Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain off any excess fat.
- Stir in the minced garlic and cook for 30 seconds until fragrant, then remove the skillet from the heat.
- In a medium bowl, whisk together the cream of mushroom soup, milk (or broth), smoked paprika, salt, and pepper until smooth.
- In the prepared baking dish, combine the cooked rice, beef mixture, half of the shredded cheddar, and the soup mixture. Stir everything together until evenly mixed.
- Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and continue baking for another 10 minutes, until the cheese is bubbly and lightly golden.
- For a crispier cheese top, switch the oven to broil and cook for 1–2 minutes, watching carefully to avoid burning.
- Let the casserole rest for 5 minutes, then garnish with parsley if desired. Serve hot.
Nutrition
Notes
Substitute ground turkey or chicken for a leaner option. Use brown rice or cauliflower rice for extra fiber or lower carbs. To make ahead, assemble the casserole (without the top cheese) and refrigerate up to 24 hours; add cheese before baking and increase bake time by 5–10 minutes. Store leftovers in an airtight container in the fridge for up to 4 days. Avoid overcooking the rice initially—slightly undercooked rice works best as it continues to cook in the casserole. For a richer flavor, swap the milk with half-and-half or use a mix of cheddar and Monterey Jack cheese. Serve with a side salad or steamed green beans to round out the meal.