This ground beef and rice casserole is the kind of dish that has shown up on Midwestern church potluck tables and family supper spreads for generations. It’s simple, sturdy, and comforting—the sort of meal you can put together on a busy day and still feel like you’re feeding everyone well. I learned a version of this from my mother, who learned it from a neighbor back when folks traded recipes over the fence instead of online. It’s a good way to stretch a pound of ground beef, make use of that bag of white rice in the pantry, and fill the house with the kind of savory, oven-baked aroma that makes people wander into the kitchen asking when dinner will be ready. Someone might make this on a chilly evening, after a long day of work or chores, when all they want is a hearty, no-fuss meal that tastes like home.
This casserole is a meal in itself, but it shines even brighter with a few simple sides. A crisp green salad with a tangy dressing helps balance the richness, and a pan of buttered corn or green beans feels right at home alongside it. If you’re feeding a bigger crowd, warm dinner rolls or slices of buttered white bread are perfect for scooping up the saucy bits from the plate. For a true old-fashioned Midwestern table, you might set out a dish of homemade pickles or a jar of bread-and-butter chips and finish the meal with something simple and sweet, like applesauce or a pan of brownies.
Old-Fashioned Ground Beef and White Rice Casserole
Ingredients
1 pound ground beef (80–85% lean)
1 medium yellow onion, finely chopped
2 cloves garlic, minced (optional but nice)
1 cup long-grain white rice, uncooked
2 cups beef broth (or water with 2 teaspoons beef bouillon)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10.5-ounce) can condensed cream of celery or cream of chicken soup
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon Worcestershire sauce
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
1/2 teaspoon dried thyme or Italian seasoning (optional)
1 cup shredded cheddar cheese (or Colby Jack), divided
2 tablespoons butter, cut into small pieces (for dotting on top)
Nonstick cooking spray or a little butter for greasing the baking dish
1 medium yellow onion, finely chopped
2 cloves garlic, minced (optional but nice)
1 cup long-grain white rice, uncooked
2 cups beef broth (or water with 2 teaspoons beef bouillon)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (10.5-ounce) can condensed cream of celery or cream of chicken soup
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon Worcestershire sauce
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried parsley (or 1 tablespoon fresh, chopped)
1/2 teaspoon dried thyme or Italian seasoning (optional)
1 cup shredded cheddar cheese (or Colby Jack), divided
2 tablespoons butter, cut into small pieces (for dotting on top)
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, until the beef is browned and the onion is soft, about 7–10 minutes. If using garlic, stir it in during the last minute of cooking so it softens but doesn’t burn.
Drain off any excess grease from the skillet. Return the beef mixture to the pan and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
In a large mixing bowl, combine the uncooked white rice, beef broth, condensed cream of mushroom soup, condensed cream of celery or chicken soup, diced tomatoes with their juices, Worcestershire sauce, dried parsley, and dried thyme or Italian seasoning if using. Stir until everything is well blended.
Add the cooked ground beef and onion mixture to the bowl and stir until the meat is evenly distributed throughout the rice and sauce mixture.
Stir in 1/2 cup of the shredded cheddar cheese. The rest will go on top later.
Pour the mixture into the prepared 9×13-inch baking dish, spreading it out into an even layer. Dot the top with the small pieces of butter.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
After 45 minutes, carefully remove the foil and check the rice. It should be mostly tender but may still have a little bite. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
Return the casserole to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese is melted and bubbly and the rice is fully tender. If the rice still seems a bit firm and the casserole looks dry, add a splash more broth or water around the edges and bake an additional 5–10 minutes.
Remove the casserole from the oven and let it rest for about 5–10 minutes before serving. This helps it set up a bit and makes it easier to scoop. Taste and adjust seasoning with a little more salt and pepper if needed, then serve warm.
Variations & Tips
This is the kind of recipe that has worn many hats over the years, changing with whatever was in the pantry or coming out of the garden. You can swap the cream of mushroom and cream of celery soups for whatever condensed soups you have on hand—cream of chicken or even cream of onion both work nicely. If your family likes a little color and extra vegetables, stir in 1–2 cups of frozen mixed vegetables or peas and carrots before baking; they’ll cook right along with the rice. For a slightly lighter version, you can use ground turkey instead of beef and chicken broth instead of beef broth. If you prefer a tomato-forward casserole, add a few tablespoons of tomato paste or an extra half can of diced tomatoes and reduce the broth slightly. For more flavor, sprinkle in a teaspoon of smoked paprika or chili powder, or top the finished casserole with sliced green onions. If you like a crispy top, skip the cheese at first, bake the casserole covered until the rice is done, then uncover, sprinkle on cheese plus a handful of buttered breadcrumbs or crushed crackers, and bake until golden. Leftovers reheat well in the oven or microwave; if they seem a bit dry, just stir in a spoonful of broth or water before warming.