Description
A warm, creamy casserole that combines tender beef, rice, and gooey cheese, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese (divided)
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the ground beef and diced onion in a large skillet over medium heat until the meat is browned and the onion is soft. Drain excess fat.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until well combined in a separate bowl.
- Combine the cooked rice, beef mixture, half of the shredded cheese, and the creamy sauce in the prepared baking dish. Mix well until everything is coated.
- Sprinkle the remaining shredded cheese evenly over the top. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Broil for 2 minutes if desired for a crispy topping.
- Garnish with chopped parsley if desired and serve hot.
Notes
Make-Ahead: Prepare the casserole the night before and store it in the fridge. Leftovers last for 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 70mg