Cheez - Y Corn Beef Casserole

Cynthia Weaver


What do you do with extra ground beef? Use items you have on hand to make a new twist on an old idea.

★★★★★ 1 vote
25 Min
30 Min


2 c
beef broth or stock
1 c
rice, medium or long grain
1 lb
ground beef, chuck or round or low fat
1 can(s)
cheddar cheese soup, condensed
1 can(s)
whole kernel corn, no salt added (14.5 ounce) - do not drain off liquid
1 c
crushed cheez - it crackers (or the equivalent of another brand)


1Start by putting beef broth in pot and bring to a boil. Add the rice and bring back to the boil, then lower heat to low, cover and simmer for 20 minutes.
2Meanwhile, brown the ground beef in a large skillet. Break up large lumps and cook thoroughly. Pour off any excess fat or liquid.
3Add to the cooked ground beef one can of corn, liquid and all, and then add the cheddar cheese soup and mix well. Keep this on low heat until rice is ready.
4Lightly grease a 2 qt. casserole or 8 x 10 baking pan. Pour the rice into the pan and sprinkle half the crushed crackers evenly over the rice.
5Carefully spoon the beef and corn mixture over the rice and crackers. Top with the remaining cracker crumbs.
Bake for 30 minutes in a preheated 350 degree oven. Mixture will be bubbly.
Serve with a spatula so you get plenty of rice with each serving.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids