Ingredients
Scale
- 1.5 lbs Lean ground beef (90/10)
- 1 Large yellow onion, diced
- 3 Cloves garlic, minced
- 1 Bell pepper (any color), diced
- 3 Cups cooked long-grain white rice
- 1 Can (10.5 oz) condensed cream of mushroom soup
- 1/2 Cup beef broth
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon smoked paprika
- 2 Cups shredded sharp cheddar cheese, divided
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with non-stick spray. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain the excess grease from the pan. Add the diced onion and bell pepper to the beef. Sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
- In a large mixing bowl, combine the cooked beef mixture, cooked white rice, cream of mushroom soup, beef broth, Worcestershire sauce, and smoked paprika. Stir in 1 cup of the shredded cheddar cheese. Season with salt and pepper to taste. Mix everything thoroughly until the rice is evenly coated in the creamy sauce base. This ensures every bite is packed with flavor.
- Transfer the mixture into your prepared baking dish and spread it out into an even layer using a spatula. Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover the dish with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is bubbly and starting to turn golden brown around the edges.
- Remove the casserole from the oven and let it rest for 5 minutes before serving. This resting period allows the sauce to set slightly so the portions hold their shape. Garnish with fresh parsley if desired. Serve warm alongside a simple side salad or steamed green beans for a complete, balanced family meal.
- Cook Time: 50 minutes