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A close-up shot showcases a delicious Hamburger Rice Casserole, baked until golden brown and bubbly.

Irresistible Hamburger Rice Casserole

This Hamburger Rice Casserole is the ultimate comfort food, combining savory ground beef, fluffy rice, and a creamy cheese sauce into one satisfying dish. This recipe focuses on proper techniques like browning the beef and creating a roux-based cheese sauce to ensure a consistently delicious experience.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain rice
  • 2 cups beef broth
  • 1 tablespoon butter
  • Salt to taste
  • Pepper to taste
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt to taste
  • Pepper to taste
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/4 teaspoon paprika
  • Salt to taste
  • Pepper to taste

Equipment

  • medium saucepan
  • large skillet
  • whisk
  • 9x13-inch baking dish
  • Oven
  • measuring cups and spoons
  • Stirring spoons

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a medium saucepan, combine rice, beef broth, and butter. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Season with salt and pepper.
  3. While the rice is cooking, brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  4. Add the chopped onion and minced garlic to the skillet with the browned beef. Cook until the onion is softened, about 5 minutes.
  5. Stir in the tomato sauce, diced tomatoes and green chilies, oregano, chili powder, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  6. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until a smooth paste (roux) forms.
  7. Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
  8. Remove the saucepan from the heat and stir in the cheddar cheese and paprika until melted and smooth. Season with salt and pepper.
  9. Spread the cooked rice evenly in the prepared baking dish.
  10. Top with the beef mixture, then pour the cheese sauce over the top.
  11. Bake for 20-25 minutes, or until the casserole is heated through and the cheese sauce is bubbly and lightly browned.
  12. Let the casserole rest for 5-10 minutes before serving. This allows the cheese sauce to set slightly and makes it easier to serve.

Notes

For best results, use freshly grated cheddar cheese instead of pre-shredded. You can add other vegetables like bell peppers or mushrooms to the beef mixture, but pre-cook them if they have high water content to prevent a watery casserole. Casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.