Ingredients
Scale
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 can (10.5 oz) cream of mushroom soup (ensure it is a halal-friendly version)
- 1 cup beef broth
- 3 cups cooked white rice
- 1 cup frozen peas and carrots
- 2 cups shredded sharp cheddar cheese, divided
- 1 tablespoon vegetable oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with oil or non-stick spray.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles with a spoon.
- Add the chopped onion to the skillet. Sauté for about 5 minutes until the onion is soft and translucent.
- Stir in the minced garlic, salt, pepper, and smoked paprika. Cook for another 1 minute until fragrant.
- In a large mixing bowl, combine the cooked beef mixture, cooked rice, cream of mushroom soup, beef broth, frozen peas and carrots, and 1 cup of the shredded cheddar cheese.
- Stir everything together until well combined and the rice is evenly coated with the sauce.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbling and the edges are slightly golden.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
- Cook Time: Not specified