Hamburger Rice Casserole with Cream of Mushroom Soup
This Hamburger Rice Casserole with Cream of Mushroom Soup is a delicious dish made with just a few basic ingredients like ground beef, white rice, and cream of mushroom soup. It’s the perfect easy dinner to make on a busy weeknight when you want something filling but don’t want to spend a lot of time in the kitchen.
This casserole has been a family favorite for years. It’s comfort food that’s easy to make, full of flavor, and versatile enough to be enjoyed by all ages. It’s a complete meal all in one dish. Add a side of green beans or roasted broccoli, and you have a well-rounded dinner!
Why You’ll Love This Recipe
- Quick & Simple – Just a few basic steps, and it’s ready for the oven!
- Great for Picky Eaters – Some hamburger rice casserole recipes have cheddar cheese, Monterey Jack, green beans, sweet corn, or bell peppers, but not this one!
- Made with Pantry Staples – You likely already have everything you need on hand.
- Perfect for Leftovers – Reheat it for an easy meal.
Ingredients
I don’t recommend any variations; I have only made this recipe exactly as I’m sharing it.
- Lean Ground Beef – Adds hearty, savory flavor to the casserole.
- White Rice – I use Basmati rice, but long-grain rice should also work. Avoid minute rice, as it cooks too quickly.
- Organic Cream of Mushroom Soup – Creates a creamy texture and adds rich, savory flavor.
- Milk – Helps make the sauce smooth and creamy.
- Salt & Black Pepper – Simple seasonings that enhance the overall flavor.
- Fresh Chopped Parsley – A bright, fresh garnish to finish the delicious dish. You can also use dried parsley if that is what you have available.
Kitchen Essentials: Cast Iron Skillet | Casserole Dish (2-quart)
How to Make Hamburger Rice Casserole
Here is how to make this creamy hamburger rice casserole that the whole family will love, especially the picky eaters:
- In a large skillet, brown the ground beef over medium-high heat. Once it’s browned, drain any excess grease.
- In a casserole dish, add the uncooked rice, ground beef, cream of mushroom soup, and milk. Season with salt and black pepper. Stir everything together until well combined.
- Preheat your oven to 350 degrees F. Cover the casserole dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the casserole from the oven and give it a good stir. Cover with foil and return to the oven, baking for another 30 minutes.
- After the second 30-minute bake, check to see if the rice has finished cooking. If the rice is still not tender, continue baking for an additional 10-15 minutes.
- Once the rice is cooked, remove the casserole from the oven. Stir once more, and garnish with fresh chopped parsley.
- Taste and add more salt and pepper if needed. Serve and enjoy!
Recipe Tips
- Don’t Overcook the Rice – Check for doneness toward the end of the cooking time to prevent mushy rice.
- Season Well – Salt and black pepper bring out the best savory flavors, so don’t skimp on them! Adjust to taste before serving.
Storage and Reheating
This casserole makes great leftovers. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350 degrees F or microwave it until heated through.
What to Serve with Hamburger Rice Casserole
Pair this casserole with simple sides like:
- Green beans or sweet corn for some veggies.
- A fresh tomato salad or roasted broccoli.
- Tater tots or homemade dinner rolls.
This Hamburger Rice Casserole with Cream of Mushroom Soup is a perfect example of how easy casserole recipes can be the best meals. Its simple ingredients and savory flavors make it the ultimate comfort food that the whole family can enjoy. Make it on those busy nights when you need a warm, filling dish that’s sure to satisfy.
More Casseroles You Will Love
- Easy Creamy Burrito Casserole Recipe
- Chicken Potato Casserole with Bacon
- White Chicken Enchiladas with Sour Cream Sauce
Hamburger Rice Casserole with Cream of Mushroom Soup
Equipment
- 1 Casserole Dish
Ingredients
- ½ pound ground beef
- 1 cup long grain white rice, I use Basmati
- 10.5 ounce can of cream of mushrooms soup
- 3 ½ cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- parsley, for garnish
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Once it’s browned, drain any excess grease.
- In a casserole dish, add the uncooked rice, ground beef, cream of mushroom soup, and milk. Season with salt and black pepper. Stir everything together until well combined.
- Preheat your oven to 350 degrees F. Cover the casserole dish with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the casserole from the oven, and give it a good stir. Return the casserole to the oven, cover again with foil, and bake for another 30 minutes.
- After the second 30-minute bake, check to see if the rice has finished cooking. If the rice is still not tender, continue baking for an additional 10-15 minutes.
- Once the rice is cooked, remove the casserole from the oven. Stir once more, and garnish with fresh chopped parsley.
- Taste and add more salt and pepper if needed. Serve and enjoy!
Notes
- Don’t Overcook the Rice – Check for doneness toward the end of the cooking time to prevent mushy rice.
- Season Well – Salt and black pepper bring out the best savory flavors, so don’t skimp on them! Adjust to taste before serving.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
