Cherokee Casserole
Submitted by noc
Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minSome recipes earn their stripes the old-fashioned way, and with 66 reviews, this one has clearly won over a crowd.
Ground beef gets browned with onions, then simmers with crushed tomatoes, cream of mushroom soup, pre-cooked rice, and a warm blend of thyme, oregano, and garlic.
Spoon it into a casserole dish, blanket the top with grated cheddar, and pop it under the broiler until everything gets golden and bubbly.
It’s a one-dish weeknight winner that feeds a family of four without breaking a sweat.
Kitchen Tips
- Use lean ground beef (90/10) to avoid a greasy casserole. If using fattier meat, drain the excess before adding the other ingredients.
- Pre-cooked rice (like instant or leftover rice) is key here. Raw rice won’t cook through in the short simmer time.
- Keep a close eye on the broiler step. Cheese goes from golden to burnt in seconds.
Variations
- Swap ground beef for ground turkey for a lighter take.
- Stir in a can of drained black beans or corn for extra heartiness.
- Use pepper jack cheese instead of cheddar for a spicier kick.
Ingredients
Directions
Brown the ground beef in the oil over high heat.
Add chopped onions and reduce heat to medium; cook until tender.
Stir in salt, pepper, garlic powder, thyme, oregano, bay leaf, crushed tomatoes, mushroom soup, and rice.
Bring all to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
Discard bay leaf.
Spoon into a 1 and ½ quart casserole dish.
Sprinkle cheese over top of the casserole.
Broil just until cheese melts.
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