There is something mighty comforting about an old-fashioned casserole that asks for very little and still comes out of the oven tasting like supper was planned all day. Texas hash has been around in one form or another for generations, and this pared-down bake keeps that same thrifty spirit alive with just a handful of pantry staples and raw ground beef baked right in the dish. It is the sort of simple family meal that feels right at home on a busy weeknight, with tender rice, savory beef, and tomatoes all cooking together into one hearty pan.
This bake is satisfying all on its own, but I like to set it out with buttered green beans, a crisp cucumber salad, or a spoonful of corn on the side. Warm rolls or a square of skillet cornbread go especially well for soaking up the flavorful juices, and if you want to round it out a bit more, a little shredded cheddar or a dollop of sour cream on top is a fine addition.
5-Ingredient Oven Vintage Texas Hash Bake
Servings: 6
Ingredients
1 pound raw ground beef
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Add the raw ground beef to the casserole dish, breaking it into small pieces with a spoon or clean hands. Scatter the chopped onion over the top.
3. Sprinkle the uncooked rice evenly over the beef and onion, then pour in the stewed tomatoes with their juices and the beef broth.
4. Stir everything together well so the rice is moistened and the beef is distributed throughout the dish.
5. Cover the dish tightly with foil and bake for 1 hour. Remove the foil, stir gently, and bake 10 to 15 minutes more, until the rice is tender and the beef is fully cooked.
6. Let the casserole rest for 5 to 10 minutes before serving so the juices settle, then spoon onto plates and serve hot.
Variations & Tips
Add a little seasoning: If your family likes a bit more flavor, stir in 1 teaspoon chili powder, a pinch of black pepper, or a dash of garlic powder. Even old-fashioned casseroles can handle a little extra help from the spice shelf.
Swap the tomatoes: Diced tomatoes can stand in for stewed tomatoes if that is what you have on hand. If they seem less juicy, add a splash more broth so the rice has enough liquid to soften properly.
Top it with cheese: For a richer supper, sprinkle shredded cheddar over the casserole during the last 10 minutes of baking. It melts into a cozy topping that children and grown folks both seem to love.
Watch the rice: Ovens and casserole dishes can vary, so check the bake before serving. If the rice is still a touch firm, add a few spoonfuls of broth, cover again, and bake a bit longer until everything is nice and tender.
