Cheesy Hamburger Rice Casserole
A hearty, cheesy, one-pan bake with beef, rice, and creamy mushroom sauce. Quick to assemble and ideal for family dinners.
Ingredients
- 1 lb 450 g ground beef
- 1 medium onion chopped
- 1 garlic clove minced
- 1 cup 190 g uncooked long-grain rice
- 2 cups 480 ml beef broth
- 1 can 10.75 oz / 305 g cream of mushroom soup
- 1 cup 115 g shredded cheddar cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ cup chopped fresh parsley garnish
Instructions
- Heat oven to 350 °F / 175 °C. Grease a 9×13-inch baking dish.
- In a large skillet cook beef, onion, and garlic over medium heat until beef is browned. Drain fat.
- Stir in rice, broth, and mushroom soup. Add salt, pepper, and paprika. Bring to a boil, reduce heat, and simmer 5 min.
- Transfer mixture to baking dish. Cover with foil. Bake 25 min.
- Remove foil, sprinkle cheese on top, and bake uncovered 10–15 min until melted and bubbly.
- Garnish with parsley. Serve hot.
Notes
For vegetarian: replace beef with plant-based meat or vegetables (mushrooms, bell peppers).
Add heat: diced jalapeño or red pepper flakes before baking.
Storage: refrigerate up to 3 days; reheat in oven or microwave. Freeze up to 3 months.