Hamburger Rice Casserole
This easy, budget-friendly hamburger rice casserole combines ground beef, long-grain white rice, cream of mushroom soup, and savory beef broth into a one-dish meal that the whole family will love. The rice absorbs all the rich, meaty flavors as it bakes, and a generous layer of melted cheddar cheese on top makes it completely irresistible.
Equipment
- 9x13-inch baking dish - ceramic or glass preferred
- Large skillet - or sauté pan
- Wooden spoon - or silicone spatula
- Mixing bowl - or large measuring cup (optional)
- Aluminum foil
- Sharp knife - and cutting board
- Cheese grater - if grating from a block
- Oven mitts
Ingredients
- 1 lb lean ground beef - 450g, 80/20 or 85/15
- 1 medium yellow onion - about 1 cup or 150g, diced
- 2 stalks celery - diced
- 2 cloves garlic - minced
- 1 cup long-grain white rice - 200g, uncooked, such as jasmine or basmati
- 1 can condensed cream of mushroom soup - 10.5 oz or 298g, undiluted
- 1 1/2 cups beef broth - 355ml
- 1 tablespoon soy sauce - or Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- salt - to taste
- black pepper - to taste
- 1 1/2 cups shredded cheddar cheese - 170g, divided
- 2 tablespoons fresh parsley - chopped, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish thoroughly with nonstick spray or butter.
- Brown ground beef in a large skillet over medium-high heat until fully cooked and no pink remains, breaking it into small crumbles. Drain excess grease and return beef to skillet.
- Add diced onion and celery to the skillet and cook for 3-4 minutes until onion is translucent and celery softens. Add minced garlic and cook for 30-60 seconds until fragrant.
- Stir in uncooked rice, condensed cream of mushroom soup (undiluted), beef broth, soy sauce, garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle 3/4 cup (85g) of shredded cheddar cheese over the top.
- Cover tightly with aluminum foil and bake for 50-55 minutes, until rice is tender and liquid is mostly absorbed.
- Remove foil, stir gently to incorporate any remaining liquid, and smooth into an even layer. Top with remaining 3/4 cup (85g) of shredded cheddar cheese.
- Return to oven, uncovered, and bake for 8-10 minutes until cheese is melted, bubbly, and golden at the edges.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use long-grain white rice like jasmine or basmati for the best texture. Avoid instant rice, which will become mushy.
- Do not dilute the cream of mushroom soup with water or milk—the undiluted condensed soup provides the right consistency for the rice to absorb.
- Seal the foil tightly around the edges to trap steam, which is essential for cooking the rice properly.
- Grate your own cheddar cheese from a block for the creamiest, smoothest melting topping.
- For Tex-Mex flavor, substitute cream of mushroom soup with fire-roasted tomatoes, add taco seasoning, black beans, corn, and top with pepper jack cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth to prevent drying.
- To freeze, portion cooled casserole into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If using brown rice, increase broth by 1/2 cup and extend covered baking time to 70-80 minutes.
- Assemble the casserole up to 24 hours ahead and refrigerate. Add 5-10 minutes to the covered baking time if baking cold.
- Let the casserole rest for 5 minutes before serving to help it set and hold its shape when scooped.