I once claimed I disliked casseroles, yet here I am sharing another one. Despite that early declaration, casseroles and one-pot meals keep making their way into my rotation — and into this blog — because they are simple, comforting, and reliably satisfying.
This Beef Curry Casserole is especially easy to prepare, and it’s one of those dishes my husband returns to again and again until it’s gone. It’s a family favorite from a friend whose husband grew up eating it — thanks, Erin and Chris, for the recipe!
Beef Curry Casserole
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Ingredients
- 1 lb ground beef
- ½ onion, chopped fine
- 1 can cream of chicken soup
- ½-¾ soup can of milk, I use ¾ can for a moister, creamier casserole
- 1 tsp salt
- 2 ½ cups cooked rice, minute rice, white or brown works well
- 2 tsp curry powder
- ground black pepper, to taste
- bread crumbs or crushed corn flakes
Instructions
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Preheat oven to 350°F. Brown the ground beef with the chopped onion; drain any excess grease and set the meat aside.
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In a mixing bowl, combine the cream of chicken soup, milk, salt, cooked rice, curry powder, and black pepper. Stir until smooth, then fold in the cooked beef and onion.
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Spread the mixture evenly in a greased 8×8-inch or similarly sized rectangular casserole dish. Sprinkle the top with buttered bread crumbs or crushed corn flakes for a crunchy topping.
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Bake at 350°F for about 45 minutes, or until the casserole is bubbly and the topping is golden brown. Let rest a few minutes before serving.
Notes
This dish is flexible: swap the ground beef for turkey or chicken, adjust the curry to taste, or add vegetables such as peas or diced carrots for extra color and nutrition. For a creamier result, use the full ¾ can of milk; for a firmer texture, use ½ can.
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