A hearty, oven-baked classic, this Cheesy Hamburger Rice Casserole blends seasoned ground beef, tender rice, creamy mushroom soup, and melty cheddar cheese into one simple, satisfying dish. It’s a cozy dinner that hits the spot every time, especially when I’m craving something warm, cheesy, and filling with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 medium onion, diced
1 cup long grain white rice, uncooked
2 cups beef broth
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Fresh parsley, chopped (optional, for garnish)
Directions
I start by preheating my oven to 350°F (175°C).
In a large skillet, I heat the olive oil over medium heat, then sauté the diced onion for 2–3 minutes until soft.
I add the ground beef and cook until it’s browned, breaking it apart as it cooks. I drain off any excess grease if needed.
In a mixing bowl, I combine the cream of mushroom soup, beef broth, milk, garlic powder, onion powder, Worcestershire sauce, and black pepper.
I stir in the uncooked rice and cooked beef mixture, then pour it all into a greased 9×13-inch baking dish.
I cover the dish tightly with foil and bake for 55–60 minutes, until the rice is tender and fully cooked.
Once I remove the foil, I sprinkle the cheddar cheese on top and return the dish to the oven, uncovered, for 5–10 more minutes, until the cheese is melted and bubbly.
I let it rest for 5 minutes before serving and top with chopped parsley if I have some on hand.
Servings and timing
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 75 minutes
Servings: 6
Calories: 420 kcal per serving
Variations
When I want to switch things up, I sometimes use ground turkey instead of beef for a lighter version. Swapping cream of mushroom soup with cream of chicken or cream of celery gives a new twist to the flavor. I’ve also added frozen peas or corn to the mix before baking for extra veggies and color. For a spicy kick, I toss in a bit of paprika or diced green chiles.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I either microwave individual portions or bake the whole dish at 350°F covered with foil until warmed through—usually about 20 minutes. If it looks a bit dry, I stir in a splash of broth or milk before reheating.
FAQs
How do I know when the rice is fully cooked?
I check by fluffing a bit of rice from the center of the dish with a fork. If it’s tender with no crunch, it’s ready. If not, I cover it again and bake it for another 5–10 minutes.
Can I make this casserole ahead of time?
Yes, I often assemble it earlier in the day and keep it covered in the fridge. When ready to bake, I let it sit at room temperature for about 20 minutes before putting it in the oven.
What kind of cheese works best?
I stick with sharp cheddar for bold flavor, but I’ve also used Monterey Jack or a blend of cheddar and mozzarella when that’s what I have.
Can I use brown rice instead of white?
Yes, but I’ve learned it requires a longer baking time and possibly more liquid. I usually add ½ cup extra broth and increase the bake time by 15–20 minutes.
Can this casserole be frozen?
Absolutely. I let it cool completely, then freeze in a covered dish or portioned-out containers. To reheat, I thaw it overnight in the fridge and bake at 350°F until hot throughout.
Conclusion
This Cheesy Hamburger Rice Casserole is one of those tried-and-true meals I turn to when I need something comforting, easy, and sure to please. It’s rich, savory, and simple to customize, making it perfect for meal prep or feeding a hungry family. Whether fresh from the oven or warmed up as leftovers, it always hits the spot.
📖 Recipe:
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Cheesy Hamburger Rice Casserole
- Total Time: 75 minutes
- Yield: 6 servings
- Diet: Halal
Description
A hearty, oven-baked classic that combines seasoned ground beef, tender rice, creamy mushroom soup, and melty cheddar cheese into a warm and comforting one-dish meal.
Ingredients
1 lb ground beef
1 medium onion, diced
1 cup long grain white rice, uncooked
2 cups beef broth
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Sauté the diced onion for 2–3 minutes until softened.
- Add the ground beef and cook until browned, breaking it apart. Drain excess grease if needed.
- In a mixing bowl, combine cream of mushroom soup, beef broth, milk, garlic powder, onion powder, Worcestershire sauce, and black pepper.
- Stir in the uncooked rice and cooked beef mixture.
- Pour everything into a greased 9×13-inch baking dish.
- Cover tightly with foil and bake for 55–60 minutes, or until rice is tender and fully cooked.
- Remove foil, sprinkle cheddar cheese on top, and return to oven uncovered for 5–10 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
Ground turkey can be used for a lighter version.
Swap cream of mushroom soup with cream of chicken or celery for variety.
Add frozen peas or corn before baking for extra veggies.
For spice, include paprika or diced green chiles.
Leftovers reheat well in microwave or oven with a splash of broth or milk.
To use brown rice, add 1/2 cup extra broth and increase bake time by 15–20 minutes.
Casserole can be made ahead and refrigerated or frozen after baking.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
