Easy Hamburger Rice Casserole

If you ask me, a good casserole is one of the best weeknight solutions out there.

This hamburger rice casserole is the kind of dinner that gets everyone to the table without complaint. Seasoned ground beef mingles with creamy mushroom soup and tangy diced tomatoes, all cooked together with tender rice.

It’s topped with melted mozzarella that gets nice and bubbly in the oven. Simple seasonings like garlic and onion powder give it plenty of flavor without any fuss.

It’s a filling, comforting meal that comes together in one dish, perfect for busy nights when you need something satisfying.

What Kind of Beef Should I Use?

Ground beef is the star of this casserole, and you have some flexibility with what you choose. I typically go for 80/20 ground beef because it has enough fat to keep the casserole moist and flavorful without being too greasy. If you prefer a leaner option, 90/10 will work just fine, though you might want to add a tiny bit of olive oil to the pan to prevent sticking. Whatever you choose, make sure to drain off any excess grease after browning the meat – this keeps your casserole from becoming oily and helps all the flavors come together nicely.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Ground beef: You can easily swap beef for ground turkey, chicken, or pork. If using leaner meats like turkey, you might want to add a tablespoon of olive oil to keep things moist.
• Cream of mushroom soup: Not a fan of mushrooms? Try cream of chicken or cream of celery soup instead. They’ll give you the same creamy texture with a different flavor.
• Long grain rice: Don’t substitute the long grain rice with instant rice, as it won’t hold up to the longer cooking time. However, you can use jasmine or basmati rice if that’s what you have on hand.
• Mozzarella cheese: Feel free to use cheddar, Monterey Jack, or a Mexican cheese blend. Each will give the casserole a slightly different flavor profile but will work just fine.
• Diced tomatoes: If you’re out of diced tomatoes, you can use crushed tomatoes or even tomato sauce. Just reduce the amount to about 1 cup if using sauce since it’s more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this casserole is not fully cooking the rice during the simmer step, which leaves you with crunchy, undercooked grains – make sure the rice is tender before moving to the broiling step, and add a splash of water if the mixture looks too dry.

Another common error is placing the dish too close to the broiler, which burns the cheese before it has a chance to melt properly – keep the rack in the middle position and watch it closely since broilers work fast.

Don’t forget to drain the diced tomatoes before adding them, or you’ll end up with a watery casserole instead of a thick, hearty dish.

Finally, season the beef while it’s browning rather than waiting until the end, as this builds better flavor throughout the entire casserole.

What to Serve With Hamburger Rice Casserole?

This hearty casserole is pretty filling on its own, but I love serving it with a simple side salad to balance out the richness – just some mixed greens with ranch or Italian dressing does the trick. Garlic bread or buttery dinner rolls are perfect for anyone who wants a little something extra on the side, and they’re great for soaking up any of the tomatoey sauce left in your bowl. If you want to add more veggies to the meal, steamed green beans or roasted broccoli work really well alongside this dish. For a complete comfort food dinner, some corn on the cob or a quick cucumber and tomato salad keeps things fresh and easy.

Storage Instructions

Store: This casserole is a great make-ahead meal that keeps well in the fridge. Just let it cool completely, then cover tightly with foil or transfer to an airtight container for up to 4 days. It actually tastes even better the next day once all the flavors have had time to meld together!

Freeze: You can freeze this casserole either before or after baking. Wrap it tightly in plastic wrap and then foil, and it’ll keep for up to 3 months. If freezing unbaked, add about 15-20 minutes to the baking time when cooking from frozen.

Reheat: To warm up leftovers, cover with foil and bake at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through to ensure even heating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 110-125 g
• Fat: 80-95 g
• Carbohydrates: 80-95 g

Ingredients

For the casserole:

• 1.25 lb ground beef (lean 80/20 mix works best for flavor)
• 10.75 oz cream of mushroom soup (I use Campbell’s for a creamier consistency)
• 14.5 oz diced tomatoes
• 0.75 cup long grain rice
• 0.5 tsp onion powder
• 0.5 tsp garlic powder

For the topping and seasoning:

• 1 cup mozzarella (I like Sargento for its superior melting quality)
• salt
• pepper

Step 1: Brown the Ground Beef and Build the Flavor Base

• 1.25 lb ground beef
• 0.5 tsp onion powder
• 0.5 tsp garlic powder

Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until it’s no longer pink and has developed some browning, about 5-7 minutes.

Drain off excess fat by tilting the pan and using a spoon to push the meat to the side, letting the grease pool before carefully pouring it out.

This step removes unwanted fat while keeping the flavorful browned bits that will anchor the dish.

Add the onion powder and garlic powder directly to the hot meat and stir constantly for about 30 seconds to toast the spices and release their aromatics—I find this quick toasting step makes a huge difference in the final flavor depth compared to adding them raw.

Step 2: Build the Casserole Sauce and Add Rice

• 10.75 oz cream of mushroom soup
• 14.5 oz diced tomatoes
• 0.75 cup long grain rice
• salt
• pepper

Add the cream of mushroom soup directly to the browned beef and stir well to combine, breaking up any clumps.

Pour in the diced tomatoes with their juice and the uncooked rice, stirring everything together until the rice is evenly distributed and coated with the soup and tomato mixture.

The soup and tomatoes will create the liquid needed to cook the rice.

Taste the mixture and season with salt and pepper to your preference—I season at this stage rather than waiting until the end because it gives the rice time to absorb the flavors as it cooks.

Step 3: Simmer the Casserole Base

• casserole mixture from Step 2

Transfer the mixture from the skillet to a 9×13 inch baking dish or similar-sized casserole dish, spreading it into an even layer.

Cover the dish tightly with foil or a lid and place it in a 350°F oven (or leave it on the stovetop over medium-low heat, covered with a lid, if preferred).

Simmer for 15 minutes until the rice has absorbed most of the liquid and is tender.

The covered, gentle cooking ensures the rice cooks evenly and the flavors meld together without the mixture drying out.

Step 4: Top with Cheese and Broil Until Golden

• 1 cup mozzarella
• cooked casserole from Step 3

Remove the casserole from the oven and carefully take off the foil or lid (watch out for steam).

Sprinkle the mozzarella cheese evenly over the top of the casserole in an even layer.

Set your oven to broil on high and place the casserole on the middle rack, watching it carefully for 2-3 minutes until the cheese is melted and lightly golden—don’t walk away, as broilers heat quickly and the cheese can go from perfect to burnt in seconds.

The high, direct heat of the broiler melts the cheese beautifully while slightly crisping the edges.

Easy Hamburger Rice Casserole

Delicious Easy Hamburger Rice Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Calories 1650 kcal

Ingredients

  

For the casserole::

• 1.25 lb ground beef (lean 80/20 mix works best for flavor)
• 10.75 oz cream of mushroom soup (I use Campbell's for a creamier consistency)
• 14.5 oz diced tomatoes
• 0.75 cup long grain rice
• 0.5 tsp onion powder
• 0.5 tsp garlic powder

For the topping and seasoning::

• 1 cup mozzarella (I like Sargento for its superior melting quality)
• salt
• pepper

Instructions

 

• Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until it's no longer pink and has developed some browning, about 5-7 minutes. Drain off excess fat by tilting the pan and using a spoon to push the meat to the side, letting the grease pool before carefully pouring it out. This step removes unwanted fat while keeping the flavorful browned bits that will anchor the dish. Add the onion powder and garlic powder directly to the hot meat and stir constantly for about 30 seconds to toast the spices and release their aromatics—I find this quick toasting step makes a huge difference in the final flavor depth compared to adding them raw.
• Add the cream of mushroom soup directly to the browned beef and stir well to combine, breaking up any clumps. Pour in the diced tomatoes with their juice and the uncooked rice, stirring everything together until the rice is evenly distributed and coated with the soup and tomato mixture. The soup and tomatoes will create the liquid needed to cook the rice. Taste the mixture and season with salt and pepper to your preference—I season at this stage rather than waiting until the end because it gives the rice time to absorb the flavors as it cooks.
• Transfer the mixture from the skillet to a 9x13 inch baking dish or similar-sized casserole dish, spreading it into an even layer. Cover the dish tightly with foil or a lid and place it in a 350°F oven (or leave it on the stovetop over medium-low heat, covered with a lid, if preferred). Simmer for 15 minutes until the rice has absorbed most of the liquid and is tender. The covered, gentle cooking ensures the rice cooks evenly and the flavors meld together without the mixture drying out.
• Remove the casserole from the oven and carefully take off the foil or lid (watch out for steam). Sprinkle the mozzarella cheese evenly over the top of the casserole in an even layer. Set your oven to broil on high and place the casserole on the middle rack, watching it carefully for 2-3 minutes until the cheese is melted and lightly golden—don't walk away, as broilers heat quickly and the cheese can go from perfect to burnt in seconds. The high, direct heat of the broiler melts the cheese beautifully while slightly crisping the edges.