Introduction
Close your eyes and imagine walking into a kitchen where the warm, savory aroma of browned beef mingles with melting cheese and a whisper of mushroom-soup creaminess. The first forkful greets you with tender rice threaded through juicy tomato fragments, all wrapped in a blanket of gooey mozzarella that stretches satisfyingly to your plate. Cheesy Hamburger Rice Casserole is comfort in a dish — hearty, familiar, and just a little nostalgic.
This casserole is perfect for weeknight dinners when you want something quick but satisfying, for potlucks where you need a crowd-pleaser that travels well, or for lazy Sunday evenings when you crave something unfussy and delicious. It’s also a fantastic recipe to make ahead: assemble, refrigerate, and bake when guests arrive. If you like casserole classics or dishes like an Amish hamburger bake, you might also enjoy this related recipe: Amish Hamburger Steak Bake.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes (stovetop + broil finish)
- Total Time: ~35 minutes
- Servings: 4 generous servings
- Difficulty Level: Easy — great for beginner home cooks
Nutrition Highlights
Estimated nutrition per serving (based on 4 servings). Values are estimates calculated from ingredient data (USDA FoodData Central and common product labels) and should be used as guidance. For precise numbers, check your ingredient labels and use a nutrition calculator.
- Calories: ~514 kcal
- Protein: ~30 g
- Carbohydrates: ~29 g
- Fat: ~31 g
- Fiber: ~1–2 g
- Sodium: ~540 mg (varies widely depending on canned soup and tomatoes)
Notes: These values are approximations based on standard products (85/15 ground beef, Campbell’s-style condensed cream of mushroom soup, canned diced tomatoes, long-grain white rice, and regular mozzarella). Estimates are consistent with government nutrition databases such as USDA FoodData Central and general guidance from the CDC on serving sizes and macronutrient calculations.
Why You’ll Love It
There’s a lot to love about this Cheesy Hamburger Rice Casserole. First, the flavor profile is universally appealing — savory beef, subtle earthiness from the cream of mushroom, bright tomato acidity, and mild, melty mozzarella. The textures contrast nicely: tender rice, meaty bite, and stretchy cheese on top. It’s a memory-making dish — perfect for family dinners, potlucks, or cozy nights in — and it’s forgiving: easily scaled up, made ahead, or tweaked for dietary needs. The speedy stovetop-to-broiler method keeps total time low without sacrificing comfort-food satisfaction.
How to Make Cheesy Hamburger Rice Casserole
Ingredients
- 1 pound ground beef (85/15 recommended for flavor)
- 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 and pepper to taste
Optional ingredients and substitutions
- Swap ground turkey or chicken for leaner meat (increase moisture with a splash of broth).
- Use brown rice (cook time and liquid will differ — see variation section).
- Add 1 small diced onion and 1 clove minced garlic sautéed with the beef for extra aroma.
- Use shredded cheddar or a blend for bolder cheesiness.
- For lower sodium, choose low-sodium soup and diced tomatoes, or make a quick homemade mushroom sauce.
Step-by-step instructions
- Heat a large skillet over medium-high heat. Add the ground beef and crumble it into the skillet. Cook and stir until evenly browned, about 6–8 minutes. Drain off excess grease.
- Reduce heat to medium-low. Stir in the cream of mushroom soup, the can of diced tomatoes (with their juice), and the uncooked rice. Mix until combined. Cover the skillet and simmer over low heat, stirring occasionally, until the rice is cooked — about 15 minutes. Check that rice is tender and has absorbed liquid.
- Preheat the oven’s broiler and position a rack so the casserole will be a few inches from the broiler element.
- When the rice is done cooking, transfer the skillet contents to a lightly greased casserole dish (about 8×8 or similar). Smooth the top and sprinkle the shredded mozzarella evenly over the surface.
- Broil until the cheese is melted and toasty — usually 2–4 minutes depending on your broiler. Watch closely to avoid burning.
- Remove from oven, season with salt and pepper to taste, let rest 3–5 minutes, then serve and enjoy!
Practical tips
- Avoid overmixing once the rice has started cooking; stirring too often can release excess starch and make the rice gummy.
- Check doneness by tasting a grain of rice. If it’s still firm, add 1/4 cup hot water or broth, cover, and simmer a few more minutes.
- If you prefer a crispier top, add a sprinkle of breadcrumbs mixed with a little melted butter before broiling.
Best Pairings
This casserole stands well on its own, but here are pairing and serving ideas to round out the meal:
- Classic sides: a crisp green salad with vinaigrette, steamed green beans, or roasted carrots.
- For a lighter contrast: serve with a lemony arugula salad or quick cucumber-tomato salad.
- Comfort combo: serve slices with warm biscuits and a mug of tea or coffee for a cozy brunch twist. You might also pair it with a hearty breakfast casserole in a brunch spread like Biscuits and Gravy Breakfast Casserole.
- For texture: top individual portions with a dollop of sour cream or a spoonful of corn salsa.
Shelf Life & Storage
- Room temperature: Do not leave the casserole out more than 2 hours (food safety guideline).
- Refrigeration: Store tightly covered in the refrigerator for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- Freezer: Freeze in airtight containers for up to 2–3 months. Thaw overnight in the fridge before reheating. If freezing, consider less cheese on top and add fresh mozzarella when reheating to preserve texture.
Chef’s Advice
- Best beef: 80/20 or 85/15 ground beef gives a juicy, flavorful result; if using leaner meat, add 1/4 cup beef broth to keep the rice from drying.
- Rice texture: Use long-grain white rice as written for reliable cooking time and texture. If you swap to brown rice, precook it or increase simmer time and liquid (it needs more time).
- Soup choice: The cream of mushroom adds savory depth; if you want a cleaner flavor, use cream of chicken or homemade mushroom sauce. Low-sodium condensed soups help control salt.
- Cheese melt: Grate your own cheese rather than using pre-shredded to get a smoother melt (pre-shredded often contains anti-caking agents).
Creative Twists
- Tex-Mex Version: Replace the mozzarella with pepper jack or cheddar, use a can of diced tomatoes with green chiles, add 1 tsp cumin and 1/2 tsp chili powder, and top with avocado and cilantro.
- Veggie-Forward: Swap half the beef for cooked lentils or extra diced mushrooms for increased fiber and a lighter profile — or make it fully vegetarian by using plant-based ground meat and a dairy-free cream soup.
- Gluten-Free: This recipe is naturally gluten-free if you use a gluten-free cream of mushroom soup. Confirm labels to avoid hidden gluten.
- One-Pot Upgrade: Finish the dish under the broiler in the same ovenproof skillet you used to simmer the rice — fewer dishes and a crisp edge.
Frequently Asked Questions
Q: Can I use cooked rice instead of uncooked?
A: Yes. If using cooked rice, reduce added liquid (the canned tomatoes’ juice plus soup will be enough). Combine and heat through for 5–8 minutes, then top with cheese and broil.
Q: My rice is still hard after 15 minutes — what now?
A: Add 1/4 cup hot water or broth, cover, and simmer 3–5 more minutes. Different rice brands and altitudes affect cooking time.
Q: How can I reduce the sodium?
A: Use low-sodium or homemade cream soup, low-sodium canned tomatoes, and a low-sodium cheese. Rinse canned tomatoes to remove some sodium if needed.
Q: Can I make this ahead and bake later?
A: Yes. Assemble up to the point of broiling, cover and refrigerate for up to 24 hours, then broil the cheese just before serving.
Q: Is there a dairy-free option?
A: Use a dairy-free cream of mushroom alternative (store-bought or blended cashews), plant-based ground meat, and vegan cheese for the topping.
Conclusion
This Cheesy Hamburger Rice Casserole is a weeknight hero — straightforward, comforting, and endlessly adaptable. Try it as written, then experiment with one of the creative twists to make it your own. If you’d like inspiration from similar hearty casseroles, check this classic Cheesy Hamburger Rice Casserole Recipe and this cozy riff on ground beef and rice from Cheesy Ground Beef and Rice Casserole – The Cozy Cook. Share your photos and variations — I love seeing how readers make the recipe their own!
Print
Cheesy Hamburger Rice Casserole
- Total Time: 35
- Yield: 4 servings 1x
- Diet: None
Description
A comforting and delicious casserole made with ground beef, rice, diced tomatoes, and melted mozzarella cheese.
Ingredients
- 1 pound ground beef (85/15 recommended)
- 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 and pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and crumble it in the skillet until browned, about 6–8 minutes. Drain excess grease.
- Reduce heat to medium-low. Stir in the cream of mushroom soup, diced tomatoes (with juice), and uncooked rice. Mix until combined, then cover and simmer for about 15 minutes until the rice is cooked.
- Preheat the oven’s broiler. Transfer the contents to a greased casserole dish and sprinkle shredded mozzarella over the top.
- Broil for 2–4 minutes until the cheese is melted and bubbly. Let rest for 3–5 minutes before serving.
Notes
To make ahead, assemble the casserole and refrigerate (without broiling) for up to 24 hours, then broil before serving. Adjust ingredients for lower sodium if desired.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 514
- Sugar: 6g
- Sodium: 540mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
