Cheddar Beef Rice Bake with Condensed Mushroom Soup
Cooked white rice and browned ground beef in a condensed mushroom soup sauce with cheddar mixed inside and melted over the top.
Ingredients
Casserole
- 1 lb lean ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups cooked white rice measured after cooking, within its storage limit
- 1 10.5-ounce can condensed cream of mushroom soup
- ½ cup milk
- 2 cups shredded cheddar divided into 1 cup filling and 1 cup topping
- 1 teaspoon paprika
- to taste salt and black pepper
- 1 tablespoon chopped parsley optional garnish
- 1 teaspoon butter for greasing dish
Instructions
- Preheat to 350°F and grease a shallow 2½–3-quart dish. Brown beef with onion until the beef reaches 160°F. Drain excess fat and add garlic for 30 seconds.
- Blend condensed mushroom soup, milk, and paprika. Combine with cooked rice, beef, and 1 cup cheddar, breaking rice clumps gently and seasoning lightly if needed.
- Spread in the dish and top with the remaining cup cheese. Cover and bake 20 minutes, then uncover for another 10–15 minutes, continuing as required until the central filling measures 165°F. Protect the top if it colors early.
- Rest 5 minutes, add optional parsley, and divide into 6 servings.
Notes
Rice is already cooked before assembly. Cold ingredients can extend baking time. Keep previously cooked rice within its original storage limit, and use condensed mushroom soup for the stated sauce.