Easy Hamburger Rice Casserole
This Easy Hamburger Rice Casserole is a hearty and delicious dish that combines ground beef, rice, and cheese, baked to perfection. It’s a simple one-dish meal that's perfect for busy weeknights, feeding a family or preparing for leftovers.
Equipment
- 1 large skillet
- 1 9x13-inch baking dish
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 aluminum foil (optional)
Ingredients
- 1 lb ground beef
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup diced tomatoes with green chilies Can be canned.
- 1 cup shredded cheese Cheddar or your choice.
- 1 medium onion, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano Optional.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef and the chopped onion. Cook until the beef is fully cooked and the onions are translucent, about 5-7 minutes. Drain any excess grease.
- Stir in the garlic powder, onion powder, salt, pepper, and oregano (if using) into the beef mixture.
- Add the uncooked rice, beef broth, cream of mushroom soup, and diced tomatoes. Mix everything until well combined.
- Transfer the mixture to a greased 9x13-inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil, stir the casserole, and top with the shredded cheese. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
You can customize this casserole by adding vegetables like bell peppers or corn for extra nutrition and flavor.
For a spicier version, use pepper jack cheese or add jalapeños to the mixture.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave or oven.