Easy Hamburger Rice Casserole

This hearty hamburger rice casserole has become my go-to solution for busy weeknights when I need something comforting that will please the whole family. The combination of seasoned ground beef, creamy soups, and melty cheese creates a dish that somehow feels both nostalgic and fresh at the same time.

I first created this recipe during a particularly hectic week when my children had activities every evening. Now it's requested at least twice a month, and I love that I can prepare it ahead of time and simply pop it in the oven when we're ready to eat.

Ingredients

• Ground beef: The foundation of the dish that provides hearty protein. Look for 85/15 lean to fat ratio for best flavor without excess grease.
• Medium onion: Adds essential aromatic flavor. Choose firm onions with tight, dry skin for best quality.
• Green bell pepper: Brings color, crunch and slight sweetness. Select peppers that feel heavy and have glossy, firm skin.
• Cream of mushroom soup: Creates a rich base for the casserole. The condensed version works perfectly.
• Cream of chicken soup: Adds dimension to the creamy texture. The combination of two soups is what makes this casserole special.
• Sour cream: Provides tanginess and creaminess. Full fat gives best results but light works too.
• Cooked white rice: Adds substance and soaks up all the delicious flavors. Medium grain rice holds up best in this casserole.
• Shredded cheddar cheese: Creates that irresistible golden melty top. Freshly shredded melts better than prepackaged.
• Garlic powder: Adds depth without the bite of fresh garlic. A little goes a long way.
• Salt and pepper: Season to your preference. Taste before baking to adjust.
• Fresh parsley: Optional but adds fresh color and flavor contrast to the rich casserole.

Step-by-Step Instructions

Prepare the Oven and Dish:

Preheat your oven to 350°F making sure to allow adequate time for it to reach temperature. While waiting, lightly coat your 9×13 baking dish with cooking spray or butter, ensuring you get the corners and sides for easy serving later.

Brown the Meat:

In a large skillet over medium heat, add the ground beef, breaking it into small pieces with a wooden spoon. Cook for approximately 7 minutes until no pink remains, stirring occasionally to ensure even browning. The meat should develop a nice caramelization which adds tremendous flavor.

Add Aromatics:

Add the chopped onion and green bell pepper to the browned meat. Continue cooking for another 5 minutes, stirring frequently, until the vegetables soften and the onions become translucent. This step builds the foundational flavor for your casserole.

Drain Fat:

Carefully tilt the skillet to pool the rendered fat to one side, then use paper towels or a spoon to remove excess grease. Leaving too much fat will make your casserole greasy, but keeping a little helps maintain flavor.

Combine Ingredients:

In a large mixing bowl, add the meat mixture, both condensed soups, sour cream, cooked rice, garlic powder, salt, and pepper. Use a sturdy spatula to fold everything together thoroughly, ensuring even distribution of all components. The mixture should have a creamy, cohesive consistency.

Assemble and Top:

Transfer the mixture to your prepared baking dish, using a spatula to spread it evenly into all corners. Sprinkle the shredded cheddar cheese across the entire surface, making sure to create an even layer that will melt into a beautiful golden crust.

Bake to Perfection:

Place the casserole in the preheated oven and bake for 25 to 30 minutes. The casserole is done when the cheese is completely melted, bubbling around the edges, and developing light golden spots. The internal temperature should reach at least 165°F.

Garnish and Serve:

If using, sprinkle freshly chopped parsley over the top just before serving. Allow the casserole to rest for 5 minutes after removing from the oven so it can set slightly, making it easier to portion and serve.

The cream of mushroom soup is my secret weapon in this recipe. I discovered its magic when I accidentally bought it instead of cream of chicken years ago. The earthy flavor it imparts creates such depth that my husband, who claims to dislike mushrooms, devours this casserole without hesitation. It has become our inside family joke whenever he asks for seconds.

Make Ahead Options

This casserole shines as a make ahead meal solution. You can prepare the entire casserole up to the point of baking, cover tightly with plastic wrap and aluminum foil, and refrigerate for up to 24 hours. When ready to cook, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 10 minutes to the cooking time. For longer storage, freeze the unbaked casserole for up to 3 months. Thaw completely in the refrigerator overnight before baking.

Simple Variations

The beauty of this hamburger rice casserole lies in its adaptability. Try using ground turkey or chicken for a lighter option, or add a southwestern twist by incorporating a can of drained Rotel tomatoes and substituting pepper jack for cheddar cheese. For a nutrition boost, mix in 2 cups of frozen mixed vegetables with the rice. During summer months, I often add diced fresh zucchini or yellow squash from our garden, which blends perfectly with the creamy texture.

Serving Suggestions

While this casserole stands proudly as a complete meal, I find a few simple sides elevate the dining experience. A crisp green salad with vinaigrette provides refreshing contrast to the rich casserole. Steamed broccoli or roasted asparagus adds color and nutritional balance. For casual gatherings, serve with warm dinner rolls or garlic bread to soak up the creamy sauce. During cooler months, I sometimes pair it with a simple tomato soup starter for a truly comforting meal that reminds everyone of home.

Storage and Reheating Tips

Leftovers taste even better as flavors continue to meld. Store covered in the refrigerator for up to 4 days. For best results when reheating, add a tablespoon of water or milk to individual portions before microwaving covered for 1 to 2 minutes, stirring halfway through. For larger portions, reheat covered in a 325°F oven for 15 to 20 minutes until heated through. The casserole also freezes beautifully after cooking. Portion into individual containers for quick lunches that can be reheated directly from frozen.

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Frequently Asked Questions

→ Can I substitute the cream soups?

Yes, you can use any creamy soup you prefer, such as cream of celery or cream of potato, to adjust the flavor.

→ Can I use brown rice instead of white rice?

Absolutely! Cooked brown rice works well and adds a nuttier flavor and extra fiber to the dish.

→ Can I add more vegetables?

Yes, feel free to add diced carrots, peas, or even corn to the mixture for extra nutrition and texture.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

→ Can this casserole be frozen?

Yes, assemble the casserole but do not bake it. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

→ What can I serve alongside this casserole?

A simple green salad, steamed vegetables, or crusty bread are great options to serve with this casserole.