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Cheesy Hamburger Rice Casserole

A comforting and delicious casserole that combines ground beef, creamy mushroom soup, and melted cheddar cheese, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Lean ground beef for best results.
  • 1 cup long-grain rice, uncooked Use uncooked rice for best texture.
  • 2 cups beef broth Use low-sodium broth for less salt.
  • 1 can (10.75 oz) cream of mushroom soup Creamy base for the casserole.
  • 1 cup cheddar cheese, shredded For topping the casserole.
Seasonings and Aromatics
  • 1 medium onion, chopped Adds flavor to the beef.
  • 1 clove garlic, minced Enhances the dish's flavor.
  • 1/2 teaspoon salt Adjust according to taste.
  • 1/2 teaspoon black pepper For seasoning.
  • 1/2 teaspoon paprika Adds a bit of smokiness.
Garnish
  • 1/4 cup fresh parsley, chopped For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
Cooking
  1. Stir in the uncooked rice, beef broth, and mushroom soup. Season with salt, pepper, and paprika. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
  2. Transfer the mixture to the prepared baking dish. Cover it with aluminum foil and bake for 25 minutes.
  3. 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
  1. Garnish with chopped parsley before serving.

Notes

Serve hot with a side salad or steamed vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.