Cheesy Hamburger Rice Casserole
Cheesy Hamburger Rice Casserole
If you’re looking for a hearty and satisfying meal that the whole family will love, look no further than Cheesy Hamburger Rice Casserole. This comforting dish combines ground beef, creamy mushroom soup, and perfectly cooked rice, all topped with a generous layer of melted cheddar cheese. It’s an easy one-pan dish that’s perfect for weeknight dinners or meal prep, and it will leave your kitchen smelling delicious!
Why Make This Recipe
There are countless reasons to try this Cheesy Hamburger Rice Casserole! It’s not only rich in flavor, but it’s also simple to make and requires minimal cleanup. This dish is filling and can double as a complete meal, as it incorporates protein, carbs, and cheese in one delicious bite. Plus, it’s adaptable, making it easy to customize with your favorite ingredients. Whether you’re feeding a crowd or preparing a cozy dinner for two, this casserole is sure to satisfy.
How to Make Cheesy Hamburger Rice Casserole
Making this casserole is straightforward and can be broken down into simple steps. Let’s dive in!
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 cup long-grain rice, uncooked
- 2 cups beef broth
- 1 (10.75 oz) can cream of mushroom soup
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped (for garnish)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned, then drain any excess fat.
- Stir in the uncooked rice, beef broth, and cream of mushroom soup. Season with salt, pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish. Cover 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 until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
How to Serve Cheesy Hamburger Rice Casserole
Serve your casserole hot, straight from the oven. This dish is great on its own but pairs nicely with a fresh green salad or some crusty bread. Consider adding a dollop of sour cream or a sprinkle of green onions for some extra flavor!
How to Store Cheesy Hamburger Rice Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, you can freeze the casserole for up to 3 months. Just make sure to reheat it thoroughly when you’re ready to enjoy it again.
Tips to Make Cheesy Hamburger Rice Casserole
- Feel free to use brown rice instead of white for a healthier option, but you may need to increase the cooking time.
- Add in some frozen peas or diced bell peppers for extra color and nutrition.
- Experiment with different cheeses – mozzarella or Monterey Jack would be great alternatives.
Variations
You can easily customize this casserole by adding different proteins such as turkey or sausage. For a vegetarian version, omit the meat and replace it with lentils or a blend of your favorite vegetables.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! You can prepare the casserole in advance and refrigerate it unbaked. Just bake it when you’re ready to serve.
Q: Can I use instant rice instead of long-grain rice?
A: While you can use instant rice, the cooking time and liquid ratio will change. Follow package instructions for best results.
Q: Is it possible to make this dish gluten-free?
A: Yes! Use a gluten-free cream of mushroom soup and check your beef broth for gluten-free options.
Enjoy your delicious Cheesy Hamburger Rice Casserole and the comforting warmth it brings to your table!
Cheesy Hamburger Rice Casserole
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup long-grain rice, uncooked
- 2 cups beef broth
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup cheddar cheese, shredded For topping
Flavorings and Seasonings
- 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) and grease a 9x13 inch baking dish.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
Cooking
- Stir in the uncooked rice, beef broth, and cream of mushroom soup. Season with salt, pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish. Cover 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 until the cheese is melted and bubbly.
Serving
- Garnish with chopped parsley before serving.
