Description
A comforting casserole combining ground beef, creamy soups, and melted cheddar cheese, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and bell pepper, sautéing until softened, about 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Stir in garlic powder, Worcestershire sauce, salt, and pepper until well mixed.
- Add the uncooked rice and stir to coat with the beef mixture.
- Pour in beef broth, bring to a simmer and let cook for 2-3 minutes.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Spread cream of mushroom and cream of chicken soup over the beef mix.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil, sprinkle cheddar cheese on top, and bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly.
- Remove from oven and let rest before serving. Garnish with parsley if desired.
Notes
For variations, consider adding veggies like corn or peas, or swapping in different cheeses for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg