I first threw this hamburger rice casserole together in our tiny first apartment kitchen back in the 1980s. I was a young, newly married cook just trying to stretch one pound of ground beef into a real dinner.
What started as a simple hamburger rice recipe with basic ingredients somehow became one of those meals we never stopped making.
It’s made with ground beef, rice, and cream of mushroom soup — nothing fancy. But the way we cook the beef makes all the difference.
It’s simple. It’s hearty. And it’s the kind of old-fashioned hamburger rice casserole that still works today.
I even still bake it in the same white CorningWare casserole dish. Some classics just don’t go out of style.
Why This Old-Fashioned Hamburger Rice Still Works
- 30-Minute Meal: 15 minutes of prep, 15 minutes in the oven, easy to pull together anytime.
- Pantry Staples: Uses basic ingredients you likely already have on hand.
- Kid-Approved: A mild, savory flavor that even picky eaters don’t complain about.
- Better Texture: We skip the “mush” by browning the beef for a deeper, grilled flavor.
The Secret to the Best Hamburger Rice Recipe (It’s all in the beef!)
The real difference between a “blah” casserole and one your family asks for twice is how you handle the beef. I used to stop cooking once it turned brown. But we’re going for that “hamburger on the grill” aroma.
I always drain the grease from the skillet. I know — fat is flavor! But I prefer a lighter casserole.
After draining, keep cooking until you see those crispy, caramelized brown bits. That’s where the flavor comes back in.
Looking for more ideas? Try my easy baked meatballs recipe. They only take 10 minutes to prep!
Ingredients for Hamburger Rice Casserole with Mushroom Soup
This hamburger rice casserole with mushroom soup uses just a handful of basic ingredients. (See the recipe card below for exact amounts.)
- ground beef
- rice
- olive oil
- onion
- celery
- salt & black pepper
- cream of mushroom soup
Ingredient Notes and Easy Substitutions
Ground Beef
I typically use lean ground beef, but even an 80/20 mix works since we’re draining the grease. The key is that extra minute of browning!
Rice
I originally used long-grain white rice, but eventually switched to Success boil-in-bag rice. It’s a total time-saver and stays firmer in the casserole, no mushy rice here! Any cooked rice works, just don’t over-boil it.
Cream of Mushroom Soup
This is the “glue.” Standard, low-sodium, or “heart healthy” versions all work.
For extra creaminess, you can use two cans of condensed soup. If you do, just be mindful of your salt! If you want it a little creamier without opening a second can, just add a splash of milk.
Aromatics: Diced yellow onion and celery provide that classic “home-cooked” base. Not a celery fan? Swap it for green peppers or carrots.
For another old-school cream of mushroom-based casserole, try my classic tuna noodle casserole. It’s ready in about 35 minutes!
How to Make Hamburger Rice Casserole
Detailed recipe and instructions are in recipe card at bottom of post.
Here’s how it comes together:
Cook the Rice
I love using boil-in-bag rice because it’s a time-saver, but any white or brown rice works. You just need 1 cup of cooked rice ready to go.
Sauté the Onion and Celery
Warm up some olive oil (or butter) over medium-low heat and add your diced onion and celery. Don’t rush this part! Let them cook for at least 5 minutes until they are soft and wilted.
Once they’re translucent and fragrant, scoop them out and set them aside.
Brown the Ground Beef
In that same pan, toss in your ground beef. Break it up as it cooks and drain the grease once it’s browned.
But here is the secret: keep cooking it! You want to see those caramelized brown bits on the meat.
You’ll know you’re there when it smells like burgers cooking outside in July. Or if you live in Chicago like I do, it’s that smell of burgers when you’re walking toward Portillo’s. That’s the smell you want.
Combine Beef, Onion and Celery
Add the onions and celery back into the pan with the beef.
Sprinkle in the salt and pepper and let everything cook together for another minute or two. This helps the flavors come together.
Bring it All Together and Bake
Fluff the cooked rice in your casserole dish. Spoon the beef mixture over the top, add the cream of mushroom soup, and stir everything together right in a 1 ½ quart dish.
Bake at 350°F for 15 minutes until bubbly.
What to Serve with This Hamburger and Rice Hotdish
I like to brighten the plate with steamed broccoli or a baked sweet potato.
My parmesan roasted broccoli, roasted sweet potato cubes, or crispy ranch roasted potatoes are perfect sidekicks.
Tips for the Perfect Old Fashioned Hamburger Rice Casserole
- Rice Prep: Make sure your rice is fully cooked before it goes in the oven. Fifteen minutes isn’t long enough to fix undercooked rice.
- Dish Size: A 1 ½ quart dish is ideal. A 2-quart dish works but will result in a thinner casserole that may bake faster.
- Scaling Up: To double the recipe, use a 3-quart dish or 9×13 pan and increase bake time to 20 minutes.
Storage and Reheating
To Store: Refrigerate in an airtight container for 3–4 days.
To Reheat: Microwave for 1–2 minutes, or use the oven at 350°F for 10 minutes to maintain the texture. Add a splash of milk if it looks dry.
Easy Hamburger Rice Casserole
This Easy Hamburger Rice Casserole is a classic 30-minute ground beef dinner that has been a family favorite since the 80s. Made with simple pantry staples like cream of mushroom soup and fluffy rice, it’s a hearty, budget-friendly hamburger rice recipe that even the pickiest eaters will love. Perfect for busy weeknights when you need comfort food fast!
Ingredients
- 1 cup cooked rice
- 1 tbsp olive oil
- 1 cup diced onion
- ½ cup diced celery
- 1 lb ground beef
- ½ tsp salt
- ¼ tsp black pepper
- 1 (10 ½ oz) can cream of mushroom soup
Instructions
- Cook the Rice
Cook the rice according to package directions to yield 1 cup of cooked rice. Put it in a greased 1 ½ quart casserole dish and fluff with fork. Set aside.
- Sauté the Aromatics
In a large skillet, heat 1 tbsp olive oil over medium-low heat. Sauté the diced onion and celery for 5 minutes until wilted. Remove from the pan and set aside. - Brown and Crisp the Beef
In the same skillet, cook the ground beef until mostly browned. Drain the grease. Return the skillet to the heat and continue cooking the beef for an extra minute or two until you see brown bits and caramelized edges on the meat. - Combine Beef and Veggies
Return the sautéed onions and celery to the skillet with the beef. Season with the salt and pepper and stir to combine. Preheat your oven to 350°F. - Assemble the Casserole
In the casserole dish, stir together the beef mixture, cooked rice, and the cream of mushroom soup. - Bake
Bake for 15 minutes until the soup is bubbly and the top is slightly crisp.
Notes
Note on Seasoning: Canned cream of mushroom soup can be quite salty. You may want to taste your beef and vegetable mixture before adding the full ½ tsp of salt.
Nutrition Information:
Yield: 4 Serving Size: Approximately 1 to 1 ¼ cupsAmount Per Serving: Calories: 345Total Fat: 18gSaturated Fat: 7gCholesterol: 75mgSodium: 780mgCarbohydrates: 22gFiber: 1gSugar: 2gProtein: 24g
Nutritional values are estimates. If you use 'Heart Healthy' cream of mushroom soup or extra-lean ground beef, you can reduce the sodium and fat content even further!