There’s something magical about a dish that brings the whole family to the table without keeping you stuck in the kitchen for hours. This Cheesy Hamburger Rice Casserole does exactly that, combining tender ground beef, fluffy rice, and gooey melted cheese into one irresistible pan.
Table of Contents
Ingredients for Cheesy Hamburger Rice Casserole
I always keep these ingredients stocked because this casserole has become one of my most-requested weeknight meals. The combination creates something truly satisfying without requiring specialty store trips.
- 1 lb ground beef (I recommend 85/15 for the best flavor without excess grease)
- 1 onion, chopped (yellow or white onion works perfectly)
- 1 garlic clove, minced (fresh garlic makes all the difference here)
- 1 cup long-grain rice, uncooked (I usually use standard white rice, though jasmine adds a lovely touch)
- 2 cups beef broth (low-sodium gives you better control over seasoning)
- 1 (10.75 oz) can cream of mushroom soup (in my experience, Campbell’s provides the most consistent results)
- 1 cup cheddar cheese, shredded (sharp cheddar adds extra flavor, but mild works great for kids)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (this adds subtle warmth and beautiful color)
- 1/4 cup fresh parsley, chopped (for garnish; dried parsley works in a pinch)
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can move smoothly through the process. This casserole comes together quickly once you begin.
Step 1: Preheat your oven to 350°F and grease your 9×13 inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup much easier later.
Step 2: Heat a large skillet over medium heat and add the ground beef, breaking it into smaller pieces with your spoon. Add the chopped onion and minced garlic, cooking for about 6-8 minutes until the beef shows no pink and the onions turn translucent and fragrant. Drain any excess fat by carefully tilting the pan and spooning it out.
Step 3: Add the uncooked rice directly to the skillet with the beef mixture, stirring to coat the rice with the flavorful drippings. Pour in the beef broth and cream of mushroom soup, then season with salt, black pepper, and paprika. Stir everything together until well combined, then increase the heat to bring the mixture to a rolling boil.
Step 4: Once boiling, reduce the heat to low and let the mixture simmer for exactly 5 minutes, stirring occasionally. This partial cooking helps the rice absorb some liquid and ensures even cooking in the oven. The mixture should coat the back of a spoon but still be pourable, similar to thin gravy.
Step 5: Transfer everything to your prepared baking dish, spreading it into an even layer. Cover tightly with aluminum foil (this traps steam and helps the rice cook through without drying out). Bake for 25 minutes.
Step 6: Remove the foil carefully by lifting one corner away from you to let steam escape safely. Sprinkle the shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted and bubbly with light golden spots forming at the edges. The casserole should look set, not watery, and the rice should be tender with no hard center when tested.
Step 7: Let the casserole rest for 5 minutes before serving. This helps everything set up nicely and makes serving much easier. Garnish with fresh chopped parsley for a pop of color and freshness.
Perfect Pairings for Your Casserole
This hearty casserole works beautifully as a standalone meal, but pairing it with the right sides creates a complete, balanced dinner that satisfies everyone at the table.
Crisp Garden Salad: A simple mixed green salad with cucumber, tomatoes, and a tangy vinaigrette cuts through the richness of the cheese and beef, adding fresh crunch and nutrients. The acidity from the dressing balances the creamy casserole perfectly.
Roasted Green Beans: Toss fresh green beans with olive oil, salt, and pepper, then roast at 425°F for 15 minutes. The caramelized edges and tender-crisp texture complement the soft, creamy casserole while adding fiber and vitamins.
Garlic Bread: Warm, buttery garlic bread is perfect for scooping up every last bit of the cheesy sauce. The crispy edges provide textural contrast to the soft casserole, making each bite more interesting.
Steamed Broccoli: Lightly steamed broccoli florets add vibrant color and important nutrients without competing with the casserole’s rich flavors. A squeeze of lemon brightens everything up.
Cheesy Ranch Potatoes: If you’re looking to make this an extra indulgent meal for a special occasion, these creamy potatoes pair wonderfully with the beef casserole for a true comfort food feast.
Corn on the Cob: Sweet corn pairs wonderfully with the savory beef and works especially well during summer months when fresh corn is at its peak. The natural sweetness balances the dish beautifully.
Keeping It Fresh and Delicious
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. I recommend portioning leftovers into individual servings for easy grab-and-go lunches throughout the week.
For reheating, microwave individual portions for 1-2 minutes, stirring halfway through to ensure even heating. For larger portions, cover with foil and reheat in a 350°F oven for 15-20 minutes until heated through. Add a splash of beef broth if the rice seems dry after storage.
This casserole freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in plastic wrap followed by aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating. You can also assemble the casserole completely, freeze before baking, and bake from frozen (just add an extra 20-25 minutes to the covered baking time).
FAQs
Can I use brown rice instead of white rice?
Brown rice requires longer cooking time and more liquid. If substituting, increase beef broth to 2 1/2 cups and extend the covered baking time to 45-50 minutes. Check that the rice is tender with no hard center before adding cheese.
Why is my casserole watery?
This usually happens when the casserole hasn’t baked long enough for the rice to absorb all the liquid. Make sure to simmer the mixture for the full 5 minutes before baking, and don’t skip the resting time after removing from the oven. This helps everything set properly.
Can I make this ahead for meal prep?
Absolutely! Assemble the casserole completely through step 5, cover tightly, and refrigerate for up to 24 hours before baking. Add 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 with butter or cooking spray.
- In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic for 6-8 minutes until the beef is completely browned and the onions are translucent. Break up the meat with a spoon as it cooks. Drain any excess fat.
- Add the uncooked rice to the skillet with the beef mixture, stirring to coat. Pour in the beef broth and cream of mushroom soup. Season with salt, black pepper, and paprika. Stir well to combine.
- Increase heat to bring the mixture to a rolling boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally. The mixture should coat the back of a spoon but still be pourable.
- Transfer the beef and rice mixture to the prepared baking dish, spreading it into an even layer. Cover tightly with aluminum foil.
- Bake covered for 25 minutes.
- Remove the foil carefully by lifting one corner away from you to let steam escape. Sprinkle the shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden at the edges.
- Let the casserole rest for 5 minutes before serving. The rice should be tender with no hard center. Garnish with fresh chopped parsley.
Notes
