Six ingredients and a little bit of time make for one delicious meal! This Beef and Rice Casserole recipe is made for the "queens of ease." That would be me - easy is aaalllwaaays in style!
Maybe you are one too? You know who I'm talking about - kitchen queens who want an easy meal but who don't want to sacrifice quality or taste.
That is definitely me! And, I don't think it is just me. Because I'm looking on Pinterest and I see lots of recipes built to be easy and nutritious. You're fabulous!
The following recipe can be prepared with plain 'ol ground beef and white rice. If you want to raise the nutritional value, try grass-fed beef and brown rice.
We have plenty of homegrown, grass-fed ground beef around because we butcher our own steers. It's a lot of work, but it is absolutely worth it to us for the nutritional benefits.
One of the health benefits of grass-fed beef is that the omega fats are much much higher than typical store-bought meat. Another benefit is the cows (steers) are not fed grains or cattle feed containing hormones and antibiotics.
If you have access to grass-fed beef where you live, I highly recommend making the purchase.
How to Make Beef and Rice Casserole Recipe Step by Step
- In a little butter, saute the onion, celery and green pepper. Photo 1
- Brown beef and season with salt and pepper to taste. Photo 2
- Place uncooked rice in the bottom of a deep dish casserole that has been prepared with a nonstick spray. Photo 3
- Place the onion, celery and pepper on the rice. Photo 4
- Add the browned beef and layer on top. Photo 5
- Cover with tomatoes and tomato juice. Photo 6
As you can see, it is just a matter of preparing all ingredients, layering and baking - easy peasy!
Tips for Making the Beef and Rice Casserole Recipe!
- This recipe works well in a 2 quart, deep dish casserole. However, when using a shallow baking dish, add ½ cup tomato juice extra.
- The amount of liquid is sufficient to cook the rice when the dish is covered with foil.
- If using brown rice. add an extra ½ cup of tomato juice (or water) and keep a close eye on it.
- For a more budget friendly meal - double all ingredients except the ground beef.
If you’ve tried this Beef and Rice Casserole Recipe or any other recipe on Cultured Palate, please take a minute to rate it and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER
📋 Recipe
Beef and Rice Casserole
Ingredients
- 1 lb. ground beef
- 1 medium onion chopped
- 1 green pepper chopped
- 2 stalks celery chopped
- 1 cups uncooked rice not quick cooking
- 1 cups diced tomato with juice
- 1 tablespoon butter
- salt and pepper to taste
- 1 cup cheddar cheese grated, optional
Instructions
-
In a little butter, saute the onion, celery and green pepper.
-
Brown beef and season with salt and pepper to taste.
-
Place uncooked rice in the bottom of a deep dish casserole that has been prepared with a nonstick spray.
-
Place the onion, celery and pepper on the rice.
-
Add the browned beef and layer on top.
-
Cover with tomatoes and tomato juice.
-
Cover baking dish with foil and cook at 350 F until the rice is done - about 45 minutes. Add grated cheese on top (if using) after 35 minutes and return to oven for 10 minutes or until rice is tender.
Notes
If using a shallow baking dish, add ½ c tomato juice extra (water may also be used).
Test the rice using a spoon - slide it down the edge of the dish to check if the rice is tender.
Nutrition
Gay says
Hi Dina-Marie,
This sounds delicious! Is there an ingredient missing on the list? Step #6 says to cover with tomatoes and tomato juice but only the tomato juice is listed in the ingredient list.
Dina-Marie says
Thank you, Gay! Even though I do reread for mistakes, things still slip through! I have corrected it!
Gay says
Thank you for the update! I have this recipe on my menu for this week. I can't wait to try it!
Dina-Marie says
Gay, thanks again for calling that to my attention!
Sebastian says
Do you add cheese on top? It doesnt mention it in the description but from the picture it seemed like it?
Dina-Marie says
Sebastian, yes I do add cheese on top! The original recipe did not call for it but I added it and it is delicious. It is an option though and the casserole is good without it. But, cheese makes everything better ;)
Adraine Upshaw says
There does not seem to be enough liquid to cook the rice? Is 1 c. dice tomato with juice a 16 oz can?
I've been looking for a recipe that doesn't call for cooked rice. So thanks in advance
Dina-Marie says
Adraine, yes that includes the juice - it is stated in the recipe. I hope you enjoy it!
amir says
if we wanted to put more rice would all the quantities change?
Dina-Marie says
Amir, I would increase everything but at least the liquid to help the rice cook.
Bonnie says
How much liquid do you add.
Dina-Marie says
Bonnie, it calls for the liquid from the juice of the diced tomatoes and I have found that to be enough. You can always check it about 20 mins to make sure and add a bit if needed. I have not needed to do this though. I hope you enjoy it!
Tina Rigdon says
I love this recipe! My husband loves casseroles, this was perfect!
Dina-Marie says
Great, so glad you liked it, Tina. I love it being so easy!
Kate says
What size dish?
Dina-Marie says
Kate, it really depends on how many servings you are making - if you adjust the servings that are written. I think the one I use for 6 servings is a 4 qt deep dish. The rice does expand some but not that much. I hope this helps.
Sarah says
I made this recipe tonight....it is very tasty, however the rice is not cooked. So overall the flavor is good but the uncooked rice detracts from enjoying my meal.
Dina-Marie says
Sarah, I am so sorry your rice didn't cook completely - I know that would be distracting! A couple of questions b/c I have tested this recipe multiple times and found that a deep dish casserole works best. So, what type of dish did you cook it in? Did you cover it with foil? Brown rice does take more liquid to fully cook. Also, you can check the rice to make sure it is done by sliding a spoon down the side and pushing the toppings back to check. This is an easy casserole that my whole family loves!
Norma Johnson says
I don't think you mean 2 stalks of celery. I think you mean 2 ribs.
Dina-Marie says
Norma, I had to google your question and you are right. A stalk is technically considered the whole head of celery and a stick is called a rib! I never knew that and it was funny to read some different articles that came up. A recipe writer from from the Seattle Times who had always written as you said, has finally conceded to many others and now uses stalk instead of rib! Thanks for teaching me the correct way although, to be honest, I will probably keep calling it a stalk ;)