This beef and rice casserole is one of those cozy, weeknight dinners that feels like a warm hug after a long day. It’s the kind of dish that has shown up at church potlucks, family gatherings, and freezer meal swaps all over the Midwest for generations. Using instant rice keeps it simple and quick, but you still get that hearty, from-scratch comfort that makes everyone linger a little longer at the table. It’s perfect for busy evenings when you want something filling, familiar, and kid-friendly without spending all night in the kitchen.
This casserole pairs really nicely with something fresh and crunchy on the side. A simple green salad with ranch dressing or a bowl of carrot sticks and cucumber slices balances out the cozy, cheesy goodness. Steamed green beans or buttered corn are classic choices that most kids will happily eat. If you want to stretch the meal a bit, serve it with warm dinner rolls or garlic bread for scooping up every last bit from the pan. For a simple finish, sliced apples, orange wedges, or a small fruit salad make a light and easy dessert.
Easy Beef and Instant Rice Casserole
Servings: 6
Ingredients
1 pound ground beef (lean, if possible)
1 small onion, finely chopped (about 1/2 cup)
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 cup uncooked instant white rice
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken or cream of celery soup
1 1/2 cups beef broth (or water, in a pinch)
1 cup frozen mixed vegetables (peas, carrots, corn), optional
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon dried parsley or Italian seasoning (optional)
1 1/2 cups shredded cheddar cheese, divided
Nonstick cooking spray or a little butter for greasing the baking dish
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of butter.
In a large skillet over medium heat, cook the ground beef and chopped onion together, breaking up the meat with a spoon as it browns. Cook until the beef is no longer pink and the onions are soft, about 6–8 minutes. Drain off any excess fat.
Stir in the minced garlic (if using fresh) and cook for another 30 seconds, just until fragrant. Remove the skillet from the heat.
In a large mixing bowl, combine the uncooked instant rice, cream of mushroom soup, cream of chicken (or celery) soup, beef broth, frozen mixed vegetables (if using), salt, pepper, and dried parsley or Italian seasoning. Stir until everything is well blended.
Add the cooked beef and onion mixture to the bowl and stir to combine. Fold in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
Pour the mixture into the prepared baking dish and spread it out evenly with a spoon or spatula.
Cover the baking dish tightly with foil and bake for 25–30 minutes, or until the rice is tender and most of the liquid has been absorbed.
Carefully remove the foil, sprinkle the remaining 1/2 cup of cheese evenly over the top, and return the casserole to the oven, uncovered. Bake for another 5–10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for about 5 minutes before serving. This helps it set up a bit and makes it easier to scoop into neat portions.
Variations & Tips
For picky eaters, you can leave out the mixed vegetables entirely or serve them on the side so kids can choose what goes on their plates. If your family prefers milder flavors, stick with cream of chicken and skip the garlic altogether. For those who like a little extra flavor, try adding 1 teaspoon of Worcestershire sauce or a pinch of paprika when you mix everything together. You can also swap the cheddar cheese for Colby Jack or mozzarella if that’s what you have on hand. If you’d like to sneak in more veggies, stir in a cup of finely chopped bell peppers or spinach; they soften right into the casserole. For a slightly lighter version, use ground turkey instead of beef and low-sodium soups and broth. To make it feel more like a taco-style bake, use taco seasoning on the meat, replace one can of soup with a can of tomato sauce, and top with shredded lettuce, diced tomatoes, and a dollop of sour cream at the table. This casserole also freezes well—assemble it up to the point of baking, cover tightly, and freeze. When you’re ready to use it, thaw in the fridge overnight and bake as directed, adding a few extra minutes if needed to heat through.
