Cheesy Hamburger Rice Bake (Printable Version)
A warm, cheesy bake combining seasoned ground beef, fluffy rice, and melted cheddar cheese for a satisfying meal.
# Ingredients:
→ Protein
01 -
450 g lean ground beef (90/10 or 80/20), drained
→ Grains
02 -
240 g cooked white rice
→ Vegetables and Aromatics
03 -
1 medium onion, finely chopped
04 -
2 cloves garlic, minced
→ Sauce Base
05 -
1 can (300 g) condensed tomato soup or 400 g diced tomatoes
→ Cheese
06 -
180 g shredded sharp cheddar cheese
→ Seasonings
07 -
1 tsp salt
08 -
0.5 tsp black pepper
09 -
Optional: 0.5 tsp paprika, Italian seasoning, or chili flakes
# Steps:
01 -
Heat oven to 175°C. Lightly grease a 23x33 cm baking dish or spray with cooking spray.
02 -
Cook ground beef in a large skillet over medium heat until fully browned, breaking apart with a spoon. Drain excess fat.
03 -
Add chopped onion and minced garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
04 -
Stir in canned tomato soup or diced tomatoes. Season with salt, pepper, and optional spices. Simmer for 2 minutes to combine flavors.
05 -
Remove skillet from heat and fold in cooked rice until mixture is evenly incorporated.
06 -
Transfer the beef and rice mixture to the prepared baking dish. Spread evenly and sprinkle shredded cheddar cheese over the top.
07 -
Bake uncovered for 20–25 minutes until cheese is melted and edges are bubbling. For best results, cover with foil for first 15 minutes to retain moisture.
08 -
Let casserole rest for 5–10 minutes after baking to set before serving.
# Notes:
01 -
For a creamier texture, stir in sour cream or cream cheese before baking. Covering with foil during initial baking preserves moisture.
02 -
Fully cook rice beforehand to avoid a soggy or undercooked texture.
03 -
This dish can be assembled ahead and refrigerated up to 24 hours or frozen up to 2 months before baking.