Hamburger Rice Tomato Soup Casserole Recipes

Steps:

• Preheat oven to 400 degrees.
• Brown beef and onion in a large skillet; drain.
• Add beef back to skillet and stir in rice, salt pepper, soup and water; mix well.
• Place coleslaw mix in an ungreased 2 quart casserole dish.
• Spoon beef mixture over coleslaw.
• Cover and bake about 45 minutes.
• Uncover, top with cheese and pop back in oven for another 10 minutes uncovered or until cheese is melted and casserole is hot and bubbly.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish.
• While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
• Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
• Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
• Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

Steps:

• Brown onion and hamburger.
• Add celery, soup, water, soya sauce and rice.
• Place in 1 1/2 quart greased casserole.
• Bake covered 1 1/2 hours at 350F.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid or foil.
• Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

Steps:

• In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.

Steps:

• Brown ground beef in oil; add onion,green pepper, salt and rice.
• Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
• Mix tomato soup and water; add tomato sauce.
• Pour over cabbage and meat.
• Cover and bake at 350° for 1 1/2 hours.

Steps:

• Brown meat and onion then stir the tomato soup and the rice, salt and pepper.
• Layer half the cabbage in a greased 9x13 inch dish, cover with 1/2 the hamburger mixture, then layer the remainder of the cabbage and rest of the hamburger mixture. (Could use only 1 layer of hamburger between cabbage).
• Bake covered at 350 for 1 1/2 hours.
• Sometimes I sprinkle the top with some grated cheddar cheese and pop back in the oven 5 min until melted.

Steps:

• In deep metal rectangular pan or 9x13 pan,cover the inside of pan with tinfoil, bottom and sides so there is enough lap over the sides to fold together in the middle to form a cover.
• Remove core and chop cabbage.
• Place in pan.
• Sprinkle with 1 tsp salt.
• In large mixing bowl, mix meat, 1 tsp salt, pepper, diced onions, 2 eggs, cilantro, rice, and brown sugar. Mix well.
• Distribute evenly over the chopped cabbage.
• Squeeze the lemon over the meat mixture.
• In bowl mix soup water, tomatoes with juice and allspice.
• Pour over the top. Take a fork and gently fork down in the layer of ingredients to make sure sauce goes down into the bottom to the cabbage. Do not rip tinfoil.You can refrigerate overnight but use more cooking time.
• Remember to close the tin foil and make a fold in the top. This creates a steam pocket for the rice and vegetables to cook.
• Bake 350°F 50 minutes or extra 10 minutes if refrigerated.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cabbage in the bottom of a 9x13-inch baking dish; sprinkle rice on top.
• Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.
• Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.