Ingredients:

1 pound ground beef
1 cup long grain rice (cooked according to package instructions)
1/2 yellow onion, diced
1-2 cups shredded cheese (cheddar or Mexican blend)
2 cans (10 oz each) cream of mushroom soup
1/2 cup sour cream
Salt and pepper, to taste

Directions:

Cook the Rice:
Cook the rice according to the package instructions. Once fully cooked, set it aside.

Preheat the Oven:
Preheat your oven to 375°F (190°C).

Cook the Ground Beef:
In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into crumbles as it cooks. Drain any excess fat.

Sauté the Onion:
Add the diced onion to the skillet with the ground beef and cook until the onion is softened and translucent.

Prepare the Creamy Sauce:
In a large mixing bowl, combine the cream of mushroom soup and sour cream. Stir until smooth and well blended.

Mix the Casserole Base:
Add the cooked rice, browned ground beef, and onion mixture to the bowl with the sauce. Stir until all ingredients are evenly combined. Season with salt and pepper to taste.

Assemble the Casserole:
Transfer the mixture to a greased baking dish, spreading it out evenly. Sprinkle the shredded cheese evenly over the top of the casserole.

Bake the Casserole:
Bake in the preheated oven for 25 minutes, or until the cheese is fully melted and bubbly. The edges should be slightly golden brown.

Rest and Serve:
Remove the casserole from the oven and let it rest for a few minutes before serving. This will allow the flavors to settle and the casserole to firm up slightly for easier serving.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 400 per serving
Servings: 6 servings