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Cheesy Ground Beef and Rice Casserole [+VIDEO]

250 Reviews

Picky eaters are going to love this Cheesy Ground Beef and Rice Casserole. Mom called it busy day casserole because it’s a quick and easy dinner.

a white casserole dish with a ground beef, rice and carrot casserole with melted colby jack cheese on top and parsley for garnish.

Cheesy Ground Beef and Rice Casserole

Alright, this Cheesy Ground Beef and Rice Casserole recipe is definitely not my norm, but it is who I am and it happens to be a recipe that I get a crazy amount of emails about. A long time ago (and seriously, check out the picture and you’ll laugh your heart out at how little I knew about food photography), I posted a recipe called Busy Day Casserole and it has been one of my top recipes for years now. It never disappears from the most viewed recipes. In fact, a lot of our hamburger recipe ideas are our top recipes. You can find them all here.

People love this cheesy ground beef and rice casserole, and while it’s totally simple I know why. This quick and easy dinner idea with ground beef and melted cheese is in fact the cure for all picky eaters. It’s very dependent on you for the seasoning so for picky eaters it’s perfect, but if you want more flavor season it well or add in more vegetables. If you wanted to try something similar, but with chicken, try this!

read more: Looking for easy casserole recipes? Try our Pork Chop Casserole with Rice next!

a purple plate with a fork with a wood handle next to a ground beef and rice casserole full of bits of bright orange carrots and melted colby jack cheese all over the top.

What’s in This Ground Beef Casserole Recipe?

The ingredients you’ll need for this ground beef and rice recipe will vary depending on whether you want to make this casserole completely from scratch, semi-homemade, or if you’d rather throw together something really quickly (i.e. use a few shortcuts). 

If you have the time and energy, I highly recommend making this casserole recipe with ground beef from scratch. Don’t let the longer ingredients list fool you, I bet you already have most of them on hand already!

To make this cheesy beef and rice casserole completely from scratch, you’ll need some butter, onion, garlic, flour, cream, chicken broth, veggies, cheese, white rice, ground beef, and water. Oh, and salt and pepper, of course! 

If you’re looking for a simpler hamburger recipe idea, the quicker version of this casserole (which is noted in the recipe card below) uses canned condensed soup, veggies, ground beef, cheese, and rice. Pick whichever version of this beef and rice casserole you have time to make — I know you won’t always have time for the from-scratch version! 

How to Make Hamburger and Rice Casserole Without Canned Soup

When you read through the from-scratch recipe for this ground beef casserole, you’ll notice that I use my own mixture for the liquid instead of cream of mushroom soup. You can do either, we just don’t cook with cream of anything soup at our house anymore, but it is what I grew up with, so I wanted you to have all of the versions. 

  • To make this ground beef casserole recipe, you’ll first need to prepare the homemade canned soup. Making a homemade canned soup is actually quite easy. You’ll need some butter, flour for thickening, milk or cream and seasoning to taste. If you’re making a from scratch canned soup with mushrooms, just add those in too!
  • Start by whisking the melted butter and onion or mushrooms with the flour in a hot pot until it clumps up. Next, add in the liquid and whisk, while boiling until thickened. Add in your seasonings and you’ve got condensed soup!
  • To finish making this casserole recipe, simply combine the soup mixture with the rice, water, browned ground beef, and veggies in a greased baking dish. 
  • Bake for around 90 minutes, then top with cheese and return to the oven until the cheese has melted. 

a wooden spoon scooping a ground beef, rice and carrots casserole with melted cheese on the top

What Vegetables are Good in a Casserole?

This Cheesy Ground Beef and Rice Casserole is a great casserole to add any veggies you’d like, but we recommend broccoli, peas, corn or even green beans.

Do I Need to Cover a Casserole with Foil?

This Cheesy Ground Beef and Rice Casserole does not need to be covered with foil to bake. I know it seems like it will, especially as you see that rice start to cook, but it’s just fine as is. In fact I really like the top and sides to get a very slight crispness as it adds so much flavor and texture to this hamburger and rice casserole. You can tent with foil if you can’t resist.

Why Didn’t my Rice Cook?

If your casserole finishes cooking and you find yourself asking why didn’t my rice cook in my beef rice casserole, well I’m guessing you used the wrong rice, or your oven didn’t hold a constant heat. There’s plenty of moisture and time, so there’s no reason this casserole wouldn’t bake up perfectly.

A dark purple plate with a wooden handled fork sitting next to a scoop of cheesy ground beef and rice casserole with carrots and a little parsley chopped up as garnish on top.

What Should I Serve with Hamburger and Rice Casserole?

The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies. 

But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this easy ground beef and rice recipe! 

What Rice to Use in Casseroles?

Long grain, white rice is the best rice to use in casseroles as it doesn’t become sticky or mushy when baked. You cannot use quick rice in this ground beef casserole unless you adjust the liquid according to package directions and cook the carrots completely before mixing it all together

Best Recipes For Picky Eaters

The cheese is also a little different only because again, we don’t really buy medium cheddar cheese, we usually get Colby Jack and since they are so similar I don’t mind using it, either one will work though. This Cheesy Ground Beef and Rice Casserole is something that even as a food blogger I totally love to eat and the kids do too. It’s one of the best recipes for picky eaters. It’s something really simple on their little palates and it has cheese which is always a good thing.

So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?

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Super Easy Ground Beef Recipes:

You can find all of our beef recipes here.

Raised in the Kitchen - Carrian Cheney
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a wooden spoon scooping a ground beef, rice and carrots casserole with melted cheese on the top

Cheesy Ground Beef and Rice Casserole

4.19 from 250 votes
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Picky eaters are going to love this quick and easy dinner. Mom called it busy day casserole but our readers call is cheesy ground beef and rice casserole. 

Ingredients

Quick Recipe

  • 1 Can Cream of Mushroom Soup
  • 1 Cup uncooked Long Grain White Rice
  • 2 Cups Water
  • 1 Cup Carrots sliced
  • 1/2-1 lb Ground Beef cooked
  • Cheddar or colby jack cheese sliced about 9 pieces

Semi Homemade

  • 1 Cup uncooked Long Grain White Rice
  • 2 Cups Water
  • 1/2 to 1 lb depending on preference ground beef, cooked
  • 1 cup carrots sliced
  • Pacific Foods Mushroom gravy 13.9 ounces
  • 1/2 cup milk
  • Colby Jack or Medium Cheddar Cheese for topping

From Scratch

  • 3 tablespoons unsalted butter
  • 1/4 cup onion minced
  • 1 garlic clove minced
  • 1/2 cup minced white button mushroom
  • 3 tablespoons flour
  • 1/2 cup cream
  • 1/2 cup chicken broth
  • 1/4 teaspoon freshly ground black pepper
  • salt to taste
  • 2 Cups Water
  • 1/2-1 lb Ground Beef cooked
  • 1 Cup Carrots sliced
  • Cheddar or colby Jack Cheese sliced- about 9 slices
  • 1 Cup uncooked Long Grain White Rice

Instructions

Quick Recipe

  • Heat the oven to 350 degrees and spray an 8x9" baking dish with nonstick spray.
  • Stir together the soup,rice, water, carrots, and beef.
  • Place in the baking dish and bake for 90 minutes.
  • Top with cheese slices and bake a few more minutes or until melted.

Semi Homemade

  • Heat the oven to 350 degrees and grease an 8x9" baking dish.
  • Whisk together the water, mushroom gravy, and milk.
  • Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
  • Dump into an 8x9" baking dish and bake, uncovered for 90 minutes.
  • Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.

From Scratch

  • In a medium pan over medium heat, add the butter and melt.
  • Whisk in the onion, garlic and mushrooms.
  • Add the flour, whisking continually and cook for 30-60 seconds.
  • Add the cream and broth and cook until thick.
  • Season and remove from heat.
  • Heat the oven to 350 and spray an 8x9" baking dish with nonstick spray.
  • Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
  • Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.

Notes

May be reheated in the oven or microwave.
Nutrition Facts
Cheesy Ground Beef and Rice Casserole
Amount Per Serving (1 /2 cup)
Calories 659 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 17g
Cholesterol 155mg52%
Sodium 771mg34%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 4g4%
Protein 41g82%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




517 comments

  • Made it tonight. Huge it! I made the from scratch version. It was a little dry and some of the rice was not completely done. I’m thinking I need more water? I also made it in a 9 x12 pan. Do you cover it for the hour of cooking before adding cheese? I’m adding this to my monthly schedule. Thanks!

    • Reply
    • The 9×12 pan would be the culprit, that spread out and the water would evaporate too much. 🙂 We don’t cover it but you certainly can! xoxo!

      • Reply
  • My sister make a casserole similar to this a long time ago but with broccoli instead of carrots. I’ve been trying to figure out the ratios for a long time. Making this tonight. Keeping my fingers crossed!

    • Reply
    • Thanks Joanna, hope you like it!

      • Reply
  • so my comment vanished right before I clicked to post. I will add,
    i own a rice cooker, so I precook the rice somewhat to add more flavor in the overall dish by using chicken or beef stock in the rice cooker.

    • Reply
  • canned soups are overloaded with salt, you will notice if you read labels, so the white sauce version is healthiest and you can add seasoning here to alter what taste influence is in your casserole. Homemade taco seasoning, ( again no salt in homemade), or a a red wine with Italian seasonings,. just experiment with your white sauce to make a variety of options for this nice and easy casserole. i have been married for 40 years, so am beyond sick of food shopping and cleaning up, I like the cooking part. this recipe makes short order of the shopping and cooking. The casserole can even be microwaved if taken as leftovers in a lunch.

    • Reply
    • Yes, that’s exactly how we feel. And honestly, without the cheese on top, it freezes well too!

      • Reply
  • Hi! I just stumbled upon this recipe and it looks great, and easy too. I hate to cook so this is right up my alley. However, my husband hates anything with mushroom (ugh) so I normally substitute that with cream of chicken. Will that taste okay? Could use cream of celery I suppose, but have never been a big fan of it. Thanks!

    • Reply
    • Tammie, My mom used cream of chicken all the time growing up. In fact, sometimes she even used chicken instead of the ground beef too!

      • Reply
    • Hey Tammie. My girlfriend is the same way about mushrooms, but i decided to cook this for her and she loved it. I had to tell her about the mushrooms afterwards so she would even try it. Now this recipe has its own spot in the foods i cook.

      • Reply
      • Haha, so technically you tricked her. In a loving way of course. 😉 Love it! Thanks for commenting Kris

      • My daughter checks carefully for mushrooms. She’s 17 and you can’t pull anything over on her… I used celery. And although I am not opposed to cooking with cream of anything, I had none on hand and was so proud of my from-scratch cream of celery soup!

  • After reading comments, I saluted onion and garlic w/ ground beef and added 1t. Greek seasoning + salt/pepper. I also used brown rice. Will make again. Thanks!

    • Reply
  • After reading comments, I saluted onion and garlic w/ ground beef and added 1t. Greek seasoning + salt/pepper. I also used brown rice. Will make again. Thanks!

    • Reply
    • Hi Cindy,
      I love that your autocorrect changed sauted to saluted. haha, gave me a good laugh today.Greek seasoning sounds awesome! I’ll have to try that with ground turkey!

      • Reply
  • I was really really excited to make this recipe…. I love to cook and am in no way a picky eater but I have to say this dish was SO bland, it took alot of salt and pepper for me to eat this. It needs alot of seasons and some other additives….tomatoes, peppers onions, garlic, something!!!!! I’m so disappointed 🙁

    • Reply
    • Hi Kaity,

      I’m sorry to hear that. Did you season the “sauce” really well? It definitely isn’t a crazy flavor burst in your mouth, more old fashioned casserole for kids (and many adults actually) as it is a little easier on the palate. What we like to do is add poultry seasoning if using chicken or even fajita seasoning for beef. It really amps up the flavor. We also love to add different veggies rather than only carrots. 🙂 Phew, that was long, haha. Hope it helps and thanks for trying it.

      • Reply
  • Ran across this recipe and was thankful. I have Gastroparesis (paralyzed stomach) and was trying to find something that I could eat. Ground turkey, rice, a little cheese, soup and well cooked carrots should be okay to try. I am also diabetic which makes it tough. I am going to add chopped spinach to get more veggies in their. I hope my stomach can empty this okay. Have you ever tried to freeze leftovers.

    • Reply
    • Found the answer about freezing etc Thanks

      • Reply
    • Jane,
      What incredible strength you must have to deal with health issues. I’ve had a few struggles myself and I know how hard it can be. I hope this worked for you. Have a great day.

      • Reply
  • This looks like a keeper recipe and I can’t wait to make it.

    • Reply
  • I’m sorry, but between ll the ads covering your pages, the article and the recipes, I cannot make sense of any of this.

    • Reply
  • Can this be a make in the morning and baked in the evening or even froze?

    • Reply
    • Absolutely! Either works great. 🙂 You can even par bake it and then cool, freeze and finish it off another week.

      • Reply
  • This looks amazing! i really want to try this but I’m not seeing what temperature you cook this at?

    • Reply
  • Loved this recipe!

    • Reply
    • Thank you Olivia!

      • Reply
  • Was in a rut for quick dishes for ground beef …until I found this one! Amazingly easy and delish 🙂 Kids ate it ALL… I will definitely make again!!!

    • Reply
    • Woohoo!! When the kids all eat something I’m a much happier mama, haha

      • Reply
  • Can’t close that stupid Instagram ad on bottom side of page blocking everything. Sorry but can’t come to a site with that huge of an intrusive pop-up.

    • Reply
  • Oh my goodness! I made this for dinner for my family tonight, from scratch, one of the best casseroles we have had in a while. My husband informed me I need to make this every time he is home! I did add a few things extra. I doubled the recipe and added ground pork, corn, and tomatoes. This is definitely a family favorite! Thank you for sharing!

    • Reply
    • LOVE IT! I’m so happy to hear that it went over well Candie!

      • Reply
  • Made this tonight for dinner and its amazing! Thank you…..???????

    For some reason my tablet won’t let me go to 5 stars it’s 5 stars for you

    • Reply
    • Haha, well I’ll take it!

      • Reply
  • it’s not pallet, it’s palate. :))

    • Reply
    • lol!!! That’s what happens when you write your posts at night. Fixing that pronto. xoxo

      • Reply
  • I just made this tonight for supper and it’s for a great flavor but not all of the rice cooker all the way. I still have some hard pieces. And it’s very dry. What would you recommend to moisten it up and is there a way to maybe up the temp so it doesn’t take as long to cook? Ps I used cream of onion instead of cream of mushroom, could that be my problem with the moisture? Thank you!

    • Reply
    • Interesting, I haven’t even seen cream of onion soup cans so maybe those are different. It was the can and not the packet, right? I would give it a good stir halfway through the cooking as it sounds like some on top or on bottom must have dried out.

      • Reply
      • I did stir the casserole a couple of times while in the oven.

  • Hi there, I’ve read through your comments and replies looking for extra tips and wisdom on this recipe, I’ve made it once and am planning to make it again soon, it was amazing and so easy. I don’t know how you stay so poised and calm especially to some specific comments and after repeating yourself the same answer too many times to count, kudos! Keep doing what you’re doing 🙂
    Just wanted to ask which kind of cream (heavy, thick, single etc) do you recommend for your (and your moms) from scratch recipe? I am planning on using your homemade recipe without the mushrooms and maybe some chives or green onions added on top.
    Also is colby jack cheese in any deli at grocery stores or is that mostly at a bakery? I usually use medium or marble cheese but I’m willing to try your suggestion.
    Thanks for sharing your amazing recipes 🙂

    • Reply
    • Haha, you’ve made my day. I will admit, I have to take a deep breath sometimes before replying. In the end I figure that no matter what everyone wants to be respected so I can’t expect it if I don’t give it out.
      I love the chives idea. We just use heavy cream for our from scratch recipe. And the colby jack is by Tillamook in the regular cheese section. I’m a die hard fan. 😉 It’s so similar to medium you wont miss anything. 🙂

      • Reply
      • That’s a good way to approach the comments. And thanks for answering my questions, looking forward to tasting this hearty meal again.
        And I’m so happy to hear I made your day 🙂
        Cheers!

  • For the quick versiom, is is the rice uncooked?

    • Reply
    • All the versions the rice is uncooked. I have found cooked rice ends up too mushy.

      • Reply
  • Hi, I found your page when I googled “easy dinners using ground beef” earlier today – what a find! I made it for dinner, following your from scratch recipe (I keep our meals as homemade and low sodium as possible) and it was so easy and delicious! What I love most is that it is a great base recipe – I can easily adapt the flavor with very little effort. My favorite kind of recipe. Thanks for the great idea 🙂

    • Reply
    • I’m so glad! That’s what we like about it too, it can easily become any dish we want with new veggies and spices. Thanks for the sweet words!

      • Reply
  • I just made this “from scratch” and wanted to add my 2 cents. 🙂

    I had to improvise since I didn’t have all the ingredients on hand. So, I used ground turkey in the recipe, and added thyme since poultry and thyme go fabulous together! Then instead of cream I used half and half, and instead of broth I used white wine, with about 3/4 cup shredded jack in the mixture. Then I sprinkled parmesean on top near the end of cooking so it got nice and brown and bubbly. It smells delicious and tastes pretty great too!

    Lovely recipe, thanks for sharing!

    • Reply
    • That sounds amazing!! Seriously trying it your way!

      • Reply
  • Sorry I’m a bit confused. I’m using a can of cream mushroom. Do I need to add two cups water to that AND an additional 2 cups with the mushroom mixture and milk (4 cups water total) or just two cups total.. making this and getting it out tonight for sure! Thank you

    • Reply
    • Hi Connie, just the two cups of water if you’re using a can 🙂

      • Reply
      • I have a question I don’t have any cream of mushroom soup can I use Lipton mushroom soup in the package?

      • Hi Ophelia, Unfortunately it wont work the same. I just added a recipe in case you can’t get the soup. 🙂

      • do we brown hamburger first?

      • Yes, cook the hamburger. It says it in the ingredients. 🙂 xoxo

  • I thought I left a comment, but apparently I’m not that smart. Uncovered? I always cover my uncooked rice dishes. Just making sure. thanks! it’s in the oven now!

    • Reply
  • uncovered? sounds weird with the whole uncooked rice thing. it’s in my oven right now.

    • Reply
    • Kim, it is odd but it will work perfectly:)

      • Reply
  • I can’t believe I’m just now going on your website. I follow you on Instagram. 🙂 I needed a quick meal last night and was happy I had all of these ingredients. My husband was so surprised how much he liked this. (he’s not a fan of mushrooms or carrots.) Thanks so much for posting this!

    • Reply
    • Oh yay!!! I’m so glad and thrilled that you’re following on insta! Say hello for sure!

      • Reply
  • If I use instant white rice will that work as well and come out just as good? Also I don’t have carrots would corn work too?

    • Reply
    • Instant rice will need less water and cook faster so just make sure you adjust based on the package directions and corn definitely works.

      • Reply
  • I make a casserole similar to this, I use cream of chicken, milk, instant rice, browned hamburger and a splash of Worcestershire sauce. Microwave for 8 minutes, slap on four to six slices of American Cheese and microwave for another minute. It’s really good with green beans added or chow mein noodles.

    • Reply
    • Pam, the addition of worcestershire sounds delicious! I bet it adds a nice flavor!

      • Reply
  • Is it possible to use boil in bag instant rice instead of long grain rice? If so, how will that affect the overall baking time and liquid requirements? Just curious. Thanks!

    • Reply
    • Hi Melissa, I’ve never used boil in bag instant rice so unfortunately I’m afraid to give any advice on it. I’ll have to experiment a little or if you do please keep me posted!

      • Reply
  • Do you use brown rice, or white rice? Can I use brown rice?

    • Reply
    • We use white rice, if you use brown please allow for additional baking time as it does take a little longer. 🙂

      • Reply
  • If I use cream of mushroom do I ommit the milk? This looks really yummy. I hope to try tonight!

    • Reply
    • Yes, so it would be the rice, meat, carrots, and then 1 can of soup and 2 cups of water, mix, bake, and then add the cheese at the end. Enjoy!

      • Reply
  • found this recipe and your website/blog today at 4pm and was thrilled. something easy with ingredients on hand and my daughter loved it! she comes home each night from hs volleyball starving and this was a hit. i substituted cream of celery soup and threw in some celery and carrots and it was amazing. i look forward to trying more recipes soon. thank you!

    • Reply
    • I feel like that was our lives growing up! Volleyball, soccer, etc. We loved walking in the door to this casserole because we were so darn ready for dinner!

      • Reply
  • With the rice; I’m assuming you use long grain rice, correct?

    • Reply
    • Actually, we’ve had success with both, but yes we generally use long grain. 🙂

      • Reply
  • Wow! This looked so good! Can’t wait to try it out!

    • Reply
    • Thank you so much!

      • Reply
  • Why don’t you cook with cream of soup anything? That was pretty insulting to probably a large portion of the people who would give this soccer mom blog a look in the first place.

    • Reply
    • I agree. I got here from Pinterest and took the whole recipe as “I would never make this loser recipe but for any of you not as healthy as me, go ahead.” And the links to the alternatives aren’t there, so I can’t even follow it. Nice. I just wanted to make a recipe with ingredients I had at home.

      • Reply
      • Sarah, I’m sorry you felt that way. It was not my intention at all. If you read my site and get to know us you’ll get to know us much better and I’m certain you’ll enjoy the recipes. There are plenty that are made from scratch and plenty that are made with cake mixes, jello, pudding, canned soup etc. We have said the entire time that while we don’t use canned soup because it packs soooo much extra sodium which I prefer to control especially for taste reasons that I’m all about getting in the kitchen and making things in a hurry as well. Much like our cookies and cream stuffed brownies that are actually made with a cake mix. In the end, everyone will get from this post whatever they want to see in it. I hope that you’ll not only give us a chance but not feel that way as I’d never want to come across as rude or “holier than thou”. Please feel free to email me any time if you’re concerned and hopefully you’ll still try the recipe as it’s a classic I grew up on and my mom would be so thrilled to know one more person made her food. 🙂

      • I just used this as a template for creating taco rice corn casserole. Thank you for the inspiration and healthy options.

      • great idea!

      • Not to be snarly, but, look up how much of our body is salt, from our blood to our fluids. Our government accepted a faulty report on salt in our diet but has no away to reverse the departments they created. The salt in the soup won’t kill anyone or our American parents would not have survived into their old age. The chemicals in the animal you added may be another story.

      • Sue – that IS being snarly 🙂

      • Tell that to my neighbor who has high blood pressure and congestive heart failure. His DOCTOR, not the government put him on a low salt diet because salt also makes you retain water which is bad w/ heart problems. Someone needs to do a little research. If our body already has a balance of salt, why would we overload it! Just common sense.

      • Haha – wow, people are sensitive.

        I read that portion, and was like “oh awesome, she doesn’t use that, but it still says you can.” So I used it, and didn’t give a rip

      • We still use it in a pinch too. I just love to make it myself, it’s so flavorful. haha. Thanks for the support though, I love our readers!

      • I do not like to use canned soup because it is so salty and we are not salt lovers, so I like you version. Thanks for such a devious dish

      • Thank you so much Judy!

      • I love any recipe that i can get my hands on that does not use canned soups! And yes I am a busy field hockey mom. The time it takes to make it from scratch is so worth the health benefits. Making this dish tonight!

      • Yay so glad you agree!

      • I love that you have given options. I’m on a low sodium diet and having the from scratch recipe lets me adjust the seasoning to my taste. Plus the mushroom cream sauce is waaaay better than any cream of in a can soup I’ve ever had. I have to admit the uncovered rice thing does make me wary but I’m going to trust you on that. It’s in the oven now so…

      • It is totally weird to have the uncovered rice, right? You can always cover with foil if you want but it isn’t necessary. If the rice looks dry on top halfway through just give it a stir. And sooo glad you agree on the homemade soup!

      • Sweet Basil is way sweeter than me to even respond to the comments from you two. Oh, my goodness! Sensitive much?

      • xoxo 😉

      • Isn’t it something how the anonymity of social media allows for such snarky and downright rude comments. Thank you for standing up to that!

      • Amen, I have to second that observation! ?

    • Hi, that was not at all meant to be insulting. We just prefer to make our soup. It’s so creamy and flavorful when it’s homemade and so easy to do. Plus there’s a lot of sodium in many canned soups and it doesn’t taste fresh so it’s personal preference. 🙂 I’m sorry you felt hurt, but please know it was in no way meant to be that way

      • Reply
      • Sweet Basil thank you again for your efforts. It’s shocking that most Americans don’t realize what’s in their food. The excess sugar and salt is literally killing us! After becoming very ill and in constant pain I started to take a good look at my diet. Just going healthy gluten free made a huge difference in my waist size and the amount of pain I was in. So if your on a bunch of meds for heart disease or pain your diet is the first place to start in my opinion.

    • I won’t use any canned cream soups because of the health damaging ingredients and found that I don’t have to as most recipes can be easily adapted to not include those ‘unhealthy’ concoctions if you keep beef or chicken bullion, basic spices, flour and milk on hand by making gravy with those and substituting for the creamed soup.. I am managing to keep my 55 year old 5’5 inch tall body at a healthy and fit 125 lbs due to eliminating most sugar and processed foods from our diet. Both of us were creeping up in the weight division and decided to take control of that through paying attention to the food we eat, choosing to view food as good medicine for our bodies. Not trying to lecture here but just wanting to affirm the many benefits of a healthy diet. So many of our friends are overweight and very unhappy and complaining over their weight but are always eating food that is bad for them or anyone for that matter. It really is a matter of being willing to educate yourself about eating healthy and then making sacrifices while you teach yourself healthy cooking techniques. We are a nation gorging itself into diabetes, high blood pressure, obesity and heart disease and then whine or get depressed about our body image while we pay each other’s very expensive medical bills through super high insurance premiums and tax payer subsidies. PS: My hubby lost over 40 pounds over two years just through eating healthy.

      • Reply
      • That’s wonderful Angie!

  • I modified this quite a bit to cut the down on the bake time – 90 minutes is way too long, especially on a work day. I partially cooked brown rice in the microwave and precooked the carrots to save on baking time. I made the sauce from the green bean casserole recipe (minus the mushrooms) and browned the ground beef while the rice was in the microwave. I then cooked the carrots in the microwave for a few minutes, mixed it all together in a casserole dish and baked it covered at 350° for 30 minutes, then another 5 minutes to melt the cheese. Total prep and bake time was about an hour. It tasted okay but I think it could use a little more zip so I might add more garlic or black pepper. I’d also like to mention that my son has celiac so I made this gluten free by substituting cornstarch for the flour.

    • Reply
  • Currently making this! It was so runny when I put it in some of it spilled! Whoops. I doubled the recipe (I feed 7 plus lunch tomorrow) and added an extra cup of rice. I mistakenly added milk and thought I had messed up with 4 cups of water until I remembered I doubled it! I guess this milk is okay since I added more rice. I also cooked the beef with lawrys and pepper. No one in my family is very picky so we shall see! I wish I would of added corn with the carrots but oh well! I make a casserole similar but with potatoes instead. It’s my husbands favorite. ( he actually goes back for seconds which is rare when I cook! ) I know this will be a huge hit! Thank you for sharing and thank you google! Lol

    • Reply
    • Wow 7!! You are amazing! I can’t imagine what hard work that must be. Hope you enjoyed it!

      • Reply
  • will this recipe be alright if is cooked on top of the stove and not in the oven ? if i make the pack mushroom soup witch will take 1 l water .do i need to add the water too,or can i just use vegetable stock?

    • Reply
    • Hi Lidia,
      I’ve never made it stove top so I’m not sure how that would work. You could use a slow cooker

      • Reply
      • Hi Carrian ,
        I made it tonight for my husband and because our oven at the moment isn’t working i had to make it on top of the stove ,and it worked ,of course with out the cheese on top (he didn’t want the cheese ) , i do not like rice to much but i taste it and it was so nice. I used dried mushroom and the water i had use for them plus vegetable stock .Thank you very much for this recipe idea.
        I had saved few more of your recipe and i will try it soon .

      • Oh good!! I’m so thrilled to hear that!

  • So I made this for the first time and I have a picky husband who hates mushrooms, so I changed out the mushroom gravy for a homemade caramelized onion gravy. Oh my goodness!! Thank you so much for posting this recipe!! Amazing, I will definitely be trying the chicken version very soon!! 🙂

    • Reply
    • Erin, thank you so much! I’m so glad you enjoyed!

      • Reply
  • We want to boost up the rice and vegetable quantity to feed more people. I plan to use 2 cups uncooked rice and 3 cups of water (I find 4 cups gets too watery). We also plan to add a jar of mushrooms, and some frozen peas along with the carrots. We figure by using a full pound of ground beef, cream of mushroom soup, and the above mentioned additions, we will fill a 9 X 13 casserole dish and still cook for 90 minutes. Does all this sound feasible? And good?

    • Reply
    • Sounds great to me!

      • Reply
  • We make something very similar. We use ground chuck with a chopped onion that we brown together. We then add a can of Cr of Mushroom soup to it and put that into a 9 x 13 pan. Take a container of Bob Evans Garlic Mashed Potatoes (or make your own), heat according to the directions on the package. Add 4 oz of cream cheese to the potatoes and mix until melted into the potatoes. Spread the potatoes over the meat mixture in the pan and top with your favorite cheese. Bake in a 350 degree oven for 30-45 minutes until bubbly and cheese is melted and starting to brown. Try it with the potatoes and let me know how you like it.

    • Reply
  • Absolutely delicious!! Thank you for taking the time out and sharing this wonderful recipe. Made it today for lunch and my hubby loved it!!!!

    • Reply
    • I’m so glad. Thank you so much Lori!

      • Reply
  • I will echo all of the comments about the water. If substituting cream of mushroom soup has nothing to do with the amt of water, please remove that part about the water from the note. The way it is written implies you need to add another 2 cups of water plus the soup which does not make sense. And the soup is 10 oz and the gravy is 13.9 oz so why not add 1/2 cup water or keep the milk for added liquid? Otherwise looks tasty!

    • Reply
    • Hi Nicole, I appreciate the comment, however for a while we took out the part about the water and we got slammed with emails from readers that only used the can of soup and no water. And I mean, multiple emails every day for over a month. It was too hard to keep up with. I have it written in a new way and hopefully people will take the time to read slowly and it will make sense. Unfortunately there are too many people that haven’t ever cooked and it’s just too confusing for them. I’m sorry. Thanks so much for the compliment on it looking good though!

      • Reply
  • I am laughing so hard right now because I was making this tonight for dinner and had no regular rice on hand (we normally us basmati rice for everything but it is much slower to cook) and so I grabbed a box of Zatarans and figured what the heck. Popped it in the oven, started reading through the comments and realized I wasn’t as creative as I thought. Can’t wait to sit down and eat this tonight!!

    • Reply
    • It’s such a dang good idea! I hadn’t done it so you thought up more than I did!

      • Reply
  • Hello, I have made this before and ate it that night!! GREAT DISH! But what I am wondering can I make it and freeze it or make and bake the next day? Also wondering if you have ever added corn or greanbeans, Which would be best?! Thanks!!

    • Reply
    • Hi Jennifer,
      I’m not sure about freezing it as I’ve never frozen rice, but if you do just wait until baking again to add the cheese. If you make it and want to bake it the next day you should be fine, but check the rice to make sure it didn’t absorb too much of the liquid. We love adding extra veggies like broccoli, corn etc so any work.

      • Reply
      • i have a ? for you what can i use instead of mushroom gravy or soup cant have mushrooms love to try this recipe but dont know what i can use any ideas thanks

      • Hi Heather,
        In the post there’s a link in the post for our green bean casserole where you can make a cream sauce from scratch and use that. You can easily skip the mushrooms as well.

  • Absolutely love this recipe. I use ground turkey & Zatarain’s New Orleans Yellow Rice it’s so good and adds so much flavor.

    • Reply
    • Ashley, I am having a total moment here, I cannot believe I didn’t think to use that rice! Thank you for the idea!

      • Reply
  • Still not clear on the liquid!
    2cups water + rice
    2cups water+ canned soup
    Omit milk
    for a total of 4 CUPS WATER
    Because when you say “omit all other ingredients” it’s very confusing.
    Help please we’re making 20 batches of this for our Homeless ministry and really need to get it right 🙂

    • Reply
    • Cheryl, I’m not sure where the confusion is. It would just be one can of soup, 2 cups of water, the rice, meat and carrots. Sorry, hope that helps.

      • Reply
      • Thank you

  • I made this recipe for dinner tonight. I used the recipe for the cream of mushroom soup (minus mushrooms) link you provided for your green bean casserole. This dish was a huge hit with my family. The only thing I did differently was add a bit more of everything because I wanted to use up the 1.5 lbs of ground beef I had in the fridge. We’re putting it on the rotation. Thank you!

    • Reply
    • I secretly leave out the mushrooms alllll the time 😉

      • Reply
  • The confusion about the water comes from both the note at the bottom and the instructions. The note should read that if you use the cream of mushroom soup in a can you need to omit the milk. The way it’s worded is very confusing. aside from that the recipe is great. Made it for dinner and loved it. Did 1.5 lbs beef 1lb mushrooms. Half an onion 8 cloves of garlic and carrots sliced on the mandolin. seasoned with all kinds of awesomeness and did two cups of rice so 4 cups of water. I used real mexican cheese and sharp cheddar. It was amazingly awesome. I love food all mused together and this reminded me of my childhood.

    • Reply
    • Thanks Amie, I’ll make sure to correct it. I guess I’m used to my recipe and thought I had made it clear. 😉 Love the addition of garlic by the way. It totally enhances the flavor as well as the other add ins.

      • Reply
  • Making this for dinner to night-time the oven as we speak!
    I had to use a 13×9 pan, it seemed so liquidy. As I was reading the comments I noticed it said to omit the milk when using the can of soup – unfortunately I didn’t see that until it was already in the oven as its not in the instructions.
    I also added a total of 4 cups of water, 2 in the ingredients list, plus 2 for the can of soup.

    So after reading thru the comments it seems as though what needed to be done was only omit the milk and just 2 cups of water, not 4?
    I’m still confused.
    Can you give some clarification?

    • Reply
    • Hi Stephanie, Sorry for the confusion. I wish I could make the note at the bottom of the recipe stand out more. When you use a can of soup you use 2 cups water and omit the other ingredients. If you scroll through the recipe at the bottom there is a note, just in case you print it out or something and need the reminder. 🙂

      • Reply
      • still need a clearer answer…2 cups water total OR 4 cups water total?

      • I’m confused here as well. Do I use the 2 cups of water in the recipe, plus 2 cups with the mushroom soup (so 4 cups of water total)? Or just use 2 cups of water altogether? I know I need to omit the milk, but I’m confused about how much total water the recipe needs when using the canned mushroom soup. Thanks!

      • Just saw the updated response at the top. Thank you. I think it would be clearer if in the note at the bottom for mushroom soup users if it simply stated make as directed, but leave out the milk. Thanks for sharing your recipe and can’t wait to try it tonight!

      • Hi Maggie, I guess I’m confused as to what people are seeing. The note does say that if you choose to make it with the soup to omit the milk.

  • Omg, this was really good. Not sure what Trixi did, all you had to do was put condiments(salt, pepper, garlic powder) .I did it with wild rice and also add shopped celery, onions and frozen veggies. And topped it with Mexican blend cheese and Panko….. So good. Thank you for the recipe.

    • Reply
    • We love using the Mexican cheese blend, it adds more flavor for sure!

      • Reply
  • I made this for dinner using cream of mushroom soup. This is bland bland bland. Perhaps my palate is more sophisticated than this recipe can accommodate. I will not make this again.

    • Reply
    • Trixie, I’m sorry you felt that way. I prefer to make my own sauce which helps, but this recipe is for sure meant to be very basic. In the post I mention that I was a picky eater and this is what my mom would have to make for my lame palate and for some reason it still hits the spot even though it’s opposite of how we normally eat. Again, sorry you didn’t like it so much, but it’s perfect for those darn picky eaters. 😉

      • Reply
      • I think Trixie just doesn’t understand the basic principle of cooking…you don’t need to follow the recipe exactly.
        Have some fun with it…if you like spicy food add some green chili peppers, add a package of taco seasoning to the ground beef, add some basic spices: garlic powder, chili powder, curry powder.
        Add anything you want, just make sure there’s enough soup, milk, liquid to cook the rice. You can find out how much liquid you need to cook the rice on the rice box.
        🙂

    • I hope you didn’t mean that to sound as snotty as it does, Trixie!

      • Reply
      • Hi Cindy, I’m sure she didn’t but I had to leave a comment as “snotty” just came up in our family. Our little one gave a nasty look about not sharing a sucker (gross, why would she) and I said, “Now let’s not be snotty” to which she replied, “I wasn’t blowing snot at her!!” Oh the joys of a 4 year old. Haha, sorry for the randomness but since that word was just used here I had to share the story. 🙂

      • Lol! That was cute!

    • Try it again, but next time use the homemade sauce she provides a link to. It is so full of flavor. It was so delicious, I don’t think I will use any store bought “cream of” soups again.

      • Reply
      • We feel the same. We much prefer homemade now. Thank you for the sweet compliment!

    • I thought this recipe sounded perfect for my meat and potatoes husband, for something different to add to the rotation that was quick and easy. Even though my husband is a no-spice guy, we too found this too bland. Needs more soup/sauce to rice ratio or the addition of some other flavor/seasoning. I did add onion to the ground beef and sauteed, but it needs more. The flavor of the soup barely came through, I’m sorry but we just felt like we were eating boiled rice and hamburger topped with some cheese.

      Will be reading through the comments to see how this can be spiced up a bit.

      • Reply
      • Jeanine,
        I totally understand. For my taste buds these days I’m totally with you, but for those picky eating kids this is what my mom could get us to eat and now I still like it because it reminds me of her. 🙂 You really can do anything with it, add more veggies, add taco seasoning when you cook the meat so it’s a taco casserole, etc etc. Can’t wait to hear what you do!

  • I made this tonight but I used brown and red instant rice with chia and kale from Sam’s club with the can mushroom soup the milk and water, also added a can of sweet corn. cooked for 1hr 30 mins and it was delicious! Thanks for the recipe.

    • Reply
    • That sounds delicious! Wish you were my neighbor so I could have tried it!

      • Reply
  • Do you cook the rice first??

    • Reply
    • Nope! It all gets stirred together and cooks in the oven. Only the meat is cooked first.

      • Reply
      • Just curious, could I cook the rice first and then mix it all together?

      • The rice needs to cook with the water and soup but you could do that and then mix in the meat and veggies, but at that point it’s really best to just do it all together. 🙂

  • I will be making this tomorrow night because it looks delish, so my question is…I saw another post you replied to that says omit the milk. Do you use 4 cups of water total or just 2 cups total? Thank You!

    • Reply
    • If you’re just using the canned soup you only need the water and not the milk as well. 🙂 So 1 can and 2 cups of water

      • Reply
      • Sorry, yes that is what I was referring to. I just wasn’t sure since I was using the canned soup if I was to omit the other 2 cups of water along with the milk or add the other 2 cups (for the rice) as well as the 2 cups you mix with the canned soup. Thank You for the recipe. I can’t wait to try it tonight as my family (or I should say my 9 year old son) is very picky and I think this one sounds like a winner!

      • Yay, so glad you got the comment. I am never sure if my responses are received. 🙂

      • I did make this back in December and I put the carrots (as I always do) in the food processor as to hide them from my son…he loved it! Just wanted to drop you note to say thanks for the recipe and it is now in our monthly rotation…not that I make things over and over again because I’m ALWAYS finding something new to make but when I can make a healthy dish that my son will eat then its a keeper! 😉

      • How smart to process them! I hope others see your comment and try it out. Thanks Tanya!

  • I make something similar on days when I get home from work too exhausted to think about cooking. I don’t do the baking as a casserole part. I simply cook ground beef and drain it then add some shredded cheddar and Monterey Jack cheese over low heat til the cheese melts. Then I throw in the rice that’s been cooking in the mean time and mix it all up with some beef gravy. Your recipe looks delicious so I’m going to have to try it and compare!

    • Reply
  • I’m going to make this with cream of mushroom soup. Do you use the 2 cups of water and no milk, or 2 cups of water plus the milk?

    Thanks!

    • Reply
    • Hi Ali,
      Just the water. 🙂

      • Reply
  • So, if your family doesn’t like mushrooms (truly, none of us do!), do you have a suggestion for a replacement for the cream of mushroom? 🙂

    • Reply
    • I’ve got non mushroom peeps too. Cream of celery works great. You can also use her homemade version just omit the mushrooms.

      • Reply
    • Hi, Macfamily! You can actually use so many things, there’s a link to a green bean casserole in the post and you can make that and skip the mushrooms, cream of celery, cream of chicken or even cream of broccoli. 🙂

      • Reply
  • I made this last night. Huge hit! I used your homemade “cream of” sub. from the green bean casserole (which allowed me to make it gluten free, using Bob’s Red Mill GF Flour). So good. We’re thinking about corn and diced tomatoes next time. Thanks!

    • Reply
    • I love that you made it gf! That’s awesome!

      • Reply
  • So this sounds really good! I’m going to use cream of mushroom soup seeings I have it on hand. Literally just ran out of milk!!! Will it cook ok without the milk? Should I add extra water to cook my rice?

    • Reply
    • Just do the can of soup and 2 cups of water. 🙂 Hope you love it!

      • Reply
      • Already did it!! Thanks so much. When I started making it I kept thinking of green bean casserole (because the mushroom soup) so I added french onions to the casserole. Delicious!!!!

      • Ohhh, I bet that was so good!

      • it really was!! thanks for the recipe 🙂

  • Made this for supper tonight. Absolutely delightful! Thanks for sharing!

    • Reply
    • Thanks Rachel! So happy you enjoyed it!

      • Reply
  • Thank You! My mom used to make something similar to this with Rice-A-Roni as the binder. My husband jokes that we are robbing our kids of some classic kid dishes because we don’t use processed foods. Now I can make this childhood favorite without the junk or creama soup.

    • Reply
    • Yay! I’m so glad to hear that you are going to try it. So many of our recipes from growing up involve things I don’t use anymore so we are slowly but surely bringing them back in a new way

      • Reply
      • Huge hit! This was fantastic and the kids asked if I can make it again tomorrow.

      • I’m so glad! Thank you for taking the time to come back and comment! xoxo!

  • Finally a meal my children will eat without fussing. Thank you

    I used minute rice and corn instead of carrots. Baked for about 30 minutes. They loved it!

    • Reply
    • Thank you so much!!! I’m thrilled that they liked it!

      • Reply
  • I just made it for my lunches at work this week. Made double the recipe for me and my girlfriend.

    It’s delicous! However, I think adding either bay leaves or herbes de provence would’ve brought out the flavours more.

    • Reply
    • I added thyme! Yum!

      • Reply
      • Love thyme and cannot wait to add it to my next one!

  • Can you make it with minute rice instead of regular rice?

    • Reply
    • Stacy, You can make it with minute rice, but you’ll want to partially cook the carrots as you wont need to bake for an hour and a half, but more like 30 minutes. Let me know if you have any questions!

      • Reply
  • I have a very picky fiance when it comes to food. I think this recipe will be perfect for him (minus the carrots). Basically, ground beef or chicken, mashed potatoes, no veggies. Do you have any other awesome recipes that will fit the very detailed ingredients?

    • Reply
  • This was great…I doubled the recipe since we have a large family. My kids loved it, even my picky eater loved it!

    • Reply
    • So, so glad you enjoyed it!

      • Reply
  • My rice didn’t cook, it maybe possible the oven isn’t reaching the correct temp. Any suggestions on how to save the dish now?

    • Reply
    • I’m so sorry I didn’t see this until now. Shoot, I would for sure double check your oven temp and time. It must not be staying heated the entire time, but dropping in heat. If that ever happens you could always crank up the heat by 50 degrees and keep cooking with tinfoil over the top to help steam the rice. I would for sure check your oven to see if there’s something wrong.

      • Reply
  • Would brown rice work?? I never use white anymore

    • Reply
    • Absolutely. You may want to increase the cooking time for brown rice though.

      • Reply
      • I did this with brown rice and Muenster cheese just today and it came out delicious! 🙂 Actually, I messed up, I completely forgot the mushroom gravy and didn’t think to increase the cooking time. The rice still cooked through except for just a few stray grains that floated to the top, and the casserole came out looking a lot like the photograph(though it looked frightening before I added the cheese). I will definitely make this again, perfect comfort food on every level! Thanks for sharing the recipe.

      • I love the muenster cheese idea!!!

  • This sounds wonderful! I can’t help but wonder why you won’t use canned cream of anything soup…?

    • Reply
    • Hi Rachel,
      I’m just not a big fan of the sodium, and ingredients that I can’t name, and I prefer the taste of fresh versus canned. 🙂 There are actually a lot of brands coming out with fantastic products that I love, like Pacific foods does a great soup!

      • Reply
  • This was awesome! My boyfriend loved it and said I HAD to make it again.

    • Reply
    • YAy!!! That makes me so happy! Thanks for coming back to let us know, Deanna!

      • Reply
  • Im cooking this now but i wanted to know if i did something wrong cause i used cream ofchicken and the milk.

    • Reply
    • If you use both just follow the directions and bake it up. It will be very liquidy at first

      • Reply
  • I want to make this but i don’t like mushrooms can I substitute the mushroom soup with something else or no?

    • Reply
    • Absolutely! We use cream of chicken or even cream of celery. But even more often than that we just make an easy white sauce. 🙂

      • Reply
      • TY 🙂

  • Thanks for this very yummy recipe!! I’m not a carrot eater, but I didn’t even taste them (yay)…I baked it in a 9×13 pan and used your substitute suggestion–Cream of Mushroom Soup, but still added the 2 cups of water & 1/2 cup milk…It was delicious and my hubby had 3 servings!! (not small servings either…hee hee) We both agree, it’s a 10!! :o) (Nederland, TX)

    • Reply
  • Mine’s in the oven now. I did add the 1/2 C milk, because I didn’t see that I should omit when using Cream of Mushroom soup, although I did wonder…Oops! I sure hope it turns out OK!

    • Reply
    • Hi Betsy, You don’t need the actual instructions from the soup, just the soup and water, but I imagine it will probably work out still.

      • Reply
  • Made this last night and it was amazing! I must say, however, that I did modify it some for my gluten-free family members by making my own gravy and adding onions and garlic.

    • Reply
    • Awesome! Thanks so much for trying it and I’ll have to work on a gluten free version. 😉

      • Reply
  • Made this tonight With cream of mushroom instead of gravy. I checked it around one hour. Very dry but rice was cooked. So I opened another can of cream of mushroom soup with milk and warmed on stove. Then I removed casserole and added the soup and mixed together and was delicious!

    • Reply
    • How interesting! Ours is always so moist. I wonder what happened so we can know how to help if the problem ever occurs again.

      • Reply
  • I am making this tonight but using cream of broccoli soup and broccoli instead of carrots. I think my guys will love it. Thank you for this!

    • Reply
    • That’s a fantastic idea!

      • Reply
  • I made the hamburg and rice casserole and I was amazing …. Thanks

    • Reply
    • So glad!!

      • Reply
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  • Is this a gluten free recipe? How many calories is a serving? I’m making it tonight. Sounds good.
    Thanks,
    Paula Sigler

    • Reply
    • Paula, you can check how many calories have your favourite dishes on our Recipe Analyzer. This meal has 380 kcal in 300g.

      • Reply
  • I used ground turkey, shredded carrots, and the water/milk + an envelope of onion soup mix in place of the cream of mushroom soup (I don’t buy this anymore either). I buy dip mixes from amazon; a brand called ‘simply organic’. I agree that prefab mixes aren’t the best way to go but tonight we are low on groceries and I used what I had in the pantry. I love these types of cheesy casseroles (from all those church potlucks I was raised on)!

    • Reply
    • Love the idea of using ground turkey. We always have a freezer full of it so it gets used a ton for us!

      • Reply
  • Question: if i use the cream of mushroom soup do i still put the full 2 c water and half cup of milk in also?

    • Reply
    • Skip the milk, but you still add the water. 🙂

      • Reply
  • try replacing the carrots with broccoli and using cream of broccoli soup for a cheesy broccoli beef and rice casserole its delicious

    • Reply
    • that is genius! Thank you for the new idea!

      • Reply
  • Oops sorry about double posting

    • Reply
    • Looks like it wasn’t necessary to even ask! Lol it was DELICIOUS! Done to perfection 🙂 Husband & I both loved it…. Didn’t do the carrots & added garlic salt…we love garlic w/anything 🙂 put a salad w/it & it’s a winner! Tell your grandmother thanks a million 🙂

      • Reply
      • I am new at these boards so please forgive me 🙂 I think I am posting this all wrong lol

      • Oops I mean your mom lol Good grief!

      • haha, you are cracking me up, Sylvia. I’ll for sure tell her and we are the same, garlic makes the whole world better. 🙂 Thanks!!

  • Just wondering why it cooks so long….is it ok to use instant rice? Planning to have this for supper so guess we will find out :). Looks great!

    • Reply
    • Hi Sylvia,
      It’s to cook the rice and carrots, but if you use instant rice you could cut down the time to about 30 minutes, but I’d steam the carrots a little first.

      • Reply
  • Just wondering why it cooks so long 🙂 is it ok to use instant rice? Planning on having it for supper so I guess we will find out 🙂 looks great!

    • Reply
  • I’m so excited about your ground beef recipe. I am on a very tight budget until the end of the week, and your casserole came up. The ingredients are simple and hearty, and I happen to have them on hand!
    I am thrilled it requires little work but is still rib sticking and tasty!

    • Reply
    • It’s so perfect for making it through the week! Thanks Stacey!

      • Reply
  • thank you for this recipe! i’m making it for dinner right now 😀 and i kinda love that it can use a few canned ingredients because i do not have all day to make dinner most nights!

    • Reply
    • Oh, good! I love recipes that you can make it one way or a shortened version. Hope you enjoyed it!

      • Reply
  • When will people learn to cook again, packaged gravy, canned mushroom soup etc.?

    Real recipes would be nice!

    • Reply
    • Haha, thanks Philip. I love real recipes, but Pacific brand is amazing and you can read the ingredients, so I’m all for an occasional time saver. You should keep reading through the other recipes as there are a ton you’d probably love. 🙂

      • Reply
      • I am just learning to cook and the simplicity is what drew me to this recipe so thank you. It is currently in the oven! 🙂

      • I love that! Good luck and strangely enough we just had it this weekend too!

  • I’m going to try to double this for a potluck tomorrow. I’m thinking double everything and use 1 lb. of ground meat. Not sure on baking time though. Any suggestions?

    • Reply
  • I’ve been looking for casserole ideas to make dinnertime easier, love this. I’m going to try it with brown rice and ground turkey…glad you shared the recipe!

    • Reply
  • Thank you for sharing the recipe, will try this out on Saturday pot luck.

    • Reply
    • I hope you all love it! It’s so simple, but sometimes those are the crowd pleasers

      • Reply
  • Great recipe, I added chopped waterchestnuts for a bit of crunch….

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  • Would brown rice work in this?

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  • Ohhh yes. This is totally my kind of comfort food! Love how hearty and delicious this looks!

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  • Well guess what’s for dinner tonight!

    Thanks for sharing.

    • Reply
  • This looks like a great family dinner!

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