Scale

1 lb ground beef

1 cup long-grain white rice (uncooked)

1½ cups mushrooms, sliced

1 small onion, diced

2 cloves garlic, minced

1 can (10.5 oz) cream of mushroom soup (or GF version)

2 cups beef broth

1½ cups shredded cheddar cheese

1 tsp paprika

½ tsp garlic powder

Salt and black pepper, to taste

Fresh parsley for garnish (optional)

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a skillet over medium heat, cook ground beef with onion until browned. Drain excess fat.

3. Add garlic and mushrooms; cook 2–3 minutes until softened.

4. Stir in paprika, garlic powder, salt, and pepper.

5. In a bowl, mix cream of mushroom soup and beef broth until smooth.

6. Combine beef mixture with uncooked rice and soup mixture.

7. Pour everything into the baking dish and spread evenly.

8. Cover tightly with foil and bake 45 minutes.

9. Remove foil, sprinkle cheese over the top, and bake uncovered 10–15 minutes until cheese is melted and bubbly.

10. Let rest 5 minutes before serving. Garnish with parsley if desired.

Use gluten-free soup for a GF-friendly version.

Add peas or green beans for extra veggies.

Swap cheddar for Colby Jack or mozzarella if preferred.

Leftovers reheat well and taste even better the next day.

Keywords: cheesy beef and rice casserole, beef rice bake, mushroom casserole, easy comfort food dinner