There will be plenty of happy tummies when you make this cheesy Hamburger Rice Casserole!
Ask anyone if they’ve ever made a hamburger rice casserole, and while you might often hear yes, there’s a good chance it’s not the same as this one. Why is that? The answer is simple. There are as many ways to make this dish as there are cooks. Some versions are sweeter than others, due to the use of tomato sauce or tomato soup. Others have a bit of a kick. Our version is loaded with savory goodness thanks to the cream of mushroom soup, garlic, oregano, Italian seasoning, and Worcestershire sauce. It’s bursting with incredible flavor, which becomes evident by the aroma wafting from the kitchen as it cooks.
Of course, let’s not forget about the layer of gooey mozzarella cheese melted on top. Any time you combine savory ground beef with rice and cheese, you know you have a hit on your hands. This dish will result in rapidly cleaned plates, so don’t be surprised when your family asks for seconds.
Don’t be put off by the cook time. An hour of it is spent cooking in the oven, so there’s not really that much preparation involved. And, if you want to have it ready for dinner as soon as you get home, go ahead and make it the day before. Casseroles, like soups, are often even better the second day after the flavors have had time to meld. A quick reheat in the oven will have dinner on the table in no time at all.
If you prefer to consume less red meat, feel free to substitute ground chicken or turkey in this recipe. Other ground meats, including lamb and veal, also work. You could also make it with plant-based meat crumbles, if desired. Casseroles are also a sneaky way to get children to eat vegetables, especially if you dice them into small pieces. Mushrooms, bell peppers, peas, spinach, corn, broccoli, and carrots are excellent options to include in this dish.
Many cooks, many versions
I mentioned earlier that each cook has a version of hamburger rice casserole that they love. Because customizing this dish is so easy, I figured we’d explore some of the other flavor combinations you could use:
- French onion style: Omit all other ingredients. Use 1 pound of ground beef, 2 cups of rice, 21 ounces of beef broth, 21 ounces of French onion soup, a large onion sautéed in 1/2 a stick of butter, and Gruyère cheese. (Sauté the onion first, then add the ground beef to cook. Mix everything except the cheese and bake as directed in this recipe.)
- Tomatoey version: Omit all seasonings, broth, and Worcestershire sauce, and use a can each of condensed tomato and mushroom soups and 2 cups of water. Top with your favorite cheese.
- Celery version: Here’s a great way to incorporate some celery using a cup of diced celery and switching from condensed cream of mushroom to condensed cream of celery soup. Omit the Worcestershire sauce, oregano, and Italian seasoning. If desired, you can switch from vegetable broth to beef broth.
- Mexican style: Omit Worcestershire sauce and cream of mushroom soup. Add 1 cup diced bell pepper (assorted colors), 1 teaspoon each of cumin and chili powder, 2 teaspoons of smoked paprika, 1 cup of frozen corn, a can of drained and rinsed black or pinto beans, and a 15-ounce can of crushed tomatoes to the remaining ingredients in the recipe. Use shredded Mexican or cheddar cheese.
How do I store leftovers?
Allow leftover hamburger rice casserole to cool to room temperature before covering it tightly or transferring it to an airtight container and storing it in the refrigerator for up to 3 days. Once cold, you can freeze it in freezer-safe containers, wrap, or zippered bags for up to 3 months. Defrost it overnight in the refrigerator. Reheat leftovers in the oven or on the stove. You may need to add a splash of broth or water when reheating to restore moisture.
Serving suggestions
Keep dinner simple when serving hamburger rice casserole. Add a delicious Wedge Salad, Boiled Asparagus, and some fresh-from-the-oven Potato Rolls and butter. Dessert can feature a refreshing Lemon Meringue Pie, Chocolate Crème Brûlée, Ricotta Cookies, or this fun Fruit Pizza.
Ingredients
- 1 pound lean ground beef
- 1 small onion, finely chopped
- 1 10.75-ounce can low-fat cream of mushroom soup
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium vegetable broth
- Salt and pepper, to taste
- 3/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 2 teaspoons Worcestershire sauce
- 3/4 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook the ground beef with the chopped onion until the beef is browned and the onion is soft. Drain off excess fat.
- Stir in the cream of mushroom soup, uncooked rice, broth, salt, pepper, garlic powder, oregano, Italian seasoning, and Worcestershire. Let the mixture simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 55 minutes until the rice is tender.
- Remove the foil, sprinkle the shredded mozzarella cheese evenly over the top, and bake uncovered for 5-10 minutes until the cheese melts and bubbles and the rice is tender.
- Remove the casserole from the oven and let it stand for 5 minutes before serving.
- Garnish lightly with parsley and serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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