1 lb ground beef1 cup cooked rice (white, brown, or instant rice)2 cups shredded cheese (cheddar or your choice)1 can (10.5 oz) cream of mushroom soup1 cup sour creamSalt and pepper to taste1 tsp garlic powderOptional: 1 cup of mixed vegetables (peas, carrots, corn, or bell peppers)
Instructions:
Prepare the Rice:Cook 1 cup of rice according to the package instructions. You can use white rice, brown rice, or even instant rice for quicker preparation.Cook the Ground Beef:In a large skillet, brown 1 lb of ground beef over medium heat. Season with salt, pepper, and garlic powder. Drain any excess fat from the beef to ensure the casserole isn't greasy.Mix the Casserole Ingredients:In a large mixing bowl, combine the cooked rice, browned ground beef, 2 cups of shredded cheese, 1 can of cream of mushroom soup, and 1 cup of sour cream. If you're using vegetables, add them to the mix now. Stir everything together until it's well combined.Assemble the Casserole:Transfer the mixture to a greased 9x13-inch baking dish. Spread it evenly and top with the remaining shredded cheese.Bake the Casserole:Preheat your oven to 350°F (175°C). Bake the casserole for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.Serve and Enjoy:Let the casserole cool for a few minutes before serving. Enjoy the comforting flavors of this cheesy, hearty dish!
Notes:
For extra cheese, feel free to use a combination of different cheeses like mozzarella, Monterey Jack, or sharp cheddar.This casserole can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.You can also freeze this casserole! Just assemble it, cover tightly, and freeze for up to 2 months. Thaw overnight before baking.
