Easy Hamburger Rice Casserole
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While browsing the internet for new meal ideas, I stumbled upon this Easy Hamburger Rice Casserole recipe, and it immediately caught my eye. The ingredients reminded me of my mom’s classic oven stew—a dish filled with comforting flavors and simple preparation. The combination of beef, rice, and savory soups brought back memories of cozy family dinners, making me excited to give this version a try.
One of the things I love most about this recipe is its effortless approach to cooking. There’s no need to pre-cook the rice—it bakes right in the oven, absorbing all the delicious flavors from the broth and seasonings. This makes the prep even easier and ensures every bite is rich and satisfying. The only step that requires stovetop cooking is browning the ground beef, which helps develop its flavor before mixing it with the other ingredients. It’s a straightforward, fuss-free meal that’s perfect for busy weeknights!
Ingredients for Easy Hamburger Rice Casserole
- GROUND BEEF
- RICE
- CREAM OF MUSHROOM SOUP
- CONDESNSED TOMATO SOUP
- DRIED ONION
- WATER
- CHEDDAR CHEESE
Instructions for Easy Hamburger Rice Casserole
Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Brown the Beef: In a large skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat to keep the casserole from becoming greasy.
Mix Everything Together: Add the uncooked rice, cream of mushroom soup, tomato soup, dried onion, water, salt, and black pepper into the skillet. Stir everything together until fully combined.
Transfer & Bake: Pour the mixture into the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil and place it in the oven. Bake for 1 hour, stirring halfway through (at the 30-minute mark) before re-covering and continuing to bake.
Add Cheese & Finish Baking: After an hour, remove the foil and sprinkle shredded cheddar cheese over the top. Return the casserole to the oven for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.
Cool & Serve: Let the casserole rest for a few minutes before serving. This allows the flavors to settle and the texture to thicken slightly. Serve warm and enjoy!
Frequently Asked Questions
Can I use a different type of rice?
Yes! Long-grain white rice works best, but you can substitute brown rice—just note that it may require additional cooking time and extra liquid. Instant rice is not recommended as it can become mushy.
Do I need to cook the rice before adding it to the casserole?
No, the rice cooks in the casserole as it bakes, absorbing the flavors from the soups and seasonings. Just be sure to cover the dish while baking to trap moisture and ensure the rice cooks properly.
What can I use instead of cream of mushroom soup?
If you’re not a fan of mushrooms, you can substitute cream of chicken or cream of celery soup for a different flavor while keeping the creamy consistency.
Can I add extra vegetables?
Definitely! You can mix in frozen peas, carrots, or green beans to add more nutrition and texture. Just stir them into the mixture before baking. Another option is to add some diced onion and green peppers. Add those when you cook the beef.
What type of cheese works best for topping?
Cheddar cheese is a classic choice, but you can also use Monterey Jack, mozzarella, or a blend for a different flavor profile.
Can I freeze leftovers?
Yes! Store leftovers in an airtight container and freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 350°F until heated through.
How can I make this casserole spicier?
Try adding a pinch of cayenne pepper, red pepper flakes, or even a splash of hot sauce to the mixture before baking for an extra kick.
FOR MORE RECIPES LIKE THIS, TRY:
- Chicken Enchilada Rice Casserole
- Beefy Rice-A-Roni Casserole
- Chicken Broccoli Rice Casserole
- Instant Pot Beef and Rice
Easy Hamburger Rice Casserole
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- 1 cup uncooked rice
- 10 ¾ oz can condensed cream of mushroom soup
- 10 ¾ oz can condensed tomato soup
- 2 cups water
- 1-2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, brown the ground beef until fully cooked. Drain off any excess fat.
- Add in the uncooked rice, cream of mushroom soup, tomato soup, dried onion, water, and salt and pepper to taste. Stir until well combined.
- Pour the mixture into a greased 9×13 inch baking dish and spread out evenly.
- Cover the dish with aluminum foil and bake for 1 hour. After 30 minutes give it a stir, recover and place back in the oven for the remaining 30 minutes.
- Remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving. Enjoy!
Nutrition
This recipe is adapted from Kitchen Creations Recipes.
