My hamburger rice casserole is the perfect weekday dinner for a hungry family. This is beefy goodness covered with two melty cheeses. Veggies and rice round out the meal. No side dishes necessary!
This creamy, comforting family meal will satisfy big appetites and your pickiest eaters.
If you love beefy casseroles as much as we do, I hope you’ll try our baked ziti with ricotta, hamburger hashbrown casserole, and our Dorito casserole. If you’re looking for a beefy, stovetop, one-pot meat instead, you’ll love our American goulash!
Hamburger Rice Casserole Ingredients
- Beef: 20% fat is best; it’s good to have some fat so the meat is juicy and tender. No worries, the excess fat will be drained later.
- Salt + Pepper: Table salt and simple black cracked pepper. Freshly cracked is always best!
- Onion: This is the godfather of flavor and moisture.
- Garlic: This is the other godfather of flavor–a must for adding depth to your casserole
- Italian Seasoning: You can purchase already mixed, or make it yourself! If you already have these items in your pantry, here are the proportions: 1 ½ t. oregano, 1 t. thyme, ½ t. basil, ½ t. rosemary, ½ t dried sage, and 1 t. marjoram.
- Mushroom Soup: Creamy, luscious goodness. This is what gives the casserole its comforting feel.
- Beef Broth: More yummy beefy foundation to the dish
- Rice: Long grain rice (not instant) will soak up all that beef broth and onion flavor. As it cooks, the beef mixture will begin to get thicker and increase in size. So, use a big enough Dutch oven or high-sided pan.
- Frozen Veggies: What is a one-pot meal without the veggies!
- Sour Cream: More creamy goodness, and a little zing!
- Cheese: Let’s get real. What is a comforting casserole without a cheesy topping? You will get a gooey cheesy bite in every forkful!
Tips
- Taste For Seasoning: Make sure to sample the rice and beef mixture while cooking on the stove, and before placing it in the oven. Once the rice is just cooked, it is ready for assembly and baking. Time will vary depending upon heat and type of pan.
- Thawing: Make sure the veggies are thawed so the temperature of the beef mixture is not affected too much. The temperature of the mixture will determine the cooking time.
- Baking Dish: Use a 9×13 baking dish and spray it with nonstick cooking spray. Clean-up will be quick and easy.
- Oven Rack: Place the dish in the middle rack of the oven. This will ensure even cooking.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Once cooked and cooled, your cheesy ground beef and rice casserole will last up to four days in the fridge. But be sure you store your leftovers in airtight containers! This dish warms up nicely in the microwave oven.
- Can You Freeze This? Yes! The best way to freeze this hamburger rice casserole with cream of mushroom soup is to fully cook it first.
- Once cooked, thoroughly cool your casserole wrap tightly in plastic wrap, then in foil. Don’t forget to label and date! Or, store in a freezer.
- Make-Ahead Tips: Assemble the hamburger and rice casserole, cover the baking dish with plastic wrap, and store it in the fridge. When you’re ready to cook, remove the plastic wrap, place it in the cold oven so baking dish doesn’t shatter, and adjust the cooking time to heat through. The exact cooking time will depend on how quickly your oven comes to temperature.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Hamburger Rice Casserole
- Cook the ground beef, salt, pepper, and onion. Add garlic.
- Stir in the Italian seasoning, Worcestershire sauce, cream of mushroom soup, beef broth, and rice. Stir in until combined. Simmer until the rice is cooked. Stir in mixed vegetables and sour cream.
- Transfer to the baking pan and sprinkle top with cheese.
- Bake.
- Serve.
***See the full instructions below.
Serving Recommendations
We love this with a nice crisp salad like our KFC coleslaw or pineapple coleslaw, broccoli salad, cucumber tomato feta salad, marinated tomato salad, spinach strawberry salad, carrot salad, or our fully-loaded 1905 salad.
If you’d prefer a cooked veggie, this casserole is delicious with Southern green beans, roasted broccoli, Tennessee onions (so amazing!), simple roasted peppers, roasted garlic asparagus with feta, Paula Deen corn casserole, or sautéd asparagus (with lotsa garlic!).
More Beefy Casseroles
- John Wayne Casserole
- Baked Ziti With Meat
- Runza Casserole
- Sloppy Joe Casserole
- Mexican Casserole Recipe
- Cowboy Casserole Recipe
- Johnny Marzetti Casserole (huge family favorite!)
- Mexican Tater Tot Casserole
Tried This Recipe?
Please leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Hamburger Rice Casserole
My hamburger rice casserole is the perfect weekday dinner for a hungry family. This is beefy goodness covered with two melty cheeses!
Servings: 6 servings
Ingredients
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup onion, chopped
- 4 cloves fresh garlic, minced
- 2 teaspoons Italian seasoning
- 1 tablespoon Worcestershire sauce
- 2 (10.75-ounce) cans cream of mushroom soup
- 2 1/2 cups beef broth, plus extra if needed
- 1 cup long grain white rice
- 1 (12-ounce) bag frozen mixed vegetables, thawed
- 1/2 cup sour cream
- 1/2 cup mozzarella, shredded
- 1/2 cup cheddar, shredded
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat oven to 375ºF (190ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- In a large pot, cook the ground beef (1 pound), salt (1/2 teaspoon), black pepper (1/2 teaspoon), and onion (1/2 cup) over medium heat, crumbling the beef as it cooks, until there is no pink left in the beef, and the onions have softened, about 10 minutes.
- Add minced garlic (4 cloves) and cook, stirring frequently, until fragrant, about 1 minute. Remove and discard excess grease from the pan.
- Stir in Italian seasoning (2 teaspoons), Worcestershire sauce (1 tablespoon), cream of mushroom soup (2 cans), beef broth (2 cups), and rice (1 cup). Stir until combined. Over high heat, bring mixture to a boil, then immediately reduce heat and simmer, covered, until rice is tender, about 25-30 minutes. Add broth or water, 1/4 cup at a time, if rice isn't the texture you like (may not be needed). Stir in mixed vegetables (12 ounces) and sour cream (1/2 cup).
- Transfer to the prepared baking dish. Sprinkle top with both cheeses and bake, uncovered, for 20-25, or until heated through and cheese is melted
- Sprinkle with chopped parsley (2 tablespoons). Serve.
Fans Also Made:
Notes
- Taste For Seasoning: Make sure to sample the rice and beef mixture while cooking on the stove, and before placing it in the oven. Once the rice is just cooked, it is ready for assembly and baking. Time will vary depending upon heat and type of pan.
- Thawing: Make sure the veggies are thawed so the temperature of the beef mixture is not affected too much. The temperature of the mixture will determine the cooking time.
- Baking Dish: Use a 9x13 baking dish and spray it with nonstick cooking spray. Clean-up will be quick and easy.
- Oven Rack: Place the dish in the middle rack of the oven. This will ensure even cookin
Nutrition
Serving: 1serving | Calories: 525kcal | Carbohydrates: 42g | Protein: 28g | Fat: 27g | Saturated Fat: 12g | Monounsaturated Fat: 10g | Cholesterol: 87mg | Sodium: 1438mg | Potassium: 634mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3283IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 4mg
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Just cooked this recipe and COULD NOT get the rice to cook. What did I do wrong?
Followed the recipe exactly as shown.
Hey James. Sorry about that. It could be the level of heat while simmering. I’ve updated the recipe with a little more broth.