Ingredients
Equipment
Method
Cook the beef
- Heat the oven to 350°F.
- Grease a 9x13-inch baking dish with the softened butter.
- Heat the oil in a 12-inch skillet over medium-high heat, add the ground beef and onion, and cook for 6 to 8 minutes, breaking up the beef, until browned and the onion is softened.
- Drain excess fat.
- Stir in the garlic and cook for 30 seconds.
Assemble and bake
- In the prepared baking dish, stir together the rice, beef mixture, cream of mushroom soup, broth, salt, and pepper until evenly combined.
- Cover the dish tightly with foil and bake for 60 to 70 minutes, until the rice is tender and the liquid is absorbed.
Add the topping and rest
- Remove the foil, sprinkle the cheddar evenly over the casserole, and bake uncovered for 5 to 8 minutes, until the cheese is melted.
- Let the casserole rest for 10 minutes before serving.
Notes
For even cooking, spread the rice mixture into an even layer and make sure the dish is tightly covered with foil. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. Ground turkey can replace the ground beef if desired.
