Description
A hearty, family-friendly casserole made with lean ground beef, tender rice, creamy soup, and plenty of melted cheddar cheese baked until bubbly and golden.
Ingredients
Units
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 soup
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon paprika
- Salt to taste
- Black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish
- In a large skillet over medium heat cook ground beef and diced onion until browned and onion is soft, then drain excess fat
- Stir in minced garlic and cook for 30 seconds until fragrant
- In a separate bowl whisk together cream of mushroom soup, milk or beef broth, paprika, salt, and pepper
- In the prepared baking dish combine cooked rice, beef mixture, half of the shredded cheese, and the sauce then mix well
- Sprinkle remaining cheese evenly over the top
- Cover with foil and bake for 20 minutes
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden
- Optional broil for 2 minutes for a crispy cheese topping
- Garnish with chopped parsley if desired and serve hot
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. You can substitute cream of chicken soup or add vegetables like peas or corn for extra flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
