Easy Creamy Beef and Rice Casserole
Category: Recipes
Tags: Beef, Crockpot, Budget-Friendly, One-Pot Meal
Cook Time: 4–5 hours on LOW
Servings: 6 cups
🛒 Ingredients
- 1 lb ground beef
- ½ cup uncooked white rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10.5 oz) cream of mushroom soup
- 1½ cups frozen mixed vegetables (peas, carrots, corn blend)
- 1¼ cups beef broth or water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika (or chili powder for extra warmth)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheese (optional topping)
🔪 Instructions
Step 1 — Brown the beef
In a skillet, cook 1 lb ground beef over medium heat for 5–6 minutes, breaking it apart as it browns. Drain excess fat, then transfer the beef to your crockpot.
Step 2 — Add the base
Add ½ cup uncooked white rice, 1 can (15 oz) black beans, and 1½ cups frozen mixed vegetables to the crockpot. Stir lightly to mix with the beef.
Step 3 — Add the creamy binder
Spoon in 1 can (10.5 oz) cream of mushroom soup and pour in 1¼ cups beef broth. Stir until everything is well coated.
Step 4 — Season
Add 1 tsp garlic powder, 1 tsp onion powder, ½ tsp paprika, ½ tsp salt, and ¼ tsp black pepper. Stir again to evenly distribute flavors.
Step 5 — Cook
Cover and cook on LOW for 4–5 hours, stirring once around the 3-hour mark if possible. The rice should be tender and the mixture creamy.
Step 6 — Optional finish
Top with ½ cup shredded cheese in the final 10 minutes of cooking and cover again to melt.
Step 7 — Serve
Spoon about 1 cup per serving into bowls and enjoy on its own or with a side salad.
🍽️ Nutrition (approximate per 1 cup serving)
(Calculated from USDA averages for the listed ingredients)
| Nutrient | Amount |
|---|---|
| Calories | 355 kcal |
| Protein | 26 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 70 mg |
| Sodium | 610 mg |
| Sugars | 3 g |
| Potassium | 530 mg |
*Values are estimates per 1 cup (≈250 g) serving. Using Greek yogurt instead of cream of mushroom reduces fat by ~3 g and sodium by ~100 mg per cup.*
💬 Notes
- If it thickens too much near the end, stir in ¼ cup broth.
- Swap paprika for chili powder if you prefer a Tex-Mex flavor.
- Great for leftovers — thickens slightly in the fridge and reheats well.
