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Use up Your Leftover Meat - Rice Casserole

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“My mother in law made this when raising her kids. I like it now and make it occasionally. It is very easy, just make sure that you have an over proof pot large enough. Sometimes I will add a can of corn, but the recipe doesn't call for it. I used to make it in a dutch oven, until we moved and it was somehow left behind!!! This is easily doubled or even tripled, you just need a large enough pot.”
1hr 35mins

Ingredients Nutrition

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 cup celery
  • 1 (10 ounce) can green beans
  • 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup uncooked rice (I don't use minute rice, but I suppose you could try!)
  • 4 cups water (I drain the vegetables into a measuring cup, then use chicken broth for the water)
  • 1 teaspoon salt (reduce or omit if you'd like) (optional)
  • 1 12 cups meat, chopped up (your choice of meat-what ever is left over)


  1. Saute the onions and celery in the butter in the bottom of your dutch oven.
  2. Add everything else and and bring to a boil. Reduce heat and simmer for 20 minutes.
  3. Place in a 350 degree oven for 1 hour, uncovered.

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