Hey there, friend—if life feels like a juggling act between work, errands, and family time, I’ve got just the cozy lifeline you need: Cheesy Hamburger Rice Casserole. It’s practically a hug in a dish—warm, comforting, and one-skillet easy. This recipe comes together quickly, feels indulging but simple, and often becomes the hero of weeknight dinners or potluck favorites (I’m looking at you, church gatherings). Ready for cheesy, meaty goodness with minimal fuss? Let’s roll up our sleeves and get to it.
Table of Contents
Why You’ll Love This Cheesy Hamburger Rice Casserole
Imagine creamy rice melding with savory beef, all crowned with melty, toasty cheese—no tasting spoon required, though I highly recommend it. It’s got the perfect comfort-food vibe, yet is easy enough for even the most packed evenings.
Ingredients
- Ground beef – for hearty flavor
- Cream of mushroom soup – adds creaminess and depth
- Diced tomatoes (with juice) – a pop of brightness and moisture
- White rice (long-grain) – makes it saucy and satisfying
- Mozzarella cheese – for that ooey-gooey, golden top
- Salt and pepper – to taste, because seasoning is everything
Exact quantities are listed in the recipe card tucked in just below.
Step‑by‑Step Instructions
- Toss the ground beef into a hot skillet and break it up as it browns. Once it’s cooked through, drain any grease—less oil, same great flavor.
- Stir in the cream of mushroom soup and diced tomatoes (with juice)—yes, all of it! Then dump in the uncooked long-grain white rice.
- Cover the skillet, drop the heat to low, and let it simmer. Give it a stir now and then. In about 15 minutes, your rice should be tender and the sauce thickened just right.
- Switch your broiler on. Pour the cheesy beef-and-rice goodness into a casserole dish, and shower the top with shredded mozzarella.
- Broil until that cheese is bubbly, golden, and giving you serious “dinner’s ready” vibes. Finish with a sprinkle of salt and pepper to taste—and dig in.
Cooking Tips (Because I’ve Learned the Hard Way…)
- Don’t panic if the casserole looks soupy before baking—it will thicken beautifully when the rice absorbs the liquid.
- Want extra flavor? Stir in a dash of garlic powder or a sprinkle of paprika for some warmth.
- Leftovers taste great the next day—just zap gently in the microwave with a splash of water to revive the rice’s moisture.
A Little Anecdote from My Kitchen
This dish reminds me of Friday nights in my hometown of Amarillo—my mama would let me stir the simmering skillet as the scent of cheese filled the house. My pups would do their best sad-southern-jack russell stare underfoot, hoping for stray rice bits. Somehow, just a couple bites disappeared before I called everyone to the table!
FAQs You Might Be Wondering
Can I substitute the mushroom soup with something else?
Sure thing. If mushrooms aren’t your vibe, go for cream of chicken or celery—just make sure it’s still creamy and savory.
What if I don’t have white rice—can I use brown rice?
Yes, but brown rice usually needs longer cooking (like 40‑45 minutes). You might want to pre-cook it or adjust the liquid amounts.
How long will leftovers last?
Store in an airtight container for up to 3–4 days. Reheat with a sprinkle of water in the microwave or oven to keep things saucy.
Reasons to Make This Tonight
I mean, you’ve got beef, rice, cheese, and joy all in one pan—what more could a busy woman want? It’s warm, cheesy affection that doesn’t take hours.
Print
Cheesy Hamburger Rice Casserole: A Melted Comfort Classic for Busy Nights
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Cheesy Hamburger Rice Casserole is the ultimate comfort food. With savory ground beef, creamy mushroom soup, and gooey melted cheese, it’s the perfect weeknight dinner for busy families.
Ingredients
1 pound ground beef
1 (10.75 ounce) can cream of mushroom soup
1 (14.5 ounce) can diced tomatoes with juice
1/2 cup long grain white rice (uncooked)
3/4 cup shredded mozzarella cheese
Salt, to taste
Black pepper, to taste
Instructions
1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned.
2. Drain off grease, and stir in the cream of mushroom soup, diced tomatoes (with juice), and uncooked rice.
3. Cover and simmer over low heat, stirring occasionally, until rice is cooked and tender, about 15 minutes.
4. Preheat the oven’s broiler.
5. Transfer the contents of the skillet into a casserole dish.
6. Top with shredded mozzarella cheese.
7. Broil until cheese is melted and lightly golden.
8. Season with salt and black pepper to taste.
9. Serve warm and enjoy!
Notes
This casserole tastes even better the next day—store leftovers in the fridge for up to 4 days.
Feel free to swap mozzarella for cheddar for a sharper flavor.
Add a pinch of garlic powder or smoked paprika for extra depth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
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