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 your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
- Stir in the uncooked rice, beef broth, and mushroom soup. Season with salt, pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving.
Notes
- To prevent the casserole from being watery, ensure the rice is fully cooked and absorbed the liquid before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with a side salad or steamed vegetables for a complete meal.
- Use breadcrumbs or crushed crackers as a binder if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg