I absolutely love sharing this Cheesy Hamburger Rice Casserole Recipe because it feels like a warm hug on a plate. It’s the kind of dish that you can throw together quickly on a busy weeknight yet still impress everyone at the dinner table with its creamy, cheesy goodness. The combination of juicy ground beef, tender rice, and melty mozzarella cheese creates this irresistible comfort food that my family goes crazy for.
When I first tried this recipe, I was amazed at how the simple ingredients come together so beautifully. You don’t need fancy skills or a long list of groceries, just a handful of pantry staples and a little time. Plus, this casserole is incredibly forgiving, which means if you’re anything like me and sometimes lose track of time in the kitchen, it still turns out delicious every time.
Why You’ll Love This Recipe
- Simple and Quick: This casserole comes together with just a handful of ingredients and in under 30 minutes.
- One-Pan Wonder: You cook the beef, rice, and sauce all in one skillet before finishing under the broiler.
- Family Favorite: Everyone loves the creamy, cheesy texture that makes for a satisfying meal.
- Budget-Friendly: Uses pantry staples like cream of mushroom soup and canned tomatoes that stretch your dollar.
Ingredients You’ll Need
Each ingredient in the Cheesy Hamburger Rice Casserole Recipe plays a crucial role in building that comforting flavor and texture. You’ll find these kitchen staples come together to make a hearty, cheesy casserole that’s both filling and satisfying.
- Ground Beef: Choose lean or regular depending on your preference; lean beef drains less grease.
- Cream of Mushroom Soup: This creamy base brings moisture and richness to the casserole.
- Diced Tomatoes with Juice: Adds a fresh, slightly tangy layer of flavor and a bit of acidity.
- Long Grain White Rice: Cooks right in the sauce for tender, fluffy grains absorbing all those flavors.
- Shredded Mozzarella Cheese: Melted on top for that irresistible gooey finish and toasty golden color.
- Salt and Pepper: To season and brighten the dish according to your taste.
Variations
I love how flexible this Cheesy Hamburger Rice Casserole Recipe is, so I always encourage you to make it your own. Whether you want to swap ingredients for dietary needs or add your favorite veggies, this recipe adapts beautifully.
- Vegetable Addition: I sometimes toss in some frozen peas or chopped bell peppers for extra color and nutrition — my family actually likes the surprise veggie bites!
- Cheese Swap: Mixing in sharp cheddar or Monterey Jack gives a different cheesy vibe that still turns out delicious.
- Rice Alternatives: I’ve experimented with brown rice for a nuttier flavor, just remember you’ll need to adjust cooking time and liquid accordingly.
- Make it Spicy: Adding a pinch of red pepper flakes or a splash of hot sauce gives it a nice kick if that’s your thing.
How to Make Cheesy Hamburger Rice Casserole Recipe
Step 1: Brown the Ground Beef to Perfection
Start by crumbling your ground beef into a skillet over medium-high heat. Stir it around until it’s evenly browned and no pink remains—about 5 to 7 minutes. I usually drain off the excess grease to keep things from being too oily, but if you’re using lean beef, you might not have much to drain.
Step 2: Add Sauce and Rice, Then Simmer
Once your beef is browned, stir in the cream of mushroom soup, diced tomatoes with their juice, and the uncooked long grain white rice. This mixture will simmer gently, so cover the skillet and lower the heat. I like to check and stir every few minutes to make sure the rice cooks evenly and nothing sticks to the bottom. It usually takes about 15 minutes until the rice is tender and the casserole is bubbling.
Step 3: Broil with Cheese for a Golden Finish
When the rice is cooked, spoon the mixture into a casserole dish and spread shredded mozzarella cheese over the top. Pop your dish under the broiler for just a few minutes until the cheese melts and gets delightfully toasty. Watch it carefully here — the cheese can go from perfect to burnt pretty quickly! Once it’s bubbly and golden, pull it out, season with salt and pepper, and dig in.
Pro Tips for Making Cheesy Hamburger Rice Casserole Recipe
- Don’t Overcook the Rice: Keep the heat low and the lid on to ensure even cooking without drying out the casserole.
- Drain Excess Fat: Removing extra grease before adding the soup keeps the dish from feeling heavy or greasy.
- Watch the Broiler Time: Cheese melts fast under high heat, so keep a close eye to avoid burning.
- Leave Some Juice: If the casserole looks too dry at the end of simmering, add a splash of water or broth to keep it creamy.
How to Serve Cheesy Hamburger Rice Casserole Recipe
Garnishes
I usually sprinkle some fresh chopped parsley or green onions on top to add a pop of color and a bright flavor contrast to the creamy casserole. Sometimes, a little dollop of sour cream on the side makes it feel extra indulgent, especially on colder nights.
Side Dishes
This casserole is pretty hearty on its own, but I love pairing it with something green and fresh like a simple salad or steamed broccoli to balance the richness. Garlic bread or dinner rolls are great too if you’re in a carb-loving mood.
Creative Ways to Present
For special gatherings, I like to serve this casserole in individual ramekins and sprinkle the mozzarella with a mix of cheeses for a colorful, gourmet vibe. A little extra sprinkle of paprika or chili powder on top can make it look festive and tempting as well.
Make Ahead and Storage
Storing Leftovers
Leftovers go straight into an airtight container in the fridge and typically last about 3 to 4 days. I’ve found that the casserole actually tastes great the next day as the flavors have had time to meld even more.
Freezing
If I want to save some for later, I let it cool completely, then freeze it in a freezer-safe container. When frozen this way, it keeps well for up to 2 months without losing much flavor or texture.
Reheating
To reheat, I cover the casserole loosely with foil and warm it in the oven at 350°F until hot and bubbling, about 20 minutes. This helps keep the rice tender and the cheese melty without drying it out. Microwave works too but sometimes the rice can get a bit chewy.
FAQs
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Can I use brown rice instead of white rice in this casserole?
Absolutely! Just keep in mind that brown rice needs a longer cooking time and more liquid, so you’ll want to increase the simmer time and possibly add extra broth or water to make sure the rice cooks fully and stays tender.
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Is cream of mushroom soup necessary for this recipe?
The cream of mushroom soup adds creaminess and binds the casserole together, but you can substitute with cream of chicken or celery soup if you prefer. For a homemade alternative, make a quick béchamel sauce seasoned well and mix in sautéed mushrooms.
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How do I make sure the cheese on top doesn’t burn under the broiler?
Keep a close eye on the casserole when broiling and only broil for a few minutes until the cheese bubbles and lightly browns. Broilers can vary in heat, so I recommend standing nearby and checking every minute or so.
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Can I make this casserole vegetarian?
Yes! You can swap the ground beef for plant-based crumbles or cooked lentils, and use a vegetable cream soup as the base. This keeps the hearty feel without the meat.
Final Thoughts
This Cheesy Hamburger Rice Casserole Recipe holds a special place in my heart because it’s one of those easy, no-fuss dishes that never disappoints. It’s perfect for anyone who wants comfort food without hours in the kitchen. I hope you give it a try and make it your own family favorite—it’s a real crowd-pleaser that’s as cozy as a warm kitchen on a chilly evening.
Print
Cheesy Hamburger Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Stovetop
- Cuisine: American
Description
This Cheesy Hamburger Rice Casserole is a comforting, hearty one-dish meal featuring ground beef simmered with creamy mushroom soup, diced tomatoes, and tender rice, all topped with melted mozzarella cheese for a deliciously satisfying dinner.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (14.5 ounce) can diced tomatoes with juice
- 1/2 cup long grain white rice
- 3/4 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook the Ground Beef: Crumble the ground beef into a skillet over medium-high heat. Cook and stir until the meat is evenly browned. Drain off any excess grease to keep the dish from becoming oily.
- Simmer Ingredients and Rice: Stir in the cream of mushroom soup, canned diced tomatoes with their juice, and the uncooked rice into the skillet with the browned beef. Cover the skillet and simmer over low heat, stirring occasionally, until the rice is fully cooked, about 15 minutes.
- Preheat Broiler and Transfer to Casserole Dish: While the rice cooks, preheat the oven’s broiler to high. When the rice mixture is done, transfer it from the skillet into a casserole dish, spreading it evenly.
- Add Cheese and Broil: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Place the casserole under the broiler until the cheese melts and becomes golden and toasty, just a few minutes. Keep a close eye to prevent burning.
- Season and Serve: Remove the casserole from the oven, season with salt and pepper to taste, and serve warm for a filling and flavorful meal.
Notes
- You can substitute cream of mushroom soup with cream of celery or cream of chicken soup for a different flavor.
- For a spicier kick, add a pinch of red pepper flakes or some chopped jalapeños when simmering.
- Use brown rice but increase simmering time accordingly for a healthier whole grain option.
- To make it gluten-free, ensure the soup used is labeled gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of casserole)
- Calories: 425
- Sugar: 4g
- Sodium: 849mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 83mg
