Hamburger Rice Casserole Recipe

Ash Tyrrell

Hamburger Rice Casserole Recipe

I stumbled upon this hamburger rice casserole when I was desperately searching for a quick weeknight dinner that would satisfy my entire family. After making it countless times over the past year, I can confidently say it's become our go-to comfort meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

1 pound ground beef - Choose 80/20 ground beef for the best flavor balance. Leaner meat can make the dish dry while fattier cuts add richness.
1 10.75 ounce can cream of mushroom soup - The secret to the casserole's creamy texture. Don't substitute with low-fat versions as they don't provide the same richness.
1 14.5 ounce can diced tomatoes with juice - Keep the juice for extra moisture and flavor. Fire-roasted tomatoes add a subtle smoky taste if you want to elevate the dish.
1/2 cup long grain white rice - Uncooked rice works perfectly here. Avoid instant rice as it becomes mushy during the cooking process.
3/4 cup shredded mozzarella cheese - Fresh mozzarella melts beautifully but pre-shredded works just fine. Sharp cheddar or a Mexican blend make excellent alternatives.
Salt and pepper to taste - Season generously as rice absorbs a lot of flavor.

Method

Start by heating your large skillet over medium-high heat without adding oil. Crumble the ground beef directly into the hot pan, breaking it apart with your wooden spoon. Cook the beef for 6-8 minutes, stirring frequently to ensure even browning and to prevent sticking. Once the meat is completely browned with no pink remaining, drain the excess grease by tilting the pan and carefully spooning out the fat.
Return the drained beef to the skillet and reduce heat to medium-low. Pour in the cream of mushroom soup, stirring well to coat all the meat. Add the diced tomatoes with their juice, followed by the uncooked rice, mixing everything thoroughly. The mixture will look quite liquidy at this stage, which is exactly what you want for the rice to cook properly.
Cover the skillet with a tight-fitting lid and let the mixture simmer on low heat for about 15 minutes. Stir occasionally to prevent the bottom from burning, but don't lift the lid too frequently as this releases steam needed for cooking the rice. The casserole is ready when the rice is tender and has absorbed most of the liquid, creating a creamy, cohesive mixture.
Preheat your oven's broiler while the casserole finishes cooking. Transfer the mixture to your prepared casserole dish, spreading it evenly. Sprinkle the mozzarella cheese generously over the top, ensuring complete coverage. Place under the broiler for 2-3 minutes until the cheese is melted, bubbly, and golden brown on top.

Notes

I always cook my rice separately first when I have extra time, as it prevents any chance of undercooked grains and gives me better control over the final texture.
Adding a splash of Worcestershire sauce to the ground beef while browning creates an incredible depth of flavor that transforms this simple dish into something restaurant-worthy.
I've learned that letting the casserole rest for 5 minutes after broiling helps the flavors meld together and makes serving much easier without everything falling apart.
Seasoning each layer as you build the dish ensures every bite is flavorful - I add salt and pepper to the beef, then again after adding the soup and tomatoes.
For extra richness, I sometimes add a tablespoon of butter to the mixture before adding the cheese, which creates an even creamier final result.