Ingredients
Scale
- 1 lb Ground Beef (or ground turkey for a leaner, often cheaper option)
- 3 cups Cooked White Rice (roughly 1.5 cups dry)
- 1 can (10.5 oz) Cream of Mushroom or Cream of Chicken soup
- 1/2 cup Milk (any kind)
- 1.5 cups Frozen Mixed Vegetables (peas, carrots, corn)
- 1.5 cups Shredded Cheddar Cheese, divided
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- Salt and Pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). While the oven warms up, place a large skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it into small crumbles with a wooden spoon. Drain any excess grease from the pan to keep the casserole from becoming oily. Season the meat with salt, pepper, garlic powder, and onion powder while it is still in the pan to lock in the flavor.
- In a large mixing bowl, combine the cooked rice, the browned beef, the can of condensed soup, and the milk. Stir these together until the mixture is creamy and well-combined. Fold in the frozen mixed vegetables and half of the shredded cheese. The frozen vegetables will thaw perfectly during the baking process, retaining their texture better than canned versions.
- Lightly grease a 9×13 inch baking dish with cooking spray or a small amount of oil. Pour the rice and beef mixture into the dish and spread it out into an even layer using a spatula. Ensure the edges are level so the casserole cooks uniformly without burning at the corners.
- Place the dish in the preheated oven and bake for 20 minutes. After 20 minutes, remove the dish and sprinkle the remaining shredded cheese over the top. Return it to the oven for another 5 to 10 minutes, or until the cheese is bubbling and slightly golden brown. Let the casserole sit for 5 minutes before serving to allow the sauce to set.
- Cook Time: 40 minutes