Ground Beef and Rice Casserole
Ground beef and rice casserole is a hearty dish with tons of flavor! This hamburger rice casserole features plenty of meat with a fluffy rice base and creamy sauce.
When your family is full of big eaters the way mine is, you want things that will fill them up.
We’re talking a hearty combination of protein and carbs for long lasting fullness to keep them from constantly saying, “Mom, can you get me a snack?”
This ground beef and rice casserole fits the bill.
It’s a winning combination of beefy goodness, a few hidden veggies, rice in a creamy easy, sauce.
Perfect for feeding hungry families quickly and affordably!
Ingredients
To make this you’ll need:
- Ground beef– For best results, use a leaner ground beef so it doesn’t cook down too much and get too greasy. 90/10 would be perfect.
- Veggies– Chopped celery and diced yellow onion.
- Spices– Garlic powder, salt, and pepper
- Condensed soup– Both cream of chicken and cream of celery soup. Feel free to substitute these with any cream of soup you have on hand or enjoy.
- Chicken broth– You could substitute beef broth.
- Rice– Long grain white rice like basmati or jasmine.
How to Make
This beef and rice casserole is so easy to make!
To do it, just cook the beef, celery, and onion in a large skillet over medium high heat until the meat is cooked through.
Once the meat is cooked, remove the skillet from the heat and drain off any extra grease.
Stir the cream of soups into the skillet until everything is combined.
Then, stir in the broth followed by the rice.
Spread the beef and rice mixture out into a 9×13 casserole dish you’ve sprayed with nonstick spray.
Cover the casserole dish with foil and bake at 350 for an hour and 15 minutes.
Remove the casserole from the oven and let it sit for 5 minutes.
Then, stir the casserole with a sturdy spoon to fluff the rice.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze this?
Yes!
This casserole freezes beautifully.
To freeze it just, bake it in a disposable oven safe, freezer safe casserole dish.
Then let the casserole cool completely.
Once it has cooled completely, put the lid on the dish and wrap it tightly with aluminum foil.
Freeze for up to 3 months.
Let thaw in the fridge and then bake in the oven until warmed through to reheat.
Tips and Tricks
- Want to add some more flavor? Substitute half of the ground beef for ground sausage.
- Sneak in some extra veggies and add diced carrot, mushrooms, or even bell peppers.
- Make sure you cover the casserole tightly before baking so the rice doesn’t dry out.
Other Rice Casseroles
This beef and rice casserole is an easy way to fill up your family.
Make it and enjoy!
Looking for other rice casseroles?
Try these:
If you’ve tried this GROUND BEEF AND RICE CASSEROLE or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Ground Beef and Rice Casserole
Ingredients
- 2 - 2 1/2 lb lean ground beef
- 1 1/4 cups chopped celery
- 1/2 cup diced yellow onion
- 1 tsp garlic powder
- salt & pepper to taste
- 1 14.5 oz can condensed cream of chicken soup
- 1 14.5 oz can condensed cream of celery soup
- 1 quart chicken broth
- 2 cups long grain white rice recommend either basmati or jasmine
Instructions
- Add the meat, celery, and onion to a large skillet set over medium high heat. Cook them, crumbling the meat as you do, until the meat's cooked & browned through out- about 8-10 minutes.2 - 2 1/2 lb lean ground beef, 1 1/4 cups chopped celery, 1/2 cup diced yellow onion
- Remove the skillet from heat, and strain off any excess grease.
- Add the cream of soups and seasoning to the skillet, and stir until evenly combined. Pour in the broth, again stirring until evenly combined. Stir in the rice.1 tsp garlic powder, salt & pepper to taste, 1 14.5 oz can condensed cream of chicken soup, 1 14.5 oz can condensed cream of celery soup, 1 quart chicken broth, 2 cups long grain white rice
- Lightly spray a 9x13" baking dish with nonstick cooking spray.
- Transfer the rice mixture to the prepared casserole dish, and spread it out evenly.
- Cover the dish tightly with aluminum foil, and bake at 350° for an hour and 15 minutes.
- Remove the dish from the oven, and let it rest for 5 minutes.
- Use a sturdy spoon to stir things around to gently 'fluff' the rice. Then scoop onto plates or into bowls and serve.
Notes
- Want to add some more flavor? Substitute half of the ground beef for ground sausage.
- Sneak in some extra veggies and add diced carrot, mushrooms, or even bell peppers.
- Make sure you cover the casserole tightly before baking so the rice doesn't dry out.
Nutrition
