Description
This cheesy ground beef casserole is what comfort food dreams are made of – one pan, minimal effort, maximum flavor, and guaranteed to have everyone asking for seconds.
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup (200g) uncooked long-grain white rice
- 2 cups (480ml) beef broth
- 1 can (10.5 oz/298g) condensed cream of mushroom soup
- 1 cup (240ml) milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 cups (225g) shredded cheddar cheese, divided
- 1 cup (150g) frozen peas and carrots
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Brown ground beef in a large skillet over medium-high heat. When halfway cooked, add diced onion and continue cooking until beef is no longer pink and onion is translucent.
- Add minced garlic and bell pepper, cooking for another 2 minutes until fragrant.
- Drain excess fat, then season with Italian seasoning, paprika, salt, and pepper.
- Stir in uncooked rice, distributing it evenly throughout the meat mixture.
- In a separate bowl, whisk together beef broth, condensed soup, milk, and Worcestershire sauce, then pour into the skillet.
- Add frozen vegetables and 1 cup of cheese, stirring to combine all ingredients.
- Transfer mixture to prepared baking dish and spread evenly. Cover tightly with aluminum foil.
- Bake covered for 45 minutes, then remove foil, top with remaining cheese, and bake uncovered for 15 more minutes until cheese is bubbly.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley.