Cozy, Cheesy, One-Pan Family Favorite
This Cheesy Hamburger Rice Casserole brings all the warm, comforting flavors of a hearty weeknight dinner into one simple baking dish. Tender rice and seasoned ground beef simmer together in a creamy mushroom sauce, creating a rich, satisfying base that melts beautifully under a layer of cheddar cheese. It’s wonderfully cozy, incredibly easy, and perfect for those evenings when you want a homemade meal without spending all night in the kitchen. This dish fills your home with nostalgic aroma and delivers the kind of flavor that makes everyone come back for seconds.
PrintCheesy Hamburger Rice Casserole
A creamy, cheesy hamburger rice casserole made with ground beef, tender rice, and melted cheddar for the perfect comfort meal.
Ingredients
1 lb ground beef
1 onion, chopped
1 garlic clove, minced
1 cup long-grain rice, uncooked
2 cups beef broth
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup chopped parsley for garnish
Instructions
1. Preheat oven to 350°F and grease baking dish.
2. Brown beef with onion and garlic; drain.
3. Add rice, broth, soup, and seasonings; simmer 5 minutes.
4. Transfer to baking dish, cover, and bake 25 minutes.
5. Uncover, add cheese, bake 10–15 minutes until bubbly.
6. Garnish with parsley and serve warm.
Notes
Add peas, carrots, or corn for extra color.
Use sharp cheddar for richer flavor.
Store leftovers up to 3 days or freeze up to 3 months.
Preparation Time
Preparation: 10 minutes
Cooking: 35–40 minutes
Total Time: 45 minutes
Servings: 6 people
Ingredients
1 lb ground beef
1 onion, chopped
1 garlic clove, minced
1 cup long-grain rice, uncooked
2 cups beef broth
1 can (10.75 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup fresh parsley, chopped (for garnish)
discover more recipes ideas for dinner : Dump and Go Crockpot Teriyaki Chicken – Best Cheeseburger Soup Recipe – Easy Creamy White Chicken Enchiladas
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
• Large skillet
• 9×13 baking dish
• Wooden spoon
• Mixing bowl (optional)
• Measuring cups and spoons
• Aluminum foil
Preparation Steps (Beginner-Friendly)
- Preheat the oven to 350°F (175°C). Grease a 9×13 baking dish so the casserole releases smoothly after baking. 😊
- In a large skillet, cook the ground beef with onion and garlic over medium heat for 6–8 minutes until browned and fragrant. Drain excess fat for a cleaner flavor.
- Add the uncooked rice, beef broth, and mushroom soup. Season with salt, pepper, and paprika. Stir well and bring the mixture to a gentle boil.
- Reduce heat and let it simmer for 5 minutes, allowing the rice to begin softening and absorbing the broth.
- Transfer everything into the prepared baking dish. Cover tightly with foil to trap moisture and bake for 25 minutes.
- Remove the foil and sprinkle cheddar cheese evenly over the top. ✨
- Return to the oven uncovered for 10–15 minutes until the cheese melts into a bubbly golden layer.
- Garnish with fresh parsley before serving warm and comforting.
Chef’s Tips
• Add frozen peas, corn, or carrots for extra color and nutrition.
• Use sharp cheddar for the richest flavor and meltiest top layer.
• Replace beef broth with vegetable broth if desired.
• Prepare ahead: assemble the casserole, refrigerate overnight, and bake when ready.
Nutrition Information
Serving: 1
Calories: approx. 430 kcal
Protein: 23 g
Carbs: 34 g
Fat: 22 g