Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup cooked rice or pasta
- 1 cup frozen peas or mixed vegetables
- Salt and pepper to taste
- Optional toppings: cooked bacon, chopped parsley
Instructions
- Gather all ingredients and preheat the oven to 375°F (190°C). Cook rice or pasta according to package instructions and set aside.
- Heat oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed.
- Stir in cream of mushroom soup and frozen peas. Mix in cooked rice or pasta. Adjust seasonings as necessary.
- Transfer the mixture to a greased baking dish. Top evenly with shredded cheddar cheese.
- Bake in the preheated oven for 20–25 minutes until cheese is melted and bubbly.
Notes
- You can substitute ground turkey or chicken for beef for a healthier version.
- Use gluten-free cream of mushroom soup and verify that rice or pasta are gluten-free for a gluten-free option.
- For a richer flavor, add cooked bacon or fresh herbs as toppings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Dinner
- Method: Baking and sautéing
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg