A hearty, one-pan meal loaded with seasoned ground beef, fluffy rice, and a rich, creamy tomato sauce that the whole family will be scraping the pan for!
THE EASIEST WEEKNIGHT CASSEROLE YOUR FAMILY WILL BEG FOR!
I cannot tell you how many times this Hamburger and Rice Casserole has saved dinner at my house. It’s one of those recipes that I stumbled onto years ago, made a few tweaks, and now it’s absolutely on repeat every single month — sometimes twice. It’s budget friendly, it comes together with simple pantry ingredients, and honestly? It tastes like something you spent way more time on than you actually did. I am a happy camper every single time I pull this out of the oven.
This is my go-to weeknight meal when I need something that feeds the whole family without a pile of dishes at the end. Everything cooks in one baking dish, which means less cleanup and more time on the couch — and I am absolutely not apologizing for that. Even my pickiest eaters clean their plates when this casserole hits the table, and that alone makes it a keeper of a recipe in my house.
For a complete meal, I love serving this alongside a simple green salad or some steamed broccoli. The casserole is already so filling and nutritious on its own, but a little something green on the side rounds everything out perfectly. A warm piece of crusty bread to scoop up the sauce doesn’t hurt either — I’m not judging!
“This is now a permanent weekly dinner in our home! I doubled the recipe and it fed my family of six with leftovers for lunch the next day. So simple and so good — thank you for sharing this one!”
– Melissa
Frequently Asked Questions
Can I use a different type of rice?
Absolutely! Long grain white rice works best here because it absorbs the liquid evenly and cooks at the right rate in the oven. If you want to use brown rice, just add an extra half cup of broth and increase the baking time by about 20 minutes, keeping the dish tightly covered the whole time. I wouldn’t recommend instant rice for this one — it tends to get mushy before everything else is ready.
Can I make this casserole ahead of time?
Yes, of course! You can assemble the whole casserole the night before, cover it tightly, and keep it in the fridge until you’re ready to bake. Just let it sit at room temperature for about 20 minutes before it goes into the oven so it bakes evenly. This makes it a fantastic meal prep option for busy weeknights.
Can I freeze Hamburger and Rice Casserole?
Absolutely! Once it’s fully baked and cooled, portion it into freezer-safe containers and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat in the oven at 350°F, covered, until warmed through — about 20 to 25 minutes. It reheats beautifully and makes the best lunch the next day too.
Can I use ground turkey instead of ground beef?
Yes, of course! Ground turkey is a great swap if you want a lighter, leaner version — and it still tastes absolutely wonderful with all the seasonings and sauce. Ground chicken works too, whatever you prefer. Just keep in mind that ground turkey has less fat, so the flavor will be a little milder, but the dish will still be super satisfying and nutritious.
What kind of cheese works best on top?
I love using shredded sharp cheddar because it melts beautifully and gives the casserole that gorgeous golden, bubbly top. Monterey Jack or a Mexican cheese blend are also amazing options if that’s what you have on hand. Whatever melts well is your best friend here!
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, just pop a portion in the microwave for 1 to 2 minutes, stirring halfway through, or warm it in a covered oven-safe dish at 350°F for about 15 minutes. It honestly tastes just as good the next day — maybe even better!
Can I add vegetables to this casserole?
Absolutely, and I highly encourage it! Diced bell peppers, frozen corn, canned green beans, or even frozen peas all work wonderfully here. Just stir them in with the rice before baking and they’ll cook right along with everything else. It’s a great way to sneak more veggies in for picky eaters — and I’m not judging if no one notices!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Ground beef — I use 80/20 ground beef for the best flavor, but lean ground beef or ground turkey works too if you prefer.
- Long grain white rice — Uncooked! It bakes right in the dish and absorbs all that incredible flavor from the broth and sauce.
- Beef broth — This is the key liquid that cooks the rice and keeps everything super moist and flavorful. Low-sodium broth is a great option if you’re watching salt intake.
- Cream of mushroom soup — Adds that creamy, cozy comfort food element we all love. Cream of celery or cream of chicken soup works as a substitute, whatever you have on hand.
- Diced tomatoes — A can of fire-roasted diced tomatoes adds so much depth and a slight tangy sweetness. Regular diced tomatoes are perfectly fine too.
- Yellow onion — Cooked right into the beef for a savory, sweet base flavor that makes the whole dish come alive.
- Garlic — Fresh minced garlic is always my preference, but garlic powder works in a pinch — about half a teaspoon.
- Worcestershire sauce — Just a splash gives the beef that deep, savory flavor that takes it from good to absolutely incredible.
- Italian seasoning — A simple blend that adds so much flavor without any extra effort. You can swap in dried oregano and basil if that’s what you have.
- Paprika — Adds a gentle warmth and a beautiful color. Smoked paprika is also delicious here if you want a slightly smoky depth.
- Salt and black pepper — Season to taste! Keep tasting until it’s seasoned the way you like.
- Shredded cheddar cheese — For that golden, melty, irresistible topping that makes this casserole look as good as it tastes.
- Fresh parsley — Optional, but a sprinkle on top makes it look beautiful and adds a little freshness before serving.
How to Make Hamburger and Rice Casserole
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish with nonstick spray — you want to make sure nothing sticks to the sides later. While that’s warming up, grab a large skillet over medium-high heat and brown your ground beef along with the diced onion. You want to cook it until the beef is no longer pink and the onions have softened up nicely, about 7 to 8 minutes. Drain off any excess fat, then add the minced garlic and cook for another 30 seconds until fragrant — don’t let it burn!
Once the beef is ready, stir in the Worcestershire sauce, Italian seasoning, paprika, salt, and pepper right in the skillet. Give everything a good toss so the beef is evenly coated in all that seasoning. Then add in the cream of mushroom soup, diced tomatoes (with their juices!), and the beef broth. Stir it all together until it comes together into a saucy, rich mixture — this is where all the magic happens. The smell alone at this point is absolutely incredible.
Pour the uncooked rice into your prepared baking dish and spread it in an even layer across the bottom. Then pour the beef mixture right over the top of the rice, spreading it evenly so every grain of rice is submerged in that gorgeous, flavorful liquid. I like to give the dish a gentle shake or press everything down lightly with the back of a spoon to make sure the rice is fully covered — this is super important so it cooks evenly and doesn’t dry out.
Cover the baking dish very tightly with aluminum foil — and I mean tightly! The steam is what cooks the rice, so you don’t want it escaping. Bake covered at 375°F for 50 to 55 minutes, until the rice is tender and has absorbed all the liquid. Pull the foil off carefully, sprinkle that glorious shredded cheddar cheese all over the top, and pop it back in the oven uncovered for another 10 minutes until the cheese is melted and starting to turn golden and bubbly. Boom — dinner is served!
Pro Tips
- Seal the foil tightly — This is truly the most important step. The rice cooks from the steam trapped inside, so if your foil is loose, the liquid will evaporate and the rice will be undercooked and crunchy. Press the foil firmly around all four edges of the dish.
- Don’t skip draining the beef — Excess fat from the ground beef can make the casserole greasy and throw off the liquid-to-rice ratio. Drain it well before adding the seasonings and liquids.
- Use the full can of broth — It might look like a lot of liquid going in, but trust the process! The uncooked rice soaks it all up as it bakes and you’ll end up with perfectly fluffy, tender rice every time.
- Let it rest before serving — Give the casserole about 5 minutes to sit after it comes out of the oven. This lets everything settle and makes it much easier to scoop into clean, beautiful servings.
- Add vegetables right in — If you want to boost the nutrition, stir in a cup of frozen corn, diced bell pepper, or frozen peas with the rice before adding the beef mixture. They cook perfectly right alongside everything else — no extra steps needed.
- Season in layers — Season the beef well while it’s in the skillet, and taste the mixture before it goes into the baking dish. It’s much easier to adjust salt and pepper at that stage than after it’s fully baked.
What to Serve with Hamburger and Rice Casserole
This casserole is a complete, filling, nutritious meal all on its own, but a simple side or two makes it feel extra special on the dinner table. Here are some of my favorite things to serve alongside it:
- Steamed broccoli — My personal favorite! The fresh, simple flavor balances the richness of the casserole perfectly.
- Garden salad — A light, crisp green salad with a simple vinaigrette is always a welcome contrast to a cozy, baked dish like this.
- Roasted green beans — Toss them with a little olive oil, salt, and garlic and roast them right alongside the casserole for the last 20 minutes. Easy and delicious!
- Crusty dinner rolls — Perfect for scooping up every last bit of that saucy, cheesy goodness from the pan.
- Corn on the cob or canned corn — A family friendly classic side that kids absolutely love alongside a cheesy, beefy dish like this.
- Sliced cucumbers and tomatoes — Simple, fresh, and comes together in two minutes flat. Sometimes the easiest sides are the best ones!
No matter what you pair it with, this casserole is guaranteed to make everyone at the table happy — and that’s really all that matters!
Hamburger and Rice Casserole
Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking the beef apart with a spoon, until the beef is no longer pink and the onion is softened, about 7 to 8 minutes. Drain off excess fat.
- Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
- Stir in the Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper until the beef is evenly coated.
- Add the cream of mushroom soup, diced tomatoes with their juices, and the beef broth. Stir well until everything is combined into a saucy mixture. Remove from heat.
- Spread the uncooked rice in an even layer across the bottom of the prepared baking dish.
- Pour the beef mixture evenly over the rice, pressing down gently with the back of a spoon to ensure the rice is fully submerged in the liquid.
- Cover the baking dish very tightly with aluminum foil and bake at 375°F for 50 to 55 minutes, until the rice is tender and the liquid has been absorbed.
- Carefully remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return to the oven uncovered for 10 minutes, until the cheese is fully melted and lightly golden.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh chopped parsley if desired and serve warm.
