Ingredients
Equipment
Method
Main Instructions
- Preheat your oven to 350°F (175°C) and apply a light coating of non-stick spray to a 9x13-inch baking dish.
- Cook the ground beef and diced onion in a large skillet over medium heat until the beef is fully browned and onions are translucent.
- Drain any excess grease from the skillet before stirring in the minced garlic for 30 seconds until fragrant.
- Whisk the condensed soup, milk or broth, paprika, salt, and pepper together in a medium bowl until the mixture is smooth.
- Combine the cooked rice, the beef and onion mixture, one cup of shredded cheese, and the prepared sauce in the baking dish.
- Stir the ingredients thoroughly to ensure the rice is evenly coated before leveling the surface with a spatula.
- Top the mixture with the remaining cup of cheese, cover the dish with foil, and bake for 20 minutes.
- Remove the foil and continue baking for 10 minutes until the cheese is melted and the edges are bubbling.
- Garnish the hot casserole with fresh parsley and allow it to rest for five minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To maintain the creamy texture when reheating, add a splash of milk or broth before microwaving or warming in the oven. This recipe works best with long-grain white rice that has been chilled, as it holds its shape better during the baking process.