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Hamburger-Rice Casserole

Prep 25 min
Total 1 hr 35 min
Servings 8

Yep -- this is the one your grandma used to make (or in my case, my Aunt Margie). It's the "feed a bunch in a crunch" recipe that's as good today as it was back then! MORE+ LESS-

By TBSP Susan

April 18, 2018

Ingredients

pound ground beef

1/4

cup onion, finely diced

can chicken and rice soup

can cream of mushroom soup

cups water

tablespoons soy sauce

tablespoons Worcestershire sauce

cups cooked rice

Chow mein noodles for topping

Steps

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1

Preheat oven to 350° F. Coat 9x13 glass baking dish with cooking spray.
2

Brown ground beef with onions. Drain.
3

In a small bowl, combine soups, water, soy sauce, and worchestershire sauce.
4

In large bowl, mix ground beef and onions with the cooked rice. Add the soup mixture and combine well.
5

Place mixture in baking dish. Bake uncovered for 60 minutes, until bubbly. Add chow mein noodles to top and bake (uncovered) an additional 10 minutes. Remove from oven and let set 5 minutes before serving.

Expert Tips

Add sauteed mushrooms, green beans or other favorites, if desired.
Make the casserole the night before, cover with foil, and refrigerate. It'll be ready for you after work the next day!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Don’t knock it ‘til you try it—that’s our advice when it comes to this rice casserole. It’s a dump-and-go dinner that’s pretty much Asian fusion cuisine. A good ol’ fashioned Midwestern favorite hot dish gets an Asian flavor twist with rice, soy sauce and crunchy chow mein noodles. And like all of our favorite casseroles, this recipe can be made ahead of time. If you’d like to make it the night before, you can follow the recipe until the last step. Place the mixture in your baking dish, cover and keep in the refrigerator overnight. When you’re ready to make it, top with the chow mein noodles, bake and continue to follow the recipe.