Name: Cheesy Hamburger Rice Casserole
Prep time: 10 min
Cook time: PT-488084H26M14S
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 onion, chopped; 1 garlic clove, minced; 1 cup long-grain rice, uncooked; 2 cups beef broth; 1 (10.75 oz) can cream of mushroom soup; 1 cup cheddar cheese, shredded; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 cup fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I love how easy this recipe is to throw together with just a few pantry staples. It’s a one-dish wonder that requires minimal prep and comes out bubbling with creamy, cheesy goodness every time. The ground beef brings a savory base, the mushroom soup adds creamy texture, and the cheddar cheese pulls everything together with melty richness. I can also tweak it to fit different diets or flavor preferences, which makes it even more versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 onion, chopped
1 garlic clove, minced
1 cup long-grain rice, uncooked
2 cups beef broth
1 (10.75 oz) can cream of mushroom soup
1 cup cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
In a large skillet, I cook the ground beef with the chopped onion and garlic over medium heat until the beef is browned. I drain any excess fat.
I stir in the uncooked rice, beef broth, and cream of mushroom soup, then season everything with salt, pepper, and paprika. I bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
I transfer the mixture to the prepared baking dish, cover it with aluminum foil, and bake it for 25 minutes.
After that, I remove the foil, sprinkle the cheddar cheese evenly over the top, and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.
Before serving, I like to garnish the casserole with fresh parsley for a pop of color and flavor.

Servings and timing

This recipe serves 6 people and takes about 45 minutes from start to finish—10 minutes of prep and 35–40 minutes in the oven. It’s a filling meal that doesn’t require any side dishes, but I sometimes serve it with a simple salad or steamed veggies.

Variations

This casserole is easy to customize depending on what I have on hand or who I’m serving:

Vegetarian version: I swap the ground beef with plant-based meat or sautéed mushrooms and bell peppers.
Spicy twist: A diced jalapeño or a sprinkle of crushed red pepper flakes adds a nice kick.
Cheese options: I’ve used a mix of mozzarella and sharp cheddar for extra gooeyness.
Mushroom alternatives: Cream of chicken or celery soup works if I’m out of mushroom soup.
Extra veggies: Sometimes I add frozen peas, corn, or chopped zucchini for more texture and nutrition.

storage/reheating

Leftovers store well in an airtight container in the fridge for up to 3 days. When I reheat, I usually use the microwave for a quick meal or pop it in a 350°F oven until heated through. If I want to make it last longer, I freeze individual portions for up to 3 months—perfect for future busy nights.

FAQs

Can I use instant rice instead of long-grain rice?

I prefer using long-grain rice because it holds up better during baking, but if I use instant rice, I reduce the cooking time on the stove and bake for less time—just until the rice is tender.

What’s the best cheese for this casserole?

I usually go with sharp cheddar for bold flavor, but mild cheddar, Monterey Jack, or a cheese blend also works well.

Can I make this ahead of time?

Yes, I often assemble it earlier in the day, cover it, and keep it in the fridge. When I’m ready to cook, I bake it as directed—sometimes adding an extra 5 minutes if it’s cold from the fridge.

Is this casserole gluten-free?

As long as I use a gluten-free mushroom soup and double-check all ingredients, it can be completely gluten-free.

How do I freeze this casserole?

I let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. When I reheat, I thaw it overnight in the fridge and bake until hot and bubbly.

Conclusion

This cheesy hamburger rice casserole is one of those tried-and-true dishes I keep coming back to. It’s rich, filling, and incredibly satisfying—and it doesn’t take much time or effort to put together. Whether I’m feeding my family or just want a cozy meal to enjoy solo, this casserole always hits the mark. It’s comfort food done right.

Cheesy Hamburger Rice Casserole