Hamburger Rice Casserole
Creamy hamburger rice casserole baked with pantry soups and finished with melty cheddar for the ultimate cozy weeknight dinner.
Servings: 4 servings
Equipment
Ingredients
- 1 pound ground beef
- 1 onion diced
- 2 ribs celery diced
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup or cream of celery
- 1 cup long grain white rice uncooked
- 1 (8 ounce) can mushroom pieces and stems drained, optional
- 2⅔ cups milk or water (two soup cans full)
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350℉.
- In a large skillet over medium heat, brown the ground beef. Drain any fat.
- Stir in onion and celery and cook until tender, about 4-5 minutes.
- Transfer beef mixture to a greased 9x13-inch casserole dish. Stir in condensed soups, rice, mushrooms (if using), and milk. Season with salt and pepper. Mix well.
- Cover and bake for 45 minutes. Uncover, and top with cheese. Bake an additional 25 minutes, or until cheese is melted and rice is tender.
- Let rest 10 minutes before serving.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition
Calories: 721kcal | Carbohydrates: 58g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 142mg | Sodium: 1484mg | Potassium: 945mg | Fiber: 2g | Sugar: 10g | Vitamin A: 914IU | Vitamin C: 3mg | Calcium: 551mg | Iron: 5mg