Slow Cooker Beef and Rice Casserole
If you’re craving a hearty, hands-off dinner that practically cooks itself, this slow cooker beef and rice casserole is exactly what busy weeknights call for. Rooted in classic Midwestern comfort food, this cozy one-pot meal combines seasoned ground beef, tender rice, tomatoes, and pantry staples into a satisfying casserole that fills the house with irresistible aroma while you go about your day.
This recipe is a longtime favorite in farm kitchens for a reason: it’s simple, affordable, and dependable. Everything simmers together low and slow, creating rich, savory flavor without extra effort. By dinnertime, you’re rewarded with a warm, filling meal that tastes like it took all day because it did, just not your day.
Why You’ll Love This Slow Cooker Beef and Rice Casserole:
True one-pot meal protein, grains, and veggies all in one dish
Perfect for busy families minimal prep, maximum comfort
Budget-friendly ingredients simple pantry staples
Hearty and filling ideal for cold nights and hungry appetites
Great for leftovers & meal prep reheats beautifully
Pair it with a fresh green salad, buttered corn or green beans, or warm dinner rolls to round out the meal. A side of dill pickles or pickled beets adds a bright, nostalgic contrast that cuts through the richness just like Sunday suppers used to.
Servings: 6
Cook Time: 4–5 hours (LOW)
Ingredients:
1½ lb ground beef (80–85% lean)
1 medium yellow onion, finely chopped
2 cloves garlic, minced (or ½ tsp garlic powder)
1 cup long-grain white rice, uncooked and rinsed
1 (14.5-oz) can diced tomatoes, undrained
1 (10.5-oz) can condensed cream of mushroom soup
1 (10.5-oz) can condensed tomato soup
1½ cups beef broth (or water + 1 tsp beef bouillon)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp dried Italian seasoning or mixed herbs
½ tsp paprika or smoked paprika (optional)
1 cup frozen mixed vegetables (optional)
1 tbsp Worcestershire sauce (optional)
1 cup shredded cheddar cheese (optional topping)
1–2 tbsp oil (only if beef is very lean)
Instructions:
In a skillet over medium heat, brown the ground beef, breaking it up as it cooks. Add oil only if needed.
Add chopped onion when beef is halfway browned. Cook until softened, about 4–5 minutes. Stir in garlic and cook 1 minute.
Drain excess grease. Season with salt, pepper, Italian seasoning, paprika, and Worcestershire sauce.
Lightly grease a 4–6 quart slow cooker. Spread the rinsed rice evenly across the bottom.
Add diced tomatoes, cream of mushroom soup, tomato soup, and beef broth. Stir gently to combine.
Add the cooked beef mixture and frozen vegetables (if using). Stir until evenly mixed.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until rice is tender and liquid is absorbed.
Taste and adjust seasoning. Sprinkle with cheese if desired, cover, and let melt for 10 minutes before serving.
Variations & Pro Tips:
Add green bell pepper for a stuffed-pepper-style twist
Swap cream of mushroom for cream of chicken or celery
Stir in ½ cup sour cream at the end for extra creaminess
Use brown rice (add ½ cup broth and cook 6–7 hours on LOW)
Double vegetables for a more nutrient-packed meal
Great for leftovers just add a splash of broth when reheating
This easy slow cooker beef and rice casserole is the kind of recipe you’ll return to again and again warm, reliable, and deeply comforting. It’s proof that simple ingredients and a slow cooker can still deliver the kind of dinner everyone looks forward to.
