Cheesy Hamburger Rice Casserole

Busy night, hungry crew, and a craving for something cozy and cheesy. This Cheesy Hamburger Rice Casserole is the answer. It is rich, creamy, and deeply satisfying, made with tender ground beef, fluffy rice, and a golden cheddar top. With a couple of handy shortcuts, you can have it bubbling hot on the table fast.

Why You’ll Love This Cheesy Hamburger Rice Casserole

• Weeknight easy with simple pantry staples.
• Ultra creamy and cheesy with a crisp cheddar top.
• Kid approved and budget friendly.
• Flexible base for lots of flavor variations.
• Great for meal prep and leftovers.

Cheesy Hamburger Rice Casserole Ingredients & Substitutions

• Ground beef: 1 pound, 85 to 90 percent lean for flavor. Sub turkey or chicken if you prefer.
• Onion and garlic: Freshly sautéed for depth. Swap in 1 teaspoon onion powder and 1/2 teaspoon garlic powder if needed.
• Cooked rice: 2 1/2 to 3 cups cooked long grain white rice. Day old rice works best. Brown rice or microwave rice pouches work too.
• Condensed soup: 1 can cream of mushroom or cream of chicken for convenience. Or use a quick homemade white sauce if you avoid canned soup.
• Liquid: 1/2 cup beef broth or milk to loosen the mixture.
• Veggies: 1 cup frozen peas, corn, or mixed vegetables. No thawing required.
• Cheese: 2 cups shredded cheddar, divided. Monterey Jack, Colby, or Pepper Jack also shine.
• Seasoning: Salt, pepper, paprika, and parsley. Add 1 tablespoon ranch seasoning for a Cheesy Ranch twist.
• Optional topping: 1/2 cup panko mixed with 1 tablespoon melted butter for a cheddar crust.

Step-by-Step Instructions

1. Preheat the oven to 375°F. Grease a 9 by 13 inch baking dish.
2. Brown the beef: In a large skillet over medium heat, cook ground beef with chopped onion until browned. Stir in minced garlic for 30 seconds. Drain excess fat.
3. Make it creamy: Stir in condensed soup, broth or milk, paprika, salt, and pepper. Simmer 2 minutes until smooth.
4. Combine: Fold in cooked rice, frozen veggies, and 1 cup shredded cheddar.
5. Assemble: Spread the mixture in the baking dish. Top with remaining 1 cup cheddar. For a cheddar crust, toss panko with melted butter and a pinch of ranch seasoning, then sprinkle over the cheese.
6. Bake: Bake 20 to 25 minutes until bubbly and the top is melted and lightly golden. Broil 1 to 2 minutes for extra color if you like.
7. Rest and serve: Let the casserole sit 5 to 10 minutes to set. Garnish with chopped parsley and serve hot.

Tips for Success

• Use day old rice for the best texture and less moisture.
• Shred your own cheese for smoother melting without clumping.
• Season the beef generously for big flavor in every bite.
• Let it rest after baking so slices hold together.
• Only have uncooked rice. Use 1 cup uncooked long grain rice and 2 cups broth, cover tightly with foil, bake 50 to 60 minutes, then uncover, add cheese, and bake 10 more minutes.

Variations

• Cheesy Ranch Ground Beef & Rice Casserole: Add 1 tablespoon ranch seasoning and drizzle with ranch before serving.
• Cheddar crusted Ground Beef And Rice Casserole: Top with buttered panko and extra cheddar.
• Tex Mex: Use chili powder, cumin, and swap in pepper jack. Stir in a half cup salsa and black beans.
• Broccoli Cheddar: Fold in blanched broccoli florets and a pinch of garlic powder.
• Mushroom Swiss: Use cream of mushroom soup and Swiss cheese with sliced mushrooms.

Serving Suggestions

• Crisp green salad with lemon vinaigrette.
• Roasted broccoli or green beans.
• Garlic bread or warm rolls.
• Pickles or a splash of hot sauce for tang and heat.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Freeze tightly wrapped portions for up to 3 months. Reheat covered at 350°F for 20 minutes, or microwave single servings with a splash of broth or milk to keep it creamy.

Memories Made Around the Table

Whenever this casserole hits the table, the first spoonful always disappears before I can even set down the serving dish. It is the kind of old school comfort that makes everyone linger a little longer and sneak back for seconds.

FAQs

Can I use uncooked rice

Yes. Use 1 cup uncooked long grain white rice and 2 cups broth. Stir into the beef mixture, transfer to the dish, cover tightly with foil, and bake 50 to 60 minutes. Uncover, add cheese, and bake 10 minutes more.

Can I make it ahead

Assemble up to 24 hours in advance, cover, and refrigerate. Add 5 to 10 minutes to the bake time. For the best texture, sprinkle the panko topping just before baking.

How do I make it gluten or dairy free

Use certified gluten free condensed soup or make a quick sauce with butter, cornstarch, milk, and broth. Choose gluten free panko. For dairy free, use plant based butter, unsweetened dairy free milk, and a good melting dairy free cheese.

Final Thoughts

Warm, cheesy, and wonderfully simple, this Cheesy Hamburger Rice Casserole is a weeknight keeper. Make it your own with easy swaps and enjoy every gooey bite.

Cheesy Hamburger Rice Casserole

Busy night, hungry crew, and a craving for something cozy and cheesy—this Cheesy Hamburger Rice Casserole delivers. It’s rich, creamy, and satisfying with tender ground beef, fluffy rice, and a golden cheddar top. With a couple of shortcuts, it goes from skillet to bubbling hot casserole fast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 6 people

Equipment

• 1 9×13 inch baking dish
• 1 Large Skillet
• 1 Mixing Bowl (optional)
• 1 Spatula or wooden spoon

Ingredients

  

1x2x3x

Casserole

• 1 lb ground beef 85%–90% lean
• 1 onion medium, diced
• 2 cloves garlic minced
• 3 cup cooked long grain white rice day-old preferred; about 2 1/2 to 3 cups
• 1 can condensed cream of mushroom or cream of chicken soup (10.5 oz)
• 0.5 cup beef broth or milk
• 1 cup frozen peas, corn, or mixed vegetables no need to thaw
• 2 cup shredded cheddar cheese divided
• 1 tsp paprika
• 1 tsp kosher salt plus more to taste
• 0.5 tsp black pepper
• 1 tbsp fresh parsley chopped, for garnish
• 1 tbsp ranch seasoning optional

Optional Topping

• 0.5 cup panko breadcrumbs
• 1 tbsp unsalted butter melted
• 1 pinch ranch seasoning optional

Makes: 4inch0 x 0inch round, 2inch height

Instructions

 

Casserole

• Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
• Brown the beef: In a large skillet over medium heat, cook the ground beef with the chopped onion until browned. Stir in the minced garlic for 30 seconds. Drain excess fat.
• Make it creamy: Stir in the condensed soup, broth or milk, paprika, salt, and pepper. Simmer 2 minutes until smooth.
• Combine: Fold in the cooked rice, frozen veggies, and 1 cup shredded cheddar.
• Assemble: Spread the mixture in the baking dish. Top with the remaining 1 cup cheddar. For a cheddar crust, toss panko with melted butter and a pinch of ranch seasoning, then sprinkle over the cheese.
• Bake 20 to 25 minutes until bubbly and the top is melted and lightly golden. Broil 1 to 2 minutes for extra color if desired.
• Rest and serve: Let the casserole sit 5 to 10 minutes to set. Garnish with chopped parsley and serve hot.

Notes

Tips: Use day-old rice for the best texture, shred your own cheese, and season the beef well. If starting with uncooked rice, stir 1 cup uncooked long-grain rice and 2 cups broth into the beef mixture, cover the dish tightly with foil, bake 50–60 minutes, then uncover, add cheese, and bake 10 minutes more. Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat covered at 350°F for about 20 minutes or microwave single servings with a splash of broth or milk.

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