Description
A comforting and cheesy ground beef and rice casserole that’s perfect for busy weeknights, combining simplicity and heartiness.
Ingredients
- 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.
- In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper.
- In the prepared baking dish, combine the cooked rice, beef mixture, half of the shredded cheese, and the sauce. Mix well to combine.
- Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
- Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden. Optionally, broil for 2 minutes for a crispy cheese topping.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
This casserole can be made ahead of time and stored in the refrigerator. Adjust baking time if taken straight from the fridge.
