Hamburger Rice Casserole Recipe

I’ve been making this hamburger rice casserole for years, and it’s become my go-to solution when I need something hearty that won’t keep me in the kitchen all evening. There’s something satisfying about throwing everything into one dish and letting the oven do the work while you handle other things. What makes this version different from the usual casserole routine involves a simple technique that transforms ordinary ingredients into something your family will request again and again.

Recipe

I can tell you with absolute confidence that this hamburger rice casserole will become your new weeknight hero—it’s the kind of recipe that saves dinner when you’re staring at a fridge full of random ingredients wondering what magic you can pull together.

What makes this casserole truly special is how the ground beef gets perfectly seasoned and melds with fluffy rice, creating this incredibly satisfying one-dish meal that’s both hearty and comforting.

I’ve been making variations of this recipe for years, and I’ve learned that the secret lies in browning the beef until it’s beautifully caramelized and letting the rice absorb all those rich, savory flavors while it bakes.

The result is pure comfort food gold—tender rice that’s infused with meaty goodness, topped with melted cheese that gets gloriously bubbly and golden, creating these amazing crispy edges that everyone fights over.

The aroma alone will have your family gathering in the kitchen before you even call them to dinner, and the best part is how incredibly forgiving this recipe is—perfect for busy parents who need something reliable, delicious, and guaranteed to please even the pickiest eaters.

For the perfect fluffy rice, consider using a fuzzy logic rice cooker to ensure even cooking and consistent results every time.

Ingredients

This hamburger rice casserole is all about layering simple ingredients that pack maximum flavor punch. The beauty lies in using pantry staples that transform into something way more impressive than the sum of their parts. Here’s what you need to create this comforting masterpiece—plus my insider secrets for making it absolutely irresistible.

• 1 pound ground beef (80/20 blend) – Don’t go leaner than 80/20! That fat renders down to create the flavor base for everything else. Ground turkey works if you prefer, but you’ll lose some richness.

• 1 medium yellow onion, diced – Yellow onions are non-negotiable here. They caramelize beautifully and add that sweet depth. White onions will work in a pinch, but skip the red—too sharp for this dish.

• 2 cloves garlic, minced – Fresh garlic only! That jarred stuff won’t give you the aromatic punch this casserole craves.

• 1 cup long-grain white rice, uncooked – Long-grain is essential because it won’t turn mushy during the long bake. Jasmine or basmati are perfect upgrades if you have them.

• 1 can (14.5 oz) diced tomatoes, undrained – Those juices are liquid gold for cooking the rice. Fire-roasted diced tomatoes will add an extra layer of smoky flavor.

• 2 cups beef broth**** – Low-sodium gives you control over the salt level. Chicken broth works as a substitute, but beef broth makes this sing.

• 1 packet onion soup mix**** – This is my secret weapon for instant umami depth. French onion soup mix works too, or make your own blend with onion powder, garlic powder, and beef bouillon.

• 1½ cups shredded sharp cheddar cheese, divided – Sharp cheddar is a must for that tangy bite that cuts through the richness. Mild cheddar will melt beautifully but lacks personality.

• 1 cup frozen mixed vegetables**** – Peas, carrots, and corn add color and nutrition. Fresh works too, but frozen is actually perfect here since they won’t overcook.

• 1 teaspoon dried Italian seasoning**** – This blend ties everything together. Fresh herbs are lovely, but dried works better for the long bake time.

• Salt and black pepper to taste – Always taste before adding—the soup mix and broth already contain plenty of sodium. Using a 3-QT saucepan ensures even heat distribution for consistent cooking results.

How to Make the Best Easy One-Pot Family Dinner

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.

Getting your oven ready first guarantees even heating throughout, while greasing prevents sticking—trust me, there’s nothing worse than a beautiful casserole that won’t come out of the pan! You can use butter, cooking spray, or a light coating of oil. A glass or ceramic dish works best for even browning. For high heat cooking, consider using a cast iron skillet instead.

Brown 1 pound of ground beef in a large skillet over medium-high heat, breaking it into small, even pieces.

Use a wooden spoon or spatula to break up the meat as it cooks—aim for pieces about the size of a nickel. This guarantees every bite has perfectly seasoned meat and prevents large chunks that can make serving difficult. Don’t overcrowd the pan, or the meat will steam instead of brown, missing out on that rich, caramelized flavor.

Drain excess fat from the beef, leaving about 1 tablespoon in the pan.

Too much grease makes the casserole oily, but a little fat left behind carries flavor and helps sauté the vegetables. Tilt the pan and use a spoon to remove most of the rendered fat—this simple step makes a huge difference in the final texture.

Add 1 diced onion and 2 minced garlic cloves to the beef, cooking for 3-4 minutes until fragrant.

The onion should become translucent and slightly golden, while the garlic releases its aroma—that’s your cue that the flavors are developing beautifully. Stir frequently to prevent the garlic from burning, which would add unwanted bitterness to your dish.

Stir in 1 cup of uncooked long-grain white rice, coating it with the beef and onion mixture for 2 minutes.

This toasting step is vital—it gives the rice a nutty flavor and helps prevent it from becoming mushy during baking. You’ll hear a slight sizzling sound and notice the rice grains looking slightly golden. Don’t skip this step; it’s what separates good casserole from great casserole!

Pour in 2 cups of beef broth, 1 can of diced tomatoes (undrained), and your seasonings.

The liquid should just cover the rice mixture—if it looks too dry, add an extra ¼ cup of broth. Using the tomato liquid adds both flavor and necessary moisture for the rice to cook properly. Season with salt, pepper, and any herbs you love; dried oregano and paprika work wonderfully here.

Bring the mixture to a gentle boil, then immediately remove from heat.

You’re not trying to cook the rice completely on the stovetop—just getting the cooking process started. The bubbling liquid tells you it’s hot enough to continue cooking in the oven. This prevents the bottom from overcooking while the top stays underdone.

Transfer the mixture to your prepared baking dish and cover tightly with aluminum foil.

Make sure the foil creates a good seal around the edges—this traps steam that cooks the rice evenly. If your foil isn’t wide enough, use two pieces with a slight overlap. The tight seal is key for tender, perfectly cooked rice.

Bake for 45-50 minutes, until the rice is tender and has absorbed most of the liquid.

Resist the urge to peek too often, as this releases essential steam. After 45 minutes, carefully lift one corner of the foil and check—the rice should be tender when you bite into a grain, and there should be minimal liquid remaining in the bottom of the dish.

Remove foil and sprinkle 1 cup of shredded cheese evenly over the top.

Use whatever cheese you love—cheddar, Monterey Jack, or a Mexican blend all work beautifully. Distribute it evenly so every serving gets that melty, golden goodness. This is also the perfect time to add any frozen vegetables if you want extra nutrition and color.

Return to oven uncovered for 10-15 minutes until cheese is melted and lightly golden.

The exposed surface will develop a slightly crispy top while the cheese bubbles and browns. You’re looking for that perfect golden color that signals it’s ready—not just melted, but beautifully caramelized on top.

Let rest for 5-10 minutes before serving to allow the casserole to set up.

This resting time isn’t just suggestion—it’s key! The casserole will continue cooking slightly from residual heat, and the structure will firm up, making it much easier to serve neat portions. Use this time to prepare a simple side salad or garlic bread.

Chef Tips

Although this casserole seems straightforward, a few professional techniques will elevate your results dramatically. I recommend practicing proper knife skills when dicing onions—uniform pieces guarantee even cooking. For superior flavor pairing, I always brown the beef completely before adding aromatics. Don’t rush this step; proper caramelization creates the foundation for rich, complex flavors throughout. Using a high carbon steel knife ensures precise and effortless chopping for your prep work.

Nutrition

This hearty hamburger rice casserole provides a well-balanced combination of protein, carbohydrates, and essential nutrients. The nutritional values below are calculated per serving, assuming the recipe serves 6 people.

What You’ll Love About This Recipe

This hearty hamburger rice casserole brings together all the comfort food flavors your family craves in one simple, satisfying dish. Whether you’re feeding hungry kids after school or looking for an easy weeknight dinner solution, this recipe delivers big on taste while keeping prep time to a minimum.

Easy one-dish convenience**** – Everything cooks together in a single casserole dish, which means less cleanup and more time to spend with your loved ones around the dinner table.

Budget-friendly ingredients – Using affordable ground beef, rice, and pantry staples, this meal stretches your grocery dollars without sacrificing flavor or nutrition for your family.

Freezer-friendly meal prep – Make a double batch and freeze half for those crazy busy nights when cooking from scratch feels impossible, giving you a homemade meal ready in minutes.

Fast cooking with pressure cooking – With the help of your Instant Pot, this casserole cooks up to 70% faster than traditional methods, saving you valuable time on busy evenings.

Recipe Card

This hearty hamburger rice casserole combines ground beef, rice, and vegetables in a comforting one-dish meal that’s perfect for busy weeknights. The recipe layers seasoned ground beef with tender rice and a creamy sauce, creating a satisfying family dinner that can be prepared ahead of time and baked when ready to serve. For even baking and consistent results, consider using a stainless steel baking sheet to ensure your casserole cooks uniformly without burnt edges.

Ingredients:

• 1 pound ground beef
• 1 cup long-grain white rice, uncooked
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (10.75 oz) cream of mushroom soup
• 1½ cups beef broth
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks, about 5-7 minutes.
3. Add diced onion, bell pepper, and garlic to the skillet. Cook for 3-4 minutes until vegetables are softened.
4. Season with salt, pepper, paprika, and oregano. Stir in diced tomatoes and cook for 2 minutes.
5. In a large bowl, combine uncooked rice, cream of mushroom soup, and beef broth. Mix well.
6. Add the beef and vegetable mixture to the rice mixture and stir to combine.
7. Transfer everything to the prepared baking dish and cover tightly with aluminum foil.
8. Bake for 45 minutes, then remove foil and sprinkle cheese on top.
9. Bake uncovered for an additional 10-15 minutes until rice is tender and cheese is melted and bubbly.
10. Let stand for 5 minutes before serving.

Notes:

• For extra flavor, use a mix of ground beef and ground pork
• Frozen mixed vegetables can be added for additional nutrition
• Leftovers can be stored in the refrigerator for up to 3 days
• This casserole can be assembled ahead of time and refrigerated before baking

Equipment:

• Large skillet
• 9×13 inch baking dish
• Large mixing bowl
• Aluminum foil

Prep Time: 15 minutes

Cooking Time: 1 hour

Total Time: 1 hour 15 minutes

Cuisine: American

Servings: 6-8

Frequently Asked Questions

Can I Make This Hamburger Rice Casserole Ahead of Time?

Yes, I recommend meal prep for this dish! You can assemble it completely, cover tightly, and refrigerate overnight. Planning ahead saves time – just bake directly from the fridge, adding extra minutes.

How Long Does Leftover Hamburger Rice Casserole Last in the Refrigerator?

I’d recommend eating leftover hamburger rice casserole within 3-4 days when stored properly in the refrigerator. Following basic food safety guidelines and proper storage tips helps maintain quality and prevents spoilage.

Can I Freeze Hamburger Rice Casserole for Later Meals?

Yes, I can freeze hamburger rice casserole for up to three months. I recommend dividing it into individual serving sizes for better portion control and easier freezer storage management when reheating later.

What Side Dishes Pair Well With Hamburger Rice Casserole?

I’d recommend serving green salad, steamed broccoli, roasted vegetables, garlic bread, cornbread muffins, fruit salad, coleslaw, pickle spears, mashed potatoes, or sautéed zucchini alongside your casserole for balanced flavors.

Can I Double This Recipe for a Larger Crowd?

Yes, I’d definitely recommend doubling this recipe for larger crowds. Recipe scaling works perfectly here since all ingredients multiply evenly. Just use a bigger casserole dish and add ten extra minutes to accommodate the increased crowd size.