This cheesy beef and wild rice casserole hits the spot every time. I especially love making it on rainy days when I’m feeling blech and want something warm and comforting in my belly.
Like cheeeeeese!
Cheesy Beef and Wild Rice Casserole
There’s lots of cheese in this dish, but there are also lots of vegetables and rice. It’s all about balance, right?
To switch things up, I’ve also made it with ground white meat turkey and that tastes equally delicious. You could also try different veggie combinations or a single veggie if that’s your preference.
The fun in making casseroles is playing around with the ingredients. I think that’s why I like casseroles so much… well, that and the fact they are seriously good comfort food.
But let’s be honest… the cheese is the best part. Perhaps that’s the most comforting part of all.
Pin it for a future meal!
Casseroles are my jam, and this cheesy beef and wild rice casserole is delish! I have a ton of other casserole recipes on the blog:
Broccoli Cheddar Chicken Casserole
Cheesy Beef and Wild Rice Casserole
Ingredients
- 1 pound lean ground beef
- ½ onion chopped
- 1 16 oz bag mixed vegetables, California blend thawed
- 1 6-ounce box original recipe long grain and wild rice (Uncle Ben's) prepared as directed
- 1 10.5 oz can cream of celery soup
- 1 8 oz can tomato sauce
- 2 cups shredded 4 State Cheddar divided
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons dried Italian seasoning
Instructions
- Preheat oven to 350 degrees. In large skillet, brown ground beef and onion; drain.
- While ground beef is cooking, prepare wild rice as directed on box.
- Add cooked beef, vegetables, prepared rice, cream of celery soup, tomato sauce, 1 cup of the cheese, salt, pepper and seasoning to a large casserole dish. Sprinkle on remaining cheese. Cover; bake 30 minutes or until heated through.
Kay says
LOL I know this is 6 years late, but I just made this recipe for about the millionth time since I found it and I finally wanted to thank you. It’s my go to for friends who need a meal since it makes so much. My only change is I use 8 oz of mixed veggies and 8 oz of broccoli. Thanks for so many years of deliciousness!
Liz says
This made me laugh, so thanks for that! I’m glad you took the time to comment, whether it’s 6 or even 10 years late. You made my day! I’m so glad it’s a go-to recipe for you. 🙂
Patty says
Is it bean and bacon soup instead of celery?
Liz says
Is the bean and bacon soup a cream-based concentrate soup? If it’s not, then it will have too much liquid.
Jones says
This was SO delicious! And quick and simple. I will be adding this to the rotation. The veggies were sold in 12 oz bags so I added all 24 oz. Added a little sour cream and cottage cheese because of that.
And I have never had that cheese before. DANG it’s good!
Dori J rogers says
Followed exactly. Not my favorite.
Lynn says
Your recipes look like homemade school night dinner. I’m excited about trying out your delicious home cooked meals. Thanks for sharing.
Zena says
What is the serving size? How many ounces per serving?
Thank you!
Liz says
I’m not sure of the ounces, but it’s about a 1-cup serving. 🙂
Amy says
I don’t have cream of celery. Can I use cream of chicken or mushroom soup instead?
Liz says
Yes, I think those would work just fine!
Bull City Nana says
Cream of Bacon is fantastic in this recipe vs. cream of celery. Some folks do not care for the taste of celery. The nuttiness of the wild rice also goes well with the bacon flavor. I cup of sour cream makes it more creamy. Mix with the soup/tomato sauce/onion/seasonings and stir into the beef/bison/venison, cooked wild rice and veggie mix.
Melanie says
I used cream of poblano and it’s amazing!
Laurie says
What is 4 State Cheese ?
Liz says
It’s a combination of Sharp Wisconsin Cheddar, Sharp Vermont Cheddar, Sharp New York Cheddar and Mild California Cheddar cheeses. Sargento makes it BUT you could really use any cheddar cheese combo you like!
Shelly says
Do you know how many calories per serving?
Liz says
Good timing on your question! I actually just calculated that with an online calculator today and based on 8 servings, it’s 197 calories per serving. I’ve listed nutrition in the post now.
Kathy says
Your carbs are way off. One serving of the Uncle Bens rice in the recipe has 42 g of carbs, so it is impossible for a serving of this casserole to be 2 g carbs.
Liz says
Yikes! The nutrition calculator I used obviously didn’t pull proper numbers for the wild rice mix. I inputted that ingredient manually and recalculated so it should be updated now. Sometimes technology is not our friend. Thank you!
JK Mac says
I used unprocessed Wild Rice which has far less carbs, more flavour and fiber AND enough protein to pack a punch. I use 100 % grass fed beef for my health needs. No canned soup, easy to make and keep a 15 oz serving frozen.
Liz says
I’m glad you found a way to customize it to your preferences!
Gina says
I tagged my son on FB & he texted me just now he wants this for the weekend meal. He is in the Military,
What is California blend vegetables? I never seen this in grocery ?
Liz says
California blend is broccoli, cauliflower and carrots, but any mixed veggies would work!
Barbara says
Can you use Minute Rice
Liz says
Yes, you could “technically” use prepared Minute Rice. However, there’s a seasoning packet in Uncle Ben’s so you’d be lacking all the seasoning flavor.
Kathy says
I make this almost exact casserole but I use the cauliflower rice and it turns out just as good and my husband doesn’t even know.
Bobbi Lloyd says
Can you use riced cauliflower in place of wild rice to reduce carbs?
Liz says
That’s a great way to cut carbs. The biggest difference will be in the texture and flavor because you’re losing the flavoring packet that comes with the rice mix, so if you’re willing to get creative and add in some extra seasoning to account for it, I’d say try it! Make sure you’ve cooked the riced cauliflower before adding it. Good luck!
Lis says
Have you tried putting whole wheat penne pasta instead of rice?
Liz says
I haven’t tried that yet, but it sounds really good!
VANCE ALLEN says
I made this last night and cooked 3 slices of bacon and crumbled it on top. It took an incredibly delicious dish and made it mind blowing!
Liz says
LOVE that idea!!! I’m going to try it next time I make it. 🙂
Vance Allen says
Thanks! Trust me you’ll have dreams about it?
Sissy says
This sounds perfect and so adaptable to favorite vegetables. Maybe some light rolls and a green salad to go with. Since it is Fall an apple cobbler for dessert.
Thank you for sharing. Can’t wait to make it.
Liz says
I like how you think!
Elena Del Tio says
Making this tomorrow!
Kay says
Made this last night. Winner! Great flavor. I used about a cup of broccoli cuts and a cup of mixed veggies (peas, corn and carrots). Delicious, thanks for the recipe!
Michelle says
This is not say how many serving sizes does anybody know
Liz says
I would say 6-8 servings.
shelly peterson says
What a great looking casserole. I love that it has veggies in it.
Jessica To says
My son just told me last night that he was craving rice! The only thing I had was a Rice Krispie treat and he said he’d pass! I’ll have to try this recipe.
Michele says
You had me at cheese!! This looks amazing. I seriously love dishes made with ground beef and veggies as well. Pinning this!
Cathy says
It says one box of rice it doesn’t say what size box
Liz says
It’s a 6 ounce box. I’ll add that in. Thanks!