Ingredients
- 1 lb ground beef
- 3 cups cooked white or brown rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup milk or beef broth
- 2 cups shredded cheddar cheese, divided
- Salt and black pepper, to taste
- Optional add-ins: ½ tsp paprika, ½ tsp Italian seasoning, 1 tbsp Worcestershire sauce, 1 cup diced bell peppers, ½ cup frozen peas
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet over medium heat, brown ground beef. When halfway cooked, add diced onion and cook until softened. Stir in garlic and cook for 1 minute more. Drain excess grease.
- Season the beef mixture with salt, pepper, and any optional seasonings.
- In a large bowl, combine cooked rice, soup, milk (or broth), and half the cheese. Stir in the beef mixture until fully incorporated.
- Transfer to a greased 9×13-inch baking dish and spread evenly.
- Top with remaining cheese, cover with foil, and bake for 20–25 minutes.
- Remove foil and bake an additional 10 minutes, until bubbly and golden.
- Let rest for 5–10 minutes before serving.
Notes
- Use sharp cheddar for bold flavor, or swap in Monterey Jack or a cheese blend.
- Add sautéed mushrooms, corn, or beans for extra nutrition or variety.
- Assemble up to 24 hours ahead and refrigerate before baking.
- Halve the recipe and bake in an 8×8-inch dish for smaller portions.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg