Ground Beef and Rice Casserole – 👏🏻🍽️😋 Tender rice with seasoned ground beef and onions make for the BEST hamburger and rice casserole! EASY to prepare, ready in under an hour, and picky eater approved, this hamburger casserole is PERFECT comfort food for busy weeknights and chilly weather!
Table of Contents
Easy Ground Beef Rice Casserole Recipe
Growing up my grandma used to make a very similar casserole to this one and so I’ll always have a soft spot for it!
It reminds me of potlucks and church basement dinners. Unpretentious comfort food that hits the spot every time.
- There’s tender rice, seasoned ground beef and onions, and every bite is just perfect!
- This is a hearty casserole that’s sure to please the pickiest of eaters.
- It’s simple to prepare, takes advantage of common fridge and pantry ingredients, and is ready in under 1 hour.
- There’s no cream of mushroom soup, no condensed soup, no sour cream, no mayo – no gloppy ingredients!
- The leftovers freeze and reheat great so if you have extra, stash a couple individual-sized containers of it in the freezer for a rainy day – or chilly winter night!
more easy beef casserole recipes
Ingredients in Hamburger Casserole
- Onions – White or yellow onions are what I recommend.
- Olive oil – The fat content of your hamburger meat will dictate how much oil you’ll need, but probably a couple tablespoons.
- Ground beef – I use lean or extra lean ground beef that’s about 90 to 93% lean. Ultra-lean ground beef has less flavor and you’ll likely need to add more oil anyway. However, fattier ground beef in the 80-85% range could make the dish taste greasy and you’d have to drain excess grease.
- Minced garlic
- Long grain white rice – Make sure to select regular rice and not a ‘quick cooking’ or ‘minute rice’ variety. Wondering about other types of rice such as brown rice? See the FAQs below.
- Packet French onion soup mix – It adds flavor and extra seasoning, and also helps thicken the casserole a bit. I have only made this recipe using it. Wondering if you can omit it? See the FAQs below.
- Salt and pepper – Add to taste. For extra flavor and more of a Mexican spin, a teaspoon cumin and chili powder will kick things up a notch!
- Beef broth – You can use either reduced sodium broth or regular beef broth. If using reduced sodium you’ll likely want to add a bit of salt.
- Unsalted butter – Slice it into about 6-8 pats of butter. It gives extra flavor and richness to the casserole.
- Green onions, optional for garnishing – Fresh parsley or grated Parmesan cheese are also good options.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Ground Beef Casserole with Rice
- To a large skillet, add the onions, oil, and saute over medium-high heat for a few minutes until they’re beginning to soften and become translucent before adding the ground beef and browning it. In the final minute, add the garlic, and stir to combine.
- Transfer the mixture to an 11×7 casserole dish or similar sized such as 2.5 quarts.
- Add uncooked rice, packet of French onion soup mix, salt, pepper, evenly pour the beef broth, and stir to combine.
- Evenly distribute pats of butter over the top, cover with foil, and baked in a preheated 350F oven for 30 minutes.
- Remove the foil, stir, and bake uncovered for about 10 minutes, or until the rice is tender and has absorbed the broth. Garnish as desired and serve.
what to serve with Hamburger rice casserole
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Recipe FAQs
You should allow the casserole to continue to bake until all the liquid has absorbed. Depending on how hot your oven runs, the type of baking dish you used, the type of rice, climate, etc. your hamburger and rice casserole may just need another 5-10 minutes in the oven, which is perfectly fine.
I have only tested this recipe with white long grain rice, and that’s what I recommend. Brown rice takes longer to cook and requires additional liquid so you’d have to play around with that on your own. Jasmine rice has too strong of a flavor and basmati rice could work but again, I haven’t tested it.
Yes, feel free to add vegetables such as bell peppers, mushrooms, or peas. Simply mix them in with the other ingredients before baking. I suggest sauteeing veggies like bell peppers and mushrooms with the ground beef when you add that in the beginning stage of the recipe.
If you don’t have French onion soup mix, you can create a homemade version using dried minced onions, beef bouillon granules, onion powder, salt, pepper, and a tiny pinch of sugar. Mix these ingredients together to taste and use in place of the soup mix. Although a packet of soup mix is definitely the easier option.
Definitely! During the final 10 minutes of baking when you remove the foil and are baking it uncovered, before doing so sprinkle with a couple handfuls of cheese. Cheddar cheese, mozzarella, Monterey Jack, or your favorite cheese will all work.
Yes you can but they won’t have quite the same depth of flavor that ground beef has, simply because they’re leaner. You’ll likely want to add an extra tbsp or two of olive oil so things aren’t dry.
While this recipe is designed for baking, you can adapt it for a slow cooker. Sauté the onions and brown the ground beef and garlic first in a skillet on the stove. Then transfer that mixture to a 6-quart slow cooker, and add all the other ingredients. Cook on low for 4-6 hours, or until the rice is tender and the liquid is absorbed.
Ground Beef and Rice Casserole
Equipment
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 medium white onion, (or yellow onion), diced small
- 1 pound extra lean ground beef, (I use ground beef that's 90 to 93% lean, ultra lean lacks flavor and fattier beef requires draining grease)
- 1 to 2 cloves garlic, finely minced
- 2 cups long-grain white rice, (uncooked dry rice)
- one 1.4-ounce packet French onion soup mix, (see FAQs if you don't have access to this)
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 4 cups beef broth, (regular or reduced sodium; you'll need to add more salt if you use reduced sodium)
- ½ cup unsalted butter, sliced into 6-8 pats
- Green onions, optional for for garnishing
Instructions
- Preheat oven to 350F and spray an 11×7-inch baking dish or 2.5-quart casserole dish with cooking spray; set aside.
- To a large skillet, add the olive oil, onions, and saute over medium-high heat for about 3-4 minutes; stir frequently.
- Add the ground beef and cook to brown it; crumble and toss as it cooks to ensure even cooking, about 5 minutes. In the final minute, add the garlic and cook for about 1 minute; stir constantly.
- Transfer the mixture to the prepared baking dish.
- Add the uncooked dry rice, French onion soup mix, salt, pepper, evenly pour the broth over the top, and stir gently to combine everything well.
- Evenly place and disperse the pats of butter over the top of the casserole, cover with foil, and bake covered for 30 minutes.
- After 30 minutes, remove the foil, stir the casserole gently, and continue to bake it uncovered for about 10 minutes, or until all the liquid has absorbed and the rice is soft and tender. Cooking Tips – Based on the type of rice you use, your baking dish, oven, climate, etc. it may take more than 10 minutes for all the liquid to fully absorb. If it takes 5 to 10 minutes more, that's fine; continue to cook until it's ready and the rice is soft. Note – Rice will always continue to absorb liquid as it sits and as it cools, and as the leftovers stay in the refrigerator. So what may look slightly juicy now, will tighten up and dry out over time. Therefore, don't cook it until it's very/overly dried out now because later on it will be very dry.
- Let stand for about 5 minutes, or as desired, before optionally garnishing with green onions and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Question. Why do you have the “want to save this recipe?” and invite people to get recipes from your list not just the one you offer that day? I’ve tried that and it says that it was a success, but nothing comes through. What the hay? Please answer, I’m very curious.
I am unsure why you’re not receiving what you signed up for. I just tried the “want to save” and it worked fine for me. Are you sure it’s not in your spam or you incorrectly typed your email address?
As a big picture reply, when someone clicks to Save that recipe, they will get that recipe and then are placed on my email list to get daily recipes unless they one-click unsubscribe. Most readers want the recipes that I send to my daily email list but there are ways to sign up for 1x a week if you choose and it gets more technical after that.
Thanks for the 5 star review, Kimberley, and glad it’s been the best broccoli soup for you! I have had readers do exactly as you are wanting to do, and they’ve had good luck with it although I personally have not tried it.
Have made a near identical recipe for years! We have added many different veggies and veggie combinations for years. A complete meal! Even add cheese once in a while! Cudos!!
Glad you love it and make a similar version. My grandma was making this for me as a little girl 40 years ago and she was making it for 40 years before that I’m sure so definitely a classic :)