Description
This comforting ground beef and rice casserole is the perfect solution for busy weeknights, offering a savory blend of lean beef, creamy mushroom sauce, and melted cheddar cheese. Designed for families, this one-pan meal is nourishing, easy to clean up, and incredibly satisfying. The simple pantry staples ensure you can pull this hearty dish together even on your busiest days, and it tastes even better as leftovers for school lunches the next day.
Ingredients
1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
2 cups cooked white rice
10.5 oz cream of mushroom soup
0.5 cup beef broth
2 cups shredded cheddar cheese
1 tsp paprika
Instructions
Preheat your oven to 350°F and grease a 9×13-inch baking dish.
In a large skillet, brown the ground beef with the onion over medium-high heat until the meat is fully cooked and onions are softened.
Add the minced garlic to the skillet and cook for one additional minute until fragrant.
Drain any excess grease if necessary.
In a mixing bowl, combine the beef mixture, cooked rice, cream of mushroom soup, beef broth, and paprika.
Stir in half of the shredded cheddar cheese.
Spread the mixture evenly into the prepared baking dish.
Top with the remaining shredded cheddar cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Notes
You can swap the cream of mushroom soup for cream of chicken soup if preferred. Use leftover rice to significantly reduce preparation time. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American