Ingredients
-
1 lb ground beef 🥩
-
1 small onion, diced 🧅
-
Salt and pepper, to taste 🧂
-
2 cups cooked white rice 🍚
-
1 can (10.5 oz) cream of mushroom soup 🍄
-
2 cups shredded cheddar cheese, divided 🧀
-
1/2 cup milk 🥛
-
1/2 tsp garlic powder 🧄
-
1/2 tsp paprika 🌶️
-
Optional: Chopped fresh parsley for garnish
Instructions
In a large skillet over medium-high heat, add the ground beef and diced onions. Cook while breaking the meat apart with a spatula until the beef is fully browned and the onions are soft and translucent—about 7–8 minutes. Season with salt and pepper to taste. Drain off excess grease if needed.
Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This ensures the casserole won’t stick and will make for easier cleanup later.
In a large mixing bowl, combine the cooked beef and onion mixture with the cooked white rice, cream of mushroom soup, 1 ½ cups of shredded cheddar cheese, milk, garlic powder, and paprika. Stir well until the mixture is fully combined and evenly coated with the creamy base.
Transfer the cheesy beef and rice mixture into your greased baking dish. Use a spatula to spread it evenly across the pan. Sprinkle the remaining ½ cup of cheddar cheese over the top to create a beautiful, bubbly crust.
Place the dish in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and bubbly and the casserole is heated through. If you like your cheese slightly browned, broil it on high for the last 2–3 minutes—just watch it closely to avoid burning.
Once baked, remove the casserole from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley on top for a pop of color and a hint of freshness. Then slice, serve, and enjoy!
Notes
Make sure your rice is fully cooked before adding it to the casserole. Using slightly cooled rice (leftover rice works perfectly) helps the casserole keep its texture and prevents it from getting mushy.
Also, for the creamiest texture, avoid overbaking. As soon as the cheese is melted and bubbly, it’s done!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 460
- Sodium: 690mg
- Protein: 23g