Cheesy Hamburger Rice Casserole
This delightful one-pan dish combines ground beef, creamy mushroom soup, and melty cheddar cheese, creating a cozy and easy-to-make meal that everyone will enjoy.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 cup long-grain rice, uncooked
- 2 cups beef broth
- 1 can cream of mushroom soup (10.75 oz)
- 1 cup cheddar cheese, shredded for topping
- 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) and grease a 9x13 inch baking dish.
- Cook the ground beef, onion, and garlic in a skillet over medium heat until the beef is browned. Drain off any excess fat.
- Stir in the uncooked rice, beef broth, and cream of mushroom soup.
- Season with salt, pepper, and paprika. Bring this mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Transfer the mixture to your prepared baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbling.
- Garnish with chopped parsley before serving.
Notes
This casserole stays good in the fridge for about 3-4 days or can be frozen for up to 3 months. When reheating, sprinkle a little extra cheese on top for a fresh-out-of-the-oven vibe. Bake it at 350°F until heated through for best results.