Here is a comforting, budget-friendly, and delicious Cheesy Hamburger and Rice Bake. It’s a classic one-dish meal that the whole family will love, similar to a cheeseburger casserole but with rice.
Cheesy Hamburger and Rice Bake
This recipe is incredibly versatile. You can add vegetables, swap the cheese, or use different types of cream soup based on what you have in your pantry.
Yield: 6-8 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
Ingredients
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1 lb ground beef
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1 small yellow onion, diced
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2 cloves garlic, minced
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1 cup uncooked long-grain white rice (or jasmine/basmati)
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1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken/celery)
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1 can (10.5 oz) diced tomatoes with green chilies (like Rotel), undrained or 1 can (14.5 oz) diced tomatoes, undrained
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1 cup beef broth (or water)
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1 teaspoon Worcestershire sauce
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon paprika (optional, for a little smokiness)
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2 cups shredded cheddar cheese, divided
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2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
Step 1: Preheat and Brown the Beef
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking up the meat with a spoon, until the beef is no longer pink (about 5-7 minutes). Drain off any excess fat.
Add the minced garlic to the skillet and cook for another minute until fragrant.
Step 2: Combine the Ingredients
Remove the skillet from the heat. Stir in the uncooked rice, cream of mushroom soup, undrained diced tomatoes, beef broth, Worcestershire sauce, salt, pepper, and paprika. Mix until everything is well combined.
Step 3: Assemble the Casserole
Pour the mixture into the prepared 9×13-inch baking dish and spread it into an even layer.
Cover the dish tightly with aluminum foil.
Step 4: Bake
Bake, covered, for 25 minutes.
Remove the dish from the oven and carefully remove the foil. The rice should be nearly tender and most of the liquid should be absorbed.
Sprinkle 1 ½ cups of the shredded cheddar cheese over the top. Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the rice is completely tender.
Step 5: Rest and Serve
Remove from the oven and let it rest for about 5 minutes. This allows the casserole to set up a bit, making it easier to serve.
Sprinkle with the remaining ½ cup of cheese (for a fresh, melty top) and the chopped parsley (if using). Serve warm.
Tips and Variations:
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Add Vegetables: Feel free to add a cup of frozen mixed vegetables (peas, carrots, corn) or a handful of chopped spinach when you combine the ingredients in the skillet. No need to thaw them first.
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Cheese Options: Cheddar is classic, but a mix of Monterey Jack, Colby, or even a little Pepper Jack for heat works wonderfully.
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Make it Creamier: For an even richer casserole, you can substitute the beef broth with another can of cream soup, but you may need to add a splash of milk to ensure the rice cooks properly.
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Rice Type: This recipe is designed for white rice. Brown rice requires a longer cooking time and more liquid, so if you substitute it directly, the casserole may end up crunchy or dry. If using brown rice, par-cook it for about 15 minutes first, or use a “minute” brown rice.
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Ground Turkey: You can easily substitute ground turkey or chicken for the beef for a lighter version.