Slow Cooker Beef and Rice Casserole
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I grew up on casseroles that stretched a weeknight budget and still felt like a hug at the table. This Slow Cooker Beef and Rice Casserole does the same: browned ground beef, pantry-friendly soups and tomatoes, uncooked rice that cooks right in the slow cooker, and a melty cheese finish if you like. It’s the kind of dinner you toss together in the morning, walk away, and come home to a hearty, family-friendly meal. If you enjoy one-pot slow-cooker dinners, try a similar comfort recipe like slow-cooker green chile chicken and rice casserole for another weeknight winner.
Why you’ll love this dish
This casserole is built for real life: minimal hands-on time, low-cost ingredients, and the satisfying mix of beef, rice, and tomato-based sauces. The rice cooks in the same pot as the meat and sauces, absorbing flavor without extra work. It’s kid-approved, freezer-friendly (with a little prep), and perfect for anyone who wants a filling meal without babysitting the stove.
"I needed something cheap, simple, and filling for dinner — this slow-cooker version hit all three. My kids loved the cheesy top, and I loved that cleanup was easy." — a weeknight-tested review
Because it’s so adaptable, you can make it in different ways—add frozen veggies for color and nutrition, swap soups for homemade sauce to cut sodium, or use leaner or fattier beef depending on what you have on hand. For another slow-cooker beef idea that feeds a crowd, see this best-ever slow cooker BBQ beef sandwiches post.
The cooking process explained
Before we list ingredients, here’s the simple flow so you know what to expect:
- Brown the ground beef with onion and garlic, then drain excess fat.
- Layer rinsed uncooked rice in the bottom of the slow cooker.
- Add diced tomatoes, cream of mushroom soup, tomato soup, and beef broth; stir to combine.
- Fold in the cooked beef and any frozen veggies.
- Cook on LOW for 4–5 hours (or HIGH 2–3 hours) until rice is tender.
- Top with shredded cheddar and let it melt before serving.
That overview shows this is not a fussy recipe—just basic skillet work and hands-off slow cooking.
What you’ll need
- 1 1/2 pounds ground beef (80–85% lean)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1 cup long-grain white rice, uncooked and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can condensed tomato soup
- 1 1/2 cups beef broth (or water + 1 teaspoon beef bouillon)
- 1 cup shredded cheddar cheese (optional, for topping)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning or mixed herbs
- 1/2 teaspoon smoked paprika or regular paprika (optional)
- 1 cup frozen mixed vegetables (peas, carrots, corn), optional
- 1 tablespoon Worcestershire sauce (optional)
- 1–2 tablespoons cooking oil (if needed for browning lean beef)
Substitutions and notes:
- Use ground turkey for a leaner option (increase seasoning to boost flavor).
- Brown rice will need longer cooking time and more liquid—avoid unless you precook it.
- Swap cream of mushroom for cream of chicken if you prefer a milder flavor.
Directions to follow
- Heat a large skillet over medium heat. Add 1 tablespoon oil if your beef is very lean. Brown the ground beef, breaking it into small pieces.
- When the beef is halfway done, add the chopped onion. Cook 4–5 minutes until the onion softens. Stir in garlic and cook 1 minute until fragrant.
- Drain excess grease from the skillet. Season the meat with salt, pepper, Italian seasoning, and paprika. Stir in Worcestershire sauce if using.
- Lightly grease a 4- to 6-quart slow cooker. Spread the rinsed, uncooked rice in an even layer on the bottom.
- Pour the undrained diced tomatoes, cream of mushroom soup, tomato soup, and beef broth over the rice. Stir gently so the rice is mostly covered by liquid.
- Add the cooked beef and onion mix on top. Sprinkle frozen mixed vegetables over the beef if using. Stir once to distribute everything evenly.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the rice is tender and most liquid is absorbed. Avoid lifting the lid while it cooks.
- Taste and adjust salt and pepper. If using cheese, sprinkle shredded cheddar over the hot casserole, cover, and let sit 10 minutes on WARM or LOW so the cheese melts.
- Stir gently to combine, or scoop out into bowls with a cheesy top. Serve hot.
Short, active steps let you move from skillet to slow cooker without confusion.
Best ways to enjoy it
Serve this casserole straight from the slow cooker into bowls, topped with extra cheese, chopped green onions, or a dollop of sour cream. For texture and freshness, pair with:
- A crisp green salad or coleslaw.
- Garlic bread or crusty rolls to sop up sauce.
- Steamed broccoli or a simple roasted vegetable tray for more greens.
If you want a Southern-style pairing, serve with a side of pickled jalapeños or cornbread. For more sandwich-style comfort food ideas to serve family-style, check out these slow cooker BBQ beef sandwiches to round out a cozy menu.
Storage and reheating tips
- Refrigerate leftovers within 2 hours. Store in airtight containers for up to 3–4 days.
- Reheat gently on the stovetop over low heat with a splash of broth or in the microwave in covered portions; add 1–2 tablespoons liquid per cup to restore moisture.
- To freeze: cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety note: rice can harbor bacteria if left at room temperature too long. Always cool and refrigerate promptly.
Pro chef tips
- Rinsing the rice removes surface starch and helps prevent gummy results.
- Browning the beef well builds flavor—don’t rush this step. The fond (browned bits) on the pan adds depth.
- If your slow cooker runs hot, check the rice at the 3.5-hour mark on LOW to avoid overcooking.
- Want a saucier casserole? Add 1/2 cup extra beef broth at the start. For thicker results, reduce liquid slightly or remove the lid for the last 15–30 minutes.
- For lower sodium, use low-sodium soups and broth, and adjust salt at the end.
Creative twists
- Mexican-style: swap the soups for a can of enchilada sauce plus a teaspoon chili powder; finish with cilantro and avocado.
- Cheesy rice bake: stir in 1/2 cup sour cream and 1 cup extra shredded cheese before serving.
- Veg-forward: increase frozen vegetables to 2 cups and use a plant-based ground “beef” to make a vegetarian-friendly version (use veggie broth).
- Mushroom lover: add sliced fresh mushrooms with the onion for an earthier flavor.
- Spicy kick: add a chopped jalapeño when sautéing the onion or a dash of hot sauce to the slow cooker.
Helpful answers
Q: Can I use brown rice instead of white rice?
A: Brown rice needs more liquid and longer cook time. For reliable results, either use parboiled brown rice and add 1/2 cup extra broth and extend LOW cook time by 1–2 hours, or precook the brown rice and add it near the end.
Q: My casserole is soupy — what went wrong?
A: Possible causes: your slow cooker runs hot, the lid was lifted often, or rice brand absorbed less liquid. Fix by cooking uncovered on HIGH for 15–30 minutes to reduce liquid, or stir in a handful of cooked rice to absorb excess.
Q: Can I skip the cream soups and make this from scratch?
A: Yes. Substitute about 1 cup heavy cream or a roux-thickened stock mixture plus 1 cup tomato sauce. Homemade gives you lower sodium and cleaner flavors.
Q: Is it safe to cook rice in a slow cooker?
A: Yes, as long as you follow recommended times and keep the cooker on a heat setting that brings contents to a safe temperature. Don’t leave cooked rice at room temperature for extended periods.
Conclusion
Try a different spin on slow-cooker casseroles with the Shipwreck-style comfort found in Shipwreck Casserole from The Kitchen Magpie, or explore a wild-rice variation at Crock Pot Hamburger Wild Rice Casserole from Julie’s Eats & Treats. For a close cousin to this recipe with extra cheesiness, see Cheesy Ground Beef and Rice Casserole at The Cozy Cook for inspiration.
Slow Cooker Beef and Rice Casserole
Ingredients
Method
- Heat a large skillet over medium heat. Add 1 tablespoon oil if your beef is very lean.
- Brown the ground beef, breaking it into small pieces.
- When the beef is halfway done, add the chopped onion. Cook for 4–5 minutes until the onion softens. Stir in garlic and cook for 1 minute until fragrant.
- Drain excess grease from the skillet. Season the meat with salt, pepper, Italian seasoning, and paprika. Stir in Worcestershire sauce if using.
- Lightly grease a 4- to 6-quart slow cooker. Spread the rinsed, uncooked rice in an even layer on the bottom.
- Pour the undrained diced tomatoes, cream of mushroom soup, tomato soup, and beef broth over the rice. Stir gently so the rice is mostly covered by liquid.
- Add the cooked beef and onion mix on top. Sprinkle frozen mixed vegetables over the beef if using. Stir once to distribute everything evenly.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the rice is tender and most liquid is absorbed. Avoid lifting the lid while it cooks.
- Taste and adjust salt and pepper. If using cheese, sprinkle shredded cheddar over the hot casserole, cover, and let sit for 10 minutes on WARM or LOW so the cheese melts.
- Stir gently to combine, or scoop out into bowls with a cheesy top. Serve hot.
