A warm, comforting classic, this Hamburger & Rice Casserole brings together seasoned ground beef, tender long-grain rice, and a creamy mushroom-based sauce, all topped with melty cheddar cheese. It’s oven-baked to golden perfection and makes the ultimate one-dish meal for cozy family dinners or meal prep.
Why You’ll Love This Recipe
I love how easy and satisfying this casserole is—it’s one of those set-it-and-forget-it meals that fills the kitchen with the aroma of something hearty and homey. It’s budget-friendly, freezer-friendly, and great for feeding a hungry crowd. I can also tweak the ingredients to suit what I have on hand, which makes it incredibly flexible. Whether I’m planning a simple weeknight dinner or prepping meals ahead of time, this recipe always comes through.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long-grain white rice (uncooked)
2 cups beef broth
1 cup milk (dairy or unsweetened non-dairy)
1 can (10.5 oz) cream of mushroom soup (or homemade)
1/2 tsp salt
1 cup shredded cheddar cheese
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp Worcestershire sauce
Chopped parsley, for garnish (optional)
Directions
I preheat the oven to 350°F (175°C).
In a large skillet, I brown the ground beef over medium heat, then drain any excess fat.
I add chopped onion and garlic to the skillet, sautéing for about 2–3 minutes until softened.
In a large mixing bowl, I combine the beef mixture with uncooked rice, beef broth, milk, cream of mushroom soup, salt, pepper, paprika, thyme, and Worcestershire sauce.
I pour everything into a greased 9×13-inch casserole dish and spread it out evenly.
I cover the dish tightly with foil and bake for 60 minutes.
After removing the foil, I top the casserole with shredded cheddar cheese and return it to the oven for another 10–15 minutes until the cheese is melted and bubbly.
I let it rest for 5 minutes before serving, and garnish with fresh parsley if I have some.
Servings and timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 1 hour 25 minutes
Calories per serving: Approx. 390 kcal
Variations
I sometimes use ground turkey or chicken instead of beef for a lighter version.
Swapping in cream of chicken or celery soup changes the flavor profile in a fun way.
If I want extra veggies, I stir in frozen peas, mushrooms, or diced carrots before baking.
For a spicier kick, I add a dash of hot sauce or red pepper flakes to the mix.
I’ve also used brown rice, but I make sure to adjust cooking time and liquid slightly.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave or oven—just cover it to keep the moisture in. If I’m making it ahead, I sometimes freeze the assembled (but unbaked) casserole. When ready to use, I thaw it overnight in the fridge and bake as directed, adding 10–15 extra minutes to account for the chill.
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FAQs
How do I keep the rice from being undercooked?
I make sure to use long-grain white rice and cover the casserole tightly with foil during the first bake. This traps steam and ensures even cooking.
Can I make this casserole ahead of time?
Yes, I often assemble it a day ahead and store it covered in the fridge. When ready, I bake it straight from the fridge, adding a little extra time if needed.
What can I use instead of cream of mushroom soup?
I like to use homemade white sauce (a béchamel) or swap it for cream of chicken or celery soup for a different flavor.
Can I freeze this casserole?
Absolutely. I either freeze it after baking (and reheat later), or freeze it before baking. I always wrap it well and label it with the date.
Is this recipe gluten-free?
Not as written, but I can make it gluten-free by using a gluten-free condensed soup and checking that all packaged ingredients are gluten-free.
Conclusion
This Hamburger & Rice Casserole is one of my go-to meals when I want something easy, filling, and family-approved. It’s simple enough for a weeknight, comforting enough for a Sunday dinner, and versatile enough to tweak again and again. Whether I’m feeding a crowd or saving leftovers for busy days, this dish hits the spot every time.
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Hamburger & Rice Casserole
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Diet: Halal
Description
A warm, comforting casserole made with seasoned ground beef, uncooked rice, and a creamy mushroom sauce, all topped with melted cheddar cheese. Perfect for easy weeknight dinners or meal prep.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long-grain white rice (uncooked)
2 cups beef broth
1 cup milk (dairy or unsweetened non-dairy)
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp Worcestershire sauce
Chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat and drain any excess fat.
- Add the chopped onion and garlic to the skillet and sauté for 2–3 minutes until softened.
- In a large mixing bowl, combine the beef mixture with uncooked rice, beef broth, milk, cream of mushroom soup, salt, pepper, paprika, thyme, and Worcestershire sauce.
- Pour the mixture into a greased 9×13-inch casserole dish and spread it out evenly.
- Cover the dish tightly with foil and bake for 60 minutes.
- Remove the foil, top with shredded cheddar cheese, and return to the oven for 10–15 minutes until the cheese is melted and bubbly.
- Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Use ground turkey or chicken for a lighter version.
Swap in cream of chicken or celery soup for a different flavor.
Add vegetables like peas, mushrooms, or diced carrots for extra nutrition.
To make it spicier, add hot sauce or red pepper flakes.
If using brown rice, adjust liquid and cooking time accordingly.
Store leftovers in the fridge for up to 4 days or freeze for later use.
To freeze before baking, assemble the casserole, cover tightly, and freeze. Thaw before baking and add 10–15 minutes to the bake time.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
