Hamburger, Rice, Mushroom, Cheese casserole
Posted: Sun Mar 26, 2023 10:06 amHamburger, rice, mushroom, cheese casserole
8oz hamburger browned
kosher salt to taste
black pepper to taste
1 tablespoon olive oil , divided
½ cup chopped onions
1 clove garlic , minced (I buy already minced in a jar)
1 cup sliced mushrooms
1 cup cheese
1 cup chicken, beef, vegetable or mushroom broth
3 tablespoons sour cream
1/2 cup heavy cream (or you can use Milk or Greek Yogurt)
1/2 cup long-grain white rice (not Minute Rice)
1/2 teaspoon Italian seasoning
Preheat the oven to 375 degrees
Season the hamburger with salt and pepper. Brown the hamburger and drain.
Heat ½ tablespoon of olive oil in a medium-sized skillet or sauté pan on medium high heat.
Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the garlic and cook for 30 seconds more.
Raise the heat to medium high and add the sliced mushrooms. Cook the mushrooms, stirring occasionally for 2 minutes.
Don't add additional oil to the pan so that the mushrooms will brown lightly and release some of their moisture.
Pour the broth into the pan and stir. Remove the pan from the heat and stir in the the sour cream, heavy cream, and Italian seasoning. Set the pan aside.
Pour the rice and hamburger into a baking dish. Add cheese then pour the cream mixture over the top and stir gently.
Cover the casserole tightly with aluminum foil. Bake for 30 to 40 minutes and then remove the foil.
If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated. I then add a little cheese on top to finish the casserole
Easy to double the recipe, freeze cooked or uncooked. You can add just about anything to this recipe such as vegetables or do it with any meat of your choice or no meat. I have also used a can of soup instead of the cream, I experiment every time I make it ha ha
8oz hamburger browned
kosher salt to taste
black pepper to taste
1 tablespoon olive oil , divided
½ cup chopped onions
1 clove garlic , minced (I buy already minced in a jar)
1 cup sliced mushrooms
1 cup cheese
1 cup chicken, beef, vegetable or mushroom broth
3 tablespoons sour cream
1/2 cup heavy cream (or you can use Milk or Greek Yogurt)
1/2 cup long-grain white rice (not Minute Rice)
1/2 teaspoon Italian seasoning
Preheat the oven to 375 degrees
Season the hamburger with salt and pepper. Brown the hamburger and drain.
Heat ½ tablespoon of olive oil in a medium-sized skillet or sauté pan on medium high heat.
Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the garlic and cook for 30 seconds more.
Raise the heat to medium high and add the sliced mushrooms. Cook the mushrooms, stirring occasionally for 2 minutes.
Don't add additional oil to the pan so that the mushrooms will brown lightly and release some of their moisture.
Pour the broth into the pan and stir. Remove the pan from the heat and stir in the the sour cream, heavy cream, and Italian seasoning. Set the pan aside.
Pour the rice and hamburger into a baking dish. Add cheese then pour the cream mixture over the top and stir gently.
Cover the casserole tightly with aluminum foil. Bake for 30 to 40 minutes and then remove the foil.
If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated. I then add a little cheese on top to finish the casserole
Easy to double the recipe, freeze cooked or uncooked. You can add just about anything to this recipe such as vegetables or do it with any meat of your choice or no meat. I have also used a can of soup instead of the cream, I experiment every time I make it ha ha