Cherokee Casserole Recipe

I don’t know why this is called “Cherokee” Casserole, but that’s the name I’ve always had for it. We used to be big casserole eaters, and this was one everyone liked. While I don’t make them as frequently as I once did, we do enjoy a good, hearty casserole from time to time. When my parents were both unwell, but still living in their own home, I cooked to put dishes in their freezer for them to heat and enjoy later, and Cherokee Casserole is a dish they always requested.

Cherokee Casserole freezes well (before or after baking). You can also put it in your crockpot to cook rather than in the oven. When I make this for church, I cook it up on Saturday to the point of baking, and then put it in the crock pot in the fridge overnight. The next morning at church, I plug the pot in, turn it on to low and let her cook away for three hours until our Fellowship Meal.


1 lb. ground beef
1 onion, chopped
1 bell pepper, chopped
1 teaspoon salt
1 teaspoon pepper (trust me, you do want a full teaspoon!)
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 – 16 oz. can stewed tomatoes (or diced tomatoes)
1 can cream of mushroom soup
1 cup rice, uncooked
1 soup can water
2 cups grated cheddar cheese

Cook ground beef, onion and bell pepper until meat is no longer pink. Drain. Add seasonings, tomatoes, soup, rice and water. Bring quickly to a boil, cover and simmer for 20 minutes. Pour into casserole dish, top with cheese, cover and bake at 350° for 20 – 30 minutes or until rice is done.

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