Description
A comforting and hearty casserole combining savory ground beef, creamy mushroom soup, long-grain rice, and melted cheddar cheese for an easy one-pan meal.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 cup long-grain rice, uncooked
- 2 cups beef broth
- 1 (10.75 oz) can cream of mushroom soup
- 1 cup cheddar cheese, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
- Cook the ground beef, chopped onion, and minced garlic in a skillet over medium heat until the beef is browned, then drain the excess fat.
- Stir in the uncooked rice, beef broth, and cream of mushroom soup, season with salt, pepper, and paprika, bring it to a boil, then simmer for 5 minutes.
- Transfer the mixture into the baking dish, cover with foil, and bake for 25 minutes.
- Remove the foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 10–15 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- Vegetarian version: Substitute ground beef with plant-based meat or add extra vegetables.
- Cheese options: Try Monterey Jack, mozzarella, or cheese blends for different flavors.
- For a spicy kick, add diced jalapeños or red pepper flakes.
- Add frozen peas, carrots, or corn to boost nutrition and texture.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat in microwave for 1–2 minutes or bake at 350°F for 10–15 minutes.
- Can be frozen for up to 3 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
