One day in fall, we were hosting a little Sunday potluck at the community center, and I needed something cozy, hearty, and quick. I remembered scribbling down a recipe from a morning show years ago—something Dolly Parton herself had shared, simple and soulful.
That paper was still tucked into an old recipe tin I inherited from my mother-in-law, yellowed but legible. Five ingredients, one dish, and hardly any prep. That’s the kind of recipe that makes life easier when the days get shorter and the stove becomes the heart of the home.
I made it that morning with my apron still covered in flour from a pie crust I’d prepped earlier. The moment it came out of the oven—bubbling, golden, and smelling like something out of a country diner—I knew I’d found a keeper. My husband gave it a thumbs-up with his fork still in his mouth, and the neighbors asked for seconds before I could sit down.
Now it’s part of my regular rotation. I love how it brings together the ease of modern convenience with the feel of a passed-down family recipe. This casserole is comforting, flavorful, and filling—all the good things in one dish.
Short Description
This no-fuss, 5-ingredient casserole inspired by Dolly Parton features tender ground beef, creamy mushroom soup, cheesy rice, and veggies. It’s the perfect weeknight comfort dish for the whole family.
Key Ingredients
- 1 lb ground beef
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese (plus extra for topping, optional)
- 1 cup cooked rice (white or brown)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
Tools Needed
- 9×9-inch baking dish
- Large skillet
- Wooden spoon
- Mixing bowl (optional)
- Measuring cups
- Oven mitts
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or any similar-sized casserole pan and set it aside.
Step 2: Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef until no pink remains. Break it into small, crumbly bits with a wooden spoon. Once browned, drain off any extra fat.
Step 3: Combine Ingredients
With the heat off, add the cream of mushroom soup, cooked rice, and frozen mixed veggies to the skillet. Mix well until everything is evenly coated and combined. If you prefer, transfer everything to a mixing bowl to combine before pouring it into your greased dish.
Step 4: Add Cheese
Sprinkle shredded cheddar cheese generously across the top. If you love a golden cheesy crust, add a bit more on top before baking.
Step 5: Bake
Place the casserole in the oven and bake for 20–25 minutes. The cheese should be melted and bubbling. If you’d like the top a little crispier, broil for an additional 1–2 minutes—just watch closely to avoid burning.
Step 6: Serve
Let the dish rest for about 5 minutes. This helps it firm up slightly, making it easier to slice and serve. Dish it out while warm.
Why You’ll Love This Recipe
– Just 5 everyday ingredients
– Quick and easy—less than 30 minutes in the oven
– One dish = minimal cleanup
– Cozy, family-friendly comfort food
– Easy to customize with pantry staples
Mistakes to Avoid & Solutions
Forgetting to drain the beef: Leaving the grease in can make the casserole greasy. Drain it thoroughly after browning.
Using raw rice: Always use pre-cooked rice. If it’s undercooked, it’ll soak up moisture and throw off the texture.
Adding cold frozen veggies directly: Let them thaw for a few minutes or run them under warm water. This prevents excess water in the casserole.
Skipping the grease on the dish: It might stick! Lightly greasing the baking dish helps with easy serving.
Overbaking: The casserole should be hot and bubbly, not dry. Check it at 20 minutes and don’t skip the 5-minute rest after baking.
Serving and Pairing Suggestions
– Serve it as a stand-alone main dish—hearty enough on its own
– Pair with a simple green salad or steamed broccoli for added freshness
– For gatherings, offer it buffet-style alongside cornbread or biscuits
– A glass of sweet iced tea or crisp white wine complements it beautifully
– Add a pickle or chutney on the side for a tangy contrast
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the oven at 350°F for 10–15 minutes, covered with foil to retain moisture
Microwave individual portions on medium heat for 2–3 minutes, stirring halfway
Freeze in portions for up to 2 months—just thaw overnight in the fridge before reheating
Avoid refreezing after reheating to keep texture and flavor intact
FAQs
1. Can I use ground turkey instead of beef?
Yes! Ground turkey works just as well and offers a lighter option. Just season it a bit more.
2. Can I use fresh vegetables instead of frozen?
Absolutely. Dice and sauté them briefly to soften before adding to the mix.
3. What type of rice is best for this casserole?
Either white or brown rice works, but long-grain white rice gives the fluffiest texture.
4. Can I prep this casserole ahead of time?
Yes, assemble everything the night before, cover, and refrigerate. Bake when ready.
5. Can I add spices or herbs?
Definitely. A pinch of garlic powder, black pepper, or Italian seasoning adds depth.
Tips & Tricks
– Use leftover rice from the night before—it saves time and works perfectly
– Add a dollop of sour cream or a splash of milk if you want a creamier texture
– Let the cheese cool slightly before slicing for cleaner portions
– You can double the recipe for a 9×13 pan to feed a crowd
– Add a few crushed buttery crackers or breadcrumbs on top before baking for crunch
Recipe Variations
Spicy Tex-Mex Version: Swap mixed veggies for bell peppers and corn, add taco seasoning to the beef, and top with pepper jack cheese.
Vegetarian Twist: Replace ground beef with plant-based crumbles or canned lentils. Use cream of celery or cream of potato soup.
Breakfast Style: Replace the ground beef with cooked sausage and use hash browns instead of rice. Add scrambled eggs and bake with cheese.
Southern Style: Add a touch of hot sauce, sautéed onions, and use sharp cheddar. Serve with cornbread.
Italian Version: Use Italian sausage, add 1 tsp oregano, and swap cheddar with mozzarella. A little marinara gives it extra flavor.
Final Thoughts
This little casserole has a lot of heart. It’s the kind of dish you turn to when you’re short on time but still want to put something warm and nourishing on the table. Each time I make it, I think of simple dinners shared with family, the hum of the oven, and the comfort of knowing good food doesn’t have to be complicated.
I love how it allows room for creativity, but also feels like a throwback to the recipes my grandmother used to whip up on weeknights. It’s more than just a meal—it’s a reminder that joy can be found in the everyday moments, one casserole dish at a time.
5-Ingredient Casserole By Dolly Parton
Print ThisIngredients
- 1 lb ground beef
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese (plus extra for topping, optional)
- 1 cup cooked rice (white or brown)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
Instructions
Step 1: Preheat the Oven
Heat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
Step 2: Cook the Ground Beef
In a skillet over medium heat, cook the ground beef until browned. Break it up as it cooks, then drain the grease.
Step 3: Mix Everything Together
Turn off the heat. Stir in the cream of mushroom soup, cooked rice, and frozen veggies until well mixed. Pour into the baking dish.
Step 4: Add Cheese
Sprinkle cheddar cheese on top. Add more if you like a cheesier topping.
Step 5: Bake
Bake for 20–25 minutes, until hot and bubbly. Broil for 1–2 minutes if you want a crisp top.
Step 6: Serve
Let it sit for 5 minutes, then scoop and serve warm.
