Description
A comforting casserole of seasoned ground beef, cooked rice, creamy mushroom soup, and melty cheddar cheese baked until bubbly.
Ingredients
- 1 ½ pounds ground beef
- 2 cups cooked white rice
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese, divided
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart; drain excess fat.
- In a mixing bowl, combine browned beef, cooked rice, cream of mushroom soup, milk, 1 cup of the cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Pour mixture into the prepared baking dish, spreading evenly.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake for 25–30 minutes, or until the casserole is hot, bubbly, and the cheese is melted and slightly golden.
- Let rest a few minutes before serving.
Notes
- You can add cooked vegetables (peas, carrots, broccoli) for extra color and nutrition.
- Use ground turkey or chicken instead of beef for a leaner version.
- Substitute cream of chicken soup if preferred.
- Make it gluten‑free by using gluten‑free soup and checking your Worcestershire sauce.
- You can assemble ahead (up to a day) and refrigerate before baking.
- Freeze leftovers (or whole casserole) for up to 2 months; thaw before reheating.
Nutrition
- Serving Size: 1 serving
