Name: Cheesy Hamburger Rice Casserole
Prep time: 10 min
Cook time: 35 min
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; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; ¼ cup fresh parsley, chopped (for garnish)

Why I’ll Love This Recipe

I’m totally smitten by this Cheesy Hamburger Rice Casserole—it’s the cozy, comforting kind of dish that makes me feel right at home. The savory ground beef blended with creamy mushroom soup and gooey cheddar cheese creates a hearty, satisfying meal that appeals to even picky eaters. I love that it’s a one-pan dish too—less cleanup, more flavor. Cheesy Hamburger Rice Casserole

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
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ¼ cup fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I cook the ground beef, chopped onion, and minced garlic in a skillet over medium heat until the beef is browned, then drain the excess fat.
I stir in the uncooked rice, beef broth, and cream of mushroom soup, season with salt, pepper, and paprika, bring it to a boil, then simmer for 5 minutes.
I transfer the mixture into the baking dish, cover it with foil, and bake for 25 minutes.
Then I remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 10–15 minutes until the cheese is melted and bubbly.
Finally, I garnish with chopped parsley before serving.

Servings and timing

• Servings: 6
• Total Time: 45 minutes

Variations

I enjoy experimenting with these twists:

Vegetarian Version: I swap ground beef for plant-based meat alternatives or add extra veggies like mushrooms, bell peppers, or zucchini.
Cheese Options: I sometimes use Monterey Jack, mozzarella, or a cheese blend for a different flavor.
Spicy Kick: I stir in diced jalapeños or red pepper flakes for extra heat.
Add Veggies: I mix in frozen peas, carrots, or corn to boost nutrition and texture.

Storage/Reheating

• Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: I reheat servings in the microwave for 1–2 minutes or bake at 350°F (175°C) for 10–15 minutes until heated through.

FAQs

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

I can, but it may alter cooking time and texture. I’d adjust the broth since instant rice requires less liquid.

Can I freeze this casserole?

Yes—I freeze it by covering tightly with plastic wrap and foil, and store it for up to 3 months. I thaw it overnight in the fridge before reheating.

Can I use a different type of soup?

Absolutely! I’ve used cream of chicken or cream of celery soup with success.

How can I make this casserole spicier?

I stir in diced jalapeños or sprinkle crushed red pepper flakes before baking for a spicy twist.

Can I make this casserole ahead of time?

Yes—I’ve prepared it up to the baking step, refrigerated it covered, and when ready to bake, I just add 5–10 minutes to the baking time.

Conclusion

I find this Cheesy Hamburger Rice Casserole to be a fantastic weeknight meal—easy, comforting, and delicious. It’s flexible too, letting me tweak ingredients to fit my mood or pantry. Whether I’m craving something hearty or prepping ahead, this casserole never disappoints.