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Quick and Delicious Hamburger Rice Casserole

Ingredients

Scale
  • 1 lb (450g) ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 2 1/2 cups beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • Optional: 1 cup frozen peas or mixed vegetables

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C

). If your casserole dish is oven-safe and stovetop-safe, you can use it to brown the meat and then transfer it directly to the oven.

  1. Brown the Beef:
    • In a large skillet or the oven-safe casserole dish, brown the ground beef over medium-high heat until no longer pink. Break the meat into small pieces as it cooks.
  2. Sauté Onion and Garlic:
    • Add the chopped onion and minced garlic to the beef. Cook until the onion is translucent and the garlic is fragrant, about 3-5 minutes.
  3. Add Rice and Broth:
    • Stir in the uncooked rice, beef broth, cream of mushroom soup, diced tomatoes (with their juice), paprika, oregano, salt, and pepper. If using, add the frozen peas or mixed vegetables. Mix well to combine all the ingredients.
  4. Transfer to Oven:
    • If you used a skillet, transfer the mixture to a greased 9×13 inch baking dish. If your casserole dish is oven-safe, you can keep it in the same dish. Cover the dish with aluminum foil.
  5. Bake:
    • Bake in the preheated oven for 45-55 minutes, or until the rice is cooked through and has absorbed the liquid.
  6. Add Cheese:
    • Remove the casserole from the oven and take off the aluminum foil. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  7. Bake Again:
    • Return the casserole to the oven, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  8. Serve:
    • Let the casserole sit for a few minutes after removing it from the oven to set. Serve warm.
  • Author: Maria