Description
A comforting and cheesy casserole combining ground beef, cooked rice, and cheddar cheese baked to perfection with a creamy mushroom sauce. Ideal for an easy weeknight dinner that satisfies the whole family.
Ingredients
Units
Scale
Main 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 (or cream of chicken)
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese (divided)
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Garnish
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Brown Beef and Onion: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft. Drain off any excess fat to keep it lean.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, making sure not to burn the garlic.
- Prepare Sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth.
- Assemble Casserole: In the prepared baking dish, combine the cooked rice, beef and onion mixture, half of the shredded cheddar cheese, and the prepared sauce. Mix everything well to ensure even distribution.
- Top and Bake: Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish with foil and bake for 20 minutes to heat through and melt the cheese inside.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and golden on top.
- Optional Broil: For a crispy cheese topping, broil the casserole for 2 minutes, watching carefully to prevent burning.
- Serve: Garnish with chopped parsley if desired and serve the casserole hot for a delicious meal.
Notes
- Use cream of chicken soup as a substitute for cream of mushroom for a slightly different flavor profile.
- Milk can be substituted with beef broth for a richer taste or with a non-dairy milk for a lighter option.
- For a gluten-free version, use gluten-free cream of mushroom soup and ensure all ingredients are labeled gluten-free.
- To reduce fat, use lean ground beef and low-fat cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Add vegetables like diced bell peppers or peas for extra nutrition and color.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
