Entree: United States – Minnesota – Hamburger Hotdish

Serving Size: 6

Approximate Time

Prep 20 min

Cook 35 min

Additional 5 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground beef
- 1 cup (190 g) long-grain white rice, uncooked
- 2 cups (480 ml) water (for cooking rice)
- 10.5 oz (298 g) cream of mushroom soup (1 can)
- 1/2 cup (120 ml) water (for casserole)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2.6 g) onion powder
- 1 tsp (2.8 g) garlic powder
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1 g) dried thyme

Instructions

1. Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. In a medium saucepan bring 2 cups (480 ml) water to a boil, add 1 cup (190 g) uncooked rice, reduce heat to low, cover and simmer until rice is tender and water is absorbed, about 18 minutes; remove from heat and set aside.
3. Meanwhile, heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add 1 lb (454 g) ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes.
4. Stir into the browned beef 1 tsp (2.6 g) onion powder, 1 tsp (2.8 g) garlic powder, 1 tsp (6 g) salt, 1/2 tsp (1.5 g) ground black pepper, and 1/2 tsp (1 g) dried thyme; cook 1 minute to bloom the spices.
5. In a bowl combine 10.5 oz (298 g) cream of mushroom soup with 1/2 cup (120 ml) water to loosen. Add the cooked rice to the skillet with the seasoned beef, pour in the soup mixture, and stir until evenly mixed.
6. Transfer the beef–rice mixture to the prepared 9x13-inch (23x33 cm) baking dish, smoothing the top. Cover tightly with foil.
7. Bake in the preheated oven until heated through and the casserole is bubbling at the edges, about 25–30 minutes. Uncover and bake an additional 5 minutes if you prefer a slightly drier top.
8. Let rest 5 minutes before serving. Serve hot straight from the dish.