This Ground Beef Casserole with Corn is a simple, hearty dish that brings together savory ground beef, sweet corn, and a creamy sauce all baked to perfection with a golden, cheesy topping. It’s a comforting meal that feels like a warm hug on a plate, perfect for busy weeknights when you want something filling and fuss-free.
I love making this casserole because it’s one of those recipes you can easily customize. Sometimes I add a bit of chopped onion or bell pepper for extra flavor and crunch, and occasionally I sprinkle in some chili powder or garlic for a little kick. It’s great for using up pantry staples, and the leftovers taste even better the next day!
My favorite way to serve this casserole is straight from the oven, with a side of fresh green salad or steamed veggies. It’s such a crowd-pleaser that I often bring it to potlucks, and it always disappears quickly. If you haven’t tried a ground beef and corn combo in a casserole before, this is a great place to start—it’s cozy, tasty, and so easy to make.
Key Ingredients & Substitutions
Ground beef: Using 80/20 beef (20% fat) gives great flavor and juiciness. For leaner options, try ground turkey or chicken, but you may want to add a bit of oil to avoid dryness.
Rice: Long-grain white rice is ideal for this recipe since it stays fluffy. You can use brown rice for added nutrition but increase simmering time and liquid as needed.
Corn: Canned whole kernel corn works well for sweetness and texture. Fresh or frozen corn are great substitutes; just thaw or cook before adding.
Cheese: Cheddar offers the classic tangy melting flavor. Monterey Jack adds creaminess but is optional. Feel free to mix in mozzarella or pepper jack if you want a bit of spice.
Tomatoes: Diced tomatoes with green chilies add a mild kick, but if you want less heat, use regular diced tomatoes or fire-roasted tomatoes for a smoky touch.
How Do I Make Sure the Rice Cooks Perfectly in the Casserole?
It’s key to have the right amount of liquid and cook the rice in the beef mixture before baking. This helps the rice absorb flavors and cook fully without drying out.
- After browning the beef and adding other ingredients, add the rice and beef broth.
- Bring to a boil, then simmer on low, covered, for about 15 minutes until rice is tender and liquid mostly absorbed.
- This step is important so the rice isn’t crunchy after baking.
- Once cooked, transfer mixture to a casserole dish and top with cheese before baking.
- Baking then just melts the cheese and warms everything through.
Equipment You’ll Need
- Large skillet – I prefer a good-sized skillet to cook the beef and rice mixture easily.
- Cooking spoon – for stirring and breaking up the beef as it cooks.
- 9×9-inch baking dish – perfect for baking the casserole evenly and makes portioning simple.
- Aluminum foil or lid – optional, for covering while baking if you want to keep it extra moist.
- Grater – to shred cheeses fresh for the best melt and flavor.
- Measuring cups and spoons – to keep everything accurate and easy.
Flavor Variations & Add-Ins
- Spicy kick: Stir in a dash of cayenne pepper or hot sauce for extra heat.
- Veggie boost: Add chopped bell peppers, chopped zucchini, or black beans to make it more filling and colorful.
- Cheese choice: Switch cheddar for pepper jack, mozzarella, or a Mexican blend for different cheese flavors.
- Herbs and spices: Mix in paprika, oregano, or a pinch of cumin to diversify the flavor profile.
Ground Beef Casserole with Corn
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) ground beef
- 1 cup long-grain white rice, uncooked
- 1 (15 oz) can whole kernel corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (or regular diced tomatoes)
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 ½ cups beef broth or water
For Flavor & Topping:
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (optional)
- 2 tablespoons tomato paste or ketchup (optional for richer tomato flavor)
- 1 teaspoon chili powder (optional)
- 1 teaspoon ground cumin (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Cooking oil
Time Needed:
This casserole takes about 10 minutes to prepare, 15 minutes simmering on the stove, and 15-20 minutes baking in the oven. In total, expect to spend roughly 40-45 minutes from start to delicious finish.
Step-by-Step Instructions:
1. Prepare the Beef Mixture:
Preheat your oven to 375°F (190°C). Heat a tablespoon of cooking oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Then add the ground beef. Cook and break it up with a spoon until browned and cooked through, about 6-8 minutes. Drain excess fat if needed.
2. Add Vegetables and Flavorings:
Stir in the diced tomatoes (with their juice), drained corn, tomato paste or ketchup if using, chili powder, cumin, salt, and pepper. Let the mixture simmer gently for about 5 minutes to let the flavors combine.
3. Cook the Rice in the Beef Mixture:
Add the uncooked rice and beef broth to the skillet, stirring everything together well. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is tender and most of the liquid is absorbed.
4. Assemble and Bake:
Grease a 9×9-inch (or similar) baking dish. Pour the beef, rice, and corn mixture into the dish and spread it evenly. Sprinkle the shredded cheddar and Monterey Jack cheeses on top. Bake uncovered for 15-20 minutes, until the cheese is melted, bubbly, and golden brown on top.
5. Finish and Serve:
Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley or cilantro. Serve warm and enjoy your hearty, cheesy Ground Beef Casserole with Corn!
Can I Use Frozen Corn Instead of Canned?
Yes! Just thaw the frozen corn before adding it to the skillet, or briefly sauté it to remove excess moisture. This keeps your casserole from getting too watery.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the beef and rice mixture, then refrigerate it before assembling. When ready, bake the casserole as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of broth if it seems dry.
Can I Substitute Brown Rice?
Yes, but brown rice will need a longer cooking time and more liquid. Cook the brown rice separately until tender before mixing it into the beef and corn mixture to avoid overcooking or dryness.
