Ingredients
Scale
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are soft. Drain any excess fat.
- Stir in the uncooked rice, beef broth, and cream of mushroom soup. Season with salt, pepper, and paprika. Bring to a gentle boil.
- Lower the heat and let it simmer for about 5 minutes.
- Transfer the mixture to the greased baking dish and cover tightly with aluminum foil. Bake for 25 minutes.
- Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
For a lighter option, use lean ground turkey or chicken. This casserole can be made ahead and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Meat-based
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg