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Easy Ground Beef and Sausage Rice Casserole is simple to make with tons of flavor. Lean ground beef, spicy sausage, celery, and onions bake in a creamy sauce and results in a delicious dish that brings the family to the table.
I am not sure why I waited so long to make this casserole for the blog. Casseroles seem to always be a hit here and with my family.
The term casserole simply means a dish, often a mixture, that is baked and served. I find that casseroles are so delicious and such comfort food. And this is just that!
People love this easy dish and it’s perfect for a weeknight dinner. You can simply serve it with a green salad, a roll if desired and you have a wonderful meal. You could even top it with cheese after cooking and pop it back in the oven if you want it a little cheesy!
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Ground Beef Casserole Recipe Ingredients
The ingredients you will need are ground beef, bulk sausage ( I like to use a hot one, but you can use a mild or regular heat), onion, celery, some spices, cream of celery and cream of chicken soups, and long grain white rice.
How to Make Ground Beef Rice Casserole
- Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.
- Place ground beef and sausage to a large skillet, crumble and brown on medium high heat until about half cooked. Add in celery and onion and cook until soft.
- Add in cream of celery and chicken soups, chicken stock and stir until combined. Then pour in rice and mix until completely blended.
- Pour into 9 x 13 baking dish and cover tightly with foil. Bake for 1 hour and 15 minutes. Remove from oven when done and fluff with a fork.
Ground Beef Rice Casserole FAQs
Yes, this will allow the rice to cook and get tender. If you would like to add cheese to the casserole, pull the dish out, fluff the rice, and then add cheese. Place it back in the oven to cook until the cheese melts (about 10 to 15 minutes).
If the casserole finishes cooking and you find the rice isn’t done, it is possible that you used the wrong rice, or your oven did not cook consistently or at the correct temperature. There is plenty of moisture in this dish, and enough time for the dish to bake perfectly.
Long-grain, white rice is best used in casseroles. It doesn’t get sticky or mushy. You cannot use quick or instant rice in this casserole unless you adjust the liquid and time according to the package instructions.
More Casserole recipes you are sure to love
- Ground Beef Doritos Casserole
- Easy Chicken and Rice Casserole
- Crock Pot Chicken Enchilada Casserole
- Taco Spaghetti Bake
- Mimi’s Potato Chip Casserole
Can I freeze this ground beef sausage rice casserole?
This is a wonderful casserole to freeze. Just place it in a freezer-safe container, wrap it with plastic wrap, and then cover that with foil and freeze. You can also put it in individual servings and freeze it for later.
This is a great casserole to take to a potluck or to someone needing a meal.
More from Soulfully Made
Simple Ground Beef and Rice Casserole
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Ingredients
- 1 pound lean ground beef
- 1 pound sausage - bulk (I like to use hot)
- 1 cup diced celery
- ½ cup diced onion
- 1 teaspoon kosher salt - or to taste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 10.5 ounces condensed cream of celery soup
- 10.5 ounces condensed cream of chicken soup - or cream of onion soup
- 32 ounces chicken stock or broth
- 2 cups long grain white rice
Instructions
- Preheat the oven to 350°F and spray a 9 x 13-inch baking dish with cooking spray.
- Place ground beef and sausage in a large skillet, and crumble and brown over medium-high heat until about half-cooked. Add in celery, onion, and seasonings. Cook until the vegetables soften and the meat is done. About 7 to 10 minutes total.
- Add the cream of celery and chicken soups and chicken stock, then stir until combined. Cook until the soups are smooth and the mixture is bubbling.
- Then pour in rice and mix until completely blended.
- Pour into a 9 x 13 inch baking dish and cover tightly with foil. Bake for 55 to 65 minutes. If you are using a 12-inch cast iron or oven-safe skillet you can cook it in the oven safe pan.
- Remove from the oven and let it rest for 5-10 minutes. Remove the foil and fluff the rice with a fork before serving it.
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This casserole was a hit with my family. Very easy to make and I love how you can add to it so easily. I added peas but next time plan to try broccoli or asparagus! One thing I forgot to do was DRAIN the grease after cooking up the meat! Ugh! I remembered as soon as I had added all of the soups. I’ll add that as a notation when I print this out. 🙂 Thanks for sharing!
Thank you, Jody! I am so glad you enjoyed this. It’s a great casserole to rotate veggies in. I like to use the one’s I have on hand and need to use up.
Hi Nikki, I’m just wondering if you’ve ever tried this recipe in a crockpot. I’d like to try to make it that way.
Thanks for sharing so many yummy recipes with us!
I have not tested this in the slow cooker.
I only have half a pound each of beef and sausage – do you think it’s okay to continue with the same amount of soup and stock?
I haven’t tested it with those amounts so I can’t say exactly. But if you are using the same amount of rice it will likely work out okay. Or you could half the recipe.
Now a family favorite! Added 1/2c pepperoncini peppers for extra kic
I am so glad this is a favorite for your family! I love that addition!
My casserole is boiling over sides of dish. What did I do wrong🤦🏻♀️
It could be possible your dish is too shallow or that your oven cooks a little hotter than expected. It’s so hard to say without being there. I use a typical 9 X 13 pyrex dish most often. Try a deeper dish when you make it again. You can also place a sheet pan underneath to catch any spills.
I had intended to make egg roll in a bowl after I browned my beef and sausage I realized my cabbage slaw mix had started turning to kimchi. So I did a quick Google search and found this recipe. I added frozen peas and made my own cream of chicken soup and topped with fresh grated asiago cheese. It was delicious. All three of my kids said that it should be added to the rotation. I love how versatile the recipe is, you can add in so many different veggies. Will Make again!!!
I am so glad you found us and loved the recipe! I love it’s versatility too. You can sneak in the veggies and make it cheesy too! And love that the kids wants this one on the regular! That made my day!
My rice didn’t cook through. I added some boiling water and still not cooked after an extra 20 mins. I sealed it tight, but I used Convection Bake and I am wondering if the fan was the problem.
I haven’t tested it with convection bake. It may cook the liquid out too quickly to allow it to cook the rice through.
do you use uncooked rice for this dish?
Yes, the rice is uncooked.
Delicious! Used hot pepper flakes. Added garlic simmered and sun dried tomatoes, chopped. Added mushrooms fresh. Also added sumac. Left off cream of celery soup. I substituted cream of mushroom soup. It is a great recipe.
The creamy and flavorful dish is on my repeat list. Thanks!
I was searching with words: sausage, rice, gtound beef, mushrooms and cheese, then your recipe popped up! So glad ?
Thank you so much, TD! I am glad you found us. Your additions sound delicious!
I made this last night. It was awesome. As the instructions didn’t say where to put the seasonings, I put it in with the meat as it was browning. I also used
1-1/2 cans of each soup. I can’t find 14.5 oz cans of soup anywhere in my area (Worcester, Ma.).
I used the hot sausage as suggested, but as I find this mild, I added cayenne powder. I am definitely going to be making it again in the future, but I am going to be adding some vegetables to it. Maybe corn, green beans or asparagus and mushrooms as I like these in a casserole.
I am so glad you enjoyed it. A regular-sized can of condensed soup is what you need and you put the spices just where they need to go. Adding in some extra spice and veggies is a great idea!
I just used this as a guideline but didn’t have celery, so I put extra onion and celery salt, garlic, pepper, cumin. Had some sliced mushrooms and shaved Brussels sprouts, so I threw them in and added one package of Trader Joe’s frozen rice (microwaved) and just one can of cream of mushroom soup. It tastes great and is much easier than all that liquid just to cook the rice! Thank you for a recipe that allows for such variations.
Thank you for sharing your adaptation. I love seeing how others take it and make it their own. I am so glad you enjoyed it and so appreciate you stopping by to let us know!
Very good I added green peas and cheddar cheese to the recipe. I will be making this a again
Thank you so much, Kevin! Adding in veggies and cheese sounds extra delicious!
Fantastic Casserole, family loved it
Thank you so much! I’m so glad you all love it!
This casserole was FABULOUS. I love really satisfying casserole recipes because my family enjoys them so much and was looking for a new one with sausage specifically. So glad to have found yours!
this looks perfect for those busy weeknights when I am staring at the pantry wondering what to make!
I love amazing comfort food like this!
My family absolutely LOVED this casserole!! SO easy and a new family fav! thanks!!
This came out absolutely WONDERFUL! My whole family LOVED it. Definitely going in our regular rotation!
This casserole will be a hit with my family. Perfect for when I take dinner to my in-laws’ house.
We love meals like this. It looks delicious.
Thank you so much! It’s hard to beat a good casserole!