Souper Six Layer Casserole
Dive into comfort food bliss with this irresistible Souper Six Layer Casserole, a hearty crowd-pleaser that layers savory flavors and creamy textures into every bite. Featuring seasoned ground beef, sautéed onions, and colorful bell peppers as the foundation, this dish is elevated with a layer of tender white rice, juicy diced tomatoes, and a rich blend of cream of mushroom soup and milk. Topped with gooey melted cheddar cheese, this oven-baked casserole emerges golden and bubbly, making it the ultimate dinner for busy weeknights or casual family gatherings. With just 20 minutes of prep, it’s the perfect one-pan wonder, delivering warmth, flavor, and cheesy satisfaction all in one dish.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 medium bell peppers (any color), diced
- 2 cups cooked white rice
- 14.5 oz canned diced tomatoes
- 10.5 oz canned cream of mushroom soup
- 0.5 cup milk
- 2 cups shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 0.5 tsp paprika
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess grease.
Add the diced onion and bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables are softened. Season with salt, black pepper, garlic powder, and paprika. Stir to combine and remove from heat.
In a small mixing bowl, combine the cream of mushroom soup and milk. Stir until smooth.
Lightly grease a 9x13-inch casserole dish. Begin assembling the layers.
Spread the cooked rice evenly across the bottom of the casserole dish as the first layer.
Spoon the cooked ground beef and vegetable mixture over the rice as the second layer.
Pour the canned diced tomatoes (with their juices) over the beef and vegetables as the third layer.
Drizzle half of the soup mixture over the tomatoes as the fourth layer.
Sprinkle 1 cup of shredded cheddar cheese as the fifth layer.
Repeat with the remaining soup mixture as the sixth layer, and finish with the remaining 1 cup of cheddar cheese on top.
Cover the casserole tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy your Souper Six Layer Casserole!
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 6091 mg | 265% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 36.2 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2035 mg | 157% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3468 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
