The 7 layer casserole is a beloved family classic, known for its hearty layers of rice, ground beef, vegetables, and a rich tomato sauce, all baked together for an easy, comforting meal. This dish is perfect for busy weeknights or potlucks, as it comes together quickly and satisfies even the hungriest appetites. The magic is in the simple layering—each ingredient melds together for a casserole that’s flavorful, filling, and always a crowd-pleaser.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 1 cup frozen or canned corn, drained
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup shredded cheddar cheese (mild or sharp, as preferred)
- 1/2 cup green bell pepper, diced
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups water
- 2 tablespoons chopped fresh parsley or cilantro (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch (3-quart) baking dish with nonstick spray or a thin layer of oil.
- Layer 1 – Rice: Evenly sprinkle the uncooked rice across the bottom of the prepared baking dish.
- Layer 2 – Ground Beef and Onions: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 6-8 minutes. Drain excess fat. Stir in garlic powder, Italian seasoning, salt, and black pepper. Spread the beef mixture evenly over the rice.
- Layer 3 – Corn: Distribute the corn evenly over the meat layer.
- Layer 4 – Kidney Beans: Add a layer of drained kidney beans, spreading them out for even coverage.
- Layer 5 – Diced Tomatoes: Pour the undrained diced tomatoes evenly over the beans.
- Layer 6 – Bell Pepper: Sprinkle the diced green bell pepper across the tomato layer.
- Layer 7 – Tomato Sauce and Water: In a bowl, mix the tomato sauce with 1 1/2 cups water. Pour this mixture evenly over the entire casserole. Gently press down with a spatula to help the liquid settle through the layers.
- Cover and bake: Cover the casserole tightly with aluminum foil. Bake for 1 hour. After 1 hour, carefully remove the foil and check that the rice is cooked and liquid has been absorbed. (If not, recover and bake an additional 10-15 minutes.)
- Add cheese and finish baking: Sprinkle the shredded cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for 10 minutes, or until the cheese is melted and bubbly.
- Rest and serve: Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with chopped parsley or cilantro if desired.
Tips
- Substitutions: Use ground turkey or chicken instead of beef for a lighter version. Black beans or pinto beans can replace kidney beans.
- Rice type: Long-grain white rice works best. If using brown rice, add 1/2 cup extra water and bake 15-20 minutes longer.
- Vegetable swaps: Swap in peas, carrots, or zucchini for the corn or bell pepper to use what you have on hand.
- Don’t skip covering: Tightly covering ensures the rice cooks evenly and absorbs all the flavors without drying out.
Serving Suggestions
This 7 layer casserole is a meal-in-one but pairs beautifully with a crisp green salad or steamed vegetables for added freshness. Warm dinner rolls or garlic bread are perfect for soaking up any extra sauce. For a little extra zing, top individual servings with a dollop of sour cream, a sprinkle of sliced green onions, or a dash of hot sauce. It also makes a great filling for tortillas or wraps if you want a handheld meal the next day.
Variations
- Tex-Mex twist: Add 1 tablespoon taco seasoning to the beef, swap kidney beans for black beans, and use Monterey Jack or pepper jack cheese for a spicy kick.
- Vegetarian version: Omit the ground beef and double up on beans and vegetables. Add a layer of sautéed mushrooms for extra umami.
- Cheesy upgrade: Mix half the cheese into the tomato sauce layer and use the rest on top for extra gooeyness.
- Gluten-free: This recipe is naturally gluten-free as written, but always check labels on canned goods and seasonings to be sure.
Storage and Reheating
Let the casserole cool to room temperature, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 4 days. For longer storage, freeze individual portions or the whole casserole (well wrapped) for up to 2 months. To reheat, cover with foil and bake in a 350°F (175°C) oven for 20-25 minutes (longer if frozen), or microwave individual servings on medium power for 2-3 minutes until hot. If reheating from frozen, thaw overnight in the fridge for best results. Always ensure the casserole is heated to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
- Can I use instant rice instead of regular rice?
It’s best to use uncooked long-grain white rice, as instant rice may become mushy and overcooked during the hour-long baking process. If you only have instant rice, reduce the baking time and the amount of added liquid, but note that the texture may differ. - Should I cook the rice before layering?
No, the rice goes in uncooked. It will absorb the liquid from the tomatoes, tomato sauce, and added water as the casserole bakes, resulting in a fluffy, flavorful base. - Can this casserole be made ahead?
Yes! Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if starting from cold. You can also freeze the assembled (unbaked) casserole for up to 2 months; thaw overnight before baking as directed. - How do I know when the rice is fully cooked?
The rice should be tender and most of the liquid absorbed. If you find the rice is still firm after the suggested baking time, recover with foil and bake an additional 10-15 minutes, checking occasionally. - What can I use instead of kidney beans?
Black beans, pinto beans, or even navy beans make excellent substitutes. You can also use a mix of beans for added variety and flavor. - Can I make this in a slow cooker?
Yes, this casserole adapts well to a slow cooker. Layer as directed in a greased slow cooker and cook on low for 4-5 hours, or until the rice is tender and most liquid is absorbed. Add cheese during the last 30 minutes of cooking.
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