Equipment Needed
- 9×13 inch baking dish
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if shredding your own cheese)
- Aluminum foil
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C) and lightly grease your baking dish. In your large skillet over medium-high heat, cook the ground beef with the diced onion until the beef is no longer pink and the onion is soft and translucent, about 5-7 minutes. As it cooks, break the beef into small crumbles with your spoon. This is where the first wonderful scents start—the savory beef and sweet onion are a magical start. About a minute before the beef is done, stir in the minced garlic and cook until fragrant. Be careful not to let the garlic burn, as it will turn bitter.
Now, here’s where we build the creamy base. Drain any excess grease from the skillet. To the beef mixture, add the uncooked Minute Rice, cream of mushroom soup, cheddar cheese soup, beef broth, frozen peas and carrots, smoked paprika, dried thyme, and Worcestershire sauce. Give everything a really good stir until it’s completely combined. I use the back of my spoon to gently break up any clumps of soup—it will look saucy and loose, but I promise the rice will absorb it all beautifully. Season generously with salt and pepper. I learned the hard way that seasoning at every layer is key, so don’t be shy here.
Pour the entire mixture into your prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil. This step is non-negotiable for me. The foil trap creates a steamy environment that cooks the rice perfectly and evenly. I’ve tried skipping it, and the top layer of rice dried out and stayed crunchy. Bake, covered, for 25 minutes. Your kitchen will start smelling incredible at this point.
After 25 minutes, carefully remove the dish from the oven (steam will escape, so watch your hands!) and take off the foil. The mixture should look set, and the rice will be tender. Now, sprinkle the top evenly with 1 ½ cups of your shredded sharp cheddar. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is completely melted, bubbly, and has those gorgeous golden-brown spots. Let it rest for 5-10 minutes before serving. This rest time allows the casserole to set up, making it much easier to serve perfect scoops.(See the next page below to continue…)