You ever have one of those days? You know, the kind where you open the fridge, see that pack of ground beef, and your brain just goes blank. You want something warm and filling, but you really don’t want a sink full of dishes.
I get it. Some nights you just need a win. A simple, one-pan meal that everyone will actually eat without complaining.
This hamburger rice casserole is that win. It’s cheesy, it’s meaty, and it’s so easy you’ll wonder where it’s been all your life. Let’s get you fed and feeling good.
What You’ll Need
Here’s the simple stuff you need to grab. Nothing fancy, I promise.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef | 1 lb | 80/20 is great for flavor. |
| Onion | 1 medium | Diced. Yellow or white works. |
| Garlic | 2 cloves | Minced. Or use garlic powder. |
| Long-Grain White Rice | 1 cup | Uncooked, please! |
| Beef Broth | 2 cups | Low sodium is a good choice. |
| Diced Tomatoes | 1 (14.5 oz) can | Don’t drain it! You want the juice. |
| Tomato Sauce | 1 (8 oz) can | Just plain tomato sauce. |
| Worcestershire Sauce | 1 tbsp | The secret flavor weapon. |
| Shredded Cheddar Cheese | 2 cups | Or a mix of cheddar and Monterey Jack. |
| Salt and Pepper | To taste | You’re in control. |
Tools You’ll Need
You probably have all this stuff already. No special gadgets required.
- Large oven-safe skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
How to Make Hamburger Rice Casserole
This is where the magic happens. It’s almost too easy.
Step 1: Preheat your oven to 375°F (190°C). Get your big oven-safe skillet on the stove over medium-high heat.
Step 2: Add the ground beef and diced onion to the hot skillet. Break up the beef with your spoon and cook it until it’s browned. Drain off most of the grease, but leave a little for flavor.
Step 3: Stir in the minced garlic and cook for just another minute until you can smell it. That smell is amazing, right?
Step 4: Pour in the beef broth, the undrained diced tomatoes, tomato sauce, and Worcestershire sauce. Add the uncooked rice, salt, and pepper.
Step 5: Stir everything together really well. Make sure the rice is mixed in and not just sitting on top.
Step 6: Bring the whole thing to a simmer. Once it’s bubbling a bit, turn off the heat.
Step 7: Cover the skillet with a lid (or foil if you don’t have a lid) and pop it into the preheated oven. Bake for 35-40 minutes, or until the rice is tender and has soaked up most of the liquid.
Step 8: Carefully take the skillet out of the oven. Sprinkle all of that glorious shredded cheese over the top.
Step 9: Put it back in the oven, uncovered, for about 5 more minutes. You just want the cheese to get all melty and bubbly. Let it rest for a few minutes before serving.
Pro Tips
I’ve made this a million times. Here are a few things I learned that make it even better.
- Don’t Skip the Browning: Really browning the beef is key. Those little crispy brown bits at the bottom of the pan are pure flavor. Don’t rush this part.
- Toast the Rice: For a nuttier flavor, after you cook the garlic, push the meat to the side and add the dry rice. Stir it around in the pan for a minute until it gets a little toasty before you add the liquids.
- Let It Rest: I know you want to dig in right away, but letting the casserole sit for 5 minutes after it comes out of the oven is important. It lets everything settle so it’s not a soupy mess.
Substitutions and Variations
Feel free to play around with this recipe. It’s hard to mess up.
| Swap This | For This | Why It Works |
|---|---|---|
| Ground Beef | Ground Turkey or Chicken | A leaner option that still tastes great. |
| White Rice | Brown Rice | Healthier, but add 15-20 mins to bake time. |
| Beef Broth | Chicken or Veggie Broth | Use what you have! It will still be yummy. |
| Cheddar Cheese | Mozzarella or Pepper Jack | Mozzarella is melty, Pepper Jack adds a kick. |
Want to add some veggies? Go for it! Stir in a cup of frozen corn or peas when you add the liquids. You can also add some diced bell peppers with the onion.
Make-Ahead Tips
If you know you have a busy day coming up, you can get a head start.
Just brown the beef with the onion and garlic ahead of time. Let it cool and store it in the fridge for up to 2 days. When you’re ready to cook, just put it back in the skillet, add the other ingredients, and bake.
What to Serve With This Casserole
This is a full meal in one pan, but if you want something on the side, keep it simple.
A basic green salad with a light vinaigrette is perfect. Some steamed green beans or a side of garlic bread would also be awesome. You don’t need much.
Leftovers and Storage
Got leftovers? Lucky you. They taste even better the next day.
Let the casserole cool down completely. You can store it right in the skillet with a lid or foil, or transfer it to an airtight container. It will stay good in the fridge for up to 3 days.
To reheat, you can pop it in the microwave or put it back in the oven at 350°F until it’s warmed through.
FAQs
Q1. My casserole came out a little watery. What did I do wrong?
Ans: No big deal! It probably just needed a few more minutes in the oven, uncovered, to let that extra liquid cook off. Or, let it rest for 10 minutes instead of 5 before serving.
Q2. Can I use a different kind of rice?
Ans: You can, but you might need to change the cooking time. Brown rice needs more time and maybe a little more liquid. Instant rice would get too mushy, so I’d stay away from that.
Q3. Is this recipe freezer-friendly?
Ans: Yes! You can freeze it. Let it cool completely, then cover it tightly with plastic wrap and foil. It will last in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating.
Wrapping Up
See? A delicious, comforting meal without a ton of work or a messy kitchen. This recipe is a real lifesaver on busy nights.
Now it’s your turn. Give this hamburger rice casserole a try. I’d love to hear how it went! Drop a comment below and tell me if you made any changes or if your family loved it.