is a timeless comfort food that delivers big flavor with minimal effort. Perfect for feeding a hungry family, doubling for leftovers, or customizing to suit your taste, it’s a recipe you’ll come back to again and again. Wholesome, hearty, and delicious—it checks all the boxes for a satisfying home-cooked meal.
Beef and Rice Casserole is a hearty, comforting one-dish meal made with ground beef, rice, vegetables, and savory seasonings baked together. It’s an easy, budget-friendly recipe perfect for family dinners and busy weeknights.
Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 cup uncooked long grain white rice
2 cups beef broth
1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
1 can (14.5 oz) diced tomatoes with juices
1 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
1 cup shredded cheddar cheese (optional)
2 tbsp chopped parsley (optional garnish)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
Add chopped onion and minced garlic to the skillet. Cook for 3–4 minutes, until softened.
In a large bowl, combine the beef mixture with uncooked rice, beef broth, cream of mushroom soup, diced tomatoes with juices, Worcestershire sauce, salt, pepper, and Italian seasoning. Mix well.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
Cover tightly with foil and bake for 50–60 minutes, or until rice is fully cooked and liquid is absorbed.
Remove foil, sprinkle with shredded cheddar cheese (if using), and return to oven for 5–10 minutes until cheese is melted and bubbly.
Let rest for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
Use brown rice for a whole grain option—extend baking time and increase liquid slightly.Stir in veggies like bell peppers, peas, or green beans for added nutrition.Substitute cauliflower rice for a low-carb version—reduce baking time.This casserole freezes well; cool completely before freezing.Make ahead and refrigerate for up to 24 hours before baking.
