Our hamburger rice casserole combines seasoned beef, tender rice, and melted cheese to create the ultimate hearty comfort food.
INGREDIENTS
- 1 pound lean ground beef, I used a 90-10% blend
- 2.2 ounces Lipton Beefy Onion Soup Mix,
- 21 ounces cream of mushroom soup
- 4 ounces sliced mushrooms, drained
- 2 cups beef broth
- ¾ cup whole milk
- ¾ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups Minute Rice white rice
- 8 ounces Colby jack cheese, shredded
- 1½ tablespoons fresh parsley, chopped (optional garnish)
DIRECTIONS
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- In a medium skillet on medium-high heat, brown the lean ground beef for 5 to 7 minutes or until no pink remains. Drain off the excess fat that was rendered from cooking.
- To a large mixing bowl, add the browned and drained lean ground beef, packet of beefy onion soup mix, cream of mushroom soup, sliced mushrooms, beef broth, whole milk, sour cream, salt, and black pepper. Stir to combine.
- Stir in the minute rice and spread the mixture into the prepared baking dish.
- Top the hamburger rice casserole with the shredded Colby jack cheese.
- Tightly cover the casserole dish with a large piece of aluminum foil.
- Bake for 45 minutes. Uncover the hamburger rice casserole and place it under the broiler for 2 to 3 minutes or just until the cheese is lightly browned and bubbly. Be sure to keep a close eye on the cheese so that it doesn’t burn while under the broiler.
- Allow the hamburger rice casserole to cool for 5 minutes before garnishing with fresh chopped parsley and serving.
