Rice and Hamburger Casserole
Comfort food meets convenience with this hearty Rice and Hamburger Casserole, a one-dish wonder perfect for busy weeknights or cozy family dinners. Featuring tender ground beef, aromatic onions, garlic, and perfectly cooked white rice, this recipe is simmered in a flavorful medley of beef broth, canned tomatoes, and tomato paste. A touch of Worcestershire sauce and warm spices like paprika and oregano elevate the taste, while the addition of colorful mixed vegetables ensures a wholesome balance in every bite. Topped with gooey, melted cheddar cheese and optional parsley for a fresh garnish, this casserole is baked to golden, bubbly perfection. Ready in just over an hour and serving six hearty portions, it’s a complete, easy-to-make meal that will become a household favorite. Keywords: rice and hamburger casserole, ground beef casserole, family dinner recipe, one-dish meal, easy casserole recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1.5 cups white rice (uncooked)
- 3 cups beef broth
- 15 ounces diced tomatoes (canned, undrained)
- 2 tablespoons tomato paste
- 1.5 cups frozen mixed vegetables
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the cooked beef. Cook for 3-4 minutes, or until the onion is softened and translucent.
Stir in the uncooked rice, beef broth, diced tomatoes (with juice), tomato paste, frozen mixed vegetables, Worcestershire sauce, paprika, oregano, salt, and black pepper. Mix well to combine.
Transfer the mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the casserole from the oven and carefully take off the aluminum foil. Sprinkle the shredded cheddar cheese evenly over the top.
Return the casserole to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld together.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
