Hamburger & Rice Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 56 minutes

Ingredients

1 pound lean ground beef

1 onion (diced)

1 can (8 ounces sliced mushrooms, drained)

1 clove garlic (minced)

½ teaspoon dried oregano

1 package (10 ounces frozen chopped spinach, thawed and squeezed dry)

1 cup instant rice

1 ¼ cups water

1 can (10.5 ounces condensed cream of celery soup)

⅓ cup sour cream

Salt and pepper (to taste)

1 cup shredded mozzarella cheese

½ cup frozen mixed vegetables

Directions

Preheat Oven: Set the oven to 350°F (175°C).

Cook Beef Mixture: In a large skillet, cook the ground beef, diced onion, and minced garlic over medium heat until the beef is browned and no pink remains. Drain any excess fat.

Combine Ingredients: In a large mixing bowl, combine the cooked beef mixture with the mushrooms, oregano, spinach, instant rice, water, cream of celery soup, sour cream, frozen mixed vegetables, and a pinch of salt and pepper.

Assemble & Bake: Spread the mixture evenly into a 9x13-inch baking dish. Cover the dish with foil and bake for 40–45 minutes or until the rice is tender.

Add Cheese & Broil: Remove the foil, sprinkle shredded mozzarella cheese evenly over the top, and broil for about 3 minutes or until the cheese is melted and golden.

Serve & Enjoy: Let the casserole cool for a few minutes before serving. Enjoy!