Cheesy Hamburger Rice Casserole

Cheesy Hamburger Rice Casserole

There’s something unmistakable about the first whiff of a bubbling casserole pulled from the oven: warm beefy notes, the tang of tomatoes, the gentle creaminess of mushroom soup, and that toasty, gooey melody of melted mozzarella on top. This Cheesy Hamburger Rice Casserole hits those nostalgic senses—comforting aroma, creamy and slightly saucy texture, and a satisfying chew from tender rice punctuated by savory ground beef. It’s the kind of food that makes you slow down, sit at the table, and smile.

Whether you need a weeknight winner after a long day, a crowd-pleasing potluck dish, or a simple comfort meal for family gatherings, this casserole delivers. It’s forgiving, quick to assemble, and packs well for lunches or leftovers. If you like hearty one-dish meals (think shepherd’s pie meets cheesy rice), you’ll find this recipe both familiar and delightfully homey. For a different rice-based family favorite to try another day, take a look at this chicken rice casserole for inspiration: https://www.recipesprint.com/chicken-rice-casserole/.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes (about 15 minutes simmering on the stovetop, plus broiling)
• Total Time: ~35–40 minutes
• Servings: 4 hearty portions
• Difficulty Level: Easy — great for cooks of any level

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). These are estimates based on nutrient profiles from USDA FoodData Central and standard product labels; individual results will vary with specific product brands (e.g., leaner beef or low-sodium soup):

• Calories: ~520 kcal
• Protein: ~28 g
• Carbohydrates: ~30 g
• Fat: ~32 g
• Fiber: ~2–3 g
• Sodium: likely moderate to high (~800–1,200 mg, depending on canned soup, tomatoes, and cheese used)

Sources & notes: Nutrient estimates were compiled using USDA FoodData Central values for common ingredients and cross-checked with general nutrition guidance from the Mayo Clinic and CDC on portion sizing and macronutrient breakdown. If you need a lower-sodium or lower-fat version, choose lean ground beef (93% lean), a low-sodium condensed soup, and part-skim mozzarella to reduce calories, fat, and sodium.

Why You’ll Love It

• Flavor & Aroma: The combination of browning the beef, the savory cream of mushroom, and tomatoes creates a deep, home-cooked aroma that fills the kitchen—comfort food in scent and taste.
• Ease & Speed: Minimal prep, one skillet to simmer, then a quick broil to finish makes this a practical weeknight solution.
• Crowd-Friendly: It stretches well and appeals to both kids and adults—great for family dinners and potlucks.
• Leftovers Become Better: The flavors meld overnight, making reheated portions surprisingly even more satisfying.

How to Make Cheesy Hamburger Rice Casserole

Ingredients

• 1 pound ground beef (80/20 or leaner if preferred)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (14.5 ounce) can diced tomatoes with juice
• 1/2 cup long grain white rice (uncooked)
• 3/4 cup shredded mozzarella cheese (about 3 oz)
• Salt and pepper to taste

Optional ingredients and substitutions

• Swap ground turkey or chicken for beef for a lighter version.
• Use 93% lean ground beef to reduce fat and calories.
• Substitute cream of mushroom with cream of chicken or a low-sodium homemade white sauce (for lower sodium).
• Use brown rice (see tips below) or cauliflower rice as a low-carb alternative.
• Add diced onions, minced garlic, or 1/2 cup frozen peas for extra flavor and veg.
• For a spicy twist, stir in 1 tsp chili powder or a pinch of crushed red pepper.

Step-by-step instructions

1. Preheat and prep: Gather ingredients and preheat your oven’s broiler (you’ll use it at the end).
2. Brown the beef: Crumble the ground beef into a large skillet set over medium-high heat. Cook and stir until evenly browned and no pink remains, about 6–8 minutes. Drain off any excess grease.
3. Combine and simmer: To the browned beef, stir in the cream of mushroom soup, the entire can of diced tomatoes (with juice), and the uncooked 1/2 cup long grain white rice. Stir well to combine.
4. Cook the rice covered: Reduce heat to low, cover the skillet, and simmer gently. Stir occasionally to prevent sticking. Continue until the rice is cooked through, about 15 minutes (check at 12 minutes and again at 15). If the rice is still firm, add 1–2 tablespoons of water and continue cooking a few minutes longer.
5. Transfer to a casserole dish: Once rice is tender and the mixture is cohesive, transfer the contents of the skillet to a shallow casserole dish (about 8×8 or similar). Smooth the top.
6. Add cheese and broil: Sprinkle the 3/4 cup shredded mozzarella evenly over the surface. Place under the oven broiler until the cheese is melted and lightly browned and toasty on top—about 2–4 minutes. Watch carefully to prevent burning.
7. Finish and serve: Remove from oven, season with salt and pepper to taste, let rest for 3–5 minutes, then serve warm.

Practical tips

• Avoid overmixing after the rice is cooked to keep a slightly fluffy texture rather than mushy.
• If your rice finishes too quickly or too slowly, adjust liquid slightly next time—brands and altitude affect cooking time.
• Use a tight-fitting lid while simmering for even cooking.
• When broiling, place the dish one rack below the broiler if you want a gentler browning.

Best Pairings

• Simple sides: A crisp green salad with vinaigrette or steamed broccoli to cut the richness.
• Comfort additions: Buttered dinner rolls or warm cornbread.
• Beverage pairings: Iced tea, a light lager, or a fruity red wine for adults.
• Casual serving idea: Spoon the casserole onto plates for a main course, or serve small scoops as part of a buffet.
• For a different comforting casserole to try another day, you might enjoy the crockpot hamburger potato casserole here: https://www.recipesprint.com/crockpot-hamburger-potato-casserole/

Storage Instructions

• Room temperature: Do not leave hot perishable casserole out for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
• Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat thoroughly to 165°F (74°C) before eating.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat single portions in microwave (covered) for 1–2 minutes, or reheat in a preheated 350°F oven until warmed through (about 15–20 minutes for larger portions). Add a splash of water or broth if it seems dry.

Pro Tips & Tricks

• Rice texture: Use long-grain white rice for reliably tender results in this stovetop-simmer method. If you use brown rice, pre-cook it or increase simmer time and liquid—brown rice takes significantly longer.
• Cheese choice: Part-skim mozzarella melts nicely without getting overly oily; for richer flavor, blend in 1/4 cup shredded sharp cheddar.
• Searing beef: Don’t overcrowd the skillet when browning; you want small crumbled pieces that caramelize slightly for flavor.
• Salt control: Canned soups and tomatoes can be high in sodium—taste before adding salt and consider low-sodium canned products if watching sodium.
• One-dish convenience: If you prefer, after simmering on the stovetop skip transferring to a casserole dish and simply add cheese to the skillet, cover, and let melt, though broiling gives the best browned top.

Recipe Variations

• Vegetarian / Vegan: Swap ground beef for crumbled firm tofu or cooked lentils. Replace cream of mushroom soup with a dairy-free cream soup or a cashew-based sauce, and use vegan cheese. Add mushrooms for extra umami.
• Low-carb / Keto: Replace the rice with cauliflower rice (use about 2–3 cups cauliflower rice) and reduce or omit tomatoes if you’re counting carbs; use full-fat cheese and consider sautéing onions and peppers for bulk.
• Tex–Mex Twist: Stir in 1 tsp chili powder, 1/2 tsp cumin, a drained can of black beans, and swap mozzarella for a Mexican cheese blend or sharp cheddar; top with cilantro and sliced avocado when serving.
• Gluten-free: Use a labeled gluten-free condensed mushroom soup (or make a gluten-free roux with cornstarch) and ensure canned products are GF certified.

Frequently Asked Questions

Q: Can I use pre-cooked rice?
A: Yes. If you use pre-cooked rice, add it after the beef-soup-tomato mixture is heated through; simmer just long enough to meld flavors (5–7 minutes) and then top with cheese and broil.

Q: My rice was still crunchy after 15 minutes—what happened?
A: Different rice brands and stovetop heat levels affect doneness. If rice is undercooked, add a few tablespoons of water or broth, cover, and simmer 3–6 more minutes. Next time, you can increase liquid slightly or cook rice a bit longer.

Q: How can I make this lower in sodium?
A: Use low-sodium canned tomatoes and low-sodium or homemade cream of mushroom soup. Choose low-sodium cheese or reduce the amount of cheese slightly.

Q: Can I make this ahead and bake later?
A: Yes. Prepare through step 4 and cool. Refrigerate in the casserole dish, then bake at 350°F until heated through (~20–30 minutes), add cheese, and broil briefly to brown.

Q: Any tips for a cheesier top without over-browning?
A: After adding cheese, broil briefly while watching closely. Alternatively, cover with foil and bake at 375°F until hot, then uncover and broil for 1–2 minutes to brown.

Conclusion

This Cheesy Hamburger Rice Casserole is an easy, satisfying one-dish meal that brings warmth and comfort to the table with minimal effort—perfect for busy nights and family-style gatherings. If you enjoy comparing variations or want a longer-standing, similar comfort-cooking inspiration, check out this classic Cheesy Hamburger Rice Casserole Recipe and a tasty spin in Cheesy Ground Beef and Rice Casserole – The Cozy Cook. Try the recipe, leave a note about your favorite variation, and share photos—I’d love to see how you make this dish your own.