Ingredients
Method
. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
2. Cook the Beef and Vegetables
- Heat a skillet over medium heat. If needed, add olive oil.
- Add ground beef, diced onion, and green bell pepper (if using). Cook until the beef is browned and the vegetables are softened (about 7 minutes).
- Add minced garlic and cook for 1 more minute. Drain any excess grease and set aside.
3. Prepare the Casserole Mixture
- In a large mixing bowl, combine the uncooked rice, beef broth, cream of mushroom soup, milk, Worcestershire sauce, paprika, salt, and pepper. Stir until well blended.
4. Assemble the Casserole
- Spread the cooked beef mixture evenly in the prepared baking dish.
- Pour the rice and liquid mixture over the beef. Gently stir to combine everything evenly.
5. Bake the Casserole
- Cover the dish tightly with aluminum foil. Bake in the preheated oven for 40–45 minutes, or until the rice is fully cooked and the liquid is absorbed.
6. Add the Cheese
- Remove the foil and sprinkle shredded cheddar cheese evenly over the casserole.
- Bake uncovered for another 5–10 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve
- Let the casserole cool for 5 minutes before serving.
- Garnish with fresh parsley for added color and flavor. Serve warm and enjoy!
Notes
- Rice Selection: Long-grain white or brown rice works best. Avoid instant rice, as it may overcook.
- Cheese Options: Swap cheddar with Monterey Jack or a Mexican cheese blend for variation.
- Vegetable Additions: Feel free to include diced mushrooms, zucchini, or frozen peas for added nutrients.
- Leftover Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.