Cheesy Hamburger Rice Casserole (Print-Friendly Version)
Ground beef, rice, cheddar, and mushrooms baked for cozy comfort, finished with fresh parsley and simple seasoning.
# Ingredients List:
→ Main Components
01 -
450 g ground beef
02 -
1 medium onion, finely chopped
03 -
1 garlic clove, minced
04 -
200 g long-grain white rice, uncooked
05 -
480 ml beef broth
06 -
305 g cream of mushroom soup
07 -
115 g cheddar cheese, shredded
→ Seasonings
08 -
0.5 teaspoon salt
09 -
0.5 teaspoon ground black pepper
10 -
0.5 teaspoon paprika
→ Garnish
11 -
15 g fresh parsley, chopped
# How to Make It:
01 -
Preheat the oven to 175°C. Lightly grease a 33x23 cm baking dish with oil or non-stick spray.
02 -
In a large skillet over medium heat, cook ground beef, chopped onion, and minced garlic until the beef is thoroughly browned and onions are softened. Drain excess fat from the skillet.
03 -
Add uncooked rice, beef broth, and cream of mushroom soup to the skillet. Season with salt, black pepper, and paprika. Stir to combine and bring to a boil, then reduce the heat and simmer for 5 minutes.
04 -
Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake in the preheated oven for 25 minutes.
05 -
Remove aluminum foil. Spread shredded cheddar cheese evenly over the surface. Return to the oven and bake uncovered for 10 to 15 minutes until the cheese is melted and bubbling.
06 -
Remove from oven and sprinkle with chopped fresh parsley. Serve hot.
# Extra Tips:
01 -
To make a vegetarian version, substitute ground beef with plant-based meat or additional vegetables such as mushrooms or bell peppers.
02 -
Add diced jalapeño or a pinch of crushed red pepper flakes if a spicier flavor is desired.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.