6-Ingredient One-Dish Hamburger Rice Casserole
This 6-ingredient one-dish hamburger rice casserole turns pantry staples into a creamy, cheesy dinner with almost no cleanup. Tender rice, savory ground beef, and a rich mushroom sauce bake together in one pan.
Everything goes into the oven raw except the beef, so there is no separate rice pot and no stovetop roux. It bakes hands-off while you set the table.
Why This Casserole Works
Ground beef and rice bake in a cheesy sauce that tastes like a slow-cooked supper, but it comes together in minutes. The cream of mushroom soup does the heavy lifting for the sauce, so you skip a separate flour-and-milk step.
The rice absorbs the beefy drippings and the salty, sharp cheddar melts into every bite. Leftovers hold their texture and reheat well, which makes this a strong choice for busy weeknights.
Ingredients
- 1 lb ground beef: 85 percent lean gives the best flavor without too much grease.
- 1 medium yellow onion, diced: gives the base a savory backbone.
- 1 cup long-grain white rice: do not swap for instant or brown rice here, the bake time depends on white rice.
- 1 (10.5 oz) can cream of mushroom soup: the concentrated soup that builds the sauce.
- 1½ cups beef broth: low-sodium is best so you can control the salt.
- 1½ cups shredded sharp cheddar cheese, divided: half goes into the casserole, half goes on top.
- ½ tsp salt: adjust depending on how salty your broth is.
- ¼ tsp black pepper: freshly ground if you have it.
Variations / Substitutions
- Swap the protein: ground turkey or chicken work, but add a small drizzle of oil since they are leaner.
- Use a different cream soup: cream of chicken or cream of celery are direct swaps.
- Change the cheese: mild cheddar, mozzarella, or Monterey Jack give a gentler melt; pepper Jack adds heat.
- Add vegetables: stir in a cup of frozen peas or corn right before the casserole hits the oven.
- Spice it up: a pinch of cayenne or a few shakes of hot sauce in the beef mixture wakes up the whole dish.
For another one-dish dinner, try my Skillet Lasagna.
How to Make 6-Ingredient One-Dish Hamburger Rice Casserole
Step 1: Brown the Beef and Onion
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the 1 lb ground beef and the diced onion together, breaking the meat up with a spoon. Let it go about 6 to 8 minutes, until the beef is no longer pink and the onion turns translucent.
Drain off any excess fat, then season with the ½ tsp salt and ¼ tsp black pepper. A little fat left in the pan keeps the rice from tasting dry.
Step 2: Combine the Rice and Soup
Take the skillet off the heat. Stir in the 1 cup of long-grain white rice and the full can of cream of mushroom soup. Keep stirring until every grain of rice is coated and the soup is fully mixed in.
At this point the mixture will look thick and pasty, which is exactly what you want. The broth in the next step thins it to the right consistency.
Step 3: Add the Broth
Pour in the 1½ cups of beef broth and stir everything to combine. Return the skillet to medium heat and bring it just to a bare simmer, the first time a few bubbles break the surface is enough.
Pour the whole mixture into a greased 9×13 inch baking dish and spread it out in an even layer. The liquid should rise to the very top of the rice.
Step 4: Bake the Casserole
Cover the dish tightly with foil and slide it into the preheated oven. Bake for 30 minutes. The covered steam cooks the rice through without drying out the top.
You will know it is ready when most of the liquid is absorbed and the rice tastes tender. Give one grain a quick test with a fork through the foil before you move on.
Step 5: Finish with Cheese
Carefully remove the foil and scatter the remaining 1½ cups of shredded cheddar evenly over the top. Return the dish to the oven, this time uncovered, and bake another 10 to 15 minutes.
The casserole is done when the cheese is fully melted, bubbly, and beginning to brown at the edges. Let it sit for 5 minutes off the heat, then spoon onto plates while it is still hot and the cheese pulls into strings.
A Few Things to Keep in Mind
- Rest before serving: That 5 minute wait lets the rice absorb any last puddles of liquid, so the casserole sets up instead of turning soupy.
- Do not lift the foil early: Keeping the steam trapped for the full 30 minutes is what cooks the rice evenly. Peeking lets moisture escape.
- Use sharp cheddar: Mellow cheese tastes flat against the beef and mushroom. A sharp cheddar gives enough punch to balance the rich sauce.
- Drain the beef well but not completely: A little fat left in the skillet adds body and flavor. Two teaspoons or so is a good guideline.
Adjust the bake time for your dish:
| Dish Size | Uncovered Bake Time with Cheese |
|---|---|
| 9×13 inch (3 qt) | 10 to 15 minutes |
| 8×8 inch (2 qt) | 18 to 20 minutes |
| 10×15 inch jelly roll | 8 to 10 minutes |
Storing and Reheating Leftovers
Refrigerate: Store leftovers in an airtight container for up to 4 days. The rice stays moist and the flavors settle even more overnight.
Reheating: Microwave individual portions until hot, or cover the whole dish with foil and warm it in a 350°F oven for about 15 to 20 minutes.
What Goes Well with This Casserole
A simple green salad with a sharp vinaigrette cuts through the richness and adds crunch. Steamed green beans or broccoli with a squeeze of lemon also work, because the bright acid gives your palate a break from all that cheese and cream.
Frequently Asked Questions
Can I use brown rice instead?
No. Brown rice takes nearly twice as long to cook and would need more liquid. Stick with white long-grain rice for this recipe.
Can I assemble the casserole ahead of time?
Yes. Brown the beef, mix everything in the dish, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 10 minutes to the covered time.
Can I freeze this casserole?
Yes. Bake it completely, let it cool, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat covered until hot all the way through.
6-Ingredient One-Dish Hamburger Rice Casserole Recipe
Ingredients
Method
- Preheat oven to 375°F. Brown the beef and onion in a skillet over medium-high heat about 6 to 8 minutes. Drain excess fat, then season with salt and pepper.
- Remove skillet from heat. Stir in the rice and cream of mushroom soup until combined.
- Pour in the beef broth, stir, and bring to a bare simmer. Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, top with the remaining cheese, and bake uncovered 10 to 15 minutes until bubbly and golden. Rest 5 minutes before serving.
