Ground Beef and Rice Casserole
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
-
Servings
6
-
Calories
505 kcal
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Course
Main Course, Others
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Cuisine
American
Ground Beef and Rice Casserole
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👏🏻🍽️😋 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!
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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 11x7-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.
Equipments used:
Notes
- Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer as desired. Reheat in the microwave for about 30 seconds, or as desired.
Nutrition Information
Show Details
Serving
1serving
Calories
505kcal
(25%)
Carbohydrates
51g
(17%)
Protein
23g
(46%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
845mg
(35%)
Potassium
457mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
475IU
(10%)
Vitamin C
2mg
(2%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 505kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 23g | 46% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 845mg | 35% |
| Potassium | 457mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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