Hamburger Casserole

• 1 Can Cream of Chicken Soup
• 1 Cup Long Grain White Rice
• 2 Cups Water for rice
• 1 cup of water for casserole
• 1/2-1 lb Ground Beef, cooked
• 1 16 oz bag Cheddar Cheese Shredded

• 1 Teaspoon of salt
• 1 teaspoon  of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon black pepper

DIRECTIONS:

QUICK RECIPE

1. Heat the panggangan to 350 degrees and spray an 8×9″ casserole dish with nonstick spray and set aside.
2. Stir together the soup, water and set aside.
3. cook rice add 2 cups of water and 1 cup of rice, bring to a boil, then turn burn down to low and cover with a lid and set timer for 20 minutes. do not remove lid. after 20 minutes remover rice from burner and add to casserole dish along with the soup and 1 cup of water. while the rice is cooking, cook the ground beef, add the seasonings above, once it is brown and there is no more pink, drain beef and add to casserole dish and mix well with rice and soup.
4. Top with cheese  and place inside oven.
5. Place in the baking dish and bake for 15 minutes only until cheese melts.  

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