Cheesy Hamburger Rice Casserole

Cheesy Hamburger Rice Casserole has been one of my go-tos for those nights when I want something cozy and filling with minimal fuss. It is just the kind of family dinner that gets everyone to the table fast and leaves hardly a scrap for leftovers. With creamy mushroom soup, savory ground beef, and a golden blanket of bubbling cheddar on top, this casserole hits every comfort note. Plus, it all bakes together in one dish so cleanup is a breeze.

The first time I made this was during a rainy week when every one of us was under the weather. It felt like a warm hug in a casserole dish and now my family will always ask for it after a long day.

Gather Your Ingredients

• Ground beef: One pound of good quality adds rich flavor and makes the dish hearty. Look for beef that is eighty five percent lean for less grease but enough flavor
• Onion: Chopped onion gives sweetness and depth. Use yellow or white for best results pick a firm onion without soft spots
• Garlic clove: Minced fresh garlic boosts savory notes. Select plump garlic cloves with tight skin
• Long-grain rice: Uncooked absorbs flavor as it bakes. Choose a good quality long-grain rice not instant for best texture
• Beef broth: Needed for both moisture and taste. Go for low sodium if you want more control over salt
• Cream of mushroom soup: This brings creaminess and those classic casserole flavors. Use a gluten free soup if needed and check for a brand with real mushrooms and less additives
• Cheddar cheese: Shredded cheddar melts for a perfect gooey topping. Buy a block and shred it yourself for better melting and deeper flavor
• Salt and black pepper: For essential seasoning. Use fresh cracked pepper and kosher salt if possible
• Paprika: Adds subtle warmth and color. Use smoked if you want extra depth
• Fresh parsley: Chopped and sprinkled on top for freshness and color. Use vibrant green parsley without wilting leaves

How to Make It

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius and grease a nine by thirteen inch baking dish with butter or spray to keep the casserole from sticking

Brown the Beef and Aromatics:

Place a large skillet over medium heat. Add the ground beef chopped onion and minced garlic. Stir regularly and cook until the beef is browned and the onion is soft about six to eight minutes. Drain any excess fat to prevent greasiness in your casserole

Combine with Rice and Liquids:

Add the uncooked long-grain rice to the skillet with the beef. Pour in two cups of beef broth and add the can of cream of mushroom soup. Sprinkle in salt black pepper and paprika. Stir everything together until well mixed. Raise the heat and bring the mixture to a gentle boil then cover and reduce to a simmer for about five minutes so the rice starts absorbing flavor

Transfer to Baking Dish:

Pour the mixture into your greased baking dish and spread it out evenly. Cover tightly with aluminum foil to trap in steam during baking

Bake Covered:

Place in the oven and bake for twenty five minutes. This allows the rice to gently cook through and the flavors to meld

Add Cheese and Finish Baking:

Remove the foil carefully. Evenly sprinkle shredded cheddar cheese over the top of the casserole. Return the dish to the oven uncovered and bake for an additional ten to fifteen minutes until the cheese is fully melted and bubbling along the edges

Garnish and Serve:

Take the casserole from the oven and let it sit for a few minutes so the steam settles. Sprinkle chopped fresh parsley on top before serving for a pop of color and freshness

Cheddar cheese is my favorite part here. Nothing beats that gooey bite when you lift the first spoonful out of the dish especially when the casserole is piping hot and the cheese stretches just right. My kids always race to get the first serving for that reason.

Flavor Boosters

Let leftover casserole cool before moving portions into an airtight container. Store in the fridge for up to three days and reheat in the oven or microwave until hot. If freezing wrap individual portions or the whole dish tightly and freeze for up to three months. When you want to enjoy it again thaw overnight in the fridge and warm it through gently.

Serving Suggestions

Serve this casserole with a crisp green salad or roasted vegetables for a complete meal. Buttered peas or steamed broccoli work great alongside. If you are feeling nostalgic go for a side of applesauce to bring back old school cafeteria vibes.

Creative Twists

Feel free to swap the ground beef with ground turkey or chicken for a lighter version. For vegetarian needs use a plant based meat alternative or double up on hearty veggies like mushrooms and bell peppers. If you do not have cream of mushroom soup cream of chicken works well too but will give a slightly different flavor. Add a little extra garlic or switch the herbs for something new each time.

One friend added diced jalapeno for a spicy kick and it was a total hit at game night. Last Christmas I doubled the recipe for our extended family and it disappeared way faster than the ham. People love how homey this dish is and everyone from toddlers to grandparents goes back for seconds.

Recipe FAQs

→ Can I use brown rice instead of white?

Brown rice can be used, but it may require extra liquid and a longer baking time for tenderness.

→ What cheese works best for this dish?

Cheddar cheese provides a rich, savory flavor, but mozzarella or Monterey Jack are tasty alternatives.

→ Is this casserole freezer-friendly?

Yes, it freezes well. Cool completely, store in an airtight container, and reheat as needed for up to 3 months.

→ Can I add more vegetables?

Absolutely! Try adding bell peppers, peas, carrots, or mushrooms for extra nutrition and flavor.

→ How can I make it spicier?

Add diced jalapeño or a pinch of crushed red pepper flakes before baking to increase the heat.