Go Back

Cheesy Hamburger Rice Casserole

Cheesy hamburger rice casserole that bakes juicy seasoned ground beef into fluffy long-grain rice, finished with bubbly cheddar. This one dish dinner delivers a golden, slightly crusty cheese top and tender rice baked in a savory cream of mushroom sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and aromatics
  • 1.5 lb ground beef
  • 1 onion diced
  • 3 garlic minced
Rice and sauce
  • 1.5 cup long-grain white rice uncooked
  • 2 can (10.5 oz) cream of mushroom soup
  • 2.5 cup beef broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Worcestershire sauce
  • 0.25 salt to taste
  • 0.1 black pepper to taste
Cheese topping
  • 2 cup sharp cheddar cheese shredded

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Set up the casserole dish so it’s ready for layering once the beef is browned.
Brown the beef
  1. Brown ground beef with diced onion over medium-high heat until the beef is fully cooked.
  2. Drain the excess fat from the pan.
  3. Add minced garlic and stir for about 30-60 seconds until fragrant.
  4. Season with garlic powder, onion powder, Worcestershire sauce, salt, and black pepper, stirring to coat evenly.
Assemble and bake
  1. Spread the uncooked long-grain white rice in the greased baking dish in an even layer.
  2. Spoon the seasoned beef mixture over the rice.
  3. Whisk the cream of mushroom soup with beef broth until smooth, then pour evenly over the beef and rice.
  4. Cover tightly with foil and bake at 350°F for 35 minutes, until the rice is partially tender and the edges are bubbling.
  5. Uncover, stir gently to redistribute the top layer, and sprinkle shredded cheddar over the casserole.
  6. Bake uncovered for 10 more minutes at 350°F until the cheese is golden and bubbly with slightly crusty edges.
Rest and serve
  1. Let the casserole rest for 5 minutes before serving so the juices set slightly.

Notes

Pro tip: For best texture, keep the foil tightly sealed during the first bake so the rice cooks through—then stir gently before adding cheddar to help moisture distribute. Store leftovers in the fridge up to 3-4 days in an airtight container; reheat in a covered dish at 350°F until hot. Freezing is not recommended because rice can soften unevenly after thawing. For a lighter option, use reduced-fat cheddar and reduced-fat cream of mushroom soup (or a lactose-reduced version) to lower calories while keeping the cheesy bake.