My hubby simply can’t get enough of this one! I like to call it “Hubby Addiction” – Page 2

Step 1: Brown the Beef & Aromatics

Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain off any excess grease.

Step 2: Combine the Casserole

To the skillet with the beef, add the uncooked rice, garlic powder, salt, and pepper. Stir for one minute to toast the rice slightly.
Pour in the beef broth and cream of mushroom soup. Stir everything together until the soup is fully incorporated and the mixture is smooth.

Step 3: Assemble & Add the Cheese Crust

Transfer the entire mixture to a greased 9×13-inch baking dish and spread it into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top, creating a full, cheesy blanket.

Step 4: Bake to Bubbly Perfection

Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and golden, and the rice is tender.

Step 5: Rest and Serve

Let the casserole stand for 5-10 minutes before serving. This allows the sauce to thicken and makes it easier to slice.
Serve hot and enjoy the comforting, cheesy goodness!

Rice Note: Using standard long-grain white rice (not instant or quick-cooking) is key for the perfect texture and cooking time.
Boost the Flavor: For a deeper flavor, add a tablespoon of Worcestershire sauce or a pinch of smoked paprika to the beef mixture in Step 2.
Add Veggies: Feel free to stir in a cup of frozen peas, corn, or mixed vegetables when you add the broth and soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warm.