I remember when David came home from work, and I thought I had nailed this casserole. After a few bites, he said, “It needs more salt.” I was shocked! Now, with just a little kosher salt, it’s become a staple in our house, bringing together beef, cheddar, and rice in one dish.
The sauce is simple, made with tomato paste and milk, which creates a nice texture when mixed with the other ingredients. This technique keeps everything cohesive and makes every bite satisfying.
Ingredients in Cheesy Hamburger and Rice Casserole
This casserole relies on simple, everyday ingredients that come together to create something hearty. Here’s what you’ll need:
- Uncooked White Rice: The base of the dish that absorbs all the flavors.
- Chicken Broth: Hot broth helps the rice cook evenly and adds depth to the flavor.
- Ground Beef: Provides the main protein.
- Garlic: Five cloves build a savory foundation. Use finely minced for even cooking.
- White Onion: This aromatic adds sweetness and balances the savory elements.
- Worcestershire Sauce: Adds a nice umami kick that enhances the beef’s flavor.
- Ground Black Pepper: Offers a subtle heat that rounds out the flavors.
- Kosher Salt: Essential for seasoning; it really brings out the flavors in the dish.
- Smoked Paprika: Adds a subtle smokiness that complements the beef and cheese.
- Butter: Helps thicken the sauce and prevent a raw flour taste.
- All-Purpose Flour: Creates a roux that enriches the sauce.
- Whole Milk: Helps create a creamy sauce.
- Tomato Paste: Adds richness and a touch of acidity to the sauce.
- Extra Sharp Cheddar: Melty goodness that creates a rich, cheesy element.
How to Make Cheesy Hamburger and Rice Casserole
This casserole takes about 75 minutes to whip up, but the hands-on prep is only about 15 minutes. The key is layering flavors and textures, so let’s get started!
Preheat Oven: Preheat your oven to 350˚F. This ensures even cooking once your casserole goes in.
Butter Dish: Butter a 9×13 dish evenly. This step helps keep everything from sticking and adds richness.
Combine Rice: Add the uncooked rice and hot chicken broth to the dish. Stir the mixture with a fork to distribute the rice evenly. Set it aside while you prepare the beef.
Cook Beef: In a heavy-bottomed skillet, cook the ground beef over medium heat. Break it apart as it cooks until it’s about 75% cooked through.
Add Aromatics: Stir in the garlic, onion, Worcestershire sauce, black pepper, kosher salt, and smoked paprika. Cook until the onions are translucent and the garlic is fragrant, about 3-4 minutes.
Drain Grease: Use a slotted spoon to remove the ground beef and place it in a large bowl. Drain all but some grease from the skillet.
Make Roux: Add the butter to the skillet and melt it over medium-low heat. Sprinkle the flour over melted butter and whisk to form a paste. Cook for 3 minutes, whisking often, until it looks slightly golden.
Add Milk: Slowly pour in the warmed milk, whisking constantly to incorporate. Stir in the tomato paste and increase the heat to medium, bringing it to a near simmer for about 2 minutes.
Combine Mixtures: Add the cooked ground beef and cheddar to the sauce, stirring gently until combined.
Layer Casserole: Pour the beef mixture over the rice in the dish, spreading it evenly.
Cover and Cook: Cover the dish tightly with foil (spray the underside with cooking spray) and cook for 25 minutes.
Stir and Finish: After 25 minutes, remove the foil and gently stir the mixture, especially around the edges. Cook uncovered for 20 minutes.
Cheese Top: Sprinkle the remaining cheddar on top and cook for an additional 5 minutes until melted.
Enjoy this comforting dish with your family, or share it with friends!
Switch It Up: Easy Variations
I know life gets busy, and sometimes you gotta adapt recipes to fit your schedule or what you have on hand. Here are a few ways to mix things up with this casserole:
Brown Rice Variation: If you wanna use brown rice, keep in mind it requires a longer baking time and more chicken broth. Add about 10 extra minutes to the time and increase the broth since brown rice can be thirsty.
Lean Ground Beef Swap: If you’re using lean ground beef, you might need to add some extra fat. Toss in olive oil or an additional amount of butter when you’re making the roux to keep it rich.
Keeping Leftovers Fresh
Store any leftovers in an airtight container in the fridge for up to three days. If you want to keep it longer, this casserole freezes well for about three months. Make sure to let it cool completely before sealing it up to avoid moisture build-up inside the container.
When you’re ready to enjoy it again, reheat in the oven at 350˚F until warmed through, which usually takes about 20-25 minutes. If you’re in a hurry, you can also microwave it. Add a splash of chicken broth to keep it from drying out, and stir often to ensure even heating.
Comforting Complements to Your Casserole
This Cheesy Hamburger and Rice Casserole is hearty on its own, but adding the right sides can elevate the meal even more. You want something that complements the rich flavors and balances the creamy texture.
Optional Side Dishes
Garlic Bread: This classic pairing adds a crunchy, buttery element that works well with the creamy casserole. It’s perfect for scooping up every last bite.
Steamed Broccoli: The slight bitterness and crunch of steamed broccoli contrast beautifully with the creamy casserole. It’s a simple, healthy addition.
Green Salad: A fresh green salad adds a crisp, refreshing element that lightens up the dish. The acidity from the dressing can help balance the richness.
Pickles: The tangy crunch of pickles can cut through the richness and add a nice contrast. They’re a fun, unexpected side that complements the flavors.
I’d love to know what sides you’d choose to serve with this casserole!
Cheesy Hamburger and Rice Casserole for Family Dinner Fun
Ingredients
Method
- Preheat oven to 350˚F.
- Butter a 9×13 baking dish.
- Add the rice and the hot chicken broth to the baking dish. Stir the mixture with a fork. Set aside.
- In a heavy-bottomed saucepan/skillet/Dutch oven, brown the ground beef over medium heat, breaking it apart.
- Cook until it is ~75% cooked through, and add the garlic, onion, Worcestershire sauce, black pepper, kosher salt, and smoked paprika.
- Cook until onions and garlic are softened, and the ground beef is thoroughly cooked through.
- Using a slotted spoon, remove the ground beef and place it in a large bowl. Set aside.
- Drain all but 1 tbsp of grease from the skillet.
- Add the butter to the skillet and melt it over medium-low heat.
- Sprinkle the flour over the butter, and whisk to form a paste. Cook down for 3 minutes, whisking often.
- Slowly and gradually pour in the warmed milk, whisking constantly to incorporate.
- Stir in the tomato paste.
- Increase the temperature to medium and bring the milk mixture to a near boil for 2 minutes, whisking constantly.
- To the saucepan, add: cooked ground beef, 2 cups of cheddar (reserving 1 cup for later), and the sauce, and stir gently until combined.
- Add the beef mixture to the top of the rice in the baking dish.
- Cover the baking dish tightly with foil and bake at 350˚F for 25 minutes.Pro tip: spray the underside of the foil with cooking spray.
- After 25 minutes, remove the foil and gently stir the mixture, making sure all the rice on the edges is incorporated into the mixture – especially at the corners.
- Bake uncovered for 20 minutes.
- Top with the remaining cup of shredded cheese and bake for an additional 5 minutes.
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