Hamburger Rice Casserole

This Hamburger Rice Casserole is a cherished dish that brings again notable recollections of household gatherings and blissful nights in our Midwestern home. Rooted in simple, hearty ingredients, this recipe encapsulates the essence of rural residing – it’s affordable, filling, and immensely satisfying. It’s the type of recipe that’s best for busy weeknights or informal Sunday dinners. I take into account my mom getting ready this on chilly evenings, the kitchen crammed with the inviting aroma of professional red meat and baked rice. It’s a dish that’s stood the take a look at of time and continues to be a favored in our family.

Ingredients

• 1 pound floor beef
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup raw white rice
• 2 cups pork broth
• 1 can (10.5 ounces) cream of mushroom soup
• 1 can (8 ounces) tomato sauce
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano

Directions

Preheat your oven to 350°F (175°C).
In a massive skillet over medium heat, cook dinner the floor beef, chopped onion, and minced garlic till the pork is browned and the onions are tender. Drain any extra fat.
Stir in the raw rice, red meat broth, cream of mushroom soup, tomato sauce, Worcestershire sauce, and dried oregano. Add salt and pepper to taste.
Bring the combination to a simmer, then switch it to a greased casserole dish.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the pinnacle with shredded cheddar cheese, and bake uncovered for an extra 10-15 minutes, or till the cheese is melted and bubbly.
Let the casserole sit down for a few minutes earlier than serving to set.

Enjoy.

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