Dump-and-Bake Ground Beef Casserole with Rice

Square overhead shot of a white dish full of dump and bake ground beef and rice casserole.

4.89 from 9 votes

Dump-and-Bake Ground Beef Casserole with Rice

A cheesy, comforting ground beef and rice casserole with just 10 minutes of hands-on prep. No need to brown the meat or boil the rice first. Just dump, stir, and let the oven do the work for an easy weeknight dinner.

Course Dinner

Cuisine American, Italian

Keyword cheesy ground beef and rice casserole, ground beef and rice casserole, hamburger rice casserole

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings people

Calories 355kcal

Author Blair Lonergan

Equipment

9 x 13 inch casserole dish

Ingredients

1 lb. extra lean ground beef (at least 96% or 97% lean)
1 (28 ounce) can diced tomatoes, drained
1 (10.75 ounce) can condensed tomato soup
1 ½ cups beef broth
1 cup uncooked long grain white rice
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh garlic
1 teaspoon dried Italian seasoning
½ teaspoon onion powder
Kosher salt and ground black pepper, to taste (about 1 teaspoon salt and ½ teaspoon pepper)
1 cup grated mozzarella cheese
¼ cup grated Parmesan cheese
Optional garnish: fresh chopped parsley or basil

Instructions

Preheat oven to 375°F. Spray a 9 x 13 inch baking dish with nonstick cooking spray.
In the prepared dish (or in a large bowl), use your fingers to crumble uncooked ground beef into small pieces.
Add tomatoes, tomato soup, beef broth, uncooked rice, Worcestershire sauce, garlic, Italian seasoning, onion powder, salt, and pepper. Stir to combine.
Cover tightly with foil. Bake for 55-60 minutes (or until the rice is tender). During the final 5 minutes of cooking, remove the dish from oven, uncover, and fluff the rice with a fork. At this point the rice should be almost tender (but not quite done). If it's still too firm, cover again and return to the oven. Sprinkle with mozzarella and Parmesan.
Place back in the oven (uncovered) for the final 5 minutes, or until the cheese is melted and the rice is perfectly tender. Garnish with fresh herbs, if desired.

Video

Notes

Use extra lean beef: I recommend 96% or 97% lean ground beef since you're not browning and draining the meat first. If using fattier ground beef, brown it in a skillet and drain off the fat before adding to the casserole.
Rice matters: Use long grain white rice only. Brown rice requires at least 90 minutes to cook, and instant rice won't absorb liquid properly. I've only tested this recipe with long grain white rice.
Break up the meat: Crumble the raw beef into small pieces as you add it to the dish. This ensures even distribution throughout the casserole.
Cover tightly: A tight foil seal is essential for the rice to cook through properly.
Watch the timing: Start checking at the 55-minute mark. Dark metal pans cook faster than ceramic dishes. Remove promptly once the rice is tender to avoid a mushy texture.
Creamy swap: For a creamier casserole, replace the condensed tomato soup with condensed cream of mushroom soup.
Protein swap: Ground chicken breast or ground turkey breast work well in place of beef. Use lean meat or brown and drain first.
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Add a splash of broth when reheating to restore moisture.
Freezer-friendly: Freeze the baked casserole (wrapped tightly) for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutrition