Hamburger Rice Casserole
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
A comforting, budget-friendly bake of ground beef, rice, and vegetables in a creamy, cheesy sauce. An old-school casserole made entirely from scratch, no canned soup needed.
By Mia HartwellUpdated January 29, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A from-scratch casserole — no canned soup
- Creamy, cheesy comfort food that feeds six
- Budget-friendly with everyday ingredients
- A hands-off oven bake with built-in vegetables
Hamburger Rice Casserole
1 hr totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 470kcal
- Protein
- 28g
- Carbs
- 42g
- Fat
- 21g
- Fiber
- 3g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Brown the ground beef in a skillet until no longer pink, about 7 minutes; drain. Add the onion and garlic and cook 3 minutes. Confirm the beef reached 160°F (71°C).
- 2
In a saucepan, melt the butter, whisk in the flour, and cook 1 minute. Gradually whisk in the warm broth and milk, simmering until it thickens into a smooth sauce, about 3-4 minutes. Stir in 1 cup of the cheddar, garlic powder, salt, and pepper.
- 3
In the baking dish, combine the uncooked rice, beef mixture, frozen vegetables, and cheese sauce. Stir well.
- 4
Cover tightly with foil and bake 35 minutes.
- 5
Uncover, top with the remaining cheese, and bake 10 minutes more until the rice is tender and the cheese is melted.
- 6
Rest 5-10 minutes before serving.
Pro Tips for the Best Results
- Use warm broth so the rice starts cooking right away and finishes evenly.
- Cover tightly — the trapped steam is what cooks the rice through.
- Make the cheese sauce a little loose; the rice absorbs liquid as it bakes.
- Don't peek under the foil early; the rice needs the full covered time to cook.
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How to Cook Hamburger Rice Casserole
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Brown the beef and make a cheese sauce
Cook the beef to 160°F (71°C) and drain it. Instead of canned soup, make a quick cheese sauce: a butter-and-flour roux loosened with warm broth and milk, then melted cheddar stirred in. This from-scratch sauce is creamier and tastes far fresher than the shortcut version.
Combine with raw rice
Stirring the uncooked rice directly into the beef, vegetables, and sauce lets it cook in the oven while absorbing all that flavor. Make the sauce slightly loose, because the rice will drink up a lot of liquid as it bakes.
Bake sealed, then top
A tight foil seal traps the steam that cooks the rice evenly — this is the most important step, so don't lift it early. Uncover near the end to melt a final layer of cheese, then rest before serving so the casserole sets.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat with a splash of broth or milk to loosen. The baked casserole freezes for up to 2 months.
Serving Suggestions
This hamburger rice casserole pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Why is my rice undercooked?+
Usually the dish wasn't sealed tightly or didn't have enough liquid. Make sure the foil is snug and the rice is fully submerged in the sauce.
Can I use brown rice?+
Brown rice needs more liquid and a longer bake — add about 1/2 cup broth and 15-20 minutes of covered time.
Can I make it ahead?+
Assemble it (without baking) up to a day ahead and refrigerate, then bake as directed, adding a few minutes from cold.
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