Description
This comforting casserole combines savory ground beef, cream of mushroom soup, and melty cheddar cheese over tender rice, perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 1 lb lean ground beef (90% lean recommended)
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 2 cups cooked white rice (about 1 cup uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese, divided (about 8 oz / 224 g)
- 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 the ground beef and diced onion until browned and softened, about 6–8 minutes. 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 until smooth.
- In the prepared baking dish, combine cooked rice, beef mixture, and half the shredded cheese. Pour the soup mixture over and mix well to combine evenly.
- Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and starting to brown.
- Garnish with chopped parsley if desired and serve hot.
Notes
For a creamier interior, add an extra 1/4 cup milk. You can also substitute ground turkey or chicken for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 2g
- Sodium: 515mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg