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Instructions:
- 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 parsley for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook ground beef with diced onion until browned and fully cooked. Drain excess grease.
- Season the beef mixture with salt, pepper, garlic powder, and paprika. Stir to combine.
- In a large bowl, mix the cooked rice, cream of mushroom soup, milk, 1 1/2 cups of cheddar cheese, and the seasoned beef mixture until well blended.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake uncovered for 20–25 minutes, or until hot, bubbly, and slightly golden around the edges.
- Garnish with chopped parsley if desired and serve warm.
Variations:
- Soup Swap: Use cream of cheddar, cream of chicken, or cream of celery soup for a flavor twist.
- Protein Boost: Add crumbled cooked bacon or substitute ground turkey for a lighter option.
- Veggie Add-Ins: Stir in cooked peas, mushrooms, broccoli florets, or corn for a nutritional boost.
- Tex-Mex Version: Add taco seasoning, black beans, and a can of diced green chiles, then top with pepper jack cheese.
Tips:
- Let the casserole rest for 5 minutes after baking before serving to help it set.
- Leftovers can be refrigerated for up to 4 days and reheat well in the microwave or oven.
- Freeze before baking for a make-ahead option—just thaw and bake when ready to serve.
- If using leftover rice, fluff it with a fork and warm slightly before mixing for better blending.
- For a crispy cheese crust, broil the casserole for the last 2–3 minutes of baking.
