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One-Pan Hamburger Casserole for 3: easy weeknight dinner

Prep 10 min Cook 30 min Difficulty 1/5

Simple one-pan hamburger casserole with rice and veggies for 3 servings.

Why this recipe works

A one-pan casserole combining ground beef, rice, vegetables, and cheese. Suitable for busy weeknights, family meals, or when you want to cook with minimal cleanup.

Search intent: One-pan hamburger casserole recipe for 3
  • one-pan dinner
  • hamburger casserole
  • rice skillet recipe
  • ground beef and rice
  • family dinner recipe
  • oven-safe skillet recipe
  • easy weeknight meal

Key takeaways

1-pan dish for easy cleanup
Meals for 3 servings
Customize with your favorite add-ins

Recipe guide

A one-pan casserole combining ground beef, rice, vegetables, and cheese. Suitable for busy weeknights, family meals, or when you want to cook with minimal cleanup.

This one-pan meal is ready in one pot and feeds three.

  • 1-pan dish for easy cleanup
  • Meals for 3 servings
  • Customize with your favorite add-ins

Overview

This one-pan dish uses ground beef, rice, and vegetables to make a complete meal. It’s scaled for 3 servings and cooks in a single skillet.

Method

Brown the beef, sauté onion and pepper, then mix with rinsed rice, vegetables, tomatoes, broth and seasonings. Simmer until rice is tender, then top with cheddar and melt.

Serving and tips

Let it rest a few minutes before serving. If you prefer softer rice, simmer a bit longer or add more broth. Leftovers store in the fridge for 2–3 days.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables
  • 14 oz canned diced tomatoes, undrained
  • 1 cup beef broth
  • 3/4 cup long-grain rice, rinsed
  • 1 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese

Instructions

  1. Heat a large ovenproof skillet or sauté pan over medium-high heat and add a drizzle of oil.
  2. Add ground beef and cook, breaking up, until browned and no longer pink, about 5–7 minutes; drain excess fat if necessary.
  3. Add diced onion and green pepper and cook until softened, about 3–4 minutes.
  4. Stir in minced garlic and cook 30 seconds until fragrant.
  5. Add rinsed rice, frozen mixed vegetables, diced tomatoes with juices, beef broth, Worcestershire, Italian seasoning, salt, and pepper; stir to combine.
  6. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18–20 minutes.
  7. Remove lid, fluff gently with a fork, and sprinkle shredded cheddar evenly over the top.
  8. Cover again briefly off heat or place under a broiler 1–2 minutes until cheese melts and bubbles; watch closely if broiling.
  9. Let rest a few minutes, then serve hot.

FAQs

Can I use brown rice instead of long-grain white rice? Yes, but reduce the liquid and adjust cooking time per package instructions.
How do I make it dairy-free? Omit the cheddar or use a dairy-free cheese alternative.
Can I freeze halves of this dish? Yes. Freeze after cooking, then thaw and reheat in a skillet with a splash of broth.