March 8, 2023
Review RecipeHamburger Rice Casserole
Our hamburger rice casserole combines seasoned beef, tender rice, and melted cheese to create the ultimate hearty comfort food.
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Table of Contents
This hamburger rice casserole will be your new favorite comfort food. With the savory flavors of ground beef and cheese combined with the comforting aromas of rice and onions, this dish is hearty, filling, and delicious.
Hamburger Rice Casserole Ingredients
You’ll need:
- 1 pound lean ground beef (I used a 90-10% blend)
- 1 packet (from a 2.2-ounce box) of Lipton Beefy Onion Soup Mix
- 2 (10.5-ounce) cans of cream of mushroom soup
- 4-ounce can of 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 Rice white rice
- 8-ounce block of Colby jack cheese, shredded
- 1½ tablespoons fresh parsley, chopped (optional garnish)
SUBSTITUTIONS AND ADDITIONS
BROTH: If you use low-sodium beef broth in this easy recipe, you will want to check your mixture for taste before baking. You may need to add a little more salt and pepper to taste.
MUSHROOMS: If your family does not like the large pieces of mushrooms that are added to this casserole, you can certainly omit them. You can also roughly chop them so the pieces are not so big and can be hidden from picky eaters but still add their delicious flavor.
CHEESE: Colby jack cheese is excellent for topping casseroles as it melts beautifully and tastes great. You can substitute cheddar jack, Monterey jack, or just cheddar cheese in this delicious dish. They will all taste good.
RICE: Be sure to use a true Minute Rice (white or brown) for this cheesy casserole recipe. Standard long-grain rice or a boil-in-bag version will not yield the same results. Minute Rice has been par-boiled, which is why you can add it straight from the box into the liquids of the casserole mix. A standard rice would need to be cooked before adding it to your casserole filling, and it would also alter the amounts of liquids used in the recipe.
How to Make This Hamburger Rice Casserole Recipe
OUR RECIPE DEVELOPER SAYS
PRO TIP: You can cook a large batch of ground beef ahead of time and store it in one-pound portions in the freezer for up to two months. Thaw the cooked ground beef in the refrigerator for 6 to 12 hours before using it in quick weeknight meal preparations like this hamburger casserole with rice.
STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
STEP TWO: In a medium skillet on medium-high heat, brown ground beef for 5 to 7 minutes or until no pink remains. Drain off the excess fat that was rendered from cooking.
STEP THREE: To a large mixing bowl, add the browned and drained lean ground beef, packet of beefy onion soup mix, cream of mushroom soup, sliced mushrooms, beef broth, whole milk, sour cream, salt, and black pepper. Stir to combine.
STEP FOUR: Stir in the minute rice and spread the ground beef mixture into the prepared baking dish.
STEP FIVE: Top the hamburger rice casserole with the shredded Colby jack cheese.
STEP SIX: Tightly cover the casserole dish with a large piece of aluminum foil.
PRO TIP:
To keep your cheese from sticking to the aluminum foil while your casserole bakes, lightly spray the aluminum foil (the side facing the cheese) with nonstick cooking spray before covering your baking dish.
STEP SEVEN: Bake for 45 minutes. Uncover the hamburger rice casserole and place it under the broiler for 2 to 3 minutes or just until the cheese is lightly browned and bubbly. Be sure to keep a close eye on the cheese so that it doesn’t burn while under the broiler.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested cook time approaches.
STEP EIGHT: Allow the hamburger rice casserole to cool for 5 minutes before garnishing it with fresh chopped parsley and serving.
How To Serve
This delicious cheesy rice and beef casserole will make an easy and hearty meal on busy weeknights. Serve it along with a fresh tomato cucumber salad or sauteed vegetables and dinner rolls.
We have plenty more easy casserole recipes for you to try. Our beef and noodle casserole and cabbage roll casserole are two of our favorites.
MORE CASSEROLE RECIPES
Storage
IN THE FRIDGE: You can store leftovers of this cheesy ground beef casserole in the refrigerator, in an airtight container, for up to 3 days.
IN THE FREEZER: I do not suggest freezing this casserole as the minute rice will start to absorb all the liquids in the recipe as soon as it is mixed in.
If you are looking for an easy dinner, look no further than this flavorful meal. Loaded with all the comfort food classics, including rice, beef, creamy soup, and cheese, you can’t go wrong with this tasty dish.
FREQUENTLY ASKED QUESTIONS
Should I add cooked or uncooked rice to the hamburger and rice casserole?
The rice should be added to the casserole uncooked. Since it is Minute Rice, it will cook perfectly while the casserole is baking.
Can I freeze this casserole?
We don’t recommend freezing this ground beef rice casserole as the rice will absorb too much liquid and not have the same texture once thawed.
Can I use different meat in this recipe?
You could use ground chicken, turkey, pork, or Italian sausage in place of the ground beef in this great recipe.
More Recipes You’ll Love
- Lasagna Casserole
- Chicken Casserole
- Amish Casserole
- Chicken Fajita Casserole
- Spanish Rice
- Beef Kabobs
- Hamburger Potato Casserole
- Dirty Rice
Hamburger Rice Casserole
Our hamburger rice casserole combines seasoned beef, tender rice, and melted cheese to create the ultimate hearty comfort food.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Ingredients
- 1 pound lean ground beef, I used a 90-10% blend
- 2.2 ounces Lipton Beefy Onion Soup Mix,
- 21 ounces cream of mushroom soup
- 4 ounces 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 Rice white rice
- 8 ounces Colby jack cheese, shredded
- 1½ tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- In a medium skillet on medium-high heat, brown the lean ground beef for 5 to 7 minutes or until no pink remains. Drain off the excess fat that was rendered from cooking.
- To a large mixing bowl, add the browned and drained lean ground beef, packet of beefy onion soup mix, cream of mushroom soup, sliced mushrooms, beef broth, whole milk, sour cream, salt, and black pepper. Stir to combine.
- Stir in the minute rice and spread the mixture into the prepared baking dish.
- Top the hamburger rice casserole with the shredded Colby jack cheese.
- Tightly cover the casserole dish with a large piece of aluminum foil.
- Bake for 45 minutes. Uncover the hamburger rice casserole and place it under the broiler for 2 to 3 minutes or just until the cheese is lightly browned and bubbly. Be sure to keep a close eye on the cheese so that it doesn’t burn while under the broiler.
- Allow the hamburger rice casserole to cool for 5 minutes before garnishing with fresh chopped parsley and serving.
Notes
- You can cook a large batch of ground beef ahead of time and store it in one-pound portions in the freezer for up to two months. Thaw the cooked ground beef in the refrigerator for 6 to 12 hours before using it in quick weeknight meal preparations like this hamburger casserole with rice.
- To keep your cheese from sticking to the aluminum foil while your casserole bakes, lightly spray the aluminum foil (the side facing the cheese) with nonstick cooking spray before covering your baking dish.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your casserole as the suggested cook time approaches.
Nutrition
Calories: 491kcal | Carbohydrates: 49g | Protein: 29g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1750mg | Potassium: 580mg | Fiber: 1g | Sugar: 3g | Vitamin A: 518IU | Vitamin C: 2mg | Calcium: 282mg | Iron: 3mg
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Comments
April says
I haven’t given a rating yet because I haven’t made it yet, I was wondering if there is another substitute for the cream of mushroom soup before I tried making it. I myself and everyone in my family dislike mushrooms very much so what can I use besides cream of mushroom soup??
The picture posted looks very yummy and I would really like to make it but without the mushroom soup if possible.
Layne Kangas says
Hi, April – you can use another cream soup like cream of chicken instead. Enjoy!
Kimberly says
This is so awesome!! The flavor is amazing and it is soo easy!! I used a mixed shredded cheese, when I ate left overs I topped it with cheddar cheese slices and it was phenomenal!!