Ingredients
- Ground beef: 1 pound
- Cooked rice: 2 cups
- Cream of mushroom soup: 1 can (10.75 ounces)
- Onion, chopped: 1/2 cup
- Milk: 1/2 cup
- Shredded cheddar cheese: 1 cup
- Worcestershire sauce: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Step 3: Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Step 4: Stir in the cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper. Heat through.
- Step 5: Combine the cooked rice and the beef mixture in the prepared baking dish.
- Step 6: Sprinkle the shredded cheddar cheese evenly over the top. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
Notes
- For easier cleanup, consider using a baking dish with a non-stick coating.
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
- A dollop of sour cream or a sprinkle of fresh parsley adds a bright, fresh finish to each serving.
- To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American