Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cooked rice
1/2 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup shredded cheddar cheese (optional, for topping)
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook ground beef with onion and garlic until beef is browned and onions are tender. Drain excess grease.
Add mushrooms and cook for another 3–4 minutes, until softened.
Stir in cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, salt, pepper, and thyme. Mix until smooth.
Fold in the cooked rice and stir until well combined.
Transfer mixture into a greased 9×13-inch baking dish.
If using, sprinkle cheddar cheese on top.
Bake for 20–25 minutes, or until heated through and bubbling.
Garnish with chopped parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Approximately 480 kcal per serving | Servings: 6 servings