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Cheesy Hamburger Rice Casserole

Cheesy hamburger rice casserole: a one dish dinner with seasoned ground beef, fluffy long-grain rice, and cheddar baked bubbly with crusty golden edges. This ground beef rice bake combines a quick oven simmer with a final cheese browning for a classic comfort food finish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Cheesy hamburger rice casserole base
  • 1.5 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 1.5 cup long-grain white rice uncooked
  • 2 can (10.5 oz) cream of mushroom soup
  • 2.5 cup beef broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • salt to taste
  • black pepper to taste
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Gather and prep the diced onion and minced garlic so they’re ready for browning.
Brown the beef and build flavor
  1. Brown the ground beef with the diced onion over medium-high heat, then drain excess fat.
  2. Add the minced garlic and season with garlic powder, onion powder, Worcestershire sauce, salt, and black pepper, stirring until fragrant, about 30 seconds to 1 minute.
Assemble the casserole
  1. Spread the uncooked long-grain white rice in the greased 9x13 baking dish and top with the beef mixture.
  2. Whisk the cream of mushroom soup with the beef broth until smooth, then pour evenly over the beef and rice.
  3. Cover tightly with foil and bake at 350°F for 35 minutes.
Add cheese and finish baking
  1. Uncover the casserole, stir gently to redistribute the layers, then top with the shredded sharp cheddar cheese.
  2. Bake uncovered at 350°F for 10 more minutes until the cheese is golden and bubbly with lightly crisped edges.
Rest and serve
  1. Let the casserole rest for 5 minutes before serving so the rice sets and the layers hold together.

Notes

Pro tip: drain the beef well before mixing so the casserole doesn’t get greasy. Store leftovers in an airtight container in the fridge up to 4 days; reheat covered in the oven or microwave until hot. Freezing is yes—cool fully, freeze up to 2 months, then thaw overnight and reheat. For a lighter option, use low-fat shredded cheddar and reduced-fat cream of mushroom soup (texture will be slightly less rich but still cheesy).