Stir uncooked rice and these 4 ingredients with beef for a baked comfort meal I’ll happily make again

This oven-baked 5-ingredient beef and rice casserole is one of those weeknight heroes that quietly saves the day when you’re tired, hungry, and not in the mood to babysit a skillet. It’s inspired by the classic Midwest-style beef and rice bakes a lot of us grew up with—simple pantry ingredients, minimal prep, and everything cooks together in one dish. Using uncooked rice means you literally stir it all together, slide it into the oven, and let the magic happen while you answer emails, help with homework, or just sit on the couch for a minute. It’s cozy, budget-friendly, and exactly the kind of comfort food you want when the weather turns chilly or you just need dinner to take care of itself.

This beef and rice casserole is pretty much a complete meal on its own, but a fresh side really helps balance the cozy richness. I like to serve it with a simple green salad tossed with a tangy vinaigrette or some steamed green beans or broccoli for extra veggies. Garlic bread or warm dinner rolls are great if you want to stretch the meal a bit, especially for bigger families or if you’re planning on leftovers for lunch. If you’re feeling fancy-but-tired, add a quick side of roasted carrots or a cucumber-tomato salad—both can be prepped while the casserole bakes.

Servings: 6 servings

1 pound ground beef (90% lean recommended)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil to help prevent sticking.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it’s no longer pink, about 5–7 minutes. Drain off any excess grease. (If you’re really pressed for time, you can brown it earlier in the week and keep it in the fridge.)

In the prepared baking dish, add the uncooked long-grain white rice and spread it into an even layer. Sprinkle with salt and pepper if using.

In a medium bowl, whisk together the beef broth and condensed cream of mushroom soup until mostly smooth. Stir in 1/2 cup of the shredded cheddar cheese.

Pour the soup and broth mixture evenly over the rice in the baking dish. Gently stir just enough to make sure all the rice is submerged in liquid.

Scatter the cooked ground beef evenly over the top of the rice and liquid. Lightly press it down with the back of a spoon so some of the beef sinks into the mixture, but don’t fully stir it in.

Cover the baking dish tightly with foil, making sure it’s well sealed to trap the steam. Bake for 50–60 minutes, or until the rice is tender and most of the liquid is absorbed. (If your oven runs cool, you may need an extra 5–10 minutes.)