Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 3 cups cooked white rice
  • 1 cup frozen peas and carrots, thawed
  • 2 1/2 cups shredded sharp cheddar cheese
  • 1/2 tsp dried parsley

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Add ground beef and diced onion, cooking until the beef is browned and onions are translucent (about 7-10 mins). Note: Avoid stirring too often to ensure a deep sear.
  2. Stir in the minced garlic and cook for 1 minute until it smells fragrant. Drain any excess grease from the pan. Note: Too much grease will make the top of your casserole oily.
  3. Lower the heat to medium. Stir in the cream of mushroom soup, beef broth, smoked paprika, and onion powder. Stir continuously for 2-3 mins until the sauce is smooth and simmering.
  4. Fold in the cooked white rice, thawed peas and carrots, and 1 cup of shredded cheese. Mix gently until every grain of rice is coated in sauce.
  5. Transfer the mixture into a greased baking dish and spread it level with your spatula. Note: Leveling helps the cheese melt evenly.
  6. Top with the remaining 1 1/2 cups of cheddar cheese and sprinkle the dried parsley over the top.
  7. Bake at 375°F (190°C) for 20 minutes until the cheese is bubbling and golden brown.
  8. Let the dish rest for 5 minutes before serving. Note: This allows the sauce to set so it doesn't run across the plate.