Comfort food dinners don’t get any better than this! Aunt Bee’s Bacon-Topped Beef and Rice Casserole is a family-friendly meal that comes together in minutes and warms your insides on a cool evening.
A couple of weeks ago I mentioned that Aunt Bee had sent me a few more recipes cards when she came across them in an old book.
Honestly, they sounded so delicious that I made both of them that same week! Fortunately for you, I even took some photos…
And honestly, who can argue with a hearty beef and rice casserole that’s topped with crispy bacon? Oh, my!
Those few bacon strips keep the entire dish juicy, flavorful, and rich…with very little work involved on your part. Now that’s my kind of dinner!
I love that I can make this recipe ahead of time and then just bake it in the oven when I need an easy meal. It would probably freeze nicely (although I haven’t tried that myself), or you can just throw it together over the weekend and bake it during the week. It should stay fine in your refrigerator for a day or two before baking, and the leftovers heat up nicely as well!
Oh, and speaking of leftovers…this is a nice way to use up some leftover rice (I always seem to make too much for any given meal). You can also grab some microwaveable cups or packets of rice if you’re short on time and you don’t want to dirty another pot (done it!). I used brown rice here, but any of your favorite rice (or even couscous or quinoa) would work just as well.
Enjoy this easy dinner solution, courtesy of Aunt Bee!
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Aunt Bee's Bacon-Topped Beef and Rice Casserole
- 1 lb. ground beef
- 2 cups cooked rice can use brown rice, white rice, or even quinoa
- 1 medium onion finely diced
- 1 28 ounce can diced tomatoes
- 1 teaspoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon onion powder
- Pepper to taste
- 3 strips bacon
Spray a large casserole dish with cooking spray and set aside.
Meanwhile, cook beef and onion in a large skillet over medium-high heat until meat is no longer pink. Drain.
Drain ½ cup of liquid from the tomatoes. Pour the tomatoes and any remaining liquid from the can into the skillet with the beef.
Stir in the cooked rice, garlic, Worcestershire sauce, curry powder, salt, onion powder, and pepper.
Pour the mixture into prepared dish. Top with bacon.
Bake at 375 degrees until bacon is crisp and casserole is bubbly (about 25-30 minutes).
Looking for even more easy dinner options? Try these favorites: