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!
Beef and Rice Casserole
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. I can be pretty picky about my rice dished. I don’t think dry rice! I just can’t do it. This recipe though was so creamy and yummy! And of course, topped with cheese!
Melted cheese is one of my most favorite foods. I mean cheese in general but when it’s melted it takes it to an entirely new level! To start this recipe I cooked the rice according to the package directions. In a skillet, I sautéed onions and garlic then added my beef and cooked it though. I then added my broccoli and corn. You can add any vegetable to this dish, green beans, carrots, or even peas. Broccoli and corn are my kid’s favorites so I knew it would be a winner with the entire family if I used those. I put everything in a casserole dish and topped it with cheese. 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.
How to make Beef and Rice Casserole
- Preheat oven and prepare a casserole dish with non-stick cooking spray and set aside.
- In a skillet sauté onions and garlic then add ground beef and cook through.
- Once cooked drain fat and return to stove top.
- Cook frozen broccoli according to package directions, Drain and add broccoli and corn to skillet with ground beef.
- 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.
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.
- 4 cups Cooked rice
- 2 tablespoons Olive oil
- 1/4 cup Onion (diced)
- 2 tablespoons Minced garlic
- 1 pound Ground beef
- 14 oz Corn (1 can)
- 2 cups Frozen broccoli
- 20.5 oz Cream of mushroom soup (2 cans)
- 2 cups Colby jack cheese (shredded)
- 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. 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.
Jennie says
at 6:57 pmI used a standard 9×13 for this recipe. Hope you enjoy it!!
Cynthia says
at 8:30 amHi I must be missing this but was size dish ?
Jennie says
at 12:43 pmHaha! 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 =)
Lori says
at 5:27 pmDoes 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!
Jennie says
at 8:07 pmYes, 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.
Melissa Reed says
at 6:56 pmDid you drain the corn out the can
Jennie says
at 1:35 pmHi 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.
Lea Schumacher says
at 1:21 pmCan I use raw broccoli?
Jennie says
at 4:00 pmYes! 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!
Molly says
at 8:47 amCan you make ahead and cook later?
Jennie says
at 5:07 pmHi 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!!
Judy says
at 4:16 pmCan you use instance rice or frozen corn.
Jennie says
at 8:46 pmYes the rice is cooked before hand! Hope you enjoy it Heather!
Heather Karas says
at 10:13 amDid you cook the rice before you combined it all?
Jennie says
at 8:49 amNo water just the can of soup! Hope you enjoy the recipe Ashley!
Ashley says
at 5:51 pmDid 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?