Cozy, creamy, and extra cheesy, this old-school hamburger rice casserole is pure comfort in every bite. Pantry soups do the heavy lifting, so it all comes together in one easy dish that is perfect for busy weeknights when you need dinner done.
Holly’s Recipe Highlights
- Flavor: Rich and savory, with ground beef, creamy soups, and melty cheddar.
- Budget Tip: This recipe stretches 1 pound of beef into a hearty and filling family meal.
- Time-Saving Tip: I usually grab pre-diced onion and celery to save time.
- Serving Suggestions: I love serving this casserole with a crisp salad or roasted vegetables to balance all that creamy goodness.
Hamburger Rice Casserole Essentials
- Ground Beef: Use lean ground beef for the best flavor. Be sure to drain well so the sauce stays creamy, not greasy. The beef can also be replaced with ground turkey.
- Soup: Use any “cream of” soup in this recipe.
- Rice: Avoid instant rice because it can become mushy.
- Cheese: Sharp cheddar adds a sharper flavor to the soup. It can be swapped with Colby Jack or a cheddar blend. Shred your own cheese for the best melt.
- Variations: Add 1 to 2 cups of frozen mixed veggies or peas for a built-in side, and make it “cheeseburger style” by stirring in a little ketchup and mustard before topping with cheddar. Add some Italian seasoning.
Simple Bake Directions
- Brown the beef in a skillet (full recipe below).
- Add onion and celery and cook.
- Add the beef mixture to the casserole dish with soups, mushrooms, milk, and seasonings. Mix well.
- Bake, topping with cheese after 45 minutes.
Holly’s Tips for Success
- Cover tightly with foil so the steam stays trapped and the rice cooks through.
- If the rice is still firm near the end, stir in a small splash of hot liquid, cover again, and bake 10 more minutes.
- Let it rest 10 minutes before serving so the sauce thickens and the rice finishes soaking up liquid.
- To make ahead, assemble in the dish, cover, and refrigerate up to overnight. Add 5 to 10 minutes of bake time since it starts cold.
Leftovers: Storing and Reheating
- Keep leftovers in an airtight container in the refrigerator for 4 days.
- Freeze baked portions in airtight containers for 3 months.
- Reheat in the microwave with a splash of milk or in a 350°F oven until hot.
Cozy Casserole Night
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Hamburger Rice Casserole
Creamy hamburger rice casserole baked with pantry soups and finished with melty cheddar for the ultimate cozy weeknight dinner.
Equipment
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 ribs celery diced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup or cream of celery
- 1 cup long grain white rice uncooked
- 1 (8 ounce) can mushroom pieces and stems drained, optional
- 2⅔ cups milk or water (two soup cans full)
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉.
- In a large skillet over medium heat, brown the ground beef. Drain any fat.
- Stir in onion and celery and cook until tender, about 4-5 minutes.
- Transfer beef mixture to a greased 9×13-inch casserole dish. Stir in condensed soups, rice, mushrooms (if using), and milk. Season with salt and pepper. Mix well.
- Cover and bake for 45 minutes. Uncover, and top with cheese. Bake an additional 25 minutes, or until cheese is melted and rice is tender.
- Let rest 10 minutes before serving.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 721kcal | Carbohydrates: 58g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 1484mg | Potassium: 945mg | Fiber: 2g | Sugar: 10g | Vitamin A: 914IU | Vitamin C: 3mg | Calcium: 551mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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