This beef and rice casserole is one of those cozy, weeknight dinners that feels like a warm hug after a long day. It’s the kind of dish that has shown up at church potlucks, family gatherings, and freezer meal swaps all over the Midwest for generations. Using instant rice keeps it simple and quick, but you still get that hearty, from-scratch comfort that makes everyone linger a little longer at the table. It’s perfect for busy evenings when you want something filling, familiar, and kid-friendly without spending all night in the kitchen.

This casserole pairs really nicely with something fresh and crunchy on the side. A simple green salad with ranch dressing or a bowl of carrot sticks and cucumber slices balances out the cozy, cheesy goodness. Steamed green beans or buttered corn are classic choices that most kids will happily eat. If you want to stretch the meal a bit, serve it with warm dinner rolls or garlic bread for scooping up every last bit from the pan. For a simple finish, sliced apples, orange wedges, or a small fruit salad make a light and easy dessert.

Easy Beef and Instant Rice Casserole

Servings: 6

Ingredients

1 pound ground beef (lean, if possible)
1 small onion, finely chopped (about 1/2 cup)
1 clove garlic, minced (or 1/2 teaspoon garlic powder)
1 cup uncooked instant white rice
1 can (10.5 ounces) cream of mushroom soup
1 can (10.5 ounces) cream of chicken or cream of celery soup
1 1/2 cups beef broth (or water, in a pinch)
1 cup frozen mixed vegetables (peas, carrots, corn), optional
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon dried parsley or Italian seasoning (optional)
1 1/2 cups shredded cheddar cheese, divided
Nonstick cooking spray or a little butter for greasing the baking dish

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