The first time I made this Easy Hamburger Rice Casserole, a wave of cozy, savory aroma filled my kitchen that instantly felt like a hug. I’d been craving something comforting and hands-off, and this recipe, discovered on a weathered index card from a friend, delivered perfectly. It’s the kind of meal that simmers away, filling your home with the scent of caramelized onions and beef, promising a satisfying end to any day. I love it because it’s unpretentious, deeply flavorful, and reminds me that the best dishes are often the simplest ones shared between friends.
Ingredients
- 1 pound ground beef (I use 80/20 for best flavor)
- 2 cups long-grain white rice (not instant!)
- 2 cans (10.5 oz each) French onion soup
- Chopped chives, for garnish
Now, let’s talk about these ingredients because choosing the right ones truly makes this casserole shine. That ground beef ratio matters—leaner beef can dry out, while a bit more fat keeps it moist and rich. The French onion soup is the superstar here, providing all the seasoning and liquid; don’t substitute it with plain broth. I’ve tried, and you lose that deep, oniony complexity. As for the rice, long-grain holds its texture beautifully. I made the mistake once with short-grain and ended up with a sticky, gloppy mess—trust me on this. Fresh chives for garnish might seem optional, but that bright, mild onion flavor they add at the end is a game-changer. Don’t skip them!
Equipment Needed
- A large, oven-safe skillet or a Dutch oven
- A wooden spoon or spatula
- Measuring cups
- Aluminum foil
- Oven mitts
Your choice of pot is the most important tool here. I use my trusty, well-seasoned Dutch oven because it goes seamlessly from stovetop to oven, and its heavy lid traps steam perfectly for cooking the rice. If you don’t have one, a large, deep oven-safe skillet with a tight-fitting lid will work. Just make sure it’s deep enough to hold all the ingredients before baking! The wooden spoon is my preference for browning the beef, as it’s gentle on the pot’s surface. And the aluminum foil? If you’re even slightly unsure about your lid’s seal, placing a layer of foil under the lid is a pro-move I learned the hard way to prevent precious steam from escaping.
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