ngredients (Serves 6)
1½ pounds ground beef
2 cups cooked jasmine or basmati rice
1 can (10.5 ounces) condensed cream of chicken soup
½ cup sour cream
1 tablespoon tomato paste or ketchup
1 teaspoon Dijon mustard
1½ cups shredded sharp cheddar cheese, divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon onion powder
Salt and freshly ground pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink, breaking it apart as it cooks. Season with a little salt and pepper, then drain any excess fat.
In a large mixing bowl, combine the cooked ground beef with the cooked rice, cream of chicken soup, sour cream, tomato paste, Dijon mustard, 1 cup of cheddar cheese, garlic powder, smoked paprika, onion powder, and additional salt and pepper to taste.
Stir everything together until evenly mixed and creamy.
Spoon the mixture into the prepared baking dish, spreading it out into an even layer.
Top the casserole with the remaining ½ cup of cheddar cheese.
Bake in the preheated oven for about 25 to 30 minutes, or until the cheese is fully melted and the casserole is bubbling around the edges.
Remove from the oven and let rest for a few minutes. Garnish with chopped parsley before serving, if desired.
Pairs well with a simple green salad or steamed broccoli for balance.
Cooking Time and Serving Info
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6
