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Writer's pictureKindall Crummey

Delicious and Easy Beef and Rice Casserole Recipe for Busy Weeknights

If you’re on the hunt for a hearty, comforting dinner that’s easy to whip up, this beef and rice casserole is a must-try! Perfect for busy weeknights, this dish combines simple ingredients like beef, rice, and melted cheese for a meal the whole family will love. With just a few minutes and minimal prep, you’ll have a warm, satisfying casserole ready to enjoy in no time. Keep reading to get the full recipe and tips for making this family favorite even on the busiest nights!


Beef and Rice Casserole

What You'll Need to Make This Beef and Rice Casserole

  • 1lb. ground beef

  • Italian Seasoning

  • Ground Pepper

  • Garlic Salt

  • 3 Tbsp. Butter, salted

  • 3/4 cup of onions, diced

  • 1 Tbsp. Garlic, minced

  • 2 1/2 cups of Beef Broth

  • 1 1/4 cups of uncooked instant rice, I use Minute Rice

  • 1 (10.5oz) can of Cream of Mushroom soup

  • 1/2 cup of milk

  • 1/2 cup of sour cream

  • 2 cups of shredded cheese, I like to use mild cheddar


What You'll Do

Go ahead and preheat your oven to 350 degrees. Then, start by browning the ground beef in a large skillet. I like to use my Dutch oven for this dish since everything can be made in the same pan. Season the beef with Italian seasoning, garlic salt, and pepper. Don't skip the seasoning! It does make a difference.

Chopping onions

Chop and add the onions to the ground beef when it is about halfway cooked through. Add in the butter and minced garlic. Cook the onions until they're opaque and tender.


Cooking beef and onions in a pot

Once the meat is fully cooked, drain the meat and onions and set it aside in a bowl while you prepare the rice.


Instant rice cooking

In the same pot or skillet, add the beef broth. Then, add the instant rice and cook according to the package directions. Note: You can use uncooked long-grain rice. The measurements will be the same, but this will extend your cooking time by about 20-25 minutes.


Once the rice is fully cooked, add the cream of mushroom soup, milk, sour cream, and half of the shredded cheese to the rice. You can use pre-packaged shredded cheese, but I find that shredding it myself creates a creamier, meltier, mixture. Also, I LOVE my cheese grater! You can find it here!


Spreading on shredded cheese

Add back in the meat and onions and stir everything until it is combined well. Then, pour the mixture into a baking dish and cover the top with the remaining shredded cheese.


Beef and rice casserole mixture

Bake it up at 350 degrees for about 25 minutes or until it is bubbly and golden brown on the top.


Casserole that is ready to bake

Now, all that's left to do is enjoy it!


Plated casserole

Tips:

You can make this ahead of time, put it in the fridge for up to 2 days, and bake it when you're ready. This will make for even easier prep on those busiest nights!


Want some added flavor? Add in mushrooms or other vegetables.


This is delicious served with your choice of vegetable and it makes great leftovers for lunch the next day... that is, if there's any left!


Leftovers will freeze well for up to 3 months.


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