Ingredients
Scale
- 1 ½ pounds ground beef
- 2 cups cooked white rice
- 1 can (10.75 ounces) condensed cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese, divided
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Get the Oven Ready: Preheat your oven to a cozy 350°F (175°C).
- Brown the Beef: Grab your large skillet and cook the ground beef over medium heat. Break it up as it cooks until there’s no more pink.
- Drain Off the Fat: Carefully tilt the skillet and drain away any excess fat.
- Warm the Sauce: Return the skillet with the beef to low heat (or just use the residual warmth). Pour in the condensed cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Give everything a good stir to combine and let it gently warm through for a couple of minutes. This step helps build flavor!
- Combine Everything: Now, add the cooked rice and 1 cup of the shredded cheddar cheese directly into the skillet with the beef and sauce mixture. Stir it all together until everything is well coated and evenly distributed.
- Into the Dish: Spoon the entire mixture from your skillet into a 9×13-inch baking dish. Spread it out evenly.
- Top it Off: Sprinkle the remaining ½ cup of shredded cheddar cheese all over the top of the casserole.
- Bake to Perfection: Pop the dish into your preheated oven and bake for 25 minutes, or until the cheese is beautifully melted and bubbly around the edges.
- Let it Rest: This is a chef’s secret! Let the casserole sit for 5-10 minutes after taking it out of the oven. This allows the flavors to settle and makes it easier to serve neatly.
- Serve and Enjoy: Dish it up warm and watch it disappear!
- Prep Time: 15 minutes
- Cook Time: 40 minutes