This hearty, comforting casserole takes its name from the beloved potluck dish served at Limes Avenue Baptist Church gatherings. It’s a simple, satisfying combination of ground beef, rice, and a creamy tomato sauce, topped with melted cheese and crispy tater tots. This recipe is designed to feed a crowd, making it perfect for church suppers, family reunions, or any time you need a reliable, comforting meal that everyone will love.
Ingredients
- 2 lbs (900 g) ground beef (80/20)
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 2 cloves garlic, minced
- 1 (10.5 oz / 298 g) can condensed cream of mushroom soup
- 1 (10.5 oz / 298 g) can condensed cream of chicken soup
- 1 (14.5 oz / 411 g) can diced tomatoes, undrained
- 1 cup (240 ml) beef broth
- 1 cup (185 g) long-grain white rice, uncooked
- 1 teaspoon (5 g) salt
- ½ teaspoon (1 g) black pepper
- 1 teaspoon (2 g) smoked paprika (optional)
- 2 cups (225 g) shredded sharp cheddar cheese, divided
- 1 (32 oz / 907 g) bag frozen tater tots
- 2 tablespoons (30 ml) olive oil
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish with non-stick spray or butter.
- In a large skillet over medium-high heat, heat the olive oil. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and no longer pink. This should take about 8-10 minutes. Drain off any excess fat.
- Stir in the cream of mushroom soup, cream of chicken soup, diced tomatoes (with their juices), beef broth, uncooked rice, salt, pepper, and smoked paprika (if using). Mix well to combine.
- Bring the mixture to a simmer, then reduce heat to low and let it cook for 5 minutes, stirring occasionally. This helps the flavors meld and starts the rice cooking.
- Remove the skillet from heat. Stir in 1 ½ cups (170 g) of the shredded cheddar cheese until it’s melted into the mixture.
- Pour the beef and rice mixture into the prepared baking dish and spread it into an even layer.
- Arrange the frozen tater tots in a single layer on top of the casserole, covering the surface completely.
- Bake, uncovered, for 40-45 minutes, until the casserole is bubbly around the edges and the tater tots are golden brown and crispy.
- Remove the casserole from the oven and sprinkle the remaining ½ cup (55 g) of cheddar cheese over the top. Return to the oven for 5 more minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving. This allows the layers to set and makes it easier to serve.
Tips
- Don’t skip draining the beef: Excess grease can make the casserole oily and soggy. Drain it well after browning.
- Use a good melting cheese: Sharp cheddar adds great flavor, but you can also use a Colby-Jack or Monterey Jack blend. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting, so shredding your own is best.
- Make sure your rice is fully cooked: The rice needs enough liquid to cook through during baking. If your casserole looks dry before the 40 minutes are up, add a splash of beef broth to the pan. If it’s too liquidy, let it bake a few extra minutes.
- Let it rest: Allowing the casserole to rest for 10 minutes after baking is crucial. It helps the mixture set, making it much easier to cut and serve neat squares.
Serving Suggestions
This casserole is a complete meal on its own, but it pairs wonderfully with simple sides. A crisp green salad with a tangy vinaigrette cuts through the richness, and steamed green beans or roasted broccoli add a nice touch of color and nutrition. For a true church supper feel, serve with a basket of warm dinner rolls and a side of pickled beets or coleslaw.
Variations
- Vegetarian Version: Replace the ground beef with a plant-based meat substitute or a mixture of sautéed mushrooms and lentils. Use vegetable broth instead of beef broth and a vegetarian cream of mushroom soup.
- Spicy Kick: Add a diced jalapeño with the onion, use pepper jack cheese instead of cheddar, and add a teaspoon of chili powder to the beef mixture.
- Cheesy Tater Tot Crust: For an extra cheesy topping, mix the remaining ½ cup of cheese with the tater tots before arranging them on top of the casserole.
- Swap the Tots: Instead of tater tots, you can top the casserole with frozen french fries, shredded hash browns, or even a layer of refrigerated crescent roll dough for a different texture.
Storage and Reheating
Refrigerate: Store any leftovers in an airtight container in the refrigerator within 2 hours of cooking. The casserole will keep for 3-4 days.
Freeze: This casserole freezes well. Assemble the casserole completely but do not bake it. Cover tightly with plastic wrap and then foil, and freeze for up to 3 months. To bake from frozen, add about 30 minutes to the baking time, or thaw overnight in the refrigerator before baking.
Reheating: The best way to reheat individual portions is in the microwave, but for a crispier result, reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Leftovers should be reheated to an internal temperature of 165°F (74°C) (USDA FSIS safe minimum for leftovers).
Frequently Asked Questions
Can I use ground turkey instead of ground beef? Yes, ground turkey works well. Since it’s leaner, you may need to add a tablespoon of olive oil to the skillet when browning to prevent sticking. The flavor will be slightly lighter, but it will still be delicious.
Do I need to cook the rice before adding it? No, this recipe uses uncooked rice that cooks in the oven along with the liquid from the soups and broth. This is what makes it a true one-dish casserole. Just make sure the liquid comes to a simmer before baking to ensure the rice cooks evenly.
Can I make this casserole ahead of time? Absolutely. You can assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the baking time since you’re starting from cold.
What if I don’t have cream of chicken soup? You can use an additional can of cream of mushroom soup, or a can of cream of celery soup. The flavor will change slightly, but it will still be creamy and delicious. For a from-scratch option, you can substitute with a homemade white sauce (butter, flour, and milk).
Why is my casserole watery? This can happen if the rice didn’t absorb all the liquid, often because the oven temperature was too low or the casserole wasn’t baked long enough. Make sure your oven is properly preheated and bake until the casserole is bubbly and the rice is tender. Also, be sure to drain the ground beef well.
Can I add vegetables to this casserole? Yes, this is a great way to add more nutrition. Sautéed mushrooms, bell peppers, or zucchini are excellent additions. Add them to the skillet when you cook the onion. Frozen peas and carrots can be stirred in with the beef mixture just before baking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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