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Hamburger rice casserole on a white baking dish, showcasing fluffy rice, seasoned ground beef, and a golden melted cheese topping.

Easy Hamburger Rice Casserole

This Hamburger Rice Casserole is a cozy, cheesy family dinner made with ground beef, uncooked rice, and simple pantry staples. It’s an easy dump-and-bake recipe that my daughter and I love making together on busy nights.
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Course: Dinner
Cuisine: American
Keyword: cheesy rice casserole, easy dinner casserole, ground beef and rice casserole, Hamburger Rice Casserole
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 520kcal
Cost: $15

Equipment

  • 1 9×13-inch baking dish Glass or ceramic works best for even baking.
  • 1 Large Skillet Used for browning the ground beef.
  • 1 Large mixing bowl
  • 1 Wooden spoon Perfect for little helpers to stir safely.
  • 1 Aluminum foil Essential for steaming the rice while baking.

Ingredients

  • 1.5 lb ground beef 80/20 blend for best flavor
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice uncooked
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) French onion soup
  • 2 cups beef broth or beef consommé
  • 1 cup water
  • 2 tablespoon butter cut into small pats
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon paprika
  • to taste salt and black pepper
  • 2 cups shredded cheddar cheese
  • 0.5 cup shredded mozzarella cheese optional
  • optional fresh parsley for garnish

Instructions

  • Preheat the oven to 350°F. Spray the baking dish with cooking spray.
  • In a skillet, cook the ground beef and onion over medium heat until browned. Add the garlic and stir for 30 seconds.
  • In a large bowl, combine the cooked beef mixture with uncooked rice, cream of mushroom soup, French onion soup, beef broth, water, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper. Stir well.
  • Pour into the prepared baking dish and spread evenly. Dot the top with butter.
  • Cover tightly with foil and bake for 60 minutes.
  • Remove foil and sprinkle cheddar cheese and mozzarella cheese on top.
  • Bake uncovered for 15 more minutes until cheese is melted and bubbly. Let rest for 10 minutes before serving.

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze fully cooked portions for up to 3 months.
  • Swap ground beef with ground turkey for a lighter version.
  • Brown rice can be used but requires extra liquid and time.
  • This casserole tastes even better the next day which makes it perfect for school lunches and busy weeks.

Nutrition

Serving: 250g | Calories: 520kcal | Carbohydrates: 42g | Protein: 28g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 820mg | Potassium: 480mg | Fiber: 2g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 220mg | Iron: 4mg