Ingredients
- 1 lb (450g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups beef broth (or water)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup frozen mixed vegetables (optional)
- 1 ½ cups shredded cheddar cheese (divided)
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp olive oil or butter
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). - Cook Beef:
In a large skillet over medium heat, heat the olive oil or butter. Add diced onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds. Add the ground beef and cook until browned. Drain excess fat if needed. - Combine:
Stir in the Worcestershire sauce, paprika, salt, and pepper. Add the uncooked rice and mixed vegetables, and stir to combine. - Add Liquids:
Stir in the cream of mushroom soup and beef broth until everything is evenly mixed. - Assemble Casserole:
Transfer the mixture to a greased 9×13 inch baking dish. Cover with foil. - Bake:
Bake covered for about 40–45 minutes or until the rice is tender and most of the liquid is absorbed. - Add Cheese:
Remove the foil, sprinkle the top with the remaining shredded cheddar cheese, and bake uncovered for an additional 5–10 minutes or until the cheese is melted and bubbly. - Serve:
Let it rest for 5 minutes before serving. Enjoy your warm, cheesy, comforting casserole!
Would you like a version with a spicy kick or a healthy twist? I can help you adjust it!