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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!
[Tweet “A quick &Â easy comfort food #dinner: Aunt Bee’s Bacon-Topped Beef and Rice #Casserole!”]
Aunt Bee's Bacon-Topped Beef and Rice Casserole
Ingredients
- 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
Instructions
- 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:
Slow Cooker Meatball Stroganoff
 Dump-and-Bake Meatball Casserole
Aunt Bee’s Dump-and-Bake Beef Stew
Oh this definitely sounds like the perfect comfort food meal, Blair! I love the combination of bacon and beef. I think my husband would devour this in no time! Pinned!
Gayle — it’s total man-friendly food! Plus, it tastes so good that you can hide nutritious stuff like brown rice in there and he’ll never know. 🙂
This casserole screams comfort! And bacon, who can say no to that?! Love this!
Exactly, Jen — can’t go wrong with bacon!!
Mmmm…cozy comfort food at its finest! I love that your aunt has all these treasured recipes to share with you–that’s so fantastic! Pinned!
Thanks, Anna! I’m definitely spoiled. 🙂
For a twist on this recipe, cook the bacon first and then brown the onion and hamburger in the bacon drippings. Crumble the cooked bacon into the rice mixture, add chili powder or cayenne (or both) to taste and use this to stuff into bell peppers. Bake in 350 degree oven for 45 minutes to an hour, or until the peppers are at the tenderness stage you prefer.
I have also done double batches when I have a lot of peppers ready in the garden and then froze them for a quick, easy meal mid winter. If I am freezing, I don’t cook them all the way done, as I am going to microwave or baked when I fix them for a meal.
Sounds great, Patti! Thank you!