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Beef and Rice Casserole

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  • Author: Emily Roselyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 Minutes
  • Yield: 8 1x


It’s simple to make a traditional dish with essential, inexpensive components. This beef and rice casserole has ground beef, corn, broccoli, rice, and a significant amount of cheese.


  • 4 cups Cooked rice
  • Two tablespoons Olive oil
  • ½ cup Onion (diced)
  • 2 tablespoons Minced garlic
  • 1 pound Ground beef
  • 14 oz Corn (1 can)
  • 2 cups Frozen broccoli
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoons pepper (or to taste)
  • 20.5 oz Cream of mushroom soup (2 cans)
  • 2 cups Colby jack cheese (shredded)


  • Preheat the oven to 350°F. Set aside a casserole dish sprayed with nonstick frying spray.
  • Warm the olive oil in a pan over medium heat. For 1-2 minutes, sauté the onions and garlic. Cook through the ground meat. Return to the stovetop after draining the fat.
  • Meanwhile, follow the package directions for cooking frozen broccoli. Drain broccoli and corn and add to skillet with ground beef. Season with salt and pepper to taste. Allow for 2-3 minutes of cooking time.
  • Mix together the rice, meat mixture, and cream of mushroom soup in the prepared casserole dish. Bake for 30 minutes, then top with Colby jack cheese. Serve right away.



  • Category: Main Course
  • Method: Pan Fry
  • Cuisine: American


  • Serving Size: 8
  • Calories: 512kcal
  • Sugar: 3g
  • Sodium: 761mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 75mg

Keywords: Beef and Rice Casserole