This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.

  • Cover and bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts

342 calories; protein 20g 40% DV; carbohydrates 33.8g 11% DV; fat 13.6g 21% DV; cholesterol 53.6mg 18% DV; sodium 804mg 32% DV. Full Nutrition
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Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2005
This was really good. I almost goofed up and put more liquid in because of all the reviews that siad it was dry- almost, but I decided to make it just like the recipe said the first time. THANK GOODNESS, i did. IT was NOT dry. It was PERFECT, moist. I pre-cooked and drained my ground beef. I used minute rice. I used the exact ingrdients in the recipe- it was moist AND tasty. I can not figure out how someone could have made this and thought it was dry and/or bland. It was popping with flavor. I think that the bowl you use is probably important. A 2 quart casserole dish is small, and that is what I used, a round, clear glass one. So that in the center of my casserole the mixture was about three inches high. That could be why mine was moist and delicious. If you use a bigger panm (ex.9 x 13) you would spread it out very thin and it would probably get dry... Read More
(74)

Most helpful critical review

Rating: 1 stars
08/04/2011
I prepared this exactly as the directions stated. After 1 hour I took it our and uncovered it, and it was not even close to done. It was still pretty pink on top, completely pink in the middle. I took the advice from one of the other reviews, stirred it up and cooked it for 30 more minutes. At this point it just looked like grey Play-Doh, same consistency, and the rice had turned to mush. I couldn't cook it any longer because it was starting to burn to the bottom and sides of the casserole dish. It was unedible. Maybe next time I'll do like others say and brown the meat first, then combine the ingredients and cook for 30 minutes. Read More
(4)
163 Ratings
  • 5 star values: 58
  • 4 star values: 50
  • 3 star values: 32
  • 2 star values: 13
  • 1 star values: 10
Rating: 5 stars
06/11/2005
This was really good. I almost goofed up and put more liquid in because of all the reviews that siad it was dry- almost, but I decided to make it just like the recipe said the first time. THANK GOODNESS, i did. IT was NOT dry. It was PERFECT, moist. I pre-cooked and drained my ground beef. I used minute rice. I used the exact ingrdients in the recipe- it was moist AND tasty. I can not figure out how someone could have made this and thought it was dry and/or bland. It was popping with flavor. I think that the bowl you use is probably important. A 2 quart casserole dish is small, and that is what I used, a round, clear glass one. So that in the center of my casserole the mixture was about three inches high. That could be why mine was moist and delicious. If you use a bigger panm (ex.9 x 13) you would spread it out very thin and it would probably get dry... Read More
(74)
Rating: 5 stars
07/25/2003
I have a very similar recipe called Dirty Rice Casserole. It calls for the addition of 2 tsp. minced garlic and Tabasco sauce to taste. I don't brown the meat first, but do find that after about one hour in the oven it is necessary to stir the casserole to break up the ground meat and ensure even cooking. Bake for 1/2 hour more and you have a super-easy meal. Read More
(36)
Rating: 5 stars
02/10/2004
This recipe was pretty tasty. I substituted 1 pkg. dry onion soup mix and 2 cups water for the can of french onion soup and omitted the celery (husband's request). It was perfectly done in 1 hour. I did brown the beef first and drain the fat. I will make this one again. Read More
(31)
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Rating: 5 stars
01/25/2004
This was GREAT! I will admit we can't have any green pepper and we read the reviews and found that a lot of people were complaining that this came out dry. We added 1/2 cup of minced carrot and minced red onion and a can of half and half. We took the advice of one of the reviewers and broke up the ground beef in tiny little bits, in a huge mixing bowl. Then we added salt and fresh ground pepper to taste and some dehydrated green onion, which has a sharper flavor than fresh. Added the rice, and mixed it in well. Then the vegetables. Tasted it again. In a separate bowl we mixed the soups and half and half. Tasted again and added some nutmeg and beef base. We poured the liquid mix into a glass casserole dish and then added the ground beef/rice mixture, covered it and popped it into the oven and checked it's progress at 1 hour and it was a bit soupy. We left it in for an additional 15 minutes and it came out moist and flavorful. We topped it with Kerrygold Dubliner cheese and ate it with Bread Machine Challah I. The recipe can be found on this website. Ultimate Ease, Ultimate Yum, Easy Clean-up. Read More
(16)
Rating: 4 stars
03/26/2003
When I made this I browned the beef on top of the stove first, but I still cooked it for the same amount of time. It was great and it was also VERY left-over friendly. Read More
(14)
Rating: 5 stars
07/29/2003
I made a few changes... used 1 cup instant rice & no onions. I precooked the beef & topped with cheesy french fried onions. Baked it for 30 minutes. Even my pickest child ate it! This is a new favorite!! (served it with salad and bread). THANKS! Read More
(14)
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Rating: 4 stars
04/07/2009
I used minute rice, as suggested by another rater, and also sauted my veggies with the ground beef, then drained the grease. I sprinkled a little cheese on top and baked for 30 minutes. It was fast, easy and my family really liked it. Read More
(8)
Rating: 4 stars
10/06/2009
The recipe was tasty...I thought the green onion and french onion soup was a little redundant, so I don't know that I would add the onion again. I pre-cooked the rice and the ground beef and then just warmed the casserole in the oven to save time. My 3 year old liked it, husband isn't the biggest fan of rice, but he ate it and said the flavor was good. Read More
(4)
Rating: 1 stars
08/04/2011
I prepared this exactly as the directions stated. After 1 hour I took it our and uncovered it, and it was not even close to done. It was still pretty pink on top, completely pink in the middle. I took the advice from one of the other reviews, stirred it up and cooked it for 30 more minutes. At this point it just looked like grey Play-Doh, same consistency, and the rice had turned to mush. I couldn't cook it any longer because it was starting to burn to the bottom and sides of the casserole dish. It was unedible. Maybe next time I'll do like others say and brown the meat first, then combine the ingredients and cook for 30 minutes. Read More
(4)
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