One rainy afternoon, while helping my son with a school project at the kitchen table, we heard Dolly Parton’s voice drifting in from the living room—my daughter was watching an old concert on TV. That familiar warmth in her voice brought a wave of comfort, and without much thought, I pulled out a recipe card I had scribbled on months ago: Dolly Parton’s 5-Ingredient Casserole.
The simplicity of it caught my eye when I first saw it, but I hadn’t had a reason to make it—until that moment when we all seemed to need something cozy and easy.
The fridge didn’t hold anything fancy, but somehow, everything we needed was already there: ground beef, a can of mushroom soup, rice from the night before, frozen veggies, and cheddar. As the casserole baked, the house began to smell like comfort food from a family reunion. My mom, who had just stopped by to drop off some lemons from her backyard tree, walked in and immediately said, “It smells like your grandma’s kitchen.” That alone told me we were on the right track.
We all ended up in the kitchen, stealing little bites from the pan before dinner officially started. Something about the creamy, cheesy, savory blend made everyone linger longer at the table. It didn’t take much—just five ingredients and a little shared time—to turn a rainy day into one of those simple, golden memories.
Short Description
This 5-ingredient casserole by Dolly Parton is a hearty, comforting dish made with ground beef, cream of mushroom soup, cooked rice, cheddar cheese, and mixed vegetables—perfect for busy weeknights or cozy family meals.
Key Ingredients
- 1 lb ground beef
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese (plus extra for topping, optional)
- 1 cup cooked rice (white or brown)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
Tools Needed
- Large skillet
- Wooden spoon or spatula
- 9×9-inch baking dish
- Mixing bowl (optional)
- Oven mitts
- Measuring cups
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with nonstick spray or a small amount of oil to prevent sticking.
Step 2: Cook the Ground Beef
In a large skillet over medium heat, cook the ground beef, breaking it up with a wooden spoon until browned and fully cooked—about 6–8 minutes. Once done, drain off any excess grease.
Step 3: Combine Ingredients
In the same skillet or in a mixing bowl, combine the cooked beef, cream of mushroom soup, cooked rice, and frozen mixed vegetables. Stir until the mixture is fully combined and evenly coated.
Step 4: Add Cheese
Transfer the mixture to the prepared baking dish. Spread it out evenly. Sprinkle the shredded cheddar cheese over the top. For extra cheesiness, feel free to add a handful more.
Step 5: Bake
Place the dish in the oven and bake for 20–25 minutes until the casserole is heated through and the cheese is melted and bubbly. For a golden-brown top, broil it for 1–2 minutes at the end—just keep a close eye on it.
Step 6: Serve
Let the casserole sit for 5 minutes before serving. Serve warm, straight from the pan, with your favorite side or salad.
Why You’ll Love This Recipe
Quick to prep: Just 10 minutes of active work
Budget-friendly: Uses pantry and freezer staples
Kid-approved: Mild flavors and cheesy top
Versatile: Easily customizable with add-ins or swaps
Comforting: Feels like a warm hug in every bite
Mistakes to Avoid & Solutions
1. Skipping the grease draining step:
Leaving too much grease in the beef can make the casserole greasy. Always drain the cooked beef before mixing.
2. Adding uncooked rice:
The rice must be pre-cooked. Uncooked rice will stay crunchy and absorb too much moisture, throwing off the texture.
3. Overbaking the casserole:
Don’t bake longer than 25 minutes unless you’re adding a broil at the end. Overbaking can dry out the dish.
4. Using chunky or raw vegetables:
Use small, even-sized frozen vegetables for consistent texture. If using fresh veggies, blanch or sauté them first.
5. Not seasoning the beef:
Though the soup adds flavor, seasoning the beef lightly with salt, pepper, or garlic powder helps round out the taste.
Serving and Pairing Suggestions
Serve with a crisp green salad with vinaigrette to balance the richness.
Pair with roasted broccoli or steamed green beans for a fiber boost.
For gatherings, serve family-style with a basket of warm rolls.
A dollop of sour cream or hot sauce on top adds a kick for spice lovers.
Works well as a potluck main dish—transport right in the baking dish.
Storage and Reheating Tips
To store: Let the casserole cool completely. Transfer to an airtight container or cover the dish with foil. Store in the fridge for up to 4 days.
To freeze: Wrap tightly in foil or transfer to a freezer-safe container. Freeze for up to 2 months.
To reheat:
Microwave: Heat individual portions on a microwave-safe plate for 2–3 minutes.
Oven: Reheat at 350°F covered with foil for 15–20 minutes or until warmed through.
From frozen: Thaw overnight in the fridge, then reheat as above.
FAQs
1. Can I use ground turkey instead of beef?
Yes! Ground turkey or chicken works well and makes it a little leaner.
2. Can I substitute cream of chicken soup?
Absolutely. It gives the dish a lighter, slightly sweeter flavor.
3. Can I make this casserole ahead of time?
Yes. Prepare it up to a day in advance, cover, and refrigerate. Bake just before serving.
4. What kind of rice is best?
White rice keeps it classic, but brown rice adds a nutty depth and more fiber.
5. Can I double the recipe?
Definitely. Use a 9×13-inch dish and increase the baking time by 5–10 minutes.
Tips & Tricks
Add a pinch of garlic powder, onion powder, or smoked paprika for a flavor boost.
Stir in a spoonful of sour cream or cream cheese for extra creaminess.
Use freshly shredded cheese if possible—it melts smoother than pre-packaged kinds.
Let the casserole rest before cutting; this helps it hold its shape better when serving.
Add crushed crackers or breadcrumbs on top for extra crunch.
Recipe Variations
Spicy Tex-Mex Twist:
Swap cheddar for pepper jack. Add 1/2 cup salsa to the mixture, and top with jalapeño slices before baking.
Vegetarian Version:
Replace the ground beef with sautéed mushrooms or a plant-based crumble. Ensure the soup is vegetarian-friendly.
Breakfast Style:
Use cooked breakfast sausage instead of beef and swap rice for hashbrowns. Sprinkle with extra cheese and chopped chives.
Italian-Inspired:
Substitute cream of mushroom with a tomato basil sauce, use mozzarella instead of cheddar, and toss in Italian seasoning.
Cheesy Broccoli Boost:
Add 1 cup of steamed broccoli florets to the filling. It pairs wonderfully with cheddar and adds texture.
Final Thoughts
My son joked it was “Dolly’s hug in a dish,” and honestly, he wasn’t wrong. It’s funny how five simple ingredients, many of which were already in the kitchen, can come together to create something that makes the whole house pause and appreciate the moment.
Even my daughter, who’s usually halfway out the door, stayed for seconds and packed some up for lunch the next day. That’s how I knew this recipe had earned a spot in our rotation. Simple, dependable, comforting—just like the voice that inspired it.
5-Ingredient Casserole By Dolly Parton
Ingredients
- 1 lb ground beef
- 1 can 10.5 oz cream of mushroom soup
- 1 cup shredded cheddar cheese plus extra for topping, optional
- 1 cup cooked rice white or brown
- 1 cup frozen mixed vegetables peas, carrots, corn
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish with nonstick spray or oil.
- Brown ground beef in a skillet over medium heat, breaking it up as it cooks (6–8 minutes). Drain excess grease.
- Mix cooked beef, cream of mushroom soup, rice, and frozen vegetables in the skillet or a bowl until well combined.
- Transfer mixture to the baking dish and spread evenly. Top with shredded cheddar (add extra if desired).
- Bake for 20–25 minutes until hot and bubbly. For a golden top, broil for 1–2 minutes—watch carefully.
- Cool for 5 minutes, then serve warm with your favorite side or a fresh salad.
