BEST Hamburger Rice Casserole
This Hamburger Rice Casserole is the ultimate comfort food, featuring a savory ground beef and rice mixture baked in a creamy cheese sauce. It's an easy, family-friendly recipe perfect for weeknight dinners and guaranteed to become a household staple.
Equipment
- Large skillet
- Medium saucepan
- 9x13 inch baking dish
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup long-grain rice, uncooked
- 2 cups beef broth
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic, diced tomatoes (undrained), tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- While the beef mixture is simmering, prepare the rice. In a medium saucepan, combine the uncooked rice and beef broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the milk, stirring continuously to prevent lumps.
- Bring to a simmer, then reduce heat to low and cook until the sauce has thickened, about 5-7 minutes.
- Remove from heat and stir in the shredded cheddar cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
- Lightly grease a 9x13 inch baking dish.
- Spread the cooked rice evenly over the bottom of the dish.
- Pour the beef mixture over the rice layer.
- Pour the cheese sauce evenly over the beef mixture.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
For a spicier casserole, add a pinch of red pepper flakes or substitute Rotel diced tomatoes for plain diced tomatoes. Monterey Jack or Colby Jack cheese can be used instead of cheddar. The casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. It can also be adapted for a slow cooker; cook on low for 4-6 hours or high for 2-3 hours, adding the cheese sauce in the last 30 minutes.