This hearty beef and rice casserole with a crunchy cracker topping is a great dinner for families. This casserole can be prepped ahead and reheated for days when you need a quick and delicious meal!
As an Amazon Associate I may earn from qualifying purchases. Follow along for more Amish and Mennonite recipes and feel free to leave a rating and comment in the comment section below!

Rice and beef casserole with cracker topping
Ingredients
- 1 cup dry rice (Jasmine)
- 1 pound ground beef
- 2 garlic cloves minced
- 1/2 medium onion diced
- 2 medium potatoes cubed
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 teaspoon garlic powder *see note
- 1/2 teaspoon season all (Lawry's salt)
- 10.5 oz. cream of chicken soup
- 1 cup sour cream or plain yoghurt
- 1 cup chicken broth
Toppings:
- shredded cheddar or taco style cheese
- 3/4 package of Town house crackers
- 3 tablespoons butter melted
Instructions
Preheat oven to 350
- Cook rice in three cups of water for 20-30 minutes until soft.
- In a separate pan cook ground beef, garlic, onion and potatoes in 2-3 tablespoons olive oil, over medium heat, until beef is browned and potatoes are starting to brown and are soft. Stir in seasonings and remove from heat.
- In a medium sized bowl, mix together cream of chicken, plain yogurt and chicken broth then add cooked rice and the beef mixture. Pour all into a 9 by 13 inch pan.
- Melt butter and mix in crushed crackers. Top casserole with shredded cheese and then cracker mixture.
- Bake for 25-30 minutes, or until casserole is bubbly then turn broiler to 400 and broil for around 2 minutes until cracker topping is nicely browned. *see note. Cool slightly and enjoy!
Notes
This casserole goes very well with a side of cooked, creamed corn and applesauce!


Ingredients needed: Shredded cheese, chicken broth, cream of chicken, sour cream or yoghurt, potatoes, garlic, salt, garlic powder, season all, pepper, rice, beef, crackers, butter (not shown) and onion.


Step 1-2: Cook rice and brown beef along with onions, garlic and potatoes, until potatoes have browned slightly and are softened.


Step 3: Combine soup, yogurt (or sour cream) and chicken broth in a medium sized bowl.


Step 3 continued: Add the beef and potato mixture and rice to the soup mixture. Stir gently to combine, then pour into a 13 by 9 inch casserole.


Step 4: Combine crackers and melted butter, then top the casserole with shredded cheese and the cracker topping. Bake in the preheated oven until heated through and bubbly, then broil to brown the cracker topping.
Note*
Some broilers are hotter than others, and I also kept the baking dish in the center rack of my oven. I highly recommend checking your casserole frequently during broiling process.


Feel free to pin this recipe and leave a comment or ask questions in the comment section below!
[…] serving this creamed corn with Rice and Beef Casserole with Cracker Topping, Steak and Rice dinner. or with Chicken Curry […]
[…] dinner ideas, pair this Lemon Parmesan Asparagus with Rice and Beef Casserole with Cracker Topping Cream Cheese Lasagna or White Chicken Skillet Lasagna. Click dinner for all dinner […]
This casserole is outstanding.
Thank you! Glad you enjoyed it!
I used cream of mushroom, Ritz crackers, added some shredded carrots, and omitted the sour cream yogurt (didn’t have either on hand). Turned it good. Love the crunchy cracker topping and the bites of potato. Will make again.
Glad it turned out great for you too!