Recipe:
Ingredients:
1 lb (450g) ground beef
1 cup (185g) long-grain white rice, uncooked
1 ½ cups (360ml) beef broth
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed cream of chicken soup
1 cup (240ml) milk
2 cups (200g) shredded cheddar cheese
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Rice:
Preheat the oven to 350°F (175°C). Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice and beef broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until rice is tender. Remove from heat and set aside.
Cook the Ground Beef:
While the rice is cooking, heat a large skillet over medium heat. Add olive oil, onion, and garlic, sautéing for 3-4 minutes until the onion is translucent. Add the ground beef and cook for 8-10 minutes until browned, breaking it apart with a spatula. Drain excess grease. Season with salt, pepper, paprika, and optional red pepper flakes.
Assemble the Casserole:
In a large bowl, combine the cooked rice, ground beef mixture, cream of mushroom soup, cream of chicken soup, and milk. Stir until smooth and well combined. Transfer to a greased 9×13 inch baking dish.
Add the Cheese:
Sprinkle shredded cheddar cheese evenly over the top of the casserole. Cover the dish with aluminum foil.
Bake the Casserole:
Bake the covered casserole for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let cool for 5 minutes before serving.
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Kcal: 400 kcal per serving
Servings: 6 servings