Cheesy Hamburger Rice Casserole (Print version)
A cozy baked casserole with seasoned ground beef, tender rice, creamy mushroom sauce, and a melted cheddar topping.
# Ingredients:
For the beef and rice filling
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
2 tablespoons tomato paste
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon kosher salt, plus more to taste
09 -
1/2 teaspoon black pepper
10 -
3 cups (about 480 g) cooked long-grain white rice
For the creamy cheddar sauce
11 -
1 can (10.5 oz or 298 g) cream of mushroom soup
12 -
1/2 cup (120 g) sour cream
13 -
1/2 cup (120 ml) low-sodium beef broth, plus more if needed
14 -
2 cups (225 g) shredded sharp cheddar cheese, divided
15 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 -
Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 7-8 minutes until the beef is browned and no pink remains. Drain excess fat.
03 -
Stir in the garlic, tomato paste, Worcestershire sauce, paprika, salt, and pepper. Cook for 1 minute, stirring often, until the tomato paste coats the beef.
04 -
Reduce the heat to low. Stir in the cooked rice, cream of mushroom soup, sour cream, beef broth, and 1 cup of cheddar. Add another splash of broth if the mixture looks dry.
05 -
Spread the mixture evenly in the prepared baking dish. Cover with foil and bake for 20 minutes, until hot through the center.
06 -
Remove the foil and sprinkle with the remaining 1 cup cheddar. Bake for 8-10 minutes more, until the cheese is melted and bubbling. Rest for 5 minutes, then garnish with parsley if using.
# Good to know:
01 -
Use cooked long-grain rice for the most reliable texture.
02 -
Leftover rice works well and helps the casserole stay fluffy.
03 -
Add a splash of broth before reheating leftovers.