Here’s a longer, more detailed version of your Cheesy Ground Beef Rice Casserole recipe, with expanded instructions, added tips, and serving suggestions to make it more engaging and informative:
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Ingredients:
1½ pounds ground beef (80/20 lean works well for flavor)
2 cups cooked white rice (fresh or day-old works)
1 can (10.75 ounces) condensed cream of mushroom soup
½ cup milk (whole or 2% for creaminess)
1½ cups shredded cheddar cheese, divided (mild or sharp cheddar)
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper, to taste
Optional garnish: chopped fresh parsley or green onions
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Directions:
1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with cooking spray or a small amount of butter to prevent sticking.
2. Cook the ground beef:
In a large skillet over medium heat, cook the ground beef until it is browned and no longer pink, breaking it apart with a wooden spoon as it cooks. This should take about 7–10 minutes.
Once fully cooked, drain off any excess fat to avoid a greasy casserole.
3. Combine ingredients:
In a large mixing bowl, combine the cooked beef, cooked white rice, cream of mushroom soup, and milk. Stir in 1 cup of shredded cheddar cheese, Worcestershire sauce, garlic powder, onion powder, and season generously with salt and pepper to taste. Mix until everything is evenly coated and well combined.
4. Assemble the casserole:
Pour the mixture into the prepared baking dish and spread it out evenly with a spatula.
Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
5. Bake the casserole:
Place the dish in the preheated oven and bake for 25–30 minutes, or until the casserole is hot and bubbling around the edges, and the cheese on top is melted and golden.
6. Let it rest and serve:
Allow the casserole to sit for 5 minutes before serving. This helps it set slightly and makes it easier to scoop.
Garnish with chopped parsley or green onions for a touch of color and freshness if desired.
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Serving Suggestions:
Serve with a side of steamed vegetables like broccoli or green beans.
A crisp green salad or garlic bread also pairs nicely.
This casserole makes excellent leftovers—store in an airtight container in the fridge for up to 3 days, or freeze portions for later.
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Tips:
Want some extra flavor? Try adding a teaspoon of smoked paprika or chili powder to the mix.
You can substitute the cream of mushroom soup with cream of chicken or cream of celery for a different flavor profile.
For a little crunch, sprinkle French-fried onions or crushed Ritz crackers on top before baking.
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Nutrition (approximate):
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Servings: 6–8
Calories: ~390 kcal per serving
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Let me know if you'd like a printable or social media–friendly version, or if you'd like to add variations like a spicy twist or make it kid-friendly!