Ingredients
Method
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown 1 ½ lbs ground beef with the diced onion and 3 cloves minced garlic until fully cooked through. Drain excess grease.
- In a large mixing bowl, whisk together 1 can cream of mushroom soup, 2 cups beef broth, ½ cup sour cream, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ½ teaspoon black pepper until smooth.
- Stir in 1 ½ cups uncooked rice, 1 cup of the shredded cheddar and the cooked ground beef mixture until everything is well combined.
- Pour the mixture into the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray to prevent sticking).
- Bake covered at 350°F for 45 minutes.
- Remove foil and gently stir the casserole. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Return to the oven uncovered and bake for another 15 minutes until the cheese is fully melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Notes
Storage: Allow the casserole to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or cover the dish with foil and reheat in a 325°F oven until warmed through.
Freezer Friendly: Assemble the casserole (before baking), cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 extra minutes to the bake time.
To boost the nutrition: Stir in 1 cup of frozen peas, corn or diced bell pepper along with the rice mixture before baking. It is an easy, no-fuss way to add extra vegetables and make this casserole even more wholesome and nourishing for your family.