This casserole is the ultimate comfort food. The combination of ground beef, savory mushroom soup, and rich cheddar cheese creates a warm and satisfying meal that will please even the pickiest eaters. I find it easy to make, filling, and customizable to fit your preferences. Plus, it’s a one-pan dish, which means fewer dishes to wash after dinner! Whether I’m cooking for a crowd or just looking for a quick family meal, this recipe delivers on flavor and convenience.
Why You’ll Love This Recipe
I love how this dish brings together simple ingredients into something that feels hearty and homey. The ground beef gives a meaty base, the rice soaks up all the savory broth and comforting soup, and the cheddar cheese melts into everything for that gooey finish. It’s a practical weeknight dinner at its best—no complicated steps, no fancy gadgets, just good food. Also, because it uses pantry staples (rice, canned soup, beef broth) it’s handy for those evenings when the fridge is a bit bare.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 onion, chopped
1 garlic clove, minced
1 cup long-grain rice, uncooked
2 cups beef broth
1 (10.75 oz) can cream of mushroom soup
1 cup cheddar cheese, shredded
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ cup fresh parsley, chopped (for garnish)
Directions
Preheat your oven to about 175 °C (350 °F) if you plan to bake at the end.
In a large skillet over medium heat, cook the ground beef until it’s browned. Break it apart as it cooks. Drain off any excess fat.
Add the chopped onion and minced garlic to the skillet and sauté until the onion is softened and fragrant.
Stir in the uncooked long-grain rice, beef broth, and the cream of mushroom soup. Add salt, black pepper, and paprika, stirring to combine.
Bring the mixture to a simmer, then transfer everything into a lightly greased baking dish (around 9×13-inch or equivalent). Spread it evenly.
Sprinkle the shredded cheddar cheese over the top.
Cover the dish with foil and bake for about 20-25 minutes, or until the rice is tender and the liquid is mostly absorbed and the cheese is melted and bubbly.
Remove the foil for the last 5 minutes if you like a lightly browned top.
Take the casserole out of the oven and let it rest for about 5 minutes. Garnish with chopped fresh parsley before serving.
Servings and Timing
This recipe makes approximately 6 servings (based on typical family-size portions). Prep time: ~10 minutes Cook time: ~25 minutes (plus 5-10 minutes resting) Total time: ~35-40 minutes
Variations
Swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavour profile.
Add vegetables such as chopped bell peppers, peas, corn, or mushrooms to increase the veggie content and colour.
Use ground turkey or chicken instead of ground beef for a lighter version.
Try a different cheese blend: Pepper Jack for a mild kick, or mozzarella for a milder melt.
For a spicy twist, add a dash of chili powder or substitute paprika with smoked paprika.
If you prefer, you can cook the rice separately and stir it in at the end to avoid baking time—helpful when you’re short on time.
Storage/Reheating
To store leftovers:
In the refrigerator: Place the cooled casserole in an airtight container and it will keep for up to 3-4 days.
In the freezer: You can freeze portions of it (after cooling) for up to 2 months. Make sure it’s well-wrapped or in freezer-safe containers.
Reheating:
For refrigerated leftovers: Reheat in the oven at ~160-170 °C (325-340 °F) until warmed through (about 15-20 minutes). If it seems a bit dry, add a splash of beef broth or milk before reheating.
For frozen: Thaw overnight in the fridge, then reheat as above. If reheating directly from frozen, cover with foil and bake at 160-170 °C (325-340 °F) for ~30-35 minutes, then uncover for the last 10 minutes to refresh the cheese top.
FAQs
1. Can I use cooked rice instead of uncooked rice?
Yes — if you’re using already cooked rice, you’ll need to reduce the amount of liquid (beef broth) so the dish doesn’t become too soupy. Also, the cooking time in the oven will be shorter since the rice is already tender.
2. What if I don’t have cream of mushroom soup?
You can substitute with another condensed cream soup (like cream of chicken or celery) or make a quick homemade sauce with butter + flour + milk + broth + seasonings. The texture will be slightly different but still tasty.
3. Can I make this ahead of time?
Absolutely. You can prepare everything up to the point of baking, cover and refrigerate for up to 24 hours, and then bake when you’re ready. If chilled, allow the dish to come closer to room temperature before baking, or add a few extra minutes to the bake time.
4. How do I make this gluten-free?
To make this gluten-free, use a certified gluten-free cream soup, ensure your beef broth is gluten-free, and double-check that your seasonings don’t have hidden gluten. Rice is naturally gluten-free, so that part is safe.
5. Why is my rice still hard after baking?
This can happen if the rice was too large of a grain (or brown rice requiring longer time) or the liquid wasn’t sufficient. Next time: ensure long-grain white rice is used (or adjust for brown rice), and that the dish is tightly covered so steam helps cook the rice fully. You can also simmer the mixture briefly before baking to give the rice a head-start.
Conclusion
I’m always looking for simple, satisfying dinners that hit the comfort food mark without hours in the kitchen — this Cheesy Hamburger Rice Casserole checks that box. It’s warm, tasty, and welcoming. It can feed a family, be prepped ahead, and then enjoyed through the week as leftovers. I encourage you to try it, make it your own with a variation or two, and really enjoy that cozy, cheesy goodness.
