Ingredients:

  • 1 tbsp Olive Oil
  • 1 large Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 5 lbs Lean Ground Beef
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Dried Thyme
  • Salt and freshly ground Black Pepper, to taste
  • 2 cups Cooked White Rice
  • 1 (10.5 oz) can Condensed Cream of Mushroom Soup
  • 1 (14.5 oz) can Diced Tomatoes, drained
  • 1 cup Beef Broth
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1/2 cup Shredded Monterey Jack or Mozzarella Cheese
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat oil in a large skillet over medium heat. Sauté chopped onion until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Add ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess fat thoroughly.
  4. Stir in Italian seasoning, thyme, salt, and pepper. Cook for 1 minute more.
  5. Reduce heat to low. Stir in the condensed soup, drained diced tomatoes, and beef broth until just combined and smooth. Bring mixture to a gentle simmer.
  6. Remove the skillet from the heat. Gently fold in the pre-cooked rice and 1 cup of the shredded Cheddar cheese until everything is evenly coated.
  7. Transfer the beef and rice mixture evenly into the prepared baking dish.
  8. Sprinkle the remaining 1/2 cup Cheddar and all of the Monterey Jack/Mozzarella evenly over the top. Cover the dish tightly with aluminum foil.
  9. Bake covered for 25 minutes. Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is bubbly and lightly golden brown.
  10. Let the casserole rest on the counter for 5–10 minutes before slicing and serving. Garnish with fresh parsley, if desired.