Ground beef and rice baked together in a classic casserole recipe that's easy to make your own.
The Sausage & Rice Casserole is one of my all-time favorite recipes. We have it for supper regularly (especially now that AB is old enough to help with some of the cooking) and it’s one of my go-to recipes to make when I need to bring a covered dish.
Because we love it so much I decided to change things up a bit and try it with ground beef (plus a few other changes) and I was so happy that I did!
I’m sure Husband will like this version better (he doesn’t love sausage like I do).
If my crew would eat mushrooms (Lord, how did I land a family who won’t eat mushrooms?) I would 100% use cream of mushroom soup in this (instead of cream of celery) then add a can of sliced mushrooms before baking.
I might make it like that next time and tell them to go eat a ham sammich for supper. Actually, that’s what I should have done with this batch because none of my brood ate any of it anyway.
I did a bunch of cooking this weekend for the blog. Because I work fulltime and our kids are super active with ball on the weekends, I have a hard time scratching out time to make new recipes for y’all this time of year.
Well, the cooking part isn’t that hard (I LOVE that part), it’s the photography (I HATE that part), editing, writing, etc. that goes into each of the recipes I share with you here that takes so much time.
Anyway, I set all of Saturday aside to cook several new recipes for y’all so the fridge was slap dang full of food. I started pulling it all out Sunday to heat up for supper and those rascals of mine decided they wanted breakfast for supper so guess who got suckered in to making buttermilk pancakes instead??
I could have put my foot down but, honestly, after cooking (tasting, tweaking, nibbling) all of those savory recipes the day before, some sweet buttery syrup-drenched pancakes sounded mighty fine to me! Plus, I negotiated a bunch of extra kitchen duties into the deal.
I honestly can’t decide which version of this recipe I like best (this one or the sausage version). It’s amazing to me how different they taste considering how similar they are.
If you try them, I’d love to hear which one’s your favorite!
If you love comfort food casseroles like this one, check out a few of these recipes too!
- Chicken & Stuffing Casserole - An addictive casserole recipe with Pepperidge Farm stuffing, sour cream and chicken.
- Chicken & Rice Casserole - An easy casserole recipe for creamy rice and fork-tender chicken that cooks in one dish.
- Smothered Chicken Casserole - Layers of creamy potatoes (think Potatoes Au Gratin) topped with chicken, smothered with cheese and bacon!
- Sausage & Rice Casserole - a simple recipe perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing).
- Pork Chop Casserole - An easy pork chop bake made with rice and French onion soup.
- Chicken Tetrazzini - Classic tetrazzini made with pasta, mushrooms, wine (optional) and cheese. Super easy AND super delicious!
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Yield: 4-6 Servings
Hamburger & Rice Casserole
prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hour and 30 mins
ingredients
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 medium onion, finely diced
- 1 1/2 cups finely diced celery
- 1/4 teaspoon red pepper flakes (optional)
- 1 14.5-oz can beef broth
- 1 10.5-oz can cream of celery soup
- 1 cup long-grain white rice
instructions
Add ground beef, salt, pepper and garlic to a large skillet then brown and crumble over medium-high heat. When beef is about half cooked, add onion, celery and red pepper flakes then continue cooking until beef is cooked through and veggies are starting to become translucent. Do not drain.
Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter.
In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated. Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving. Garnish with chopped green onions if desired.
Notes:
- You can use other creamed soup flavors such as cream of onion or cream of mushroom.
- Use uncooked long-grain white rice.
- Do not use instant rice.
- This recipe doubles easily in a 3-qt 13x9 dish. Cook 15-30 minutes longer or until rice is tender.
- You must cover the dish TIGHTLY with foil to ensure the moisture stays inside to cook the rice through.
This recipe was shared at the Weekend Potluck and Meal Plan Monday!
Keep up with my latest shenanigans by following South Your Mouth!
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