Description
A cheesy, hearty casserole that is simple to make and perfect for a satisfying meal.
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
- 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) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, brown the ground beef and diced onion until the meat is cooked and the onion is soft. Drain any excess fat.
- Add minced garlic and cook for an additional 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.
- Sprinkle the remaining cheese on top, cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the 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
This dish can be made ahead of time and stored in the fridge for 3–5 days. It also freezes well.