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When the evening chill sets in and I crave something homey, I turn to Hamburger Rice Casserole. On my third batch I learned that letting it rest five minutes out of the oven lets the edges firm up, creating a delightfully crackling crust. Steam rises in fragrant clouds, golden edges peek out, and every spoonful feels like a warm hug.
Why You’ll Love Hamburger Rice Casserole Recipe
- One-pan simplicity means fewer dishes and a happy sink.
- Bubbling tomato sauce melds with rice for a silky smooth filling.
- Cheesy top turns crispy around the edges, offering a tender bite within.
- Adaptable spices let you lean into classics or add a regional kick.
A Little Background
I first stumbled on this style of casserole during college, when budget dinners reigned supreme. After multiple trials in my own kitchen—adjusting liquid ratios and testing rice brands—I discovered that rinsing the rice first cuts back on stickiness and yields grains that stay separate under the rich tomato sauce.
Key Ingredients for Hamburger Rice Casserole
- Ground beef (1 lb): provides savory depth; choose 85/15 or leaner, and drain well to avoid excess grease.
- Long-grain white rice (1 cup): classic texture; rinse under cold water to wash away surface starch.
- Tomato sauce (8 oz can): gives a smooth base; swap in marinara for a herby twist.
- Diced tomatoes (14.5 oz can, undrained): adds body and bursts of juice; fire-roasted variety ups the flavor.
- Shredded cheddar (1½ cups): crowns the dish with gooey richness; sharp or mild works, but fresh-grated melts best.
How to Make Hamburger Rice Casserole
- Sauté beef, onion, garlic until beef is evenly browned, about 5 minutes, with a soft sizzling sound.
- Add tomato sauce, tomatoes, rice, spices, and water; you’ll see gentle bubbling around the edges.
- Spread into a greased 9×13 pan; this prevents sticking and encourages golden edges.
- Cover and bake at 350°F for 35 minutes. Then uncover, top with cheese, and bake 5 minutes more.
Pro Tips & Troubleshooting for Hamburger Rice Casserole
- From testing: stirring once before baking stops rice from clumping and spots the liquid hasn’t fully covered.
- If your top browns too fast, tent foil to allow rice to finish cooking inside without burning cheese.
- Swap Italian seasoning for smoked paprika for a Southwestern flair during chili season.
- Doubling? Use a 12×18 pan and extend baking by 10 minutes, checking rice for tenderness.
Storage & Make-Ahead Guide
Allow casserole to cool slightly—about 20 minutes—before covering. Test note: refrigerating uncovered for 10 minutes prevents soggy topping. Store in an airtight container in the fridge up to 3 days. For freezer, seal in a foil pan and freeze up to 2 months; thaw overnight in the fridge. Reheat at 350°F for 15–20 minutes, internal temperature should reach 165°F for safe eating.
Serving Suggestions
Garnish with chopped parsley or green onions for a fresh pop. Try it with Creamy Garlic Bread for a complete meal, or serve alongside a crisp mixed green salad.
Frequently Asked Questions
- Can I substitute brown rice?: Yes, use 1½ cups brown rice and add 10–15 extra minutes of bake time.
- How do I store leftovers?: Cool to room temp, cover tightly, refrigerate up to 3 days or freeze for 2 months.
- Can this be made dairy-free?: Omit cheese topping or swap with dairy-free shreds just before serving.
- Why did mine turn out soupy?: Likely rice measurement or covered too loosely; ensure rice and water ratio is right and pan is sealed.
- What’s the best way to reheat?: Cover loosely and bake at 350°F for 15–20 minutes until warmed through.
- Can I scale this recipe up or down?: Yes—maintain ingredient ratios and adjust baking time by 5–10 minutes per extra cup of rice.
Final Thoughts
Every time I dive into a scoop of Hamburger Rice Casserole, I’m reminded why this simple dish has stuck around my weekly menu. The layered flavors, the contrast between the bubbling filling and golden crisp edges—pure comfort. Share your version with me in the comments; I love hearing your tweaks!
More Recipes You’ll Love
Hamburger Rice Casserole
This one-pan Hamburger Rice Casserole brings together seasoned ground beef, rice, and tomato sauce under a blanket of melted cheese, all baked to golden goodness.
Servings 6 servings
Calories 450kcal
Main
- 1 lb ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 8 oz tomato sauce
- 14.5 oz diced tomatoes undrained
- 1 cup long-grain white rice rinsed
- 1.5 cups water
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cups shredded cheddar cheese
Cook Beef & Aromatics
-
In a skillet over medium heat, cook ground beef (#1), onion (#2), and garlic (#3) until the beef loses its pink color, about 5 minutes, then drain excess fat.
1 lb ground beef, 1 small onion, 2 cloves garlic
Assemble & Bake
-
Stir in tomato sauce (#4), diced tomatoes (#5), rice (#6), water (#7), Italian seasoning (#8), salt (#9), and pepper (#10); bring to a gentle simmer, then transfer to a greased 9×13-inch baking dish and cover with foil.
8 oz tomato sauce, 14.5 oz diced tomatoes, 1 cup long-grain white rice, 1.5 cups water, 1 tsp Italian seasoning, 0.5 tsp salt, 0.25 tsp black pepper
-
Bake in a preheated 350°F oven, covered, for 35 minutes. Uncover, sprinkle shredded cheddar cheese (#11) on top, and bake an additional 5 minutes until cheese is melted.
1.5 cups shredded cheddar cheese
Leftovers keep well refrigerated up to 3 days; freeze for 2 months.
