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Hamburger Rice Casserole Recipe
Ben Carraoli

Hamburger Rice Casserole Recipe

I have to admit, the first time I made this Hamburger Rice Casserole, I felt like I had discovered a cozy, all-in-one dinner that everyone at my table loved. It’s one of those recipes that’s both comforting and surprisingly easy to make. The combination of tender ground beef, fluffy rice, and creamy sauce always hits the spot.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef – I prefer 85% lean for juicy flavor without too much fat.
  • 1 cup long-grain white rice – Rinsed before cooking to remove excess starch for fluffier rice.
  • 1 can 10.5 oz condensed cream of mushroom soup – Adds creamy, savory richness.
  • 1 cup shredded cheddar cheese – Freshly grated cheese melts better than pre-shredded.
  • 1/2 cup milk – Whole milk gives the creamiest result.
  • 1 small onion finely chopped – Adds natural sweetness and depth.
  • 2 cloves garlic minced – Fresh garlic boosts flavor far better than powdered.
  • 1 teaspoon Worcestershire sauce – Gives a subtle tang and umami punch.
  • 1/2 teaspoon black pepper – Adjust to taste.
  • 1/2 teaspoon salt – Be cautious if your soup is already salty.
  • 1/2 teaspoon paprika – Optional for color and mild smoky flavor.
  • 1 cup frozen peas and carrots – I recommend thawing slightly before adding so they cook evenly.

Method
 

  1. Start by chopping the onion and mincing the garlic. Rinse the rice to remove excess starch, which helps keep it fluffy after baking. Grate your cheese fresh for the best melt and flavor.
  2. In a skillet over medium heat, cook the ground beef until browned. Add the onions and garlic and cook until soft and fragrant. Drain any excess fat before mixing in the seasonings.
  3. In a mixing bowl, combine the cream of mushroom soup, milk, Worcestershire sauce, salt, pepper, and paprika. Stir until smooth and creamy. This sauce will coat the rice and beef perfectly.
  4. In your baking dish, layer the cooked rice first, then the beef mixture, and finally the peas and carrots. Pour the creamy sauce evenly over the top, making sure everything is well coated. Sprinkle the shredded cheese on top.
  5. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is bubbly and lightly golden. Let it rest for a few minutes before serving to help it set.

Notes

  • I like to brown the beef in butter for a richer flavor.
  • I always taste the sauce before baking and adjust seasoning if needed.
  • Letting the casserole rest for 5-10 minutes makes it easier to serve in neat portions.
  • Adding a sprinkle of fresh parsley on top brightens the flavor and adds color.