Ingredients
- 1 lb lean ground beef (85–90%)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the ground beef and diced onion for 5–7 minutes until the beef is browned and the onion is soft. Drain excess grease.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- In a large bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and black pepper.
- Add the cooked rice, beef mixture, and 1 cup of shredded cheddar cheese to the bowl. Stir until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Optional: Broil for 2 minutes to create a lightly golden top.
- Remove from the oven, garnish with parsley if desired, and serve hot.
Notes
- Cook the rice fully before adding it to the casserole.
- Ground turkey or chicken can replace the beef for a lighter version.
- Add vegetables like peas, carrots, corn, or mushrooms for extra flavor and nutrition.
- Covering the dish during the first part of baking keeps the casserole moist.
- Leftovers reheat well and are great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg
