Cheesy Hamburger Rice Casserole

I remember the first time I made this Cheesy Hamburger Rice Casserole: it smelled like home the whole evening and vanished faster than I could dish it out. This is a straightforward, one-pan comfort meal that combines seasoned ground beef, rice cooked in savory broth, creamy mushroom soup, and melty cheddar on top. People reach for it when they want a filling weeknight dinner that’s budget-friendly and kid-approved. If you enjoy hearty casseroles, you might also like this cottage cheese breakfast casserole for a different, breakfast-friendly twist on easy baking.

Why you’ll love this dish

This casserole is a winner because it’s simple, forgiving, and comforting. It’s perfect for busy weeknights when you want hands-off oven time. The uncooked long-grain rice cooks in the beef broth and mushroom soup, absorbing flavor so every bite is savory and satisfying. It’s also budget-minded—ground beef and pantry staples go a long way—plus kids and picky eaters tend to approve of the cheesy finish. Make it for casual family dinners, potlucks, or when you need a crowd-pleasing dish that reheats well.

The cooking process explained

Before you start cooking, here’s a quick step-by-step overview so you know what to expect:

• Brown the ground beef with onion and garlic, then drain the fat.
• Stir in the uncooked rice so it gets coated.
• Add beef broth and cream of mushroom soup, season, and simmer briefly.
• Transfer the mixture to a greased 9×13-inch baking dish, cover, and bake.
• Uncover, top with shredded cheddar, and return to the oven until bubbly and golden.
• Rest, garnish with parsley, and serve.

What you’ll need

• 1 lb ground beef
• 1 onion, chopped (yellow or sweet)
• 1 garlic clove, minced
• 1 cup long-grain rice, uncooked (substitute: instant rice — reduce liquid and baking time; brown rice — see notes below)
• 2 cups beef broth (use low-sodium if preferred)
• 1 (10.75 oz) can cream of mushroom soup (replacements: cream of celery or homemade mushroom cream)
• 1 cup cheddar cheese, shredded (sharp cheddar gives more flavor)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (smoked paprika adds depth)
• 1/4 cup fresh parsley, chopped (for garnish)

Notes: If you’re reducing sodium, choose low-sodium broth and soup, and taste before adding the full 1/2 teaspoon of salt. Use freshly grated cheddar for better melting and flavor.

Step-by-step instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish so the casserole doesn’t stick.

Heat a large skillet over medium. Add the ground beef, chopped onion, and minced garlic. Cook, breaking the beef into pieces, until the meat is browned and the onions are soft. Drain any excess fat from the skillet.

Return the skillet to the heat and stir in the uncooked rice so each grain is coated. Pour in the beef broth and add the can of cream of mushroom soup. Season with salt, black pepper, and paprika. Stir everything to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes so the rice starts to absorb liquid. Pour the beef-and-rice mixture into the prepared baking dish and smooth the top.

Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the shredded cheddar evenly over the top, and bake uncovered for another 10–15 minutes. Bake until the cheese is melted, bubbly, and lightly golden.

Let the casserole rest for 5 minutes out of the oven. Sprinkle with chopped parsley and serve warm.

Best ways to enjoy it

Serve this casserole straight from the dish for a cozy, family-style meal. Pair with:

• A crisp green salad with a tangy vinaigrette to cut the richness.
• Steamed green beans or roasted broccoli for color and texture.
• A spoonful of sour cream or a drizzle of hot sauce on the side for extra tang or heat.
  For a more complete plate, add a side of crusty bread to soak up any savory juices.

How to store & freeze

Refrigerate: Cool leftovers within two hours, then store tightly covered in an airtight container for 3–4 days.
Reheat: Warm individual portions in the microwave (about 1–2 minutes on high, stirring halfway) or reheat in a 350°F oven until warmed through, about 15–20 minutes. Cover with foil if you want to prevent the top from browning further.
Freeze: Freeze in a sealed, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating. If freezing before baking, assemble in a freezer-safe dish, wrap tightly, and bake from frozen—add extra baking time and check that rice is tender.

Pro chef tips

• Brown the beef well. A bit of fond (browned bits) adds real flavor to the casserole—scrape them up when you add the broth.
• Don’t overdo the liquid. The recipe is balanced for long-grain white rice; extra broth can make it mushy.
• Use a hot oven and preheated baking dish if you want a crisper edge around the casserole.
• Grate your own cheddar for the best melt and flavor. Pre-shredded cheese contains anti-caking agents that can affect texture.
• If you’re short on time, use a skillet-safe 9×13 dish to cook the meat and rice, then transfer directly to the oven—fewer dishes to wash.

Also, if you like exploring other no-fuss casseroles, this cottage cheese breakfast casserole is another reliable option for feeding a crowd.

Creative twists

• Tex-Mex: Stir in 1 packet of taco seasoning, add a cup of corn, swap cheddar for pepper jack, and top with sliced jalapeños.
• Veggie-loaded: Add diced bell peppers, mushrooms, or frozen peas to the skillet with the onions for extra veg and color.
• Lighter swap: Use lean ground turkey and low-fat cheese; increase seasoning to compensate for milder flavor.
• Make it stovetop: Simmer longer on the stove with a tight-fitting lid for about 20–25 minutes if you prefer not to use the oven (stir occasionally to avoid sticking).
• Comfort upgrade: Top with crushed buttery crackers or fried onions for a crunchy finish.

Helpful answers

Q: How long does this take from start to finish?
A: Active prep and browning take about 15–20 minutes. Oven time is about 35–40 minutes total. Plan for ~55–65 minutes from start to finish including a short resting period.

Q: Can I use brown rice instead of long-grain white rice?
A: Yes, but brown rice needs more liquid and a longer cook time. Swap to 2 1/2–3 cups broth and bake covered for 40–50 minutes, checking for tenderness.

Q: Is it safe to bake rice this way?
A: Yes. When you combine uncooked rice with hot liquid and bake it covered, the rice steams and cooks through. Make sure the internal temperature reaches a safe level and the rice is tender before serving.

Q: Can I make this ahead and freeze it?
A: Absolutely. Assemble and freeze before baking for up to 3 months. Thaw overnight in the fridge then bake, or bake from frozen and add 15–25 minutes to the covered baking time.

Conclusion

If you want a reliable, cheesy one-dish meal that stretches ingredients and satisfies a crowd, this Cheesy Hamburger Rice Casserole fits the bill. For a tested version with similar comforts and a few different seasoning ideas, check out the original Cheesy Hamburger Rice Casserole Recipe for inspiration and user-tested notes.

Cheesy Hamburger Rice Casserole

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• Author: amir_hassan
• Total Time: 60 minutes
• Yield: 6 servings
• Diet: None

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Description

A comforting one-pan casserole featuring seasoned ground beef, rice, creamy mushroom soup, and melted cheddar cheese, perfect for busy weeknights.

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Ingredients

• 1 lb ground beef
• 1 onion, chopped (yellow or sweet)
• 1 garlic clove, minced
• 1 cup long-grain rice, uncooked
• 2 cups beef broth
• 1 (10.75 oz) can cream of mushroom soup
• 1 cup cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup fresh parsley, chopped (for garnish)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned. Drain excess fat.
3. Add the uncooked rice, beef broth, and cream of mushroom soup to the skillet. Season with salt, pepper, and paprika. Stir to combine.
4. Bring to a boil, reduce heat, and let simmer for about 5 minutes.
5. Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 25 minutes.
6. Remove foil, sprinkle cheddar cheese on top, and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
7. Let the casserole rest for 5 minutes before serving. Garnish with parsley.

Notes

For lower sodium, use low-sodium broth and cream of mushroom soup. Freshly grated cheddar melts better than pre-shredded cheese.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American