I bring together seasoned ground beef, creamy soup mixture, rice, and gooey cheese into one comforting, crowd-pleasing casserole.

Hamburger Rice Casserole

Why You’ll Love This Recipe

I love how this casserole hits all the comfort-food notes—savory beef, fluffy rice, a creamy sauce, and melted cheese. It’s easy to throw together, perfect for busy weeknights, and feeds a crowd without breaking the bank.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound lean ground beef (I prefer a 90-10 blend)
1 packet (2.2 oz) beefy onion soup mix
2 (10.5 oz) cans cream of mushroom soup
4 oz sliced mushrooms, drained
2 cups beef broth
¾ cup whole milk
¾ cup sour cream
½ tsp salt
½ tsp black pepper
2 cups Minute Rice (uncooked)
8 oz Colby-Jack cheese, shredded
1½ Tbsp fresh parsley, chopped (optional garnish)

directions

Preheat oven to 350°F and grease a 9×13-inch baking dish.
Brown the ground beef in a skillet over medium-high heat until no pink remains (about 5–7 minutes). Drain the fat.
In a large bowl, combine the beef with soup mix, cream of mushroom soup, mushrooms, broth, milk, sour cream, salt, and pepper. Stir until well mixed.
Fold in uncooked Minute Rice, then spread the mixture evenly in the prepared dish.
Sprinkle shredded cheese over the top.
Cover tightly with aluminum foil sprayed on the inside with nonstick spray.
Bake for 45 minutes. Remove foil and broil for 2–3 minutes until cheese is bubbly and lightly browned.
Let rest for 5 minutes, then garnish with parsley and serve.

Servings and timing

Yield: 8 servings

Prep time: ~15 minutes
Bake time: ~45 minutes, plus 2–3 minutes under the broiler
Total time: ~1 hour

Variations

I switch the mushrooms or leave them out entirely if I’m not in the mood for them.
I sometimes use cheddar, Monterey Jack, or a blend instead of Colby-Jack.
I always use Minute Rice because regular rice needs pre-cooking and different liquid ratios.
I swap in ground chicken, turkey, or sausage depending on what I have on hand.

storage/reheating

I assemble it a day in advance, cover it tightly, and refrigerate. When baking from cold, I add 10 extra minutes.
I store cooked leftovers in an airtight container in the fridge for up to 3 days.
I don’t freeze it because the uncooked rice absorbs too much liquid and alters the texture.
To reheat:
- In the oven: 350°F for 20–30 minutes until warmed through.
- In the microwave: I heat individual portions for 1–2 minutes, covered.

FAQs

Should I use cooked or uncooked rice?

I use uncooked Minute Rice because it cooks perfectly during baking.

Can I freeze this casserole?

I don’t freeze it—the Minute Rice tends to soak up too much moisture and affects the final texture.

What other meats can I use?

I like using ground chicken, turkey, pork, or sausage as flavorful alternatives.

Can I substitute the cream of mushroom soup?

Yes, I’ve used cream of chicken or cream of celery when I want a different taste.

How can I avoid burnt cheese under the foil?

I spray the inside of the foil with non-stick spray to prevent cheese from sticking.

Conclusion

This Hamburger Rice Casserole is my go-to for a hearty, no-fuss dinner that stretches my dollar and feeds a hungry crowd. It’s comforting, creamy, cheesy, and endlessly adaptable. I hope it becomes a staple in your kitchen, too!