Easy Hamburger Rice Casserole
This Easy Hamburger Rice Casserole is a hearty and comforting dish that combines ground beef, rice, and a medley of flavors in a single pan. It's perfect for busy weeknights and can be made in advance for meal prep.
Equipment
- 1 large skillet
- 1 9x13-inch baking dish
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 aluminum foil
Ingredients
- 1 pound ground beef
- 1 cup long-grain white rice uncooked
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup beef broth
- 1 cup diced tomatoes canned or fresh
- 1 medium onion chopped
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
- pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon. Season with garlic powder, onion powder, salt, and pepper. Drain excess fat if necessary.
- Once the beef is cooked, stir in the uncooked rice, cream of mushroom soup, beef broth, and diced tomatoes. Mix well until all ingredients are combined.
- Transfer the mixture to a 9x13-inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the shredded cheddar cheese on top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool for a few minutes before serving. Enjoy!
Notes
You can add vegetables like bell peppers or corn for extra flavor and nutrition.
This casserole can be stored in an airtight container in the refrigerator for up to 3 days.
For a spicier version, add some crushed red pepper flakes or diced jalapeños.