This ground beef casserole is fast and easy. Can be made ahead and refrigerated or frozen. Great casserole to make for shut-ins or elderly.

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Recipe Summary test

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 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 the oven to 350 degrees F (175 degrees C). Spray a 10x14-inch baking pan or large casserole dish with cooking spray.

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  • Cook and stir ground beef and onion in a hot skillet until beef is browned and crumbly, 7 to 10 minutes.

  • Pour cream of chicken soup into the skillet. Fill the empty can with chicken broth and pour into the skillet. Add celery, water, rice, Worcestershire, soy sauce, and salt. Mix well. Transfer mixture to the prepared baking pan.

  • Bake in the preheated oven until bubbly and rice is cooked through, about 1 hour.

Cook's Notes:

You can use cream of mushroom soup instead of chicken if you like.

If you refrigerate or freeze, please make a note to stir the casserole to ensure the rice has not settled all in one portion of the casserole. Additional bake time will be required due to cold temperature of casserole at time of entry to oven.

Nutrition Facts

266 calories; protein 17.8g; carbohydrates 19.1g; fat 12.5g; cholesterol 58.1mg; sodium 1180.3mg. Full Nutrition
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