Instructions
Step 1: Preheat and Prepare the Dish
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9-by-13-inch deep casserole dish generously with cooking spray — the dish needs to be deep enough to accommodate all the layers with some room for the liquid to bubble. A standard 9-by-13 baking dish approximately 2 inches deep works well; a deeper dish is even better.
Step 2: Layer the Ingredients
Place the sliced potatoes in an even layer across the bottom of the prepared baking dish. Sprinkle the diced onion over the potatoes. Break apart the raw ground beef and distribute it in an even layer over the onions, crumbling it into pieces with your fingers as you go — smaller pieces ensure it cooks through evenly and integrates better with the rest of the casserole. Sprinkle the uncooked rice evenly over the ground beef layer. Spoon the drained diced tomatoes evenly over the rice. Sprinkle the chopped celery over the tomatoes if using. The order of layers matters — placing the potatoes on the bottom puts them closest to the heat source so they cook through properly, while the rice in the middle absorbs the liquid that flows down from above.
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Step 3: Prepare and Pour the Sauce
In a medium bowl, whisk together the condensed tomato soup, water, Italian seasoning, garlic powder, salt, and pepper until completely combined. The mixture should be smooth, thin, and pourable. Pour this mixture evenly over all the ingredients in the baking dish, tilting the dish slightly if needed to ensure the liquid distributes across the entire surface. The liquid will initially pool on top and will work its way down through the layers during baking — this is how the rice cooks and the potatoes soften.
Step 4: Cover and Bake
Cover the baking dish tightly with aluminum foil. A tight seal is essential — it traps the steam that cooks the rice and keeps the liquid from evaporating before the potatoes have softened. Place the covered dish in the preheated oven and bake for 1 hour and 40 minutes. Resist the urge to lift the foil during cooking, as each peek releases steam and extends the cooking time. The casserole is ready when the potatoes are completely tender when pierced with a knife and the rice has absorbed the surrounding liquid and is fully cooked through. If the potatoes are not yet tender at the 1 hour and 40 minute mark, recover and bake for an additional 15 minutes.
Step 5: Rest and Serve
Remove the casserole from the oven. If adding cheese, remove the foil, sprinkle the shredded cheese over the top, and return the dish to the oven uncovered for 10 minutes until the cheese is melted and beginning to bubble. If not adding cheese, simply remove the foil and allow the casserole to rest for 10 minutes before serving — this resting time is important, as it allows the liquid to be absorbed and thicken slightly, producing a better scooping consistency. Serve directly from the dish, scooping portions with a large spoon to capture all the layers.
Tips for the Best Result
The rice can sometimes be tricky in this recipe — it needs adequate liquid and a tight seal to cook properly. If you have had trouble with undercooked rice in casseroles before, try placing the rice layer beneath the ground beef rather than above it, which puts it in closer contact with the liquid pooling at the bottom. Alternatively, soak the uncooked rice in warm water for 15 minutes before adding it to the dish, which gives it a head start on hydration. The type of baking dish matters for cooking time: dark metal pans conduct heat more aggressively than ceramic or glass dishes, so the rice will cook faster in a metal pan. If using a ceramic or glass dish, add 10 to 15 minutes to the baking time as a baseline.
The soup you choose defines the flavor of the finished dish more than any other single ingredient. Plain condensed tomato soup produces a familiar, mild result. Roasted red pepper tomato soup adds depth and a slight smokiness. Spicy tomato soups introduce heat. Some cooks substitute condensed cream of mushroom soup entirely for a completely different character — earthier, creamier, and less acidic. All produce excellent results; the choice is simply a matter of preference.
This casserole is an excellent candidate for make-ahead preparation. Assemble all the layers, prepare the soup mixture separately, and refrigerate both overnight — add the soup mixture just before covering and baking, adding 10 to 15 minutes to the total baking time to account for the chilled starting temperature. Leftovers keep well for three to four days refrigerated. Reheat covered in the oven at 325°F for 20 minutes, or individual portions in the microwave with a splash of broth or water to restore moisture.
Slow Cooker Version
This casserole translates beautifully to a slow cooker for a set-it-and-forget-it approach. Layer all the ingredients in the same order in a well-greased slow cooker insert. Pour the soup mixture over the top. Place a sheet of aluminum foil between the insert and the lid to create a tighter seal and help the rice cook properly. Cook on LOW for 6 to 8 hours. Check the rice at the 6-hour mark — if it has absorbed its liquid and is tender, the casserole is ready. The slow cooker version produces a slightly saucier result than the oven version and is ideal for days when you want dinner ready and waiting when you return home.