Beef and Rice Casserole (Print Version)
# Ingredients:
01 -
1 pound lean ground beef.
02 -
1 cup long-grain white rice.
03 -
1 onion, finely chopped.
04 -
1 tablespoon Montreal steak seasoning.
05 -
4 ounces sliced mushrooms.
06 -
1 cup diced celery.
07 -
2 cups beef broth.
08 -
10.5 ounce can cream of mushroom soup.
09 -
½ cup sour cream.
10 -
1 cup shredded cheddar cheese.
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Prepare a casserole dish by spraying it with non-stick cooking spray, and set aside.
02 -
In a large skillet, cook the ground beef and chopped onion over medium-high heat until browned. Drain any excess grease.
03 -
Add the uncooked rice to the skillet and stir to combine with the meat and onions.
04 -
Stir in the beef broth, sliced mushrooms, cream of mushroom soup, and sour cream. Mix well to combine. Add half the shredded cheddar cheese and stir again.
05 -
Pour the mixture into the prepared casserole dish, spreading it evenly.
06 -
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 50 minutes, or until the rice is cooked and the liquid is absorbed.
07 -
Remove the foil, sprinkle the remaining shredded cheddar cheese over the top, and return the casserole to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
08 -
Once the casserole is cooked, remove it from the oven and let it rest lightly covered with aluminum foil for 5 minutes. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
For added flavor, consider using sharp cheddar cheese or adding a sprinkle of smoked paprika on top before serving.