Cheesy Hamburger Rice Casserole Recipe – Easy One Pan Comfort Meal

Steam rising, gooey golden cheese, and that first bite of hearty, beefy rice—cheesy hamburger rice casserole just has a way of wrapping you up in warmth, doesn’t it? The first time I made this, it was a chilly Saturday and I’d promised my kids something “extra cozy” for lunch. I opened the fridge, found some ground beef, leftover rice, and a big block of cheddar calling my name. That was the start of what quickly became a household favorite: a one-pan meal that’s somehow nostalgic and new all at once.

Honestly, I’ve lost count of how many times I’ve tweaked this cheesy hamburger rice casserole recipe. Sometimes for picky eaters, sometimes for busy weeknights, and sometimes just because I needed a little comfort food after a long day. The best part? You don’t need any fancy ingredients or complicated steps. It’s just good old-fashioned flavors, baked together until bubbly and irresistible.

If you love meals that fill your kitchen with the scent of simmering beef and melting cheese, you’re in the right place. This casserole is my go-to when I want a lunch or dinner that’s easy, crowd-pleasing, and guaranteed to disappear fast. Whether you’re feeding a hungry family, meal prepping for the week, or just craving something cheesy and satisfying, this recipe deserves a spot in your rotation. Trust me, after making this cheesy hamburger rice casserole a dozen different ways, I’ve got all the tips and tricks to make it perfect—every single time.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under an hour, and most of it is hands-off. Perfect for hectic days or when you don’t want to spend forever in the kitchen.
• Simple Ingredients: No weird stuff! You probably already have everything you need—ground beef, rice, cheese, canned tomatoes, and a few pantry staples.
• Perfect for Any Occasion: This cheesy hamburger rice casserole is an absolute star at lunch, dinner, or even as a make-ahead potluck option. My kids have requested it for birthday lunches, and it never lasts long at family gatherings.
• Crowd-Pleaser: Kids love it, adults sneak seconds, and even picky eaters have a hard time saying no. If you’re looking for a dish that everyone at the table will dig into, this is it.
• Unbelievably Delicious: The way the cheese melts into the seasoned beef and fluffy rice is pure comfort. There’s just enough tomato for tang, and a hint of spice if you want it.

What makes this cheesy hamburger rice casserole different from all the rest? For starters, I blend two kinds of cheese for that perfect gooey stretch and flavor. The rice cooks right in the same pan as the beef, soaking up all that savory goodness. And I always sneak in a touch of paprika and Italian seasoning for a deeper, richer flavor—trust me, it’s noticeable!

This isn’t just about filling bellies; it’s about making memories. Every bite reminds me of the casseroles my grandma used to make, but with a modern, less fussy twist. It’s the kind of meal you crave when you need a little extra comfort, or just want something that makes everyone at the table smile (and maybe argue over who gets the crispy cheesy edge pieces).

After testing this recipe over a dozen times—sometimes doubling it for freezer meals, sometimes halving it for just two—I can say with confidence: you’ll love this cheesy hamburger rice casserole as much as my family does. Comfort food, done right.

Ingredients Needed

This cheesy hamburger rice casserole recipe keeps things straightforward, with ingredients you probably already have on hand. Every component pulls its weight—nothing extra, nothing fussy, just simple, bold flavors that play well together. Here’s what you’ll need:

• Ground Beef (1 lb / 450g): Go for 85% lean if you want a bit more flavor, but even 90% works well. If you’re feeling fancy, try ground turkey or chicken for a lighter twist.
• Long Grain White Rice (1 cup / 190g, uncooked): Jasmine or basmati both work beautifully. I’ve even used leftover cooked rice—just reduce the broth and cooking time a little.
• Medium Onion (diced): Yellow or white, whatever’s in your pantry! Adds a sweet, savory base.
• Garlic (3 cloves, minced): Fresh is best, but pre-minced in a pinch. Garlic powder works (use 1 tsp) if you’re out.
• Bell Pepper (1, diced): Red, yellow, or green. Adds color and a hint of sweetness. Sometimes I throw in half a jalapeño for a kick.
• Canned Diced Tomatoes (14.5 oz/400g, undrained): Fire-roasted adds a smokier vibe. If you only have whole tomatoes, crush them by hand and toss them in—no stress.
• Beef Broth (2 cups / 480ml): Chicken broth or even vegetable broth work just fine. Homemade, store-bought, low-sodium—whatever you have.
• Shredded Cheddar Cheese (1 cup / 120g, plus extra for topping): Sharp cheddar gives the most flavor. Pre-shredded saves time, but grating your own melts better. I use Tillamook or Cabot for extra creaminess.
• Shredded Mozzarella Cheese (1/2 cup / 60g): For that classic cheesy pull! Monterey Jack is a great swap if you’re out.
• Tomato Paste (2 tbsp): Deepens the tomato flavor. Don’t skip it—it’s worth opening the can.
• Dried Italian Seasoning (1 tsp): Or mix equal parts dried basil, oregano, and thyme. Adds that herby warmth.
• Paprika (1/2 tsp): Smoked or sweet, whichever you like. Smoked gives a subtle BBQ note.
• Crushed Red Pepper (1/4 tsp, optional): For heat—leave out if serving little ones or spice-shy folks.
• Salt and Black Pepper (to taste): Always season as you go. Don’t be shy!
• Olive Oil (2 tbsp): For sautéing. Canola or vegetable oil work, but olive oil brings a little extra flavor.
• Fresh Parsley (for garnish): Totally optional, but adds a pop of color at the end. Sometimes I skip it, sometimes I use green onions instead.

Ingredient swaps are super forgiving here—see the Variations section for even more ideas! I’ve made this with leftover rotisserie chicken, brown rice, and even with a vegan cheese blend for dairy-free friends. If you’ve got the basics, you’re good to go.

Equipment Needed

• Large Oven-Safe Skillet or Casserole Dish: Cast iron is my favorite for that crispy cheesy edge, but any large skillet or a 9×13-inch (23x33cm) baking dish works. If oven-safe isn’t an option, just transfer to a baking dish before adding the cheese topping.
• Medium Saucepan (if using cooked rice): Only needed if you’re prepping rice ahead.
• Wooden Spoon or Spatula: For breaking up the beef and stirring everything together.
• Cheese Grater: Not a must, but freshly grated cheese melts way better than the pre-shredded stuff (less anti-caking agents, more gooeyness!).
• Measuring Cups and Spoons: For accuracy, but honestly, you can eyeball a bit if you’re comfortable.
• Aluminum Foil: Handy if you’re worried about over-browning the cheese or want to keep leftovers warm.

Tip: I’ve used everything from a battered old Pyrex to a fancy enameled skillet—don’t overthink it. As long as it holds everything and goes in the oven, you’re golden. And if you’re on a budget, thrift store casserole dishes work like a charm! Just give them a gentle wash and they’re good as new.

For maintenance, a quick soak for stuck-on cheese works wonders. My cast iron gets a little oil rubdown afterward—keeps it happy for next time.

Preparation Method

1. Prep Your Ingredients:
   
   Dice the onion and bell pepper, mince the garlic, and measure out your rice, cheeses, and liquids. This helps everything move smoothly once you start. (Trust me, nothing’s worse than scrambling for cheese when the beef’s already sizzling!)
2. Sauté the Veggies:
   
   Heat 2 tbsp olive oil in your large skillet over medium heat. Add the diced onion and bell pepper. Sauté for 2-3 minutes until the veggies are just soft and the onion looks translucent. Add garlic and cook for another 30 seconds, stirring constantly so it doesn’t burn (it’ll smell amazing!).
3. Brown the Beef:
   
   Add 1 lb (450g) ground beef to the skillet. Break it up with your spoon and cook until it’s no longer pink, about 5-6 minutes. Drain any excess fat if needed (especially if you’re using a fattier ground beef).
4. Season It Up:
   
   Stir in 2 tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp paprika, 1/4 tsp crushed red pepper (if using), plus a good pinch of salt and black pepper. Cook for about 1 minute, letting the spices bloom and the tomato paste caramelize a bit. This gives you deeper flavor and a richer color.
5. Add Rice and Liquids:
   
   Pour in 1 cup (190g) uncooked rice, 1 can (14.5 oz/400g) diced tomatoes (with all their juice), and 2 cups (480ml) beef broth. Mix everything together, scraping up any browned bits stuck to the pan (that’s where the magic is!).
6. Simmer:
   
   Bring everything to a gentle simmer. Reduce the heat to low, cover tightly, and let it cook for 18-20 minutes. Stir once or twice during cooking to make sure nothing’s sticking and the rice cooks evenly. The rice should be tender and most of the liquid absorbed when it’s done.
   
   If you’re using pre-cooked rice, just simmer for 5-7 minutes until everything’s hot and the flavors meld.
   
   Prep Note: If the pan dries out

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