A growing-up classic! Hamburger and Rice Casserole is filled with all your comfort food favs: beefy, creamy, cheesy, and super satisfying.
I absolutely heart a good, hearty, warm-your-soul casserole this time of year. Don’t you? It’s totally a fall staple! There’s something extra special when the oven is on and those cozy smells of caramelization and savory notes are drifting through the air. Are you ready to bust out your casserole dish? Make sure to also try my Grandma June’s Fully Loaded Mashed Potato Casserole, this Mexican Street Corn Casserole, and my Mind-Blowing Southern Baked Macaroni & Cheese.
INGREDIENTS FOR THIS RECIPE:
You don’t need to break the bank to make this Hamburger and Rice Casserole. Made with inexpensive pantry staples, it’s perfect for a family on a budget or serving a larger crowd.
- Cooked White Rice
- Ground Beef
- Yellow Onion
- Dried Ranch Seasoning Mix
- Salt + Pepper
- Garlic Cloves
- Cream of Mushroom
- Mascarpone or Cream Cheese
- Sour Cream
- Shredded Cheese
- Italian Parsley
To speed things along and have dinner on the table quicker, I personally used two bags of 90-second microwave rice. I mixed one white, one jasmine (because that’s what I had on hand). If you’d prefer to make your own, simply follow the directions on the rice package and then set it aside until you’re ready to add it to the casserole.
WHAT VEGETABLES ARE GOOD OPTIONS TO ADD? If I have it on hand, sometimes I’ll add frozen corn. The subtle sweetness pairs perfectly. Other veggies that would go well include spinach, shaved Brussels, broccoli, or cauliflower.
CAN YOU MAKE THIS DISH IN ADVANCE? Totally! You can assemble the casserole up to 2 days prior to baking. Simply follow steps 1 – 3 below, cover, and keep refrigerated until you’re ready to bake. I recommend baking for an additional 10 minutes, covered, to ensure the center is warmed through.
WHAT METHOD DO YOU RECOMMEND FOR REHEATING LEFTOVERS? The beauty of this casserole is the fact that it reheats flawlessly in the microwave. Sure, you can pop it back in the oven if you’d like… but when you’re in need of a quick lunch the microwave does wonders.
MORE RICE RECIPES YOU’LL LOVE:
- 4 cups Cooked White Rice
- 1 lb. Ground Beef
- 2 tsp. Dried Ranch Seasoning Mix
- 1 Small Yellow Onion, diced
- ½ tsp. Salt
- ½ tsp. Pepper
- 3 Garlic Cloves, minced
- 1 (10.5 oz) can Cream of Mushroom Soup
- ½ cup Milk
- 4 oz. Mascarpone or Cream Cheese
- ¼ cup Sour Cream
- 8 oz. Block of Melty Cheese, shredded
- 2 tbsp. Minced Italian Parsley, for garnish
- Preheat the oven to 350F and grease a large baking dish with non-stick cooking spray or melted butter and set aside.
- Add the ground beef to a skillet with the onions and dried ranch seasoning. Sauté until the beef is fully cooked and the onions are softened. Add the garlic and continue to sauté for 1 more minute. Season with salt, pepper, and mix to combine.
- Whisk the cream of mushroom, milk, mascarpone (or cream cheese), sour cream and half of the shredded cheese in a large bowl. Add the ground beef mixture and fold together to combine. Pour into the greased baking dish and top with remaining cheese.
- Bake, covered with foil, for 20 minutes. Remove the foil and broil until the top is caramelized and crispy. Sprinkle with Italian parsley and serve immediately.
NOTES ON THIS RECIPE:
- I like to use 85/15 for the ground beef, as the liquids release help soften and flavor the onions. You may need to drain a little before adding to the remaining ingredients.
- While dry ranch seasoning isn’t mandatory, I do enjoy the flavor it adds to the overall dish. If you’d prefer, you can substitute with dried Italian seasoning.
- I had mascarpone in my fridge, so that’s what I ended up using. You an certainly swap that out for cream cheese though! It’ll taste almost the exact same. I also used a mix of mozzarella and havarti for the shredded cheese. Sometimes I’ll use sharp cheddar, Monterey Jack, or whatever melty variety I have handy.
- Leftovers should be stored covered, in the refrigerator, and consumed within 2 – 3 days.