This made from scratch version of Hamburger Rice Casserole is even tastier than the original! Made with simple ingredients, it is a dinner recipe that the whole family will love.
Sometimes called hamburger rice hotdish, this tasty casserole is hearty, delicious, and the perfect comfort food after a long day. You can bake it in the oven, but I am also including instructions for preparing it all in one skillet!
The homemade sauce is easy to make, but if you want to skip that step, you can use your favorite “cream of” soup instead. No judgement from me.
Why we love this hamburger rice recipe:
- It calls for simple ingredients that I almost always have on hand.
- The homemade “cream of chicken soup” makes it taste extra delicious and creamy.
- Vegetables add a nice crunch. We like carrots and celery, but you can use your favorite.
- The cheese! That ooey gooey layer of melted cheese makes this casserole hard to resist.
- Because you can change up the vegetables, it is a great recipe to please even the pickiest of eaters.
- It can be made ahead of time, then baked when you need it.
To skip my cooking tips and suggestions and see the detailed recipe card, scroll to the bottom of the post.
HOW TO MAKE GROUND BEEF AND RICE CASSEROLE
Instead of using a can of soup, this beef and rice casserole is made with a homemade sauce. But if you are in a hurry, you can substitute a can of cream of chicken or mushroom soup.
- Ingredients needed for sauce: butter, flour, milk, chicken broth, dry minced onion, garlic, salt, and pepper
- For the rest of the casserole: ground beef, carrots, celery, long grain rice (uncooked), water, and cheddar cheese
- To make the simple sauce, you will melt butter and flour in a saucepan, then whisk in milk, broth, and seasonings. You want to make sure it boils for at least a minute or it will have a raw flour taste to it.
- Wash and slice your vegetables.
- Combine the hamburger, uncooked rice, vegetables, sauce, and water in a greased 9×13″ pan or casserole dish. Cover tightly with foil so it doesn’t dry out. Bake for about 45 minutes or until vegetables and rice are tender.
- Remove foil and sprinkle grated cheese over the top. Return to oven for a few minutes to melt the cheese. Serve hot and enjoy!
Leftovers are fantastic! Just cover and store any remaining ground beef rice casserole in the refrigerator. It will last for 3-4 days.
It can be frozen, but I don’t recommend it unless you have no other options. The vegetables get soggy, and the casserole loses its creaminess.
- Feel free to omit the carrots and celery and use your favorite vegetables. Spinach, broccoli, green beans, peppers, mushrooms, corn – the sky’s the limit!
- If you really love onion, replace the dry minced onion with one medium diced onion. Just cook it with the ground beef.
- Instead of, or on top of the cheese, you could add a crunchy layer. Crushed up cornflakes, french fried onions, or bread crumbs would be tasty.
- Use another flavor of cheese. I think mozzarella or colby jack would be tasty.
- Want a bit of kick? Add a can of diced green chilies, or some chopped peppers of your choice, and top the casserole with pepper jack cheese.
- Try it with ground chicken instead of ground beef. Or you could even use ground pork sausage.
CAN I MAKE THIS RECIPE IN A SKILLET?
Yes, this ground beef rice casserole can be made in a in skillet, and it’s actually faster!
In a 5 quart skillet, brown the hamburger and drain off any fat. Stir in the flour until the meat is coated. You can add a tablespoon of butter if it is too dry.
Add rest of ingredients (except the cheese), and reduce heat to medium low or low. Simmer, covered for 25-30 minutes till rice is tender, stirring occasionally and adding water if needed. Top with cheese, add the lid, and cook 2-3 more minutes to melt cheese.
CAN I USE ANOTHER TYPE OF RICE?
I have only made this recipe with long grain white rice. Short grain rice will yield a different texture.
You can of course experiment with different varieties, but you may have to change the amount of liquid and the cooking time.
Brown rice needs more time to cook, and sometimes more liquid, so your vegetables my end up on the soft side.
If you use minute rice, use the amount of rice called for on the box. Since it cooks quickly, you will need to pre cook your vegetables, or use thawed frozen vegetables.
WHAT ELSE CAN I MAKE WITH GROUND BEEF?
- Skillet Lasagna
- Ground Beef Enchiladas
- Cabbage and Ground Beef (Mexican)
- BBQ Meatball Recipe
- Unstuffed Peppers
MORE COMFORTING MAIN DISH RECIPES:
- Hot Chicken Salad
- Ground Beef Stroganoff
- Poppy Seed Chicken
- Easy Alfredo Sauce Recipe
- Mayo Breaded Chicken
- Crockpot Ranch Pork Chops
- Garlic Bread Grilled Cheese
HAMBURGER RICE CASSEROLE
- 2 Tbsp butter
- 3 Tbsp all purpose flour
- 1/2 cup milk
- 1/2 cup chicken broth
- 2 Tbsp dry minced onion
- 1 garlic clove, minced
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 pound lean ground beef
- 3 carrots, peeled and sliced
- 2 stalks celery, diced
- 1 cup uncooked long grain rice
- 2 1/4 cups water
- 2 cups grated cheddar cheese
- Melt butter in a heavy medium saucepan. Whisk in the flour, then the milk and chicken broth. Add onion, garlic, salt, and pepper.
- Cook and stir over medium heat till boiling, boil and stir for one minute. Remove from heat and set aside.
- Brown ground beef in a large skillet. Stir in carrots, rice, water, and white sauce.
- Pour mixture into a greased 9x13" pan and cover tightly with foil. Bake at 350° for 40-50 minutes till rice and carrots are tender.
- Remove foil, top with grated cheese and bake for another 3-5 minutes or till cheese melts.
-You can replace the homemade sauce with your favorite cream soup. (like cream of chicken or cream of mushroom)
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Amount Per Serving: Calories: 434Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 117mgSodium: 652mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 32g