The 7 layer casserole with ground beef is a timeless, all-in-one comfort food that brings together hearty meat, vegetables, rice, and cheese in every bite. It’s a family-friendly dinner that’s easy to assemble, feeds a crowd, and delivers satisfying layers of flavor and texture. This classic dish is beloved for its simplicity and versatility, making it a go-to for busy weeknights or potlucks.
Ingredients
- 1 pound ground beef (85% lean recommended)
- 1 cup uncooked long grain white rice
- 1 medium yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) tomato sauce
- 1 cup shredded cheddar cheese
- 1 1/2 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- Cooking spray or butter (for greasing the baking dish)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Layer 1 – Rice: Evenly spread the uncooked rice across the bottom of the prepared baking dish.
- Layer 2 – Ground beef: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned and no pink remains (about 5-6 minutes). Drain any excess fat. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the garlic powder. Spoon the cooked beef evenly over the rice.
- Layer 3 – Onion: Sprinkle the diced onion evenly over the beef layer.
- Layer 4 – Bell pepper: Add the diced green bell pepper as the next layer, spreading it out evenly.
- Layer 5 – Corn: Scatter the drained corn over the bell pepper layer.
- Layer 6 – Beans: Evenly distribute the drained and rinsed kidney beans over the corn.
- Layer 7 – Tomato sauce: In a medium bowl, whisk together the tomato sauce, water, smoked paprika (if using), oregano, remaining salt, and pepper. Pour this mixture gently over the entire casserole, making sure it covers all the ingredients. Do not stir.
- Cover and bake: Cover the dish tightly with aluminum foil. Bake for 1 hour and 15 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add cheese: Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven, uncovered, for 10-15 minutes, or until the cheese is melted and bubbly.
- Rest and serve: Let the casserole rest for 10 minutes before serving. This allows the layers to set and makes serving easier.
Tips
- Substitutions: Swap ground beef for ground turkey or chicken for a lighter option. You can use black beans or pinto beans instead of kidney beans, and Monterey Jack or a Mexican blend cheese in place of cheddar.
- Vegetarian version: Omit the ground beef and double the beans, or add a layer of sautéed mushrooms or zucchini for extra heartiness.
- Don’t stir the layers: Keeping the layers separate gives this casserole its signature look and texture. Stirring will result in a mushier, less defined dish.
- Rice tips: Use regular long grain white rice, not instant or parboiled, for best results. If substituting brown rice, increase baking time by 15-20 minutes and check for doneness.
Serving Suggestions
This 7 layer casserole is a meal on its own, but you can round it out with a crisp green salad, cornbread, or warm flour tortillas. Top individual servings with sliced green onions, a dollop of sour cream, or fresh cilantro for a pop of color and freshness. For a spicy kick, serve with hot sauce or jalapeño slices on the side.
Variations
- Tex-Mex style: Add 1-2 teaspoons of taco seasoning to the ground beef, use black beans instead of kidney beans, and top with pepper jack cheese. You can also add a layer of sliced jalapeños for heat.
- Italian-inspired: Replace the kidney beans with cannellini beans, use mozzarella or provolone cheese, and add a tablespoon of Italian seasoning to the tomato sauce mixture. You can also layer in sliced zucchini or spinach for extra veggies.
- Breakfast casserole: Use breakfast sausage in place of ground beef, add a layer of scrambled eggs, and swap the tomato sauce for salsa. Top with cheddar or Colby Jack cheese.
- Vegetable-forward: Increase the amount of bell peppers and add a layer of sliced mushrooms, shredded carrots, or spinach between the other layers for added nutrition.
Storage and Reheating
Allow the casserole to cool completely before storing. Cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. To freeze, wrap the cooled casserole (in its baking dish or in portions) with both plastic wrap and aluminum foil. Freeze for up to 2 months.
To reheat, cover with foil and bake at 350°F (175°C) for 25-30 minutes, or until heated through. For individual servings, microwave on medium power for 2-3 minutes, checking and stirring halfway through. If reheating from frozen, thaw overnight in the refrigerator before reheating as above.
Frequently Asked Questions
- Can I use instant rice in this recipe?
- It’s best to use regular long grain white rice, as instant rice will become mushy and may absorb liquid too quickly. If you only have instant rice, reduce the baking time by at least 20 minutes and monitor closely, but the texture may not be ideal.
- Why do I need to cover the casserole while baking?
- Covering the casserole with foil traps steam and moisture, ensuring the rice cooks evenly and the layers meld together without drying out. Removing the foil at the end allows the cheese to melt and brown slightly.
- Can I assemble this casserole ahead of time?
- Yes, you can assemble the casserole (without the cheese on top) up to 24 hours ahead. Cover and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes before putting it in the oven, and add 10 minutes to the baking time if it’s very cold.
- How do I know when the rice is cooked through?
- The casserole is done when the rice is tender and most of the liquid is absorbed. Test by inserting a fork into the center and tasting a few grains. If the rice is still firm, recover and bake for an additional 10-15 minutes, checking again.
- Can I make this casserole gluten-free?
- This recipe is naturally gluten-free as long as you use a gluten-free tomato sauce and verify that all canned ingredients and spices are certified gluten-free.
- What can I do if my casserole seems too dry or too wet?
- If your casserole is too dry, it’s likely due to overbaking or not enough liquid—add a splash of broth or tomato sauce during reheating. If too wet, uncover and bake for an extra 10-15 minutes to allow excess moisture to evaporate.
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7 Layer Casserole Recipe with Ground Beef: Classic Comfort Dish