A classic recipe that is simple to make with simple and cheap ingredients. This Beef and Rice Casserole is filled with ground beef, corn, broccoli, rice, and topped with lots of cheese!
I remember this recipe from childhood. My mom loved quick easy dinners and we never had a big budget for groceries so ingredients like ground beef and rice were on the menu a lot. It was cheap and easy to pick up at the store. It was one of my favorite meals and I was excited to make it now for my kids.
How to make this Beef and Rice Casserole:
I can be pretty picky about my rice dishes. I don't like dry rice! I just can't do it. This recipe though was so creamy and yummy! And of course, topped with cheese!
Ingredients:
- Cooked Rice
- Olive Oil
- Onion (diced)
- Minced Garlic
- Ground Beef
- Corn (canned)
- Frozen Brocoli
- Salt
- Pepper
- Cream of Mushroom Soup
- Colby Jack Cheese (shredded)
Directions:
How to make Beef and Rice Casserole
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Preheat oven and prepare a casserole dish with non-stick cooking spray and set aside.
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In a skillet sauté onions and garlic then add ground beef and cook through.
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Once cooked drain fat and return to stove top.
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Cook frozen broccoli according to package directions, Drain and add broccoli and corn to skillet with ground beef. Season it all with salt and pepper to taste.
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Add rice, beef mixture, and cream of mushroom soup to a prepared casserole dish and mix well. Top with Colby jack cheese and bake for 30 minutes. Serve immediately.
Can I use fresh broccoli and corn?
You can use fresh, frozen, or canned. For this recipe, I prepared it then mixed it all together so you can use any type you want. Just prepare it according to those directions before adding it to the casserole.
Freezing this recipe:
This is a great recipe for freezing! At this step, you would want to let it sit and cool to room temperature then wrap foil over it and place it in the freezer. When you are ready to bake just remove it from the freezer and place it in the fridge the night before and then cook it when it's dinner time. You might just want to add another 10-20 minutes depending on how cold it is when you bake.
Incase you have any leftover rice, here are a few more of my favorites to try out:
Chicken and Rice Casserole: This one is a classic! It's been a hit with my family and my readers, it's basic but delicious.
Cheesy Salsa Chicken and Rice Casserole: This one is another favorite and a twist on the classic. Loaded with cheese and salsa and baked. It's pretty amazing.
Chicken Enchilada Casserole: I love enchiladas and this casserole dish has always been a favorite of mine. Just a few simple ingredients and dinner is ready.
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Beef and Rice Casserole
Ingredients
- 4 cups Cooked rice
- 2 tablespoons Olive oil
- ½ cup Onion (diced)
- 2 tablespoons Minced garlic
- 1 pound Ground beef
- 14 oz Corn (1 can)
- 2 cups Frozen broccoli
- ½ teaspoon salt (or to taste)
- ¼ teaspoons pepper (or to taste)
- 20.5 oz Cream of mushroom soup (2 cans)
- 2 cups Colby jack cheese (shredded)
Instructions
- Preheat oven to 350 degrees F. Prepare a casserole dish with non stick cooking spray and set aside.
- In a skillet warm olive oil on medium heat. Sauté onions and garlic for 1-2 minutes. Add ground beef and cook though. Drain fat and return to stove top.
- Meanwhile cook frozen broccoli according go package directions, Drain and add broccoli and corn to skillet with ground beef. Season with salt and pepper. Allow to cook together for 2-3 minutes.
- Add rice, beef mixture, and cream of mushroom soup to prepared casserole dish and mix well. Top with Colby jack cheese and bake for 30 minutes. Serve immediately.
Nutrition
I didn’t mean to but the can of corn turned out to be creamed corn; I used one can of mushroom soup and the whole can of creamed corn, added sliced mushrooms. Covered with Monterey Jack cheese.
Delicious!
Made the Beef and Rice Casserole and my husband loved it. Instead of regular whit rice I used frozen Spanish Cauliflower Rice and substituted a some Sour Cream for 1 of the cans of Cream of Mushroom Soup. It was absolutely wonderful! Definitely on the keeper list!
TDOARH
You didn’t say if I should cover before cooking? If not won’t the cheese be browned to much?
I do not cover before cooking. The cheese does not usually over cook. You are more than welcome to cover it though if you would like!
excellent recipe that I adjusted a bit. I substituted riced cauliflower to lower the carbs and used turkey burger. I sautéed the riced cauliflower, broccoli, minced onions, some diced red peppers, and garlic before mixing with the turkey burger and creamed soups. It was great.
That sounds really good, and good for you!
This is one of my all time favorite casseroles my mom always made growing up. Only difference was she used peas, delicious either way!
Putting in the oven now. Did not have broccoli so using a can of green beans. It s.mells and looks delicious! I bet ot would be good with ground sausage too.
How was it with green beans? Yes, I think sausage would be amazing in it!
Any other recommendations besides cream of mushroom? We are not a mushroom family but I think everyone will like everything else about this recipe! Thanks in advance!
I have not tried but I have seen a cream of celery or cream of onion soup before. If you can't find those cream of chicken would do the job.
I’m using cream of broccoli and cheese soup. We’ll see how it goes!!
I made this very tasty casserole today!! I just happen to have a couple left over ingredients from other meals, extra rice, extra ground beef, ect...... I couldn’t imagine what to put together with these ingredients so I went to trusty old Pinterest, typed in my main ingredients in the search box, and this was the first recipe that showed up. I didn’t have broccoli, so I used a bag of frozen mixed vegetables (sweet pea, corn, green beans & carrots) I added a tiny bit of milk to my cream of mushroom can and added just to keep it from drying out too much...... DELICIOUS!!!!!! The older, picky eaters, my handsome hubby and PawPaw says it has too many veges but other then that, it’s good. BUT both of the babies love it and that’s what’s important!! I love seeing them both each good food and food that’s good for you!! Thank you for the recipe! 🙏🏻
I made this tonight it was a hit with my family. I did not use broccoli I used rotel drained and corn. The only thing I will do different next time is use velveeta cheese instead.
Thanks for the recipe
So happy you all liked the recipe!! Thanks for the review =)
Hi I must be missing this but was size dish ?
I used a standard 9x13 for this recipe. Hope you enjoy it!!
Does it drive you crazy that people ask tons of questions that are already answered in the directions? LOL! Anyway. I liked this, but I thought it was a little bland and a little heavy on veggies and filler (rice), which I can understand if you are trying to eat less meat or stretch for a bigger family. I made it again, with just two cups mixed veg and about two cups of very al dente dumpling noodles. I also added a little bit (I had a half cup left from another recipe) of fire roasted tomatoes that I blitzed in my bullet so they were only a tiny bit chunky and about a half teaspoon of worcestershire sauce. I also did add about a quarter cup of chicken stock so the noodles would have something to absorb. Oh, I used cream of chicken as my son doesn't like the mushrooms. It turned out with the flavor I was looking for. Great recipe, though, and a fabulous base that you can take away, add, modify as your family desires. Thank you!
Haha! Well, I do try my best to answer any questions that might come up within the post but I know not everyone reads it!
I love the tips you have to make this perfect for your family! It's one of my favorite things to see how people took what we love and made it there own! Thanks Lori =)
Did you drain the corn out the can
Yes, you will need to drain the corn. Sorry, that was not clear I'll update the recipe! Thanks for letting me know and I hope you enjoy the recipe.
Can I use raw broccoli?
Hi Lea, You can use raw broccoli but I would blanch it first to get it cooked just a little so they can get soft and everything else doesn't overcook.
Can you make ahead and cook later?
Yes! Cook the rice and beef according to the directions and mix the rest of the ingredients. Place it casserole dish and cover with foil and keep in the fridge for 1-2 days or place in a alumni casserole dish and cover and keep in the freezer for 2-3 months. If you re freezing it place it in the fridge the day before baking to thaw. Hope you enjoy the recipe Molly!
Is it really 2 tablespoons of garlic?
Yes but you can add as much as you like. If you don't love garlic just add less. Hope you enjoy it!
Can you use instance rice or frozen corn.
Hi Judy, you can use instant rice but I cook the rice before baking then mix it with the rest of the ingredients. If using frozen corn then thaw it first. That way a lot of water does not come out and into your casserole. I hope that helps and I hope you enjoy the recipe!!
Did you cook the rice before you combined it all?
Yes the rice is cooked before hand! Hope you enjoy it Heather!
Did you mix the cream of mushroom with water before adding it to the hamburger mixture or did you just add it straight in the hamburger mixture from the can?
No water just the can of soup! Hope you enjoy the recipe Ashley!