Hamburger rice casserole is the kind of hearty, comforting dish that feels like a warm hug at the family dinner table. This flavorful one-dish meal combines creamy mushroom soup, tender ground beef, instant rice, and melted cheese into a satisfying casserole that’s easy to assemble and hard to resist. Whether you’re feeding a crowd or just want leftovers for the week, this recipe delivers on taste, texture, and convenience. Let’s dive into how to make this classic comfort food shine in your own kitchen.
Why You’ll Love This Hamburger rice casserole
- Effortless weeknight dinner: Once you brown the beef and whisk together the components, it’s mostly hands-off in the oven.
- Crowd-pleaser: The creamy, savory flavors appeal to kids and adults alike.
- Make-ahead friendly: You can brown the beef ahead of time, freeze, and combine later for speedy assembly.
- One-dish simplicity: No juggling multiple pots and pans — it’s casseroles to the rescue.
- Adaptable and forgiving: Feel free to swap in ingredients or adjust textures (see Substitutions & Variations) while still getting excellent results.
Ingredients
- 1 pound lean ground beef (a 90/10 blend works well)
- 2.2 oz packet beef‑onion soup mix (such as Lipton Beefy Onion)
- 21 oz (approximately two cans) cream of mushroom soup
- 4 oz sliced mushrooms, drained
- 2 cups beef broth
- ¾ cup whole milk
- ¾ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups Minute white rice (instant)
- 8 oz shredded Colby Jack cheese
- 1½ tablespoons fresh parsley, chopped (optional garnish)
Step‑by‑Step: How to Make Hamburger rice casserole
- Preheat & prep
Preheat your oven to 350 °F (175 °C). Grease a 9×13-inch baking dish with nonstick spray or butter so nothing sticks on the bottom or sides. - Brown the beef
Over medium-high heat, cook the ground beef in a skillet until no pink remains (5–7 minutes). Break it apart as it cooks for even browning. Drain off any excess fat. - Mix the filling
In a large bowl, combine the cooked beef, beef-onion soup mix, cream of mushroom soup, drained mushrooms, beef broth, milk, sour cream, salt, and pepper. Stir gently to combine. - Add the rice
Fold in the 2 cups of instant (Minute) rice until everything is evenly distributed. - Transfer to baking dish
Pour and spread the mixture into the prepared 9×13-inch dish in an even layer. - Top with cheese and cover
Sprinkle the shredded Colby Jack cheese evenly over the top. Then cover the dish tightly with a large piece of aluminum foil. (Tip: spray the underside of the foil with nonstick spray to prevent cheese from sticking to it.) - Bake
Bake in the 350 °F oven for 45 minutes, still covered by foil. - Broil for browning
After 45 minutes, remove the foil and place the dish under the broiler for 2–3 minutes, just until the cheese is bubbly and lightly browned. Watch it closely — cheese can burn fast. - Let rest & garnish
Let the casserole rest for about 5 minutes to firm up. Sprinkle fresh parsley on top for color if desired, then serve.
Helpful Tips
- Edge-to-edge coverage: Press the mixture gently so it touches all sides of the casserole pan; this helps it cook evenly from edge to center.
- Check liquid levels: If your mixture looks a bit dry before baking, you can add ¼ cup more beef broth or milk.
- Even cheese layer: Use a spatula to spread the cheese uniformly — you want every bite to get some melted cheese.
- Avoid sogginess: Because you’re using instant rice, it absorbs liquid fairly quickly. Don’t let the mixture sit too long before baking, or it might get mushy.
- Double the batch: Use two 9×13 pans or a very large roasting pan if cooking for a crowd.
- Foil tricks: To prevent sticking, mist the side of the foil touching the cheese with nonstick spray or fold a small sheet of parchment between cheese and foil.
- Oven calibration: If your oven runs “hot” or “cold,” check with an oven thermometer and adjust accordingly — bake times may shift slightly.
Substitutions And Variations
- Protein alternatives: Substitute half (or all) of the ground beef with ground turkey, ground chicken, or even plant-based crumbles.
- Soup swaps: Use cream of celery or cream of chicken soup instead of mushroom for a flavor twist.
- Rice alternatives: You can use white long-grain rice, brown rice, or even wild rice blends — but you’ll need to precook them and adjust liquid amounts and bake time.
- Dairy tweaks: Swap sour cream for Greek yogurt or cottage cheese (well-stirred) for a lighter result.
- Cheese options: Cheddar, Monterey Jack, Pepper Jack (for a kick), or a Mexican blend all work well.
- Add-ins: Stir in veggies like diced bell peppers, frozen peas, or corn for extra color and nutrition.
- Spice level: Add a pinch of cayenne pepper, red pepper flakes, or chopped jalapeño for heat.
- Topping twist: Instead of plain cheese, mix breadcrumbs or crushed crackers with melted butter and sprinkle on top for a crunchy finish.
Storage Instructions
- In the refrigerator: Once cooled, cover the casserole tightly with plastic wrap or foil (or transfer portions to airtight containers). Store for up to 3–4 days.
- Freezing: You can freeze the entire baked casserole (before broiling) or individual portions. Make sure it’s well sealed and wrapped. It can last about 2–3 months in the freezer.
- Reheating:
• For single servings, microwave on medium-high power for 1–2 minutes, stirring halfway.
• For the whole dish, thaw overnight in the fridge, then reheat in a 350 °F oven until warmed through (about 25–30 minutes). Add a few minutes of broiling at the end for melty cheese.
Nutritional Information
- Calories: ~ 491 kcal
- Carbohydrates: ~ 49 g
- Protein: ~ 29 g
- Fat: ~ 19 g
- Saturated Fat: ~ 11 g
- Polyunsaturated Fat: ~ 1 g
- Monounsaturated Fat: ~ 6 g
- Trans Fat: ~ 0.2 g
- Cholesterol: ~ 81 mg
- Sodium: ~ 1,750 mg
- Potassium: ~ 580 mg
- Fiber: ~ 1 g
- Sugar: ~ 3 g
- Vitamin A: ~ 518 IU
- Vitamin C: ~ 2 mg
- Calcium: ~ 282 mg
- Iron: ~ 3 mg
Serving Suggestions
- Pair the casserole with a crisp green salad (e.g. mixed greens, vinaigrette) to cut through the richness.
- Serve with steamed green beans, roasted broccoli, or glazed carrots for extra veggies.
- Offer sour cream, chopped scallions or extra parsley on the side for garnish.
- Crusty bread, dinner rolls, or garlic bread on the side also go well to soak up the creamy sauce.
- For a lighter accompaniment, try a citrusy slaw or coleslaw to add brightness.
- This dish goes well with a chilled beverage (like iced tea) or a light soup starter.
Frequently Asked Questions About Hamburger Rice Casserole
Can I use regular (non‑instant) rice instead of Minute Rice?
Yes — but you’ll need to cook it in advance. Substitute about 1½ cups uncooked white long-grain rice (or 1½ cups uncooked brown rice, cooked) and reduce the liquid in the recipe by about ½ to 1 cup, adjusting as necessary. Bake time may also need to increase by 10–20 minutes (or more for brown rice). Precook it to just under done (al dente), then combine and bake.
Is it possible to make this casserole ahead of time and bake later?
Absolutely. Prepare everything through the cheese topping step, cover tightly, and refrigerate overnight. When ready to bake, remove from fridge and bake at the same temperature, adding about 10 extra minutes (or until heated to center), then broil for the cheese finish.
How can I reduce the sodium?
Use reduced‑sodium beef broth, low‑sodium soups, and consider skipping or reducing the added salt. You could also use unsalted seasonings like garlic powder, onion powder, paprika, or herbs to enhance flavor without extra salt.
Can this be made gluten-free?
Yes — ensure your soup mixes (cream of mushroom, beef-onion) are labeled gluten-free, use gluten-free instant rice, and verify any bouillon or broth. Avoid adding any bread crumbs or flour in variations unless gluten-free versions are used.
Will it work in a crockpot or slow cooker?
You can adapt it by layering incubated beef and liquid mixtures in a slow cooker, covering, and cooking on low for 3–4 hours, stirring halfway. Finish with cheese on top during the last 15 minutes. However, the texture may be creamier and less browned than oven-baked.
Conclusion
Thank you for giving this Hamburger Rice Casserole recipe a spot on your menu tonight. I genuinely love how creamy, flavorful, and easy this dish is — yet it feels indulgent and homey. It’s one of those recipes that brings people together around the table. I hope as you bake it, your kitchen fills with rich, savory aromas that make everyone eager for first bites. May every serving warm your heart and your belly! Please enjoy this dish with those you love, and happy cooking!
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Hamburger rice casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
Hamburger rice casserole is a creamy, cheesy, one-pan dinner that’s perfect for busy weeknights and guaranteed to please the whole family.
Ingredients
1 lb lean ground beef (90/10 blend)
2.2 oz beef-onion soup mix
21 oz cream of mushroom soup
4 oz sliced mushrooms, drained
2 cups beef broth
¾ cup whole milk
¾ cup sour cream
½ tsp salt
½ tsp black pepper
2 cups Minute white rice
8 oz shredded Colby Jack cheese
1½ tbsp chopped parsley (optional)
Instructions
- Preheat & prep
Preheat your oven to 350 °F (175 °C). Grease a 9×13-inch baking dish with nonstick spray or butter so nothing sticks on the bottom or sides. - Brown the beef
Over medium-high heat, cook the ground beef in a skillet until no pink remains (5–7 minutes). Break it apart as it cooks for even browning. Drain off any excess fat. - Mix the filling
In a large bowl, combine the cooked beef, beef-onion soup mix, cream of mushroom soup, drained mushrooms, beef broth, milk, sour cream, salt, and pepper. Stir gently to combine. - Add the rice
Fold in the 2 cups of instant (Minute) rice until everything is evenly distributed. - Transfer to baking dish
Pour and spread the mixture into the prepared 9×13-inch dish in an even layer. - Top with cheese and cover
Sprinkle the shredded Colby Jack cheese evenly over the top. Then cover the dish tightly with a large piece of aluminum foil. (Tip: spray the underside of the foil with nonstick spray to prevent cheese from sticking to it.) - Bake
Bake in the 350 °F oven for 45 minutes, still covered by foil. - Broil for browning
After 45 minutes, remove the foil and place the dish under the broiler for 2–3 minutes, just until the cheese is bubbly and lightly browned. Watch it closely — cheese can burn fast. - Let rest & garnish
Let the casserole rest for about 5 minutes to firm up. Sprinkle fresh parsley on top for color if desired, then serve.
Notes
Cook and freeze ground beef ahead for faster prep. Lightly spray foil to prevent cheese from sticking. Adjust liquids if needed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: 491
- Carbohydrates: 49g
- Protein: 29g