My mom made this every time money was tight and somehow it never felt like we were cutting corners. The way the rice soaks up all those savory juices makes every bite taste like Sunday dinner.

This 4-ingredient ground beef and rice casserole is one of those humble, stretch-what-you’ve-got dinners that still feels like a treat. My mom used to make it whenever money was tight, and somehow it always tasted like a Sunday dinner—the kind where you slow down, pass the dish around the table, and everyone goes back for seconds. The rice soaks up all the savory juices from the beef and broth, and the melted cheese on top makes it feel cozy and a little special, even though it’s as simple and budget-friendly as it gets.

Serve this casserole hot, straight from the oven, with something fresh and crunchy on the side—like a green salad, sliced cucumbers and carrots, or even some apple slices if that’s what you have. A side of steamed or roasted vegetables (green beans, broccoli, or mixed veggies) helps round out the plate. If your crew likes bread, a few dinner rolls or buttered toast are perfect for scooping up every last bit from the pan. For an extra homey touch, finish with simple fruit for dessert to keep the meal easy and comforting.

Servings: 6

1 pound ground beef (80–90% lean)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish with nonstick spray or a little oil so the rice doesn’t stick.

In a large skillet over medium-high heat, crumble in the ground beef. Cook, stirring and breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. If there is a lot of grease in the pan, carefully spoon off most of it, leaving just a little for flavor.

Season the cooked beef with the salt and black pepper if using. Stir to combine, then turn off the heat. This simple seasoning lets the beef and broth do most of the flavor work, just like those old-school budget casseroles.

Spread the uncooked long-grain white rice evenly over the bottom of the prepared casserole dish. Try to get it in a fairly even layer so it cooks uniformly and soaks up the juices nicely.

Pour the beef broth evenly over the rice. Gently shake the dish or use the back of a spoon to make sure all the grains of rice are moistened. The broth is what the rice will drink up as it bakes, giving you that tender, savory base.

Spoon the cooked ground beef over the rice and broth, spreading it out in an even layer. Some of the beef will sink down into the liquid—that’s exactly what you want so the flavors mingle while it bakes.

Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 35–40 minutes, or until the rice is tender and most of the liquid is absorbed. Try not to peek too often; keeping it covered helps the rice steam and get fluffy.

Carefully remove the foil (watch for hot steam). Check a few grains of rice from the center of the dish to make sure they’re soft. If the rice is still a bit firm and there’s no liquid left, add a splash more broth or water (about 1/4 cup), re-cover, and bake another 5–10 minutes.

Once the rice is tender, remove the foil and sprinkle the shredded cheddar cheese evenly over the top of the hot casserole. Return the dish to the oven, uncovered, and bake for another 8–10 minutes, or until the cheese is fully melted, bubbly, and just starting to turn golden in spots.

Let the casserole rest for about 5–10 minutes before serving. This short rest helps the rice settle and makes it easier to scoop neat servings. Dish it up warm, making sure everyone gets a good mix of beef, tender rice, and that cheesy top layer.

To keep this casserole true to its 4-ingredient spirit, most of the flavor comes from the beef, broth, and cheese, but you can still make it your own. For picky eaters, use a mild cheddar or Colby Jack so the cheese flavor isn’t too strong, and skip the black pepper. If your family likes a little extra richness, stir in a small handful of cheese into the beef before layering, then add the rest on top. You can also swap part of the beef broth for chicken broth if that’s what you have on hand; just keep the total amount of liquid the same so the rice cooks properly. For a bit more texture, you can broil the casserole for 1–2 minutes at the end to brown the cheese more deeply—just watch closely so it doesn’t burn. If you’d like to sneak in veggies without adding ingredients to the main bake, serve it over a bed of shredded lettuce or with chopped tomatoes and cucumbers on the side; kids can build their own bowls and add what they like. To make this ahead, you can brown the beef earlier in the day and refrigerate it, then assemble and bake when you’re ready for dinner. Leftovers reheat well in the microwave; add a spoonful of water, cover loosely, and heat until hot so the rice doesn’t dry out. Food safety tips: Always cook the ground beef until it’s no longer pink and reaches an internal temperature of 160°F (71°C). Drain excess grease carefully to avoid splatters and burns. When adding hot beef to the casserole dish, use oven mitts if the dish has been near the oven. Refrigerate leftovers within 2 hours of baking, and store them in a covered container in the fridge for up to 3–4 days. Reheat leftovers until steaming hot all the way through, and do not reheat more than once for best quality and safety.