Cheesy Hamburger Rice Casserole

A comforting one-pot meal that combines ground beef, savory rice, and creamy mushroom soup, topped with melted cheddar cheese. Perfect for family dinners or casual gatherings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb ground beef Can substitute with ground turkey or chicken.
1 cup long-grain rice, uncooked Use long-grain for best texture.
2 cups beef broth Can adjust based on rice type.
1 can (10.75 oz) cream of mushroom soup Other soups like cream of chicken can be used for variations.
1 cup cheddar cheese, shredded Feel free to experiment with other cheese types.

Vegetables and Seasoning

1 onion, chopped Enhances the flavor of the dish.
1 clove garlic, minced Adjust according to your preference.
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup fresh parsley, chopped For garnish.

Method

Preparation

Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish.

Cooking

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. Season with salt, black pepper, and paprika.
Bring to a boil, then reduce heat and let it simmer for about 5 minutes.
Transfer the mixture into the greased baking dish and spread it out evenly.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and sprinkle cheddar cheese over the top. Bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.

Serving

Let the casserole cool for a few minutes before garnishing with fresh parsley. Serve warm.

Notes

This casserole can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat in the microwave or oven.