Cheesy Hamburger Rice Casserole
A hearty one-dish meal featuring ground beef, creamy mushroom soup, and melty cheddar, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup long-grain rice, uncooked
- 2 cups beef broth use low-sodium if preferred
- 1 can cream of mushroom soup (10.75 oz) substitute with cream of chicken if desired
- 1 cup cheddar cheese, shredded can use other cheese varieties
Seasoning and Garnish
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned. Drain any excess fat.
- Stir in the uncooked rice, beef broth, and cream of mushroom soup. Add the salt, black pepper, and paprika. Bring to a boil, then reduce the heat and let it simmer for 5 minutes.
- Transfer the mixture to the greased baking dish. Cover it with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Before serving, garnish with chopped parsley.
Notes
Pairs well with a garden salad, garlic bread, or steamed vegetables. Allow casserole to cool before storing leftovers in an airtight container. Freeze for longer storage.