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This cheesy hamburger and rice bake is a great go-to for busy nights when you want something filling but simple. Ground beef, rice, and creamy mushroom soup come together with melted cheddar for a dish everyone will dig into.
I whipped this up one night when the fridge was nearly empty except for basics. It quickly turned into my favorite comfort meal that doesn’t need a bunch of effort.
What You Need
- Cheddar cheese: adds gooey sharpness and melts nicely. Freshly shredded works best for a smooth melt.
- Garlic: gives a nice subtle pop. Fresh cloves are better than pre-minced for stronger flavor.
- Beef broth: brings a meaty boost and depth. Low sodium works well if you want to control salt.
- Ground beef: offers rich protein and savory flavor. Pick lean beef for juiciness without too much grease.
- Fresh parsley: adds a bright fresh touch on top to cut through the richness.
- Long-grain rice: holds up well when baked and soaks up liquids great.
- Onion: sweetens and adds depth when sautéed. Firm onions with dry skins work best.
- Cream of mushroom soup: gives creaminess and warm earthy taste. Choose good quality with few additives.
- Salt: balances out all flavors; black pepper adds gentle heat.
- Paprika: adds a smoky hint. Sweet paprika is mild while smoked gives extra punch.
How To Make It
- Get The Meat Ready:
- Heat a big skillet on medium and cook the ground beef along with chopped onions and minced garlic until beef turns brown and onions are soft. Pour off extra fat so it won’t be greasy later.
- Mix Everything In The Skillet:
- Dump in the uncooked rice then add beef broth and cream of mushroom soup. Sprinkle in salt, pepper, and paprika. Bring to a gentle boil then lower the heat and let it simmer for about five minutes until the rice starts to soften.
- Prep Your Dish And Start Baking:
- Turn your oven to 350°F and grease a 9 by 13 inch pan with butter or spray. Move the beef and rice mix into the pan and cover it tightly with foil to trap steam while it bakes.
- Top With Cheese And Finish Cooking:
- After twenty-five minutes, take off the foil and spread shredded cheddar evenly. Put it back in the oven without the cover and bake another 10 to 15 minutes until the cheese is melty, bubbly, and a little golden on the edges.
- Add Parsley And Eat:
- Right before serving, sprinkle chopped fresh parsley on top for a bright burst that balances the richness.
I really like how the cream of mushroom soup and paprika add a tasty twist to this simple meal. When I was a kid, my mom made similar casseroles and we’d all gather ’round enjoying this cozy dish after long days.
Keep It Fresh
Put any leftovers in an airtight container in the fridge for up to three days. Warm it up gently in the oven or microwave with a cover to keep it from drying out. It freezes nicely too—wrap it tight and freeze for up to two months.
Switch It Up
You can swap in ground turkey or chicken for a leaner take. Try cream of chicken or celery soup instead of mushroom for new flavors. Different cheeses like Monterey Jack or mozzarella work if you want something milder that melts well.
Easy Pairings
Serve this with fresh green salad or steamed veggies to cut the richness. It goes great with a chilled glass of white wine or a cold beer for laid-back dinners.
This casserole is bound to be a family go-to that brings comfort and convenience to your table.
Frequently Asked Cooking Questions
- → Could I swap ground beef for other meats?
Yes, you can use ground chicken or turkey instead for a lighter but still filling dish.
- → Which rice works best here?
Long-grain rice is the best choice since it cooks nicely and soaks up the broth without getting mushy.
- → How do I add more veggies to this?
Throw in chopped mushrooms, bell peppers, or your favorite veggies when you’re cooking the beef. It adds flavor and nutrition.
- → Can I try cheeses other than cheddar?
Definitely. Mixing cheddar with mozzarella or Monterey Jack makes an even creamier and tastier topping.
- → What’s the best way to get the cheese just right?
Take off the foil for the last 10 to 15 minutes of baking so the cheese bubbles and browns nicely.