Name: One-Pot Beef and Rice Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 lb (450g) ground beef (80/20 preferred); 1 medium onion, diced; 2-3 garlic cloves, minced; 1 cup long-grain white rice, uncooked; 2 cups beef broth (low-sodium); 1 can (10.5 oz) cream of mushroom soup; 1 cup carrots, diced or sliced; 1 bell pepper, diced (any color); 1 cup frozen peas; 1 tsp Italian seasoning (or paprika + thyme); Salt and black pepper to taste; 1.5-2 cups shredded cheddar cheese; Optional: ½ cup frozen corn, Worcestershire sauce dash

One-Pot Beef and Rice Casserole is the ultimate cozy comfort food: seasoned ground beef browned with onions and garlic, then simmered with uncooked long-grain rice in beef broth and cream of mushroom soup for creamy tenderness. Veggies like carrots, peas, and bell peppers add color and nutrition, while a generous cheesy topping melts into bubbly perfection—minimal dishes, maximum flavor in one pot!

Why You’ll Love This Recipe

This casserole is pure nostalgia in a skillet—think hearty, family-style meals that grandma used to make, but simplified for busy modern life. Everything cooks together in one pot (or skillet-to-oven), so cleanup is a breeze with no extra pans.

The rice absorbs all those savory beefy flavors and broth, turning tender and flavorful without constant stirring. It’s creamy from the soup base, cheesy on top with that irresistible golden melt, and packed with protein and veggies for a complete, balanced dinner.

Budget-friendly using pantry staples and ground beef, it’s customizable, kid-approved (they love the cheese!), and reheats beautifully—perfect for weeknight wins, meal prep, or cozy weekends when you want something satisfying without fuss.

Yield: 6 servings

One-Pot Beef and Rice Casserole

Hearty one-pot ground beef, rice, and cheesy comfort casserole—easy and family-favorite!

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

1 lb (450g) ground beef (80/20 preferred)
1 medium onion, diced
2-3 garlic cloves, minced
1 cup long-grain white rice, uncooked
2 cups beef broth (low-sodium)
1 can (10.5 oz) cream of mushroom soup
1 cup carrots, diced or sliced
1 bell pepper, diced (any color)
1 cup frozen peas
1 tsp Italian seasoning (or paprika + thyme)
Salt and black pepper to taste
1.5-2 cups shredded cheddar cheese
Optional: ½ cup frozen corn, Worcestershire sauce dash

Instructions

Get your pot ready — Grab a large oven-safe skillet or Dutch oven and heat 1 tbsp oil over medium-high. This is your one-and-only cooking vessel—love that!
Brown the beef — Add the ground beef, breaking it up with a spoon. Cook 5-7 minutes until nicely browned and no pink remains. Drain excess fat if needed (but a little keeps it juicy!).
Aromatics time — Toss in the diced onion and cook 3-4 minutes until softened and fragrant. Add minced garlic and stir for 1 minute—your kitchen will smell amazing!
Season it up — Sprinkle in Italian seasoning, salt, pepper (and any extras like Worcestershire). Stir to coat everything evenly.
Rice and liquids join the party — Add uncooked rice, beef broth, and cream of mushroom soup. Stir well to combine—no lumps please!
Veggie boost — Mix in diced carrots and bell pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20-25 minutes. Stir occasionally—rice should absorb liquid and get tender.
Peas please — Stir in frozen peas (and corn if using) during last 5 minutes—they brighten up without overcooking.
Preheat and cheese prep — If baking, preheat oven to 375°F (190°C). Taste and adjust seasoning.
Cheesy crown — Sprinkle shredded cheese generously over the top. If stovetop, cover and let melt 3-5 minutes. For bubbly perfection, transfer to oven (uncovered) 5-10 minutes until golden and melty.
Rest and serve — Let rest 5 minutes off heat—the sauce thickens and flavors meld. Scoop into bowls, garnish with fresh parsley if you like, and enjoy this cozy, cheesy hug of a meal!

Notes

Use low-sodium broth/soup if salt-sensitive. Don't lift lid too often during simmer—steam cooks the rice perfectly. For extra creaminess, stir in ¼ cup sour cream before cheese. Kids love it cheesy—double the top layer!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 526Total Fat 22gSaturated Fat 8gUnsaturated Fat 14gCholesterol 102mgSodium 874mgCarbohydrates 39gFiber 6gSugar 7gProtein 39g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Brown the beef well first to develop rich flavor—don’t skip draining excess fat for a less greasy result.
Use long-grain white rice (not instant or brown) for best texture; it cooks evenly in the liquid without getting mushy.
For extra creaminess, stir in a splash of milk or sour cream at the end before topping with cheese.
If baking, use an oven-safe skillet or transfer to a casserole dish—cover initially to let rice steam, then uncover for bubbly cheese.
Taste midway and adjust seasoning; add more herbs or a dash of Worcestershire for depth.
Let it rest 5-10 minutes after cooking—the sauce thickens beautifully as it sits.
For stovetop-only, simmer covered on low, stirring occasionally to prevent sticking.

Ingredients Notes

Ground beef: 80/20 or 85/15 lean works best—enough fat for flavor without excess grease; drain after browning.
Long-grain white rice: Uncooked regular (not instant) absorbs broth perfectly for fluffy results; jasmine or basmati add subtle aroma.
Beef broth: Low-sodium preferred so you control salt; adds deep savory taste—sub chicken broth in a pinch.
Cream of mushroom soup: Classic for creaminess and umami; cream of celery or chicken subs work too.
Onion and garlic: Fresh for aromatic base—diced small for even distribution.
Veggies: Carrots, frozen peas, bell peppers bring sweetness, color, and nutrition; frozen peas added late stay bright.
Cheese: Cheddar or Colby Jack for melty golden top—sharp cheddar amps flavor; pre-shredded is convenient but block cheese melts better.

Variations and Substitutions

Protein swaps: Ground turkey or chicken for lighter version; plant-based crumbles for vegetarian (add extra seasoning).
Cheesy twists: Mix in cream cheese for ultra-creamy or top with pepper jack for spice.
Veggie-packed: Stir in spinach, zucchini, broccoli, or green beans; add corn for sweetness.
Flavor profiles: Taco seasoning + diced tomatoes with green chiles for Mexican vibe; Italian herbs + marinara for a pizza-like twist.
Cream soup alternatives: Make homemade roux with milk/butter/flour for from-scratch; or use Greek yogurt/sour cream for tang.
Gluten-free: Use GF cream soup and ensure broth is GF.
Spicy kick: Add diced jalapeños, red pepper flakes, or hot sauce.
Low-carb: Swap rice for cauliflower rice (add later as it cooks faster).

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in microwave with a splash of broth/milk to loosen, or oven at 350°F covered until hot.

Freezes well up to 2-3 months (portion into freezer bags); thaw overnight in fridge before reheating—texture best if cheese is added fresh when reheating.