Instructions
1. Prep the Beef
- Preheat oven to 350°F (175°C).
- Brown ground beef in a large skillet over medium heat, breaking it up with a spoon. Drain excess fat.
- Add onion and garlic; sauté 3-4 minutes until softened. Season with salt, pepper, and Italian seasoning.
2. Combine Ingredients
- In a large bowl, mix the beef mixture, soup, sour cream, cheese, rice, broth, and veggies. Stir well.
3. Assemble & Bake
- Transfer mixture to a greased 9×13 inch baking dish. Spread evenly.
- Add extra cheese on top (optional).
- Cover with foil and bake for 40-45 minutes, or until rice is tender and bubbly.
- Remove foil; bake another 10-15 minutes until cheese is melted and lightly browned.
4. Serve
- Let rest 5-10 minutes. Garnish with parsley (optional). Serve warm!
Cooking Notes
- Covering with foil helps the rice steam and cook properly. Uncover only at the end for browning.
- Use any veggies you like – broccoli, green beans, bell peppers, etc.
Variations
- Cheesy Broccoli: Replace mixed veggies with 1 1/2 cups chopped broccoli.
- Mexican-Style: Add 1/2 tsp chili powder and 1/2 tsp cumin to the beef; use Monterey Jack cheese.
- Mushroom Boost: Add 1 cup sliced mushrooms when sautéing onions and garlic.
Frequently Asked Questions (FAQs)
Can I make it ahead?
Yes! Assemble, cover tightly with plastic wrap, and refrigerate up to 24 hours. Let it come to room temperature before baking.
How to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 350°F.
Can I use brown rice?
Yes, but increase baking time significantly and add extra broth.
Can I freeze it?
Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight and reheat.
What sides go well?
A green salad, steamed veggies, or crusty bread are great pairings.
This comforting, hearty casserole is perfect for busy nights or when you need a crowd-pleaser. Easy to make and delicious to eat – enjoy!