Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Heat a large skillet over medium. Add the ground beef and diced onion. Cook until the beef is browned and the onion is soft. Drain excess fat.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- In a bowl, whisk the cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
- In the prepared baking dish, combine the cooked rice, beef mixture, and half of the shredded cheese. Pour the sauce over and mix until everything is evenly coated.
Baking
- Sprinkle the remaining cheese on top. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for 10 more minutes until the cheese is bubbly and turning golden.
- For a crisp top, broil for 2 minutes while watching closely.
- Garnish with chopped parsley if desired and serve hot.
Nutrition
Notes
Use leftover or quick-cook rice; avoid very wet rice—fluff and cool if freshly cooked. Swap cream of mushroom for cream of chicken for a milder flavor, or use a low-sodium variety if watching salt. For extra savory depth, replace up to 1/4 cup of milk with low-sodium beef broth.