Ingredients
Scale
- 1 pound ground beef
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 1/2 cups water
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set aside.
- In a large skillet over medium heat, warm the olive oil, then add the chopped onion. Cook for 3–4 minutes until softened and fragrant.
- Add the ground beef to the skillet. Cook until browned, using a wooden spoon to break it up. Drain excess fat if needed.
- In a large mixing bowl, combine the cooked beef and onions, uncooked rice, both cans of soup, and water. Stir well until evenly incorporated.
- Season with salt and pepper to taste. Pour the mixture into the prepared baking dish, spreading it out evenly.
- Cover tightly with foil and bake for 45 minutes.
- Remove the foil, sprinkle cheddar cheese evenly over the top, and return to the oven for another 10–15 minutes, or until the cheese is melty and bubbling.
- Let the casserole rest for 5–10 minutes before serving—this helps it set and makes it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 60 minutes