why make this recipe
Cheesy Hamburger Rice Casserole is a comforting dish the whole family will love. It combines tender ground beef, fluffy rice, and rich cheese into one easy meal. This casserole is perfect for busy weeknights or feeding a crowd. Plus, it offers a delicious way to use simple ingredients you probably already have in your pantry.
how to make Cheesy Hamburger Rice Casserole
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). 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. Drain any excess fat.
- Stir in the uncooked rice, beef broth, and 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 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 Cheesy Hamburger Rice Casserole warm from the oven. It’s great on its own or paired with a fresh salad or steamed vegetables. This dish is filling and satisfying, making it an excellent choice for lunch or dinner.
how to store Cheesy Hamburger Rice Casserole
If you have leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Cheesy Hamburger Rice Casserole
- For extra flavor, consider adding your favorite spices or herbs to the beef mixture.
- You can substitute ground turkey or chicken for a lighter version.
- Try different cheese types such as Monterey Jack or mozzarella for a twist.
variation
For a healthier version, you can replace the white rice with brown rice or quinoa. You can also add mixed vegetables like peas or corn for added nutrition and color.
FAQs
Q: CAN I USE COOKED RICE INSTEAD OF UNCOOKED?
YES, YOU CAN USE COOKED RICE, BUT YOU’LL NEED TO ADJUST THE LIQUID. IF YOU’RE USING COOKED RICE, REDUCE THE BEEF BROTH SIGNIFICANTLY—JUST ADD ENOUGH (ABOUT ½–¾ CUP) TO LOOSEN THE MIXTURE AND KEEP IT MOIST WHILE BAKING. SINCE THE RICE IS ALREADY COOKED, YOU DON’T NEED THE FULL 2 CUPS OF BROTH. CHECK THE CASSEROLE AS IT BAKES; IF IT LOOKS TOO DRY, YOU CAN STIR IN A SPLASH MORE BROTH OR A LITTLE MILK BEFORE ADDING THE CHEESE ON TOP.
Q: WHAT CAN I USE INSTEAD OF CREAM OF MUSHROOM SOUP?
YOU HAVE SEVERAL OPTIONS. YOU CAN SUBSTITUTE WITH CREAM OF CHICKEN SOUP OR CREAM OF CELERY SOUP FOR A SLIGHTLY DIFFERENT FLAVOR THAT STILL KEEPS THE CASSEROLE CREAMY. IF YOU PREFER TO AVOID CANNED SOUPS, YOU CAN MAKE A QUICK HOMEMADE CREAM SAUCE BY WHISKING TOGETHER BUTTER, FLOUR, BROTH, AND MILK UNTIL THICKENED, THEN SEASONING IT WITH SALT, PEPPER, AND GARLIC POWDER. A VEGETABLE-BASED OR MUSHROOM-BASED SAUCE ALSO WORKS WELL IF YOU WANT A RICH TASTE WITHOUT USING THE CLASSIC CANNED VERSION.
Q: CAN I MAKE THIS CASSEROLE AHEAD OF TIME?
ABSOLUTELY! YOU CAN ASSEMBLE THE CASSEROLE UP TO THE POINT JUST BEFORE BAKING, THEN COVER IT TIGHTLY AND REFRIGERATE FOR UP TO 24 HOURS. WHEN YOU’RE READY TO COOK, BAKE IT STRAIGHT FROM THE FRIDGE, ADDING A FEW EXTRA MINUTES TO THE COVERED BAKING TIME SINCE IT WILL BE COLD. YOU CAN ALSO BAKE THE CASSEROLE COMPLETELY, COOL IT, AND REHEAT INDIVIDUAL PORTIONS OR THE WHOLE DISH LATER—JUST COVER WITH FOIL WHEN REHEATING TO KEEP IT FROM DRYING OUT.
Cheesy Hamburger Rice Casserole
Ingredients
Main ingredients
- 1 lb ground beef Tender, lean ground beef for best results
- 1 medium onion, chopped Yellow or white onion works well
- 1 clove garlic, minced Freshly minced garlic for flavor
- 1 cup long-grain rice, uncooked Use uncooked rice for proper texture
- 2 cups beef broth Low-sodium broth can be used if desired
- 1 can cream of mushroom soup 10.75 oz can is recommended
- 1 cup cheddar cheese, shredded For topping and rich flavor
- 1/2 teaspoon salt Adjust according to your taste
- 1/2 teaspoon black pepper Freshly ground is best
- 1/2 teaspoon paprika For added flavor
- 1/4 cup fresh parsley, chopped For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). 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.
- Stir in the uncooked rice, beef broth, and mushroom soup. Season with salt, pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Baking
- Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the 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.