Description
A comforting one-pan casserole with browned beef, uncooked rice, and melty cheddar, perfect for busy weeknights.
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat a large skillet over medium. Add ground beef, onion, and garlic. Cook until beef is browned and onions are soft.
- Drain excess fat. Stir in uncooked rice and mix to coat.
- Add beef broth and cream of mushroom soup. Season with salt, black pepper, and paprika. Stir and bring to a boil, then simmer for 5 minutes.
- Transfer to the baking dish, cover with foil, and bake for 25 minutes.
- Remove foil, sprinkle cheddar, and bake uncovered for another 10-15 minutes until cheese is bubbly.
- Let rest for 5 minutes, garnish with parsley, and serve hot.
Notes
For a lighter version, use 93% lean beef. For gluten-free, choose a suitable condensed soup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American