A delicious and easy-to-make casserole featuring ground beef, rice, and cheese, perfect for a family meal.
Author:Adriana Rose
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1 cup uncooked long-grain white rice
1 can (15 ounces) diced tomatoes, undrained
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup beef broth
1 cup shredded cheddar cheese
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon olive oil
Instructions
Preheat the oven to 350°F.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Stir in the uncooked rice, diced tomatoes (with juice), cream of mushroom soup, beef broth, salt, black pepper, paprika, oregano, and basil. Mix well until all ingredients are combined.
Transfer the mixture to a greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving.
Notes
For added flavor, consider mixing in some chopped bell peppers or mushrooms with the ground beef.
You can substitute the cream of mushroom soup with cream of chicken soup for a different taste.
For a lighter version, use ground turkey instead of beef.