I’ve always loved comfort food that brings the whole family together, and this Cheesy Hamburger Rice Casserole is one of those dishes I return to again and again. It’s a warm, satisfying meal that’s perfect for busy weeknights or when you want something hearty without spending hours in the kitchen. What makes this recipe special is how simple it is to prepare yet incredibly flavorful and filling.
You will love this recipe because it combines familiar ingredients in a way that creates a creamy, cheesy, and savory casserole everyone will enjoy. The melty cheese blends perfectly with the seasoned beef and rice, making each bite deliciously rich. It’s a dish that’s versatile enough to customize with your favorite veggies or spices. Plus, it’s very affordable to make since it uses common pantry staples.
One of the best things about this casserole is its versatility. You can easily swap ingredients based on what you have available or your dietary preferences. For example, using ground beef adds a satisfying richness, but you can also substitute with ground turkey or chicken. The rice absorbs all the flavors, making it a perfect base, and the cheese ties everything together with creamy goodness.
The ingredients for this recipe are straightforward and budget-friendly. You’ll need ground beef, rice, shredded cheese, some vegetables like onions and bell peppers, and simple pantry seasonings. These items are usually staples in most kitchens, which means you can whip up this casserole anytime without a special trip to the store. It’s a dependable recipe that fits both your budget and schedule.
How to Prepare This Recipe
Making Cheesy Hamburger Rice Casserole is easy, quick, and perfect for beginners or seasoned home cooks alike. The process involves a few simple steps: browning the ground beef, cooking the vegetables, combining all the ingredients, and baking everything until hot and bubbly. Let me walk you through it so you can have a warm, satisfying meal on your table in no time.
Step-by-Step Instructions for Preparation
Step 1: Cook the Rice
Start by cooking 1 cup of long-grain white rice according to the package instructions. You can do this while you prepare the other ingredients to save time.
Step 2: Brown the Ground Beef
In a large skillet over medium heat, add 1 pound of ground beef. Cook it, breaking it apart with a spatula, until it’s browned and no longer pink. Drain off any excess fat.
Step 3: Sauté the Vegetables
Add 1 finely chopped onion and 1 chopped green bell pepper to the skillet with the beef. Cook for about 5–6 minutes until the vegetables are tender. Stir frequently so nothing sticks to the pan.
Step 4: Add Seasoning
Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon black pepper, and salt to taste. Stir to coat the beef and vegetables in the spices. These pantry-friendly seasonings enhance the flavor without complicating the process.
Step 5: Combine with Soup and Tomatoes
Stir in 1 can (10.5 oz) of condensed cream of mushroom soup and 1 can (14.5 oz) of diced tomatoes (drained). Mix thoroughly to blend the flavors.
Step 6: Mix in the Cooked Rice
Now add the cooked rice to the skillet mixture and stir until everything is well combined. Make sure the rice is evenly coated with the cheesy, savory sauce.
Step 7: Transfer to Baking Dish
Lightly grease a 9×13-inch baking dish and spoon in the beef and rice mixture. Spread it out evenly.
Step 8: Add Cheese
Top the casserole with 1½ cups of shredded cheddar cheese. You can also add a sprinkle of mozzarella for extra creaminess if desired.
Step 9: Bake
Preheat your oven to 350°F (175°C). Bake the casserole uncovered for about 20–25 minutes, or until the cheese is melted and bubbly. Let it sit for 5 minutes before serving to allow the casserole to firm up slightly.
Quick and Easy
This casserole doesn’t take much prep work, and you don’t need fancy tools. The ingredients come together in one pan before baking, making cleanup a breeze. If you have pre-cooked rice on hand, it’s even faster. It’s one of those comforting meals that feel like you’ve put in way more effort than you actually have.
Customizable
You can easily adjust this casserole to suit your preferences or whatever’s in your fridge. Swap the cheddar with a blend of cheeses like Monterey Jack or Colby. Add a can of corn or frozen peas for extra vegetables. Want a little heat? A diced jalapeño or a dash of cayenne pepper adds a nice kick. You could even make it a one-dish meal by stirring in cooked black beans for protein and fiber.
Popular with Many People
This casserole is always a hit, whether I’m feeding my family on a weeknight or making it for a potluck. It’s kid-friendly, satisfying for adults, and reheats wonderfully the next day. The hearty combination of meat, rice, and cheese appeals to nearly everyone. It’s the kind of dish that disappears quickly, and people always ask for the recipe. It also freezes well, so you can make it ahead and have it ready for busy days.
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Cheesy Hamburger Rice Casserole
This Cheesy Hamburger Rice Casserole is a family-favorite comfort dish made with seasoned ground beef, cooked rice, and melty cheese, all baked into a creamy, satisfying casserole. It’s quick to prepare, affordable, and easily customizable to suit your taste or available ingredients. Perfect for busy nights, potlucks, or when you need a no-fuss meal that feeds a crowd.
- Total Time: 40 minutes
- Yield: 6 1x
Ingredients
- 1 pound ground beef
- 1 cup uncooked long-grain white rice
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (14.5 oz) diced tomatoes, drained
- 1½ cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- Cooking spray or oil (for greasing the dish)
Instructions
- Cook the rice according to the package directions and set aside.
- In a large skillet over medium heat, cook the ground beef until browned. Break it up as it cooks, and drain off any excess fat.
- Add the chopped onion and diced green bell pepper to the skillet. Sauté for 5–6 minutes until softened.
- Stir in the garlic powder, onion powder, paprika, black pepper, and salt. Cook for 1 minute, stirring constantly to coat the mixture with flavor.
- Add the cream of mushroom soup and drained diced tomatoes to the skillet. Mix well until everything is combined and heated through.
- Stir in the cooked rice and continue mixing until the mixture is evenly blended.
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- Spoon the rice and beef mixture into the dish and spread it evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake uncovered for 20–25 minutes, or until the cheese is fully melted and bubbling.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
You can substitute ground beef with ground turkey or chicken for a leaner version.
For added vegetables, stir in corn, peas, or spinach before baking.
A dash of hot sauce or chili flakes can be added for a spicy twist.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through.
- Prep Time: 15
- Cook Time: 25
FAQs
Can I make this casserole ahead of time?
Yes, absolutely. You can fully assemble the casserole, cover it tightly with foil, and store it in the refrigerator for up to 24 hours before baking. When ready to cook, simply bake as directed, adding 5–10 extra minutes if it’s going into the oven cold.
Can I use brown rice instead of white rice?
Yes, you can use cooked brown rice if you prefer a whole-grain option. Just make sure it’s fully cooked before adding it to the beef mixture, as brown rice takes longer to soften than white rice.
What’s the best cheese to use for this recipe?
Cheddar cheese is the classic choice for its sharp flavor and great melt. However, you can also use a mix of cheeses such as mozzarella, Colby, or Monterey Jack for added creaminess and a more complex flavor.
Can I freeze this casserole?
Definitely. Let the casserole cool completely after baking, then cover it tightly with foil or transfer it to an airtight container. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
What can I use instead of cream of mushroom soup?
If you prefer not to use canned soup, you can make a homemade white sauce by combining butter, flour, milk, and seasonings. Alternatively, you can use cream of chicken or cream of celery soup for a different flavor.
How do I keep the casserole from drying out?
Be sure to use the correct ratio of sauce to rice, and don’t overbake it. Covering the dish with foil for part of the baking time can help retain moisture, especially if reheating.
Can I add vegetables?
Yes, feel free to add vegetables like corn, peas, carrots, or spinach. Just make sure they’re cooked or thawed before adding them in, so they don’t release too much liquid during baking.
Is this recipe gluten-free?
To make it gluten-free, use a gluten-free condensed soup and double-check that your seasonings and canned items are labeled gluten-free. The rice and other basic ingredients are naturally gluten-free.