Hamburger Rice Casserole Recipe

If you’re looking for a dish that combines the warmth of a hearty casserole with the convenience of simple, everyday ingredients, this Hamburger Rice Casserole is your go-to recipe. Perfect for busy weeknights or when you’re feeding a crowd, this one-pan wonder is loaded with ground beef, rice, and melty cheese—all tied together with a creamy, flavorful sauce.

Whether you’re a fan of meal prep or need a reliable recipe to satisfy picky eaters, this casserole is sure to become a household favorite. Let’s dive in

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 cup uncooked long-grain rice (or substitute with basmati or jasmine)
• 2 cups beef broth
• 1 cup milk
• 1 can cream of mushroom soup (or cream of chicken soup)
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Optional Add-ins

• ½ cup frozen peas
• ½ cup diced bell peppers
• ½ tsp chili flakes (for a spicy kick)

Instructions

Step 1: Prepare the Ground Beef

1. Heat 1 tbsp olive oil in a large skillet or deep pan over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Toss in the chopped onion and sauté until softened and translucent, about 3-4 minutes.
4. Season the beef mixture with garlic powder, smoked paprika, and a pinch of salt and pepper.

Step 2: Combine the Ingredients

1. Once the beef is cooked, stir in the uncooked rice, ensuring it’s well-coated with the juices and seasonings.
2. Pour in the beef broth and milk, stirring to combine.
3. Mix in the can of cream of mushroom soup until smooth.

Step 3: Assemble the Casserole

1. Transfer the beef and rice mixture to a greased 9×13-inch casserole dish.
2. Cover the dish tightly with aluminum foil to trap moisture while baking.

Step 4: Bake the Casserole

1. Preheat your oven to 350°F (175°C).
2. Bake the covered casserole for 40-45 minutes, or until the rice is fully cooked and tender.
3. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
4. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy

1. Let the casserole rest for about 5 minutes before serving to allow the flavors to meld.
2. Serve warm, garnished with chopped parsley for an added touch of color and freshness.

Serving and Storage Tips

Serving Suggestions

• Pair this casserole with a simple green salad or roasted vegetables for a balanced meal.
• Add a dollop of sour cream or a drizzle of hot sauce for extra flavor.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Portion the casserole into freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in the microwave or oven at 325°F (160°C) until heated through.

Helpful Notes

1. Rice Choice: Avoid quick-cooking or instant rice, as it may turn mushy during baking.
2. Vegetarian Option: Replace ground beef with a plant-based alternative and use vegetable broth.
3. Cheese Variations: Swap cheddar for mozzarella, Monterey Jack, or pepper jack for a twist in flavor.
4. No Cream of Soup? Make a simple homemade white sauce with butter, flour, and milk as a substitute.

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Tips from Well-Known Chefs

• Ina Garten: Always taste your casserole mixture before baking to ensure proper seasoning. Adjust with a pinch of salt or extra spices if needed.
• Gordon Ramsay: Use high-quality ground beef with at least 15-20% fat for a richer, juicier dish.
• Ree Drummond: Layer your casserole with a sprinkle of breadcrumbs mixed with parmesan for a crunchy, golden topping.

Frequently Asked Questions

1. Can I make this casserole ahead of time?

Yes! Assemble the casserole and store it in the refrigerator for up to 24 hours. Bake as directed when ready to serve.

2. Can I use brown rice instead of white rice?

Absolutely. However, brown rice requires a longer cooking time, so adjust the baking time or pre-cook it slightly before adding.

3. What can I use instead of cream of mushroom soup?

You can use cream of chicken soup, cream of celery soup, or a homemade white sauce.

4. Can I add other vegetables?

Yes, frozen peas, diced carrots, corn, or sautéed mushrooms work wonderfully in this casserole.

5. Is it possible to make this dish dairy-free?

Yes, use a plant-based milk and cheese alternative, and replace the cream of soup with a dairy-free substitute.

6. How do I avoid undercooked rice?

Ensure the casserole is tightly covered with foil during baking to trap steam, which helps the rice cook properly.

7. Can I double the recipe for a larger group?

Yes, simply double the ingredients and bake in a larger dish. Increase the cooking time by about 10-15 minutes.

8. What’s the best way to reheat this casserole?

Reheat in a covered dish in the oven at 325°F or microwave individual portions with a damp paper towel on top to retain moisture.

9. Can I use ground turkey instead of ground beef?

Of course! Ground turkey or even chicken makes a lighter alternative while still being flavorful.

10. Can this casserole be made gluten-free?

Yes! Use a gluten-free cream of soup and ensure all other ingredients, like the broth, are gluten-free certified.