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). Lightly grease a 9×13-inch baking dish.
- Brown the ground beef and diced onion in a large skillet over medium heat until the meat is browned and the onion is soft. Drain any excess fat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Make the sauce by whisking together the cream of mushroom soup, milk or broth, paprika, salt, and pepper in a separate bowl.
- Assemble the casserole by combining the cooked rice, beef mixture, half of the shredded cheese, and the sauce in the prepared baking dish. Mix well.
- Top with the remaining cheese, cover with foil, and bake for 20 minutes.
- Finish by removing the foil and baking for an additional 10 minutes until the cheese is bubbly and golden.
- Serve hot, garnished with chopped parsley if desired.
Notes
For extra flavor, consider adding other vegetables like bell peppers or corn. Leftovers can be stored for up to 3-4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None