Cheesy Hamburger Rice Casserole
A modern take on comfort food, this easy Cheesy Hamburger Rice Casserole combines browned beef, uncooked rice, and creamy mushroom soup for a simple, family-friendly dinner.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) For flavor; use leaner if preferred.
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup long-grain rice, uncooked Brown rice may be substituted if par-cooked.
- 2 cups beef broth Use low-sodium if preferred.
- 1 (10.75 oz) can cream of mushroom soup
- 1 cup cheddar cheese, shredded Sharp or mild.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat a large skillet over medium. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is translucent, about 6–8 minutes. Drain off excess fat.
- Stir the uncooked long-grain rice into the beef mixture. Add the beef broth and the can of cream of mushroom soup. Season with salt, black pepper, and paprika. Stir until everything is evenly combined.
Cooking
- Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes to let the rice begin absorbing liquid.
- Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 25 minutes.
- Remove the foil, sprinkle the shredded cheddar evenly over the top, and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly and the rice is tender.
- Let the casserole rest for 5–10 minutes before serving. Garnish with chopped fresh parsley.
Notes
For a crispier top, switch the oven to broil for 1–2 minutes at the end—watch it closely to prevent burning. This casserole is perfect for potlucks, casual dinners, and can be enjoyed with a side salad or green veggies.