Ingredients
Scale
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 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
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook ground beef and diced onion until browned and soft. Drain excess fat.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- In a bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper.
- In the prepared baking dish, combine cooked rice, beef mixture, half the cheese, and the sauce. Mix well.
- Sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes.
- Remove foil and bake 10 more minutes until cheese is bubbly and golden.
- Optional: Broil for 2 minutes for a crispy cheese topping. Garnish with parsley and serve hot.
Notes
- You can substitute cream of chicken soup if preferred.
- Broiling at the end adds a crisp, golden cheese layer.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American