This beef shop-the-pantry casserole is a way to serve your family an inexpensive meal that is delicious. Using what you have on hand makes this budget-friendly meal one that you can include in your regular dinner rotation. Serve it by itself or with a side salad.
Tasty Dinners from the Pantry
If you can’t get to the grocery store or you don’t have time to place an order for delivery, I’m a big believer in using whatever you have on hand. It’s not difficult if you follow a basic formula that I’ll explain a little further down.
This chicken rice casserole is also a classic example of one shop-the-pantry dinner. I use whatever chicken I happen to have on hand, which can be leftover thighs from this air fryer chicken, rotisserie chicken from Costco, or canned chicken. The rest of the ingredients are items I keep in stock.
Another favorite shop-the-pantry dinner I make is this Italian chicken zucchini casserole. You don’t even have to use zucchini. In fact, yellow squash, eggplant, spinach, or other vegetables you have in the fridge can be just as good.
My friend Julia makes these delicious baked cubed beef steaks that you must try! Many of the ingredients are shelf-stable, so you can keep them in your pantry for those times when you need something delicious and easy.
Beef Shop-the-Pantry Casserole Ingredients
What I consider the formula for a shop-the-pantry casserole meal is a meat, vegetable, starch (rice, pasta, or potatoes), and sauce (canned soup, gravy, or salad dressing).
Then add seasonings from your personal stash to make it the way you and your family like it. If you want to add cheese, that usually makes it even better.
Here’s what I used in this recipe:
- Ground beef
- Can of mixed vegetables (or steamed fresh or frozen), drained
- Can of condensed cream soup
- Beef broth or water (or a combination of both
- Onion powder
- Garlic powder
- Shredded cheese
- Salt and pepper to taste
For exact measurements of each ingredient and full directions for how I made this casserole, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
You can make this same recipe using ground turkey, single vegetables such as green beans, frozen cubed potatoes, and tomato soup. As long as you follow the basic formula, it will be delicious.
Prepare to Cook
Before you begin assembling the ingredients, preheat the oven to 375 degrees F. Also spray a 2-quart casserole dish with nonstick cooking spray.
You can use a 9”x13” pan and simply add an extra can of vegetables if you’re serving more than 4 people.
I also recommend having all of your tools and ingredients laid out close by. That makes the process smoother and quicker.
How to Make Beef Shop-the-Pantry Casserole
Now it’s time to put the ingredients together. First, pour the uncooked rice into your casserole dish. I swirl the rice around to make sure it’s spread evenly over the bottom of the pan.
Secondly, pull out a large skillet and brown the ground beef on medium-high, crumbling it as you go.
I use a wonderful meat chopper that makes the job super easy.
Drain the meat and pour it into a large mixing bowl.
Next, add the soup, vegetables, broth (or water), garlic powder, and onion powder to the bowl.
If you want to add salt and pepper, this is the time to do it. Please keep in mind that some of the ingredients have sodium, so check that before you add more. Stir everything until it’s well mixed.
Now, pour the ground beef and vegetable mixture over the rice. Spread it out evenly.
Cover the dish with a sheet of aluminum foil and place it in the center rack of your preheated oven. Bake for 45 minutes.
Then, remove the casserole from the oven and take off the foil. Sprinkle the shredded cheese evenly over the top.
Return the casserole to the oven to melt the cheese. This should take about 10 minutes, but you can leave it in there a bit longer if you want the cheese to brown.
Finally, remove it from the oven after it’s done and serve it hot.
Since it has everything you need for a complete meal, you don’t have to serve anything else. Or you can add a side salad and some crusty bread if you want.
One-Pan Meal Recipes
This shop-the-pantry casserole recipe is obviously a one-pan meal. As someone who hates long, arduous cleanup after enjoying dinner, I do this quite often.
Here are some wonderful one-pan (or one-pot) meals that your family will enjoy:
Easy Ham and Potato Casserole – Both delicious and filling, this is a dinner that everyone is sure to love. I make sure to have enough for leftovers for lunch the next day.
Sheet Pan Sausage and Vegetables Dinner – Since this entire meal is cooked on a single sheet pan, cleanup is a breeze. And it is delicious, so you don’t feel like you’re having to sacrifice a thing.
Reuben Casserole – This recipe is from Miz Helen’s Country Cottage where you’ll find hundreds of recipes for wonderfully flavorful dishes.
Hamburger Tater Tot Casserole – When you have a bunch of hungry people to feed, you’ll want to make this super easy and oh-so satisfying casserole. Everyone will be happy because who doesn’t love Tater Tots?
- 1 pound of ground beef
- 1 can of mixed vegetables (or whatever vegetables you have on hand), drained
- 1 cup of rice
- One 10-1/2 ounce can of condensed cream soup (cream of mushroom, cream of chicken, or cream of celery)
- 1-1/4 cup of beef broth or water (or combination of both)
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1/2 cup of shredded cheese (cheddar, mozzarella, or parmesan)
- Salt and pepper to taste (optional)
- Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with nonstick cooking spray.
- Pour the rice into the casserole dish and spread it out evenly over the bottom.
- In a large skillet, brown the ground beef on medium-high heat. Drain the beef and pour it into a large mixing bowl.
- Add the soup, vegetables, broth or water, onion powder, and garlic powder. Stir until well mixed.
- Pour the mixture over the rice. Cover the casserole with foil.
- Put the covered casserole in the oven and bake for 45 minutes.
- Remove the casserole and sprinkle the shredded cheese over the top.
- Return it to the oven and bake for another 10 minutes or until the cheese melts.
- Serve hot.
Some of the ingredients in this casserole have salt, so I don’t add it. However, if you do, please check the sodium in the vegetables, soup, broth, and cheese first.
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Amount Per Serving Calories 463Total Fat 26gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 116mgSodium 1276mgCarbohydrates 16gFiber 1gSugar 1gProtein 39g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.