Ground Meats
$1.43per plate
Prep
15 min
Casseroles · Beef Casserole
Easy Weeknight Casserole
A casserole is how you turn one pound of ground beef into six full servings. This one skips the can of cream soup in favor of a quick milk and flour sauce you stir together while the rice cooks, which costs less and lets you control the salt. Beef, rice, tomatoes, and a bag of frozen vegetables go into one dish under a blanket of cheese, then the oven does the rest. It reheats all week and freezes well, so it is worth making the full pan.
$1.41per plate
Estimated recipe total
$8.48 · serves 6
Cook
30 min
Total
45 min
Serves
6
1 How to make it
1
Cook the rice
Simmer the rice in the broth until tender, about 15 minutes, or use 2 cups of leftover cooked rice if you have it. Starting with cooked rice keeps the casserole from turning out crunchy.
2
Brown the beef
While the rice cooks, brown the ground beef with the onion in a skillet over medium-high, breaking it up, until no pink remains. Drain off the fat, then stir in the spices and the diced tomatoes.
3
Make the quick cheese sauce
In a small saucepan, whisk the milk and flour over medium heat until it thickens into a light sauce, about 3 minutes. Stir in half the cheese until melted. This is your cream-of-soup replacement, cheaper and less salty.
4
Layer and bake
Heat the oven to 375 F. Stir the cooked rice, the frozen vegetables, and the cheese sauce into the beef until combined. Spread it in a baking dish, top with the rest of the cheese, and bake 20 minutes, until bubbling and golden at the edges. Let it rest five minutes before scooping.
2 Cheaper ingredient swaps
- Ground turkey or chicken for the beef. Any ground meat works. Turkey and chicken are often cheaper and lighter; add a splash of oil when browning since they are leaner.
- A can of cream of mushroom soup for the milk sauce. If you keep it on hand, one can replaces the milk, flour, and half the cheese. The homemade sauce is cheaper and lower in salt.
- Egg noodles or leftover pasta for the rice. Two cups of cooked noodles turn this into a beef and noodle bake. Use up whatever starch is cheapest or already open.
- Any frozen vegetable. Peas, corn, green beans, or a mixed bag all work. Frozen is the cheapest way to get a vegetable in and there is no waste.
3 Budget tips
- This is a planned-leftovers meal. One pan is six servings, so it covers dinner plus lunches for a couple of days at little extra cost.
- Make the cheese sauce from milk and flour instead of a can of soup. It costs less, you skip the extra sodium, and you probably have the ingredients already.
- Buy ground beef in the family pack and freeze what you do not use. Ground turkey works here too if it is cheaper that week.
- A bag of frozen mixed vegetables is cheaper than fresh, keeps for months, and lets you add color without waste.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. Casserole flavors settle overnight, so day two is even better.
Freezer
Freeze the baked casserole, whole or in portions, for up to 3 months. Cool it completely first and thaw overnight in the fridge before reheating.
Reheating
Reheat covered in a 325 F oven until hot through, or microwave individual portions with a splash of milk or broth so the rice does not dry out.
5 Nutrition (per serving)
Calories
400
Protein
22g
Fat
20g
Carbs
33g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Can I make this casserole ahead?
Yes. Assemble it, cover, and refrigerate up to a day before baking, or freeze it. Add a few minutes to the bake time if it goes in cold from the fridge.
Do I have to use a can of cream soup?
No. The quick milk and flour sauce with cheese does the same job for less money and less salt. Use a can of cream of mushroom if you prefer and already have one.
Why is my casserole watery?
Usually undercooked rice soaking up liquid, or vegetables that released water. Start with fully cooked rice, drain the beef well, and let the casserole rest five minutes so it sets before you scoop.
How is $1.41 a plate figured?
The whole casserole is around $8.48 and serves six. Beef and cheese are the main costs, and both stretch further here than in most dinners.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
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