Easy Hamburger Rice Casserole

Instructions

Preheat oven to 350°F (175°C).
Brown the ground beef in a large skillet over medium heat, breaking it up with a spoon. Drain excess fat.
Add the onion and garlic; sauté for 3-4 minutes until softened. Season with salt, pepper, and Italian seasoning.

In a large bowl, mix the beef mixture, cream of mushroom soup, sour cream, cheese, rice, broth, and frozen vegetables. Stir well.

Pour the mixture into a greased 9×13 inch baking dish. Spread evenly.
Add extra cheese on top, if desired.
Cover with foil and bake for 40-45 minutes, or until the rice is tender and bubbly.
Remove foil; bake for another 10-15 minutes until the cheese is melted and lightly browned.

Covering the casserole with foil helps the rice steam and cook properly. Uncover only at the end to brown the cheese.
Feel free to use your favorite vegetables – broccoli, green beans, or bell peppers work great!

Cheesy Broccoli: Substitute 1 1/2 cups chopped broccoli for the mixed vegetables.
Mexican Style: Add 1/2 tsp chili powder and 1/2 tsp cumin to the beef, and use Monterey Jack cheese.
Mushroom Boost: Add 1 cup sliced mushrooms while sautéing the onions and garlic.

Yes! Assemble it, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before baking.

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F (175°C).

Yes, but increase baking time significantly as brown rice takes longer to cook. You may need to add more broth.

Yes! Cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight and reheat.

A green salad, steamed veggies, or crusty bread are all delicious pairings.

This Easy Hamburger Rice Casserole is a comforting and hearty meal perfect for busy weeknights or when you need a crowd-pleasing dish. Enjoy!