This post may contain affiliate links. Please see my disclosure policy
Cozy, creamy hamburger rice casserole is an easy dinner choc full of juicy ground beef, veggies, and fluffy rice cooked in cream of mushroom soup. My mom made this filling casserole all the time when I was growing up. It’s a Midwest classic that’s made for weeknights!
For more family-favorite, retro ground beef recipes, try my homemade Hamburger Helper and this old-fashioned American goulash.
Table of Contents
This hamburger rice casserole recipe is a wholesome dinner that I grew up eating. It’s a one-pan wonder that combines juicy ground beef, veggies, cream of mushroom soup, and fluffy rice. My mom made this easy hamburger casserole recipe all the time, and her mom made it, too. I’m pretty sure the original dates back to the 1970s! It’s stood the test of time, though, because I still make it on any given weeknight and the whole family loves it.
Why I Love This Hamburger Casserole Recipe
- One pan. Everything cooks in the same pan before I transfer it to a baking dish, so not only is this casserole an all-in-one meal, but clean-up is extra quick. It has all the convenience of my beef noodle casserole, made with rice.
- Savory flavors. There’s something super comforting and deliciously retro about a cream of mushroom soup casserole! It’s an easy shortcut, and I love how the rice absorbs all the flavors of the beef, condensed soup, and veggies.
- Great to make ahead. This ground beef and rice casserole stores well in the fridge or freezer. On weeks when I know we’ll be extra busy, I can cook once and enjoy the leftovers all week long.
Ingredients You’ll Need
Grandma always made this casserole with water, but I changed it to beef broth for more flavor. I also love adding a sprinkle of chow mein noodles for that extra retro touch! Below are some more ingredient notes. Scroll down to the recipe card for a printable list with the full recipe details.
- Ground Beef – I like to use lean ground beef, but you can make this casserole with any ground meat. Chicken, pork, or turkey also work.
- Onion and Celery – Finely chopped. You can also add diced carrots, minced garlic, and other veggies. See the Tips section later on for variations.
- Cream of Mushroom Soup – I use canned condensed cream of mushroom soup, but this recipe works with any cream soup (including homemade cream of chicken).
- Soy Sauce – Or Worcestershire sauce, for a hit of umami.
- Rice – My favorite rice for this casserole is long-grain white rice, but just about any type of rice will do, apart from instant rice. Brown rice will take a bit longer to cook.
- Beef Broth – Or water. I like the extra flavor that comes with using broth.
- Chow Mein Noodles – Optional, for a crunchy garnish when serving! You could also try breadcrumbs or a sprinkle of fresh parsley.
How to Make Hamburger Rice Casserole
This hamburger and rice casserole comes together in just a few easy steps. Be sure to scroll down to the recipe card for the printable instructions.
- Sauté. Start by browning the ground beef and onion in a skillet. Next, add the celery. Let that cook until the veggies are soft and the beef is browned.
- Combine. Stir in your mushroom soup and a dash of soy sauce. Then, add the rice to the skillet and pour in the cooking liquid (broth or water, whichever you like).
- Bake. Now, transfer everything to a greased 3-quart casserole dish. Bake the casserole, covered, at 350ºF for about 1 hour until the rice is cooked through.
- Serve! Top with crispy chow mein noodles and a sprinkle of extra soy sauce, and dig in. See the section below for more serving ideas.
Recipe Tips and Variations
- Drain the excess grease. After sautéeing the ground beef and vegetables, drain off any excess fat/grease in the pan before you add the soup and rice. I also like to use lean ground beef since it’s not as greasy.
- Don’t stir too often. It’s fine to stir the rice once or twice while it bakes, to check for doneness. However, do your best not to stir the casserole too often, as the starches in the rice might make it sticky.
- How to tell when it’s done: This hamburger rice casserole is ready when the rice is cooked through and tender.
- Different soup. Any creamy soup works in this recipe, store-bought or homemade. Swap cream of mushroom for cream of chicken or cream of broccoli soup instead. You could also try a variation with canned or homemade French onion soup!
- More veggies. Boost the vegetable content with diced mushrooms, bell peppers, carrots, sweet corn, frozen peas, or greens like spinach.
- Add cheese. Make a cheesy hamburger casserole and sprinkle the top with shredded cheddar, or another melty cheese. Add chopped dill pickles for extra cheeseburger vibes!
- Vegetarian. Omit the meat and swap it for more vegetables (see above), or you can add beans or chickpeas. Remember to drain and rinse them first if you’re using canned.
- Gluten-free. To make a gluten-free hamburger casserole, opt for certified gluten-free rice and swap regular soy sauce for a gluten-free version or tamari.
What to Serve with Hamburger Rice Casserole
If you ask my family, all this casserole needs is a topping of crunchy chow mein noodles! Hamburger and rice casserole is a meal in one, but I’ll often serve it with a simple tossed salad and fluffy crescent rolls or homemade drop biscuits on the side. It’s also easy to round out dinner with roasted vegetables, like carrots or roasted green beans. For dessert, try a slice of strawberry pie!
Storing and Reheating Leftovers
- Refrigerate. Let the hamburger casserole cool to room temperature, and then store it airtight in the fridge. It’ll last for 3-4 days (great for meal prep!).
- Reheat. Warm the covered casserole in a 350ºF oven either whole or in portions. You can also use the microwave.
- Freeze. This hamburger rice casserole freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.
More Casserole Recipes
- Sausage Breakfast Casserole
- Broccoli Rice Casserole
- Twice Baked Potato Casserole
- Burrito Casserole
- Stuffed Pepper Casserole
- Frito Pie
Hamburger Rice Casserole
Ingredients
- 1 pound lean ground beef
- 1 small onion, finely chopped
- 1 cup chopped celery
- 1 10-ounce can cream of mushroom soup
- 1 Tablespoon soy sauce
- 1 cup long grain white rice
- 2 cups water, or beef broth
- Chow Mein Noodles, optional topping
Instructions
- Preheat oven to 350º F. Spray a 3 qt casserole dish with non-stick spray. Set aside.
- In a large skillet brown ground beef and onion over medium high heat. Break apart the ground beef and cook for 5-6 minutes until the onions are soft and the meat is mostly cooked. Add the celery and continue to cook until the beef is cooked through. Drain away any excess grease.
- Mix in the mushroom soup and soy sauce until everything is evenly combined.
- Add the rice and water and pour into prepared dish. Cover and bake for about 60 minutes until the rice is cooked through and tender.
- Remove from the oven and serve with crispy chow mein noodles and additional soy sauce if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
