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
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, cook ground beef, onion, and garlic over medium heat until beef is browned. Drain any 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 prepared baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 10–15 minutes until cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- For a vegetarian version, swap ground beef with plant-based meat or extra vegetables like mushrooms or bell peppers.
- To add some heat, mix in a diced jalapeño or crushed red pepper flakes before baking.
- Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Gluten Free