Easy Hamburger Rice Casserole

Why You’ll Love This Recipe

I love this recipe because it checks every box: minimal prep, comforting ingredients, and a single dish I can pop in the oven and forget about. The soups create a savory, beefy base that infuses the rice with flavor as it bakes, and the butter melts down into everything, adding richness I can really taste. Whether I’m feeding the whole family or just want leftovers for the week, this casserole delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 1 cup long-grain white rice (uncooked)

• 1 can (10.5 oz) French onion soup

• 1 can (10.5 oz) beef consommé

• 4 tbsp unsalted butter, sliced into pats

• 2 tbsp chopped chives (optional)

Directions

1. I preheat the oven to 425°F and grease a 9×13-inch baking dish.

2. In a skillet, I cook the ground beef over medium heat until it’s no longer pink, about 8–10 minutes. Then I drain off the excess fat.

3. I spread the cooked beef in the baking dish and sprinkle the uncooked rice evenly over the top.

4. I pour the French onion soup and beef consommé over the beef and rice. A gentle stir helps distribute everything evenly.

5. I dot the top with pats of butter.

6. I cover the dish with foil and bake for 30 minutes.

7. After 30 minutes, I remove the foil and bake for another 30 minutes until the rice is tender and the top is golden and slightly crispy.

8. I let the casserole rest for 5–10 minutes before serving, and I add chopped chives on top if I have them on hand.

Servings and timing

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes

Variations

• I sometimes top it with shredded cheddar or mozzarella in the last 10 minutes of baking for a cheesy crust.

• For extra flavor, I stir in a splash of Worcestershire sauce or a sprinkle of garlic powder or red pepper flakes before baking.

• I add vegetables like peas, diced carrots, or mushrooms to bulk it up and make it a full meal.

• I swap the ground beef with ground turkey, chicken, or plant-based crumbles depending on what I have in the fridge.

• A mix of wild rice and white rice gives it more texture and a slightly nutty flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I use the microwave or a covered skillet over medium-low heat. If the rice has thickened too much, I add a splash of beef broth or water to loosen it up. This casserole also freezes well—just be sure to cool it completely before wrapping it tightly and freezing for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I use instant rice?

I wouldn’t recommend it here. I use long-grain white rice because it holds up better during baking and absorbs the liquid slowly, which helps develop the flavor and texture.

What can I use instead of French onion soup?

If I don’t have French onion soup, I mix beef broth with sautéed onions or use condensed onion soup as a substitute.

Is this dish kid-friendly?

Yes! I’ve found that kids love the mild flavors and tender texture. It’s a great base for picky eaters, and I can always sneak in a few veggies if I want to make it more nutritious.

Can I prepare this ahead of time?

Yes, I assemble the whole dish ahead of time and keep it in the fridge until I’m ready to bake it. I just add an extra 5–10 minutes to the baking time if it’s cold from the fridge.

Can I make this in a smaller dish?

If I halve the recipe, I use an 8×8-inch dish and adjust the baking time slightly—about 25 minutes covered and 25 uncovered usually works well.

Conclusion

This Easy Hamburger Rice Casserole is everything I want on a busy night—quick to prep, loaded with flavor, and so satisfying. It’s the kind of meal that fills the kitchen with comforting aromas and brings everyone to the table without a single complaint. Whether I serve it straight from the oven or pack it up for lunch the next day, it always hits the spot.

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