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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 old-fashioned hotdish all the time when I was growing up, and it’s still one of the most requested dinners at my house. It’s a Midwest classic that’s made for busy 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.
Erin’s Notes
- One pan. Everything cooks in the same skillet 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, retro flavor. There’s something super comforting about a cream of mushroom soup casserole! I love how the rice absorbs all the flavors of the beef, broth, condensed soup, and veggies.
- Pantry staples. Ground beef, a can of soup, rice, and broth are things I almost always have on hand, which makes this an easy, budget-friendly dinner.
- Great to make ahead. This hamburger 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
My mom 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
- Drain the grease. After browning the beef and vegetables, drain off any excess fat before adding the soup and rice. Using lean ground beef helps, too.
- Cover it tightly. The rice cooks in the steam trapped under the lid (or foil), so a tight cover is the key to tender, evenly cooked rice.
- Don’t stir too often. It’s fine to stir once or twice while it bakes to check on the rice, but stirring too much releases starch and can make the casserole sticky.
- Use broth for the most flavor. Beef broth gives this casserole a richer, more savory taste than water.
- Season to taste. Condensed soup and soy sauce already bring plenty of salt, so taste before adding more. For extra flavor, season the beef with black pepper and garlic powder while it browns, or pass extra soy sauce at the table.
- How to tell when it’s done. The casserole is ready when the liquid is absorbed and the rice is cooked through and tender.
Recipe Variations
- Different soup. Any creamy soup works, store-bought or homemade. Try cream of chicken or cream of broccoli instead of mushroom, or make a version with canned or homemade French onion soup!
- Different ground meat. Swap the beef for ground chicken, pork, or turkey.
- More veggies. Add diced mushrooms, bell peppers, carrots, corn, frozen peas, or greens like spinach.
- Add cheese. Sprinkle the top with shredded cheddar or another melty cheese. Add chopped dill pickles for extra cheeseburger vibes!
- Brown rice. Brown rice works, but it needs a longer bake to get tender.
- Vegetarian. Skip the meat and add more vegetables, or stir in beans or chickpeas. Drain and rinse them first if using canned.
- Gluten-free. Use certified gluten-free rice and swap regular soy sauce for a gluten-free version or tamari.
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
- Frito Pie
Hamburger Rice Casserole
My family's favorite hamburger rice casserole is a filling dinner with fluffy rice, juicy ground beef, and veggies cooked in cream of mushroom soup. It's a Midwest classic!
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.1 pound lean ground beef, 1 small onion, 1 cup chopped celery
- Mix in the mushroom soup and soy sauce until everything is evenly combined.1 10-ounce can cream of mushroom soup, 1 Tablespoon soy sauce
- 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.1 cup long grain white rice, 2 cups water
- Remove from the oven and serve with crispy chow mein noodles and additional soy sauce if desired.Chow Mein Noodles
Nutrition
Calories: 217kcal | Carbohydrates: 14g | Protein: 25g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 59mg | Sodium: 1037mg | Potassium: 529mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
I followed the recipe to the “T” and when the casserole was done and I had a chance to taste test it, I found that it could definitely use a little more seasoning. Like maybe either seasoning the meat or just adding a little more soy sauce. Great recipe otherwise, would make it again with either of those adjustments. 🙂
We love this recipe. The only thing I do different is use precooked rice. Makes for a quick meal.