Description
A hearty and comforting family-friendly casserole made with ground beef, rice, creamy mushroom soup, and melted cheddar cheese. Perfect for weeknight dinners or meal prepping.
Ingredients
1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 cup long-grain rice, uncooked
2 cups beef broth
1 can (10.5 oz) cream of mushroom soup
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, cook ground beef, onion, and garlic over medium heat until the beef is browned. Drain excess fat.
- Stir in uncooked rice, beef broth, and mushroom soup. Season with salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Transfer mixture to the prepared baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle cheddar cheese on top, and bake uncovered for 10–15 minutes until melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
Swap cream of mushroom with cream of chicken or celery for a different flavor.
Add vegetables like peas, corn, or bell peppers for extra nutrition.
Use mozzarella or Monterey Jack instead of cheddar for a different cheesy twist.
Make it vegetarian by replacing beef with plant-based meat or mushrooms.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion (about 1/6 of casserole)
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
