Description
A comforting and easy casserole filled with savory ground beef, garlic, and melted cheese, perfect for weeknight dinners.
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)
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese (divided)
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Brown the beef: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft, about 5-7 minutes. Drain any excess fat.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
- Assemble: In the prepared baking dish, combine the cooked rice, beef mixture, half of the shredded cheese, and the sauce. Mix well to combine.
- Top and bake: Sprinkle the remaining shredded cheese evenly on top. Cover the dish with foil and bake for 20 minutes.
- Finish baking: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. If desired, broil for 2 minutes for a crispy cheese topping.
- Serve: Garnish with chopped parsley if desired, and serve hot.
Notes
This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Best served fresh but can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 2g
- Sodium: 490mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg