This hamburger rice casserole is a hearty, family-friendly dish that’s full of flavor and perfect for busy weeknights. It combines tender rice, savory ground beef, and a creamy sauce, all baked together until hot and bubbly. The result is a warm, comforting meal that’s both filling and easy to prepare.
Why You’ll Love This Recipe
I love this casserole because it’s a one-dish wonder that doesn’t require much cleanup. The flavors of seasoned ground beef and tender rice blend together beautifully, and the creamy sauce ties everything together. I also like how flexible it is—I can toss in extra vegetables, change up the cheese, or adjust the seasonings to match what I have in my pantry. It’s great for making ahead and perfect for reheating, so it works well for both quick dinners and meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Long-grain white rice
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Onion
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Garlic
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Cream of mushroom soup
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Beef broth
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Shredded cheddar cheese
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Butter
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Salt
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Black pepper
directions
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I preheat the oven to 350°F (175°C).
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I cook the ground beef in a large skillet over medium heat until browned, breaking it apart as it cooks.
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I add chopped onion and minced garlic, cooking until softened and fragrant.
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I stir in the uncooked rice, cream of mushroom soup, and beef broth, mixing until combined.
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I season with salt and pepper to taste, then transfer the mixture to a greased baking dish.
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I cover the dish tightly with foil and bake for about 50–55 minutes, or until the rice is tender and the liquid has been absorbed.
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I remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 5–10 minutes until the cheese is melted and bubbly.
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I let it rest for a few minutes before serving so the casserole can set.
Servings and timing
This recipe makes about 6 servings. It takes roughly 1 hour and 15 minutes in total, with around 15 minutes of active preparation and the rest being baking time.
Variations
I sometimes add frozen peas, carrots, or green beans to give the casserole extra color and nutrition. For a different flavor, I swap cream of mushroom soup with cream of chicken soup or cream of celery soup. Using pepper jack cheese instead of cheddar gives the dish a little spice, and adding a sprinkle of paprika or Italian seasoning on top gives a nice finishing touch.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the casserole with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes, or until heated through. I can also microwave single portions, though the oven keeps the texture better. For longer storage, I freeze portions for up to 2 months, thawing them in the fridge overnight before reheating.
FAQs
Can I use brown rice instead of white rice?
Yes, but I increase the baking time since brown rice takes longer to cook. I also add extra broth if needed.
Can I make this casserole ahead of time?
Yes, I assemble it up to the baking step, cover it, and refrigerate it for up to 24 hours. I just add a few extra minutes to the baking time when cooking from cold.
Can I use cooked rice instead of uncooked?
Yes, I reduce the baking time to about 25–30 minutes since the rice is already done, and I adjust the amount of broth so it’s not too wet.
How can I make this casserole lighter?
I use lean ground beef or even ground turkey, reduced-fat cheese, and a lighter cream soup version to cut calories and fat.
What can I serve with hamburger rice casserole?
I like serving it with a simple green salad, roasted vegetables, or steamed broccoli for a balanced meal.
Conclusion
I think hamburger rice casserole is one of the most comforting and practical dishes I can make. It’s rich, filling, and endlessly adaptable to whatever I have on hand. Whether I’m feeding my family on a weeknight or bringing a dish to a potluck, this casserole always gets smiles and second helpings. It’s a recipe I keep coming back to for its simplicity and satisfying flavor.
Print
Hamburger Rice Casserole (Ground Beef Rice Casserole)
- Prep Time: 10–15 minutes
- Cook Time: 1 hour 10 minutes (approx.)
- Total Time: 1 hour 20 minutes
- Yield: 6–8 servings
- Category: Casserole / Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hearty and comforting baked casserole combining savory ground beef with rice and creamy soup or broth.
Ingredients
- 1 lb ground beef
- 1 cup uncooked long-grain white rice
- 1 can (≈10.5 oz) cream of mushroom soup
- 1 can (≈10.5 oz) condensed tomato soup
- 2 cups water (or milk or broth)
- 1 – 2 cups shredded cheddar cheese (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 350 °F (175 °C).
- Brown the ground beef in a skillet over medium heat; drain excess fat.
- In a mixing bowl or directly in the casserole dish, combine the uncooked rice, beef, cream of mushroom soup, tomato soup, and water (or milk/broth). Season with salt and pepper.
- Transfer to a greased 9×13″ baking dish if needed, cover with foil, and bake for ~1 hour.
- Uncover, sprinkle with shredded cheese if using, and bake for another 10 minutes until cheese is melted and bubbly.
- Let rest a few minutes before serving.
Notes
- For richer flavor, use milk or broth instead of water.
- Can swap in French onion soup and beef consommé instead of mushroom/tomato soups :contentReference[oaicite:1]{index=1}.
- Add vegetables like peas, corn, or bell peppers before baking for extra nutrition :contentReference[oaicite:2]{index=2}.
- Freezes well — store in an airtight container up to 2–3 months, thaw and reheat :contentReference[oaicite:3]{index=3}.
Nutrition
- Serving Size: 1 serving (approx.)
- Calories: ≈748 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
