You Must Know
- Casserole reheats beautifully for leftovers
- Can be assembled ahead and refrigerated before baking
- Perfect for meal prep and busy weeknights
- Excellent source of complete protein
- Delivers restaurant quality flavor with minimal effort
The beef consommé is my secret weapon in this recipe. I discovered its importance by accident when I once substituted regular beef broth. The consommé adds a concentrated richness that transforms this from a simple casserole into something that tastes like it took hours to prepare.
Make It Your Own
This casserole welcomes customization based on your family’s preferences. Some of my favorite variations include adding 1 cup of sliced mushrooms to the beef while browning, stirring in 1 cup of frozen peas before baking, or mixing in 1 tablespoon of Worcestershire sauce for extra umami depth. The recipe maintains its comforting essence while allowing you to put your personal stamp on it.
One-Pot Wonder
For busy nights when dishes are the enemy, you can make this entire casserole in a large oven-safe skillet or Dutch oven. Brown your beef in the vessel, drain if needed, then add all remaining ingredients directly to the same pot. Cover and transfer straight to the oven. This approach creates slightly crispier edges on the rice that my family particularly enjoys.
Storage Solutions
This casserole keeps beautifully in the refrigerator for up to 4 days in an airtight container. For longer storage, portion cooled casserole into freezer containers, leaving a half inch of space at the top, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Add a splash of beef broth when reheating to refresh the moisture level and prevent dryness.
Frequently Asked Questions
- → Can I make this dish in one pot?
- Yes, you can prepare this in a cast iron Dutch oven or a large cast iron skillet, reducing cleanup by cooking and baking in the same dish.
- → What type of cheese goes best with this casserole?
- Provolone, Swiss, or mozzarella work best for a cheesy topping. Add them during the last 10 minutes of baking for a melty, golden finish.
- → Can I add a crunchy topping?
- Absolutely! Top with crispy onions or jalapenos for extra texture. Simply bake for 10 minutes or until golden and crispy.
- → Is this casserole freezer-friendly?
- Yes, you can freeze the casserole before or after baking. Make sure to store it in an airtight container and reheat thoroughly when ready to serve.
- → What is the best rice variety for this dish?
- Long grain white rice is ideal for this recipe. Avoid using minute or instant rice, as it can affect the texture.
Ingredients
→ Main Ingredients
Instructions
Preheat oven to 425°F. Spray a 9×13 inch baking dish with cooking spray.
In a large skillet, add lean ground beef and garlic salt. Cook and crumble until browned and fully cooked.
In the prepared baking dish, combine the uncooked rice and cooked ground beef. Pour in the soups, consommé, and water, stirring until fully mixed.
Distribute the butter slices evenly on top of the mixture.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 30 minutes. Optionally, add a cheesy or crunchy topping during this step.
Once baked, fluff the casserole with a fork and serve warm.
Notes
- For a one-pot method, consider using a Dutch oven or large cast iron skillet to brown the ground beef and add all ingredients in the same pot.
- For a cheesy version, add 1½ cups shredded or sliced cheese (provolone, Swiss, or mozzarella) during the last 10 minutes of baking.
- For a crunchy topping, add crispy onions or crispy jalapeños on top, with or without the cheese, and bake until crispy and golden.
