Comfort food doesn’t get better than this Cheesy Hamburger Rice Casserole! I discovered this recipe during a particularly hectic week, and it’s become my go-to dinner solution when I need something hearty and satisfying that doesn’t require hours in the kitchen. One bite of this creamy, cheesy goodness and you’ll understand why it’s earned a permanent spot in my meal rotation.
Table of Contents
Ingredients for Cheesy Hamburger Rice Casserole
When I make this casserole, I always reach for ingredients that deliver maximum flavor with minimal effort. The combination of savory ground beef, creamy mushroom soup, and melty cheddar creates a comfort food trifecta that my family requests again and again.
- 1 lb ground beef (I prefer 85/15 lean-to-fat ratio for best flavor)
- 1 medium onion, chopped (yellow onions are my go-to for their sweetness when cooked)
- 1 garlic clove, minced (fresh is best, but pre-minced works in a pinch)
- 1 cup long-grain rice, uncooked (I always rinse mine first for fluffier results)
- 2 cups beef broth (low-sodium gives you better control over seasoning)
- 1 (10.75 oz) can cream of mushroom soup
- 1 cup sharp cheddar cheese, shredded (pre-shredded works, but I recommend grating your own for better melting)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (smoked paprika adds amazing depth of flavor)
- 1/4 cup fresh parsley, chopped (for garnish)
Step-by-Step Instructions
In my experience, the key to making this casserole extra delicious is allowing the rice to simmer with the beef mixture before baking. This infuses every grain with incredible flavor and jumpstarts the cooking process.
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. I find a quick spray of cooking oil works perfectly here.
Step 2: In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is completely browned, about 5-7 minutes. Break up any large chunks with a wooden spoon for even cooking.
Step 3: Carefully drain the excess fat from the pan. This is crucial for preventing a greasy casserole. Return the skillet to the heat and add the uncooked rice, beef broth, and mushroom soup. Stir to combine everything evenly.
Step 4: Season the mixture with salt, pepper, and paprika, then bring it to a gentle boil. Reduce the heat and let it simmer for exactly 5 minutes. The rice won’t be fully cooked yet, but this step helps it absorb flavors.
Step 5: Transfer everything to your prepared baking dish, spreading it out in an even layer. Cover tightly with aluminum foil (this traps the steam to properly cook the rice) and bake for 25 minutes.
Step 6: Remove the foil, sprinkle the shredded cheddar evenly across the top, and return to the oven uncovered for another 10-15 minutes until the cheese is melted, bubbly, and developing golden spots.
Step 7: Let the casserole rest for 5 minutes before serving. This allows the rice to absorb any remaining liquid and makes serving easier. Garnish with fresh parsley for a pop of color and fresh flavor.
Perfect Pairings for Cheesy Hamburger Rice Casserole
This hearty casserole pairs beautifully with sides that provide freshness and contrast to balance the rich, creamy texture.
Simple Garden Salad: A crisp green salad with light vinaigrette cuts through the richness and adds a refreshing element to each bite.
Roasted Broccoli: The slight char and caramelization from roasting complements the cheesy flavors while adding nutritional balance. For a complete meal, try my Chicken and Vegetables Skillet for inspiration on perfectly roasted veggies.
Garlic Green Beans: Fresh green beans sautéed with garlic provide a crunchy texture contrast that works wonderfully with the soft casserole.
Warm Dinner Rolls: Soft, buttery rolls are perfect for soaking up any extra sauce and rounding out the comfort food experience, similar to how I serve my Creamy Southern Spaghetti Bake.
Steamed Carrots with Honey Glaze: The subtle sweetness offers a pleasant counterpoint to the savory casserole flavors.
Meal Prep & Leftovers Tips
This casserole is a meal prep champion! I often make a double batch on Sunday for easy weeknight dinners, just like my Korean Ground Beef Bowl that’s perfect for batch cooking. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
For reheating, I’ve found that adding a tablespoon of water or broth before microwaving helps maintain moisture. Cover with a damp paper towel and heat in 1-minute intervals, stirring between each until warmed through.
This dish also freezes beautifully for up to 3 months, similar to my Hobo Casserole with Ground Beef. I recommend portioning it into individual servings before freezing for quick grab-and-go lunches or dinner solutions when you’re short on time.
FAQs
Can I use brown rice instead of white rice in this casserole?
Yes, you can substitute brown rice, but you’ll need to adjust the cooking time. Increase the covered baking time to about 45 minutes instead of 25, as brown rice takes longer to cook. You may also need to add an extra 1/4 cup of broth.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free cream of mushroom soup and ensure your beef broth is certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I prepare this casserole ahead of time?
Absolutely! You can prepare the entire casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to cook, add an extra 5-10 minutes to the covered baking time since you’re starting with a cold dish.
Cheesy Hamburger Rice Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned, about 5-7 minutes. Drain any excess fat.
- Stir in the uncooked rice, beef broth, and mushroom soup. Season with salt, pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes, then garnish with chopped parsley before serving.
Notes
