Rice and Hamburger Casserole

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

In a large mixing bowl, combine the cooked beef and onions, uncooked rice, cream of mushroom soup, cream of chicken soup, and water. Stir until well mixed.

Season the mixture with salt and pepper to taste.

Pour the mixture into a greased 9×13 inch baking dish and spread it evenly.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil, sprinkle the shredded cheddar cheese on top, and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole sit for a few minutes before serving to allow it to set.

For a healthier twist, you can use brown rice instead of white rice, though you may need to adjust the cooking time and liquid slightly. If you have picky eaters, consider adding some finely chopped vegetables like bell peppers or carrots to the mix for added nutrition. For a bit of spice, add a dash of cayenne pepper or a sprinkle of red pepper flakes. You can also switch up the cheese by using Monterey Jack or pepper jack for a different flavor profile.