Cream of Mushroom Hamburger Rice Casserole

1 h 20 min | easy

Oval white baking dish filled with creamy ground beef and rice casserole, topped with melted cheddar and bits of green chili; a spoon rests in the dish beside a striped towel on a marble counter.

Recipe by Eunice Published Jan 4, 2026

Prep Time	Cook Time	Total Time
20 min	1 h	1 h 20 min

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Introduction

This cream of mushroom hamburger rice casserole is cozy, creamy, and packed with hearty flavor in every bite.

It’s an easy, family-friendly bake that’s perfect for busy weeknights, potlucks, or a casual Sunday dinner.

Rich ground beef, tender rice, melty cheddar, and a hint of green chilies all come together in one comforting dish.

Serving of cream of mushroom hamburger rice casserole on a white plate, showing creamy rice mixed with ground beef, sliced green chilies, and pockets of melted cheddar; baking dish blurred in the background with a fork beside the plate.

How to Make Cream of Mushroom Hamburger Rice Casserole

Prep mode (keeps screen active)

Preheat the oven and prepare the dish

Preheat your oven to 350°F and position a rack in the center.
Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil.
Rinse the rice

Place the uncooked rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear.
Drain the rice well so extra water does not throw off the casserole texture.

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Brown the beef and onion

Set a large skillet over medium-high heat and add the ground beef and diced onion.
Cook, breaking up the meat, until the beef is browned and the onion is softened, about 7 to 9 minutes.
Drain off any excess grease to keep the casserole from feeling heavy or greasy.
Season the beef mixture

Stir in the salt, black pepper, and diced green chilies, mixing until everything is evenly distributed.
Turn off the heat and let the mixture cool slightly while you assemble the casserole base.
Mix the wet ingredients and rice

In a large bowl, whisk together the cream of mushroom soup, sour cream, water or broth, and rinsed rice.
Stir until the rice is coated and the mixture looks smooth and evenly combined.

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Assemble the casserole

Spread the rice and soup mixture evenly in the prepared baking dish, making sure it reaches into the corners.
Scatter the cooked beef and onion mixture evenly over the top, then gently stir to distribute meat throughout the rice.
Sprinkle about half of the shredded cheddar cheese over the mixture, reserving the rest for topping later.
Cover and bake

Cover the baking dish tightly with foil, making sure it is sealed well around the edges.
Bake the casserole for 45 minutes, then carefully remove the foil and check the rice for tenderness.
If the rice is still firm, cover loosely and bake another 10 to 15 minutes, checking again as needed.
Add cheese and finish baking

Once the rice is tender and most liquid is absorbed, uncover the casserole and sprinkle on the remaining cheddar cheese.
Return the dish to the oven and bake 5 to 10 minutes, uncovered, until the cheese is melted and lightly browned.

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Rest and serve

Let the casserole rest for 10 minutes after baking so the rice sets and slices hold together better.
Scoop into bowls or squares and serve hot, optionally with a fresh green salad or steamed vegetables.

Substitutions

Ground beef -> Ground turkey: Ground turkey keeps the casserole lighter while still giving a savory, meaty bite. Use 93 percent lean turkey and brown it well for deeper flavor and good texture. Season slightly more generously with salt since turkey tastes milder than beef.
Water -> Beef broth: Swapping water for beef broth adds deeper, beefy flavor to the rice and makes the whole casserole taste richer. Use low sodium broth so the casserole does not become too salty, especially with canned soup and cheese.
Cheddar cheese -> Pepper jack cheese: Pepper jack brings gentle heat and extra flavor that pairs nicely with the green chilies. The melt is still creamy, and you get a slightly more grown up, Tex-Mex style casserole.

Tips

Check the rice at the edges first: Rice around the edges cooks faster than the center, so spoon from there when testing for doneness. If the center is still firm but liquid is low, add a splash of broth around the edges.
Use freshly shredded cheese: Pre-shredded cheese often has anti-caking starches that keep it from melting as smoothly. Shredding a block of cheddar gives you a silkier top and better flavor.
Let the casserole rest before serving: Those 10 minutes of resting time let the rice finish absorbing steam and firm up slightly. Serving too soon can make the slices loose and the texture feel soupy.
Make it ahead for busy nights: Assemble the casserole through adding the first layer of cheese, then cover and refrigerate up to 24 hours. Add 5 to 10 extra minutes of covered baking time since it starts cold.
Use a heavy baking dish: A ceramic or heavy glass baking dish helps the rice cook more evenly and prevents hot spots. Thin metal pans can cook the edges too fast while the center rice stays firm.

Nutrition Facts ^*

Energy	593	kcal
Protein	26	g
Total Fat	32	g
Carbohydrates	40	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my rice is still crunchy after the listed baking time?: Add 1/4 to 1/2 cup hot broth or water around the edges and gently stir the top layer. Cover the dish again and bake in 10 minute increments until the rice is tender.
How can I keep the casserole from turning out mushy?: Measure the rice accurately and avoid packing it into the measuring cup. Do not add extra liquid beyond the recipe, since the soup and sour cream already provide moisture. Let it rest after baking so excess steam can settle into the rice instead of pooling on top.
Can I use brown rice instead of white rice?: Brown rice needs more liquid and a longer baking time than this recipe provides. If you want to use brown rice, parboil it for 15 minutes before assembling the casserole. You may also need 1/2 cup extra broth and another 10 to 15 minutes of baking.
Can I freeze this casserole?: Yes, this casserole freezes well after baking and cooling completely. Cut it into portions, wrap tightly in plastic and foil, and freeze up to three months. Reheat covered at 350°F until hot in the center, adding a splash of broth if it seems dry.
How can I make this casserole a little lighter?: Use 90 percent lean ground beef or ground turkey and reduced fat sour cream. You can also cut the cheese down to one cup, then top with chopped fresh parsley for brightness.