Cheesy Hamburger Rice Casserole: Easy & Wonderful

Cheesy Hamburger Rice Casserole is the kind of cozy, budget-friendly dinner you can assemble fast and bake until bubbly and golden. It’s a savory blend of seasoned ground beef, tender long-grain rice, a creamy mushroom-style sauce, and plenty of melted cheddar. The result is hearty, family-approved comfort with minimal prep and simple pantry ingredients. Keep it classic, or fold in a few vegetables to make it a one-pan meal—either way, this casserole delivers big on flavor and weeknight practicality.

Why You’ll Love This Cheesy Hamburger Rice Casserole

• Weeknight-easy: 10–15 minutes of stovetop prep, then a hands-off bake
• Budget-smart: Uses ground beef, rice, broth, and a single can of creamy soup or a quick DIY sauce
• Customizable: Swap cheeses, add veggies, or change seasonings without changing the method
• Feeds a crowd: Bakes in a standard 9×13 pan and portions neatly
• Great leftovers: Reheats beautifully for lunch boxes and next-day dinners

What Is Cheesy Hamburger Rice Casserole?

Cheesy Hamburger Rice Casserole is a classic American bake where ground beef and aromatics simmer briefly with long-grain rice, broth, and a creamy mushroom-style base before getting topped (and sometimes layered) with cheddar. The oven finishes the rice while melting the cheese into a cohesive, scoopable dinner. Think savory beef and onion notes, tender rice with just the right bite, and a blanket of gooey, golden cheese. It’s familiar, flexible, and designed for busy evenings.

Cheesy Hamburger Rice Casserole: Easy & Wonderful

Cheesy Hamburger Rice Casserole is a cozy, budget-friendly dinner made with seasoned ground beef, tender long-grain rice, creamy mushroom-style sauce, and gooey melted cheddar. It’s a hearty, family-approved bake perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

  

Beef & Aromatics

• 1 tbsp olive oil
• 1 lb ground beef (90–93% lean)
• 1 small onion, finely diced
• 2 cloves garlic, minced or 1 tsp garlic powder
• 0.75 tsp fine sea salt plus more to taste
• 0.5 tsp black pepper
• 1 tsp sweet or smoked paprika
• 0.5 tsp dried oregano or Italian seasoning

Rice & Creamy Base

• 1 cup long-grain white rice uncooked; rinsed until water runs mostly clear
• 2 cups low-sodium beef broth plus 2–4 Tbsp more as needed
• 10.5 oz condensed mushroom-style soup
• 0.5 cup sour cream or plain Greek yogurt
• 1 tsp Dijon mustard optional, for brightness

Cheese & Finish

• 2 cups shredded cheddar cheese divided (or cheddar–mozzarella blend)
• 2 tbsp chopped parsley or chives for garnish, optional

Instructions

 

• Step 1 – Heat the oven and prep the dish
  Preheat to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
• Step 2 – Brown the beef and build flavor
  Heat oil in a skillet. Cook ground beef until mostly browned. Add onion and garlic; cook until softened. Stir in salt, pepper, paprika, and oregano. Drain excess fat if needed.
• Step 3 – Start the rice
  Stir in rinsed rice to coat in pan juices. Add broth, soup, sour cream, and Dijon. Simmer 5 minutes, stirring occasionally.
• Step 4 – Fold in optional veggies
  Add frozen peas or corn directly, or stir in pre-sautéed vegetables. Heat until mixture returns to a gentle simmer.
• Step 5 – Assemble
  Spread mixture in baking dish. Sprinkle with ½–1 cup cheese, depending on preference.
• Step 6 – Bake covered, then uncover to brown
  Cover tightly with foil and bake 20–25 minutes. Remove foil, top with remaining cheese, and bake 8–12 minutes more. Broil briefly if needed for golden top.
• Step 7 – Rest & serve
  Let rest 5–10 minutes before serving. Garnish with parsley or chives if desired.

Notes

Use long-grain rice for the best results. Rinse before cooking. Keep veggies under 1½ cups total to ensure proper cook time. Resting before serving helps slices hold their shape. Broil at the end for extra golden cheese.

Keyword cheesy ground beef casserole, easy dinner bake, family comfort food, hamburger rice casserole, weeknight casserole

Ingredients for Cheesy Hamburger Rice Casserole

Beef & Aromatics

• 1 Tbsp olive oil
• 1 lb ground beef (90–93% lean recommended)
• 1 small onion, finely diced
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• ¾ tsp fine sea salt, plus more to taste
• ½ tsp black pepper
• 1 tsp sweet or smoked paprika
• ½ tsp dried oregano (or Italian seasoning)

Rice & Creamy Base

• 1 cup long-grain white rice (uncooked; rinsed until water runs mostly clear)
• 2 cups low-sodium beef broth (plus 2–4 Tbsp more as needed)
• 1 can (10.5–10.75 oz) condensed mushroom-style soup
• ½ cup sour cream (or plain Greek yogurt)
• 1 tsp Dijon mustard (optional, for brightness)

Cheese & Finish

• 1½–2 cups shredded cheddar (or cheddar + mozzarella blend), divided
• 2 Tbsp chopped parsley or chives, for garnish (optional)

Optional Veg Add-Ins (choose up to 1–1½ cups total)

• Frozen peas and/or corn (no thawing needed)
• Diced bell pepper (sauté with the onion)
• Sliced mushrooms (sauté to remove moisture)
• Diced carrots or celery (soften with onion)

Serves 6. Bakes in a 9×13-inch casserole dish.

Ingredient Notes (Smart Substitutions & Tips)

• Ground beef: Leaner beef keeps the casserole from getting greasy. If using higher-fat beef, brown first and drain before seasoning.
• Rice: Long-grain white rice cooks best in the time frame given. For brown rice, par-cook it 15 minutes in broth first or expect a longer bake.
• Creamy element: No canned soup? Make a quick white sauce: whisk 2 Tbsp olive oil with 2 Tbsp flour for 2 minutes; whisk in 1¾ cups warm broth and simmer to thicken. Season with salt, pepper, and a pinch of garlic powder; stir in ¼ cup sour cream for richness.
• Cheese: Cheddar = classic flavor and browning. Add mozzarella or provolone for extra stretch.
• Seasonings: Paprika adds warmth; oregano gives gentle herbiness. Add a pinch of chili flakes for soft heat if desired.
• Vegetables: Peas/corn can go in frozen. Sauté watery veg (mushrooms, zucchini) to drive off moisture so the bake doesn’t turn soupy.

Step-by-Step Instructions

Step 1 – Heat the oven and prep the dish

Preheat to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

Step 2 – Brown the beef and build flavor

Warm 1 Tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until most of the pink is gone. Stir in onion and garlic; cook 3–4 minutes until softened. Season with salt, pepper, paprika, and oregano. If there’s excess fat, drain now.

Step 3 – Start the rice

Stir in the rinsed rice to coat in the pan juices (about 30–60 seconds). Pour in 2 cups broth, condensed soup, sour cream, and Dijon (if using). Bring to a gentle simmer over medium heat for 5 minutes, stirring once or twice. This quick pre-simmer jump-starts the rice so the oven can focus on melting and browning.

Step 4 – Fold in optional veggies

If using peas/corn, stir them in now straight from the freezer. If using sautéed veg (mushrooms, peppers, etc.), fold them in so heat returns to a bare simmer.

Step 5 – Assemble

Spread the mixture evenly in the prepared casserole. Sprinkle ½–1 cup cheese over the surface (your call: a little inside for “glue,” or save it all for the top).

Step 6 – Bake covered, then uncover to brown

Cover tightly with foil and bake 20–25 minutes, until rice is nearly tender and the edges bubble. Remove foil, sprinkle the remaining cheese evenly, and bake 8–12 minutes more until the top is melted and lightly golden. If your oven runs cool, broil 30–60 seconds at the end (watch closely).

Step 7 – Rest & serve

Let the casserole rest 5–10 minutes so slices hold shape. Sprinkle with parsley or chives and serve hot.

Doneness cues: A fork should slide easily into the rice; the sides should be bubbling; the top glossy and melted with light golden spots.

Pro Tips for Success

1. Rinse the rice: Removes surface starch so grains stay tender and separate—no gummy texture.
2. Season assertively: Taste the skillet mixture before it goes into the oven; cheese and rice will mellow the salt and spices.
3. Keep it cohesive: The mixture should be thick and creamy before baking—add only a splash of broth if it seems dry.
4. Cover first, color second: A tight foil cover traps steam for perfectly tender rice; uncover to melt and brown the cheese.
5. Even layer = even cook: Spread the mixture in a flat layer so the rice cooks uniformly edge-to-center.
6. Add-ins, not overload: Keep total vegetables around 1–1½ cups so the rice cooks on schedule.
7. Clean slices: Rest 5–10 minutes so starches set and portions lift neatly.

Flavor Variations

• Southwest: Add 1 tsp chili powder + ½ tsp cumin; fold in corn and black beans; finish with cilantro and a squeeze of lime.
• Mushroom Lover: Sauté 1–1½ cups sliced mushrooms with the onion; add a pinch of thyme; use all cheddar.
• Garden Veggie: Stir in peas, diced carrots, and bell pepper; finish with chives and a dollop of plain yogurt at the table.
• Herb & Garlic: Increase garlic to 1½ tsp, add 1 tsp Italian seasoning, and finish with extra parsley.
• Extra Cheesy: Use 2½–3 cups cheese total and add a thin middle layer for ultra-gooey pull.

Serving Suggestions

• Fresh contrast: A crunchy salad with lemon vinaigrette or simple steamed broccoli/green beans.
• Bowl it: Spoon into bowls and top with chopped tomatoes, cucumbers, and herbs for brightness.
• Bread on the side: Warm dinner rolls or garlic toast if you’re feeding a crowd.
• Lunch prep: Portion into containers; it reheats beautifully in a toaster oven or microwave.

Storage and Freezing Instructions

• Refrigerate: Cool completely, cover, and refrigerate up to 3–4 days.
• Reheat: Oven/toaster oven at 350°F (175°C) for 12–15 minutes (cover loosely with foil so it doesn’t dry). Microwave in short bursts if you’re in a hurry.
• Freeze (unbaked): Assemble through Step 5 in a freezer-safe dish; cool, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C) for 45–55 minutes, adding cheese for the final 10 minutes.
• Freeze (baked leftovers): Portion, wrap well, and freeze up to 2 months. Reheat covered at 350°F for 20–25 minutes, then uncover 3–5 minutes.

Nutrition Facts (Per Serving)

Estimated for 6 servings using 90% lean beef, condensed mushroom-style soup, sour cream, 1¾ cups cheddar, and 1 cup long-grain rice; values vary by brand and add-ins.

For lighter numbers: reduce cheese by ½ cup, use Greek yogurt in place of sour cream, and add extra veg.

FAQ About Cheesy Hamburger Rice Casserole

TastyInspo Notes

• Season in layers: Salt the beef, taste the creamy rice mixture, then check again before it goes in the oven. Layered seasoning > big salt dump at the end.
• Rinse the rice well: It’s the difference between plush and gluey—worth the extra 30 seconds.
• Cheese placement matters: A bit in the middle plus a melty top gives flavor in every bite and helps slices hold.
• Rest for neat squares: Five to ten minutes turns “scoop” into “slice,” which is great for potlucks and lunch prep.
• Bright finish: A handful of chives or parsley and a crack of pepper right before serving lifts the cozy richness.
• Leftover glow-up: Reheat and spoon into warm pitas with crunchy lettuce and herbs, or roll into tortillas for quick handhelds.

Final Thoughts

When you need a reliable, satisfying dinner with minimal fuss, Cheesy Hamburger Rice Casserole delivers. The method is straightforward—brown, stir, layer, bake—but the payoff is big: creamy, savory rice; tender beef; and a golden, cheesy top that invites second helpings. Master the rhythm—brief simmer to start the rice, tight foil to steam, a final uncovered melt—and you’ll have a flexible base you can adapt to your family’s tastes all year long.