Ingredients
Scale
- 1 lb Ground Beef
- 1 cup Uncooked Long Grain Rice
- 1 can (10.75 oz) Condensed Cream of Mushroom Soup
- 1 Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 cups Beef Broth
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Step 2: Add the chopped onion and green bell pepper to the skillet with the browned beef. Cook until the vegetables are softened, about 5 minutes.
- Step 3: Stir in the uncooked rice, cream of mushroom soup, beef broth, garlic powder, and black pepper into the skillet. Mix well to combine all ingredients.
- Step 4: Pour the mixture into a greased 9×13 inch baking dish.
- Step 5: Cover the baking dish with aluminum foil and bake for 1 hour.
- Step 6: Remove the foil and bake for an additional 15 minutes, or until the rice is tender and the casserole is bubbly. Let stand for 10 minutes before serving.
Notes
- For easy meal prep, this casserole can be assembled a day ahead and stored, covered, in the fridge.
- Reheat leftover casserole gently in the microwave or oven with a splash of beef broth to prevent it from drying out.
- Serve this comforting casserole with a dollop of sour cream or a sprinkle of fresh parsley for added flavor and visual appeal.
- Browning the ground beef thoroughly creates a richer, deeper flavor base for the entire dish – don't rush this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American