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Cheesy Hamburger Rice Casserole

A warm and comforting casserole that combines ground beef, rice, and cheese for a hearty family meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef You can swap part or all with ground turkey for a lighter option.
  • 1 medium onion, finely chopped Substitute with shallot for a milder note.
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked Try brown rice for more fiber; increase liquid and bake longer.
  • 2 cups beef broth You can use chicken broth for a milder flavor.
  • 1 can condensed cream of mushroom soup (10.5 ounces) Or cream of chicken for a fresher taste.
  • 1 cup frozen mixed vegetables, thawed Peas and carrots work beautifully; swap with spinach for extra greens.
  • 1.5 cups shredded cheddar cheese, divided Mix cheddar and Monterey Jack for creamier melt.
  • 2 tablespoons butter
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon smoked paprika Optional for added depth.
  • 1/4 teaspoon dried thyme Optional for added depth.
  • Chopped parsley or green onions for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3 to 4 minutes.
  3. Add the minced garlic and cook for 30 seconds. Stir in the ground beef, breaking it apart with a spatula. Cook until browned, about 6 to 8 minutes. Drain off excess fat.
  4. Sprinkle in the rice and stir to coat with beef and onion. Stir in the condensed soup, beef broth, Worcestershire sauce, frozen vegetables, and half of the shredded cheese. Season with smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer for 1 to 2 minutes.
  5. Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining cheese over the top.
Baking
  1. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10-12 minutes until the rice is tender.
  2. Let it rest for 5 to 10 minutes before serving and garnish with chopped parsley or green onions.

Notes

Use freshly shredded cheese for the best melt. Low-sodium broth lets you control saltiness. This casserole can be refrigerated or frozen for later enjoyment.