Ingredients
- 1 lb ground beef 🥩
- 1 small onion, diced 🧅
- 2 cloves garlic, minced 🧄
- 1 cup long grain white rice (uncooked) 🍚
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups beef broth 🧃
- 1 cup shredded cheddar cheese 🧀
- 1 tsp salt 🧂
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for extra color and depth)
- 2 tbsp butter (for greasing or adding richness)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, brown the ground beef over medium heat. Add onions and garlic, cooking until beef is no longer pink and onions are translucent. Drain excess grease.
- In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, beef broth, uncooked rice, salt, pepper, and paprika. Stir in the cooked beef mixture.
- Transfer everything into a greased 9×13 baking dish.
- Cover tightly with foil and bake for 60 minutes.
- Remove foil, sprinkle shredded cheddar cheese on top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let it rest for 5–10 minutes before serving. Garnish with parsley if desired.
Notes
Serving Suggestions 🍽️
This casserole is a full meal on its own, but it also pairs well with:
- Steamed green beans 🥦
- A crisp green salad 🥗
- Garlic toast or dinner rolls 🥖
- Roasted vegetables