Slow Cooker 4-Ingredient Beef and Rice Casserole
This Slow Cooker 4-Ingredient Beef and Rice Casserole is a creamy, hearty dinner made with ground beef, rice, cream of mushroom soup, and broth. Brown the beef, layer everything in the slow cooker, and let it cook into a comforting meal.
Want This Recipe Later?
Ingredients
- 1 1/2 pounds ground beef Preferably 85–90% lean
- 1 teaspoon nonstick cooking spray or oil Use oil if the beef is especially lean
- 1 teaspoon kosher salt Or to taste; use less if the broth is not low sodium
- 1/2 teaspoon black pepper Optional but recommended
- 1 teaspoon dried onion powder or garlic powder Optional
- 3 cups low-sodium beef broth Divided; 1 cup for the skillet and 2 cups for the slow cooker
- 1 1/2 cups uncooked long-grain white rice Do not use instant, brown, or jasmine rice
- 2 cans (10.5 ounces each) cream of mushroom soup
Instructions
- Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray.
- Heat a large skillet over medium-high heat, adding a little oil if needed, then cook the ground beef while breaking it up with a spoon until no pink remains, about 6 to 8 minutes.
- Carefully drain any excess grease, then season the beef with the salt, pepper, and onion or garlic powder if using.
- Pour 1 cup of the beef broth into the skillet and scrape up the browned bits from the bottom.
- Transfer the beef and all the broth from the skillet to the prepared slow cooker, spreading it evenly, then sprinkle the uncooked rice over the beef without stirring.
- In a medium bowl, whisk the cream of mushroom soup and the remaining 2 cups of beef broth until smooth.
- Pour the soup-and-broth mixture evenly over the rice and beef, gently pressing down any dry spots without stirring the layers together.
- Cover and cook on LOW for 4 to 5 hours, until the rice is tender and most of the liquid has been absorbed.
- Gently stir from the bottom up to combine the beef, rice, and sauce, taste and adjust the seasoning, then let the casserole stand for a few minutes before serving.
Notes
Store leftovers in shallow containers in the refrigerator within 2 hours. They keep for about 3 to 4 days. Reheat with a small splash of beef broth or water until steaming hot, stirring halfway through. Freezing is not preferred because the cooked rice may soften, but leftovers can be frozen in a freezer-safe container, thawed in the refrigerator, and reheated slowly with a splash of broth.
Nutrition
Calories: 548kcalCarbohydrates: 49gProtein: 29gFat: 23gSaturated Fat: 9gCholesterol: 85mgSodium: 1250mgFiber: 1gSugar: 2g