Cheesy Hamburger Rice Casserole (Printable Version)
Savory beef, creamy mushroom sauce, and melted cheese layered over fluffy rice for a comforting meal.
# Ingredients:
→ Ground Meat
01 -
450 grams 80/20 ground beef
→ Grains
02 -
180 grams long grain white rice
→ Vegetables
03 -
1 medium yellow onion, diced (approximately 150 grams)
→ Dairy & Cream
04 -
250 grams shredded medium or sharp cheddar cheese
05 -
120 grams sour cream
→ Canned Goods
06 -
300 grams cream of mushroom soup
→ Seasonings
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
# Steps:
01 -
Prepare the long grain rice following package instructions until tender. For enhanced flavor, substitute water with beef broth. Once cooked, let the rice cool slightly before proceeding.
02 -
Heat a large skillet over medium heat. Add ground beef and break it into small crumbles while cooking. Continue until no pink remains, approximately 7 to 8 minutes. Drain excess fat thoroughly.
03 -
In a large bowl, whisk together cream of mushroom soup and sour cream until smooth and free of lumps to create the binding base.
04 -
Add the cooked rice, browned beef, and diced onion to the creamy sauce. Fold gently until evenly incorporated. Season with salt and black pepper to personal taste, ensuring the mixture is moist but not runny.
05 -
Transfer the mixture into a greased 23x33 cm baking dish. Spread evenly and top generously with shredded cheddar cheese. Bake in a preheated oven at 190°C for 25 minutes until cheese is melted, golden, and bubbling.
06 -
Allow the casserole to rest for 5 minutes after baking to settle flavors and facilitate serving. Serve warm, optionally accompanied by a green salad or steamed vegetables.
# Notes:
01 -
This dish freezes well for up to 3 months and can be assembled up to 24 hours before baking.
02 -
Use freshly shredded cheese for optimal melting and flavor.
03 -
To elevate flavor, toast rice in butter before cooking.