Sweet and Sour Casserole

You know those recipes you try on a whim — maybe because you’ve got leftover rice, a lone green pepper in the crisper, and half a pound of ground beef staring at you from the fridge — and then, somehow, they become family favorites? That’s what happened with this Sweet and Sour Casserole at our house.

Honestly, I didn’t expect much the first time I made it. Sweet and sour? In a casserole? With rice and beef? It sounded a little… weird. But let me tell you — it just works. It’s tangy, savory, a little sweet (but not in a weird way), and incredibly satisfying. My husband called it “strangely addictive,” and the kids? They had seconds. And thirds.

Now it’s one of those recipes I pull out when dinner needs to feel fun again. Because let’s face it, even comfort food can fall into a rut — and this dish? It’s a little left-of-center in the best way.

Why This Casserole Hits the Spot

• A nostalgic throwback with a twist — tastes like something from a 70s church potluck, but in a good way

• The sauce is like takeout sweet and sour — tangy, sticky, and finger-lickin’ good

• Hearty enough to fill up teens, husbands, neighbors, or whoever you’re feeding

• Budget-friendly — it’s all pantry and fridge staples

• No fancy steps — just layer, pour, and bake

What You’ll Need (Don’t Worry, It’s All Simple Stuff)

Let’s break it down between the filling and the sauce. It’s a few ingredients, but nothing complicated. Most of it you probably already have.

For the Filling:

• 1 lb ground beef — good ol’ ground chuck works great

• 1 1/2 tsp chili powder — not spicy, just flavorful

• 1 1/2 tsp dried oregano — adds a little herbal backbone

• 1/2 tsp garlic powder — or a clove of fresh if you’re feeling fancy

• 1 1/2 tsp salt + pepper to taste — flavor that meat!

• 3 cups cooked long grain rice — leftover rice is perfect

• 2/3 cup sliced mushrooms — fresh is best, but canned works in a pinch

• 1 green bell pepper, sliced — adds that fresh crunch and color

For the Sauce:

• 1 cup + 2 tbsp sugar — yep, trust the process

• 1/3 cup cornstarch — thickens the sauce to glossy goodness

• 2 1/2 cups cold water — cold helps the cornstarch dissolve smoothly

• 1/3 cup white vinegar — brings the tang

• 1/3 cup ketchup — adds that nostalgic sweet-savory balance

• 1 1/2 tsp salt + pepper to taste

Let’s Make It — Step by Step (You Got This)

1. Start with the Meat

Preheat your oven to 350°F. In a big skillet over medium heat, cook your ground beef until it’s browned and crumbly. No need to drain unless it’s super greasy. Add the chili powder, oregano, garlic powder, salt, and pepper — and give it all a good stir. Your kitchen should already smell pretty great by now.

2. Layer the Good Stuff

Spread the cooked rice evenly into the bottom of a 9×13-inch (3-quart) baking dish. This is your base — and trust me, it soaks up that sauce like a sponge.

Top it with the seasoned ground beef, then scatter the mushrooms and green pepper over the top. No need to pre-cook the veggies — they’ll bake up beautifully in the oven and keep a little bite.

3. Whip Up That Sauce

Now for the magic: grab a saucepan and combine all the sauce ingredients — sugar, cornstarch, cold water, vinegar, ketchup, salt, and pepper. Whisk it over medium heat until it starts bubbling. Once it hits a gentle boil, keep stirring and let it cook for 2 minutes. It’ll thicken up and turn into that classic sweet-and-sour glaze.

Tip: keep whisking, and don’t walk away — this part goes quick and you don’t want lumps.

4. Pour and Bake

Carefully pour the hot sauce over your layered casserole. Don’t worry if it looks like a lot — it settles as it bakes and gets absorbed into every layer.

Bake uncovered at 350°F for 30 minutes, or until everything’s hot and bubbly and your house smells like pure comfort.

Let’s Talk Tweaks

This is one of those casseroles that’s super flexible — you can switch it up a bit depending on your mood or what’s in the fridge.

• Swap the beef for ground turkey, pork, or even leftover shredded chicken

• Add pineapple tidbits to the sauce for a tropical flair

• Don’t like mushrooms? Skip ’em — or use zucchini or broccoli

• Want it spicier? Toss in a pinch of red pepper flakes or a splash of hot sauce

You can even make this meatless — just load it up with sautéed veggies and maybe a can of chickpeas for protein.

Leftovers? Yes, Please.

This casserole reheats like a dream, and some say it tastes even better the next day (guilty). Here’s how to handle it:

• Fridge: Store leftovers in a sealed container for up to 4 days

• Reheat: Microwave individual servings, or warm the whole dish in a 325°F oven, covered with foil, until hot

• Freezer: Yep, it freezes! Wrap portions tightly in foil and pop them in a freezer bag. Reheat straight from frozen or thaw first — either way works

Let Me Know If You Try It!

This isn’t your everyday casserole, but that’s kinda why I love it. It’s the one people don’t expect to like — and then they go back for more. It’s a little sweet, a little savory, and 100% comforting.

If you make it, drop me a comment or send a note. I love hearing how folks make it their own. Maybe it’ll be your new quirky favorite too.

Sweet and Sour Casserole

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Main

Cuisine American-Chinese Inspired, Fusion

Ingredients

  

• 1 pound ground beef
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons salt
• Pepper to taste
• 3 cups cooked long grain rice
• 2/3 cup sliced mushrooms (about 5 ounces)
• 1 green pepper, sliced
• 1 cup plus 2 tablespoons sugar
• 1/3 cup cornstarch
• 2 1/2 cups cold water
• 1/3 cup white vinegar
• 1/3 cup ketchup
• 1 1/2 teaspoons salt (for sauce)
• Pepper to taste (for sauce)

Instructions

 

• Preheat oven to 350°F.
• In a large skillet over medium heat, cook ground beef until browned. Add chili powder, oregano, garlic powder, salt, and pepper. Stir to combine and set aside.
• In a greased 9x13-inch baking dish, layer the cooked rice. Top with beef mixture, mushrooms, and sliced green pepper.
• In a saucepan, whisk together sugar, cornstarch, water, vinegar, ketchup, salt, and pepper. Cook over medium heat until bubbling and thickened, stirring constantly. Continue to cook for 2 more minutes.
• Pour the sweet and sour sauce evenly over the casserole in the baking dish.
• Bake uncovered for 30 minutes, or until bubbly and heated through. Serve hot.

Notes

You can swap out green pepper for red or yellow for a sweeter bite. Add pineapple chunks for a tropical twist!

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