A hearty, one-dish comfort meal combining savory ground beef, tender rice, and gooey Cheddar cheese in a creamy tomato base.

1 lb lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1 cup long-grain white rice, rinsed

1 can (14 oz) diced tomatoes, undrained

1 can (10½ oz) cream of mushroom soup

1 cup beef broth

1 tsp Worcestershire sauce

½ tsp dried oregano

Salt and pepper, to taste

1½ cups shredded Cheddar cheese, divided

2 Tbsp chopped fresh parsley (optional)

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1. Preheat oven to 350°F and grease a 9×13″ baking dish.

2. Brown beef in a skillet over medium heat; drain fat.

3. Sauté onion until soft, add garlic and cook 30 seconds.

4. Stir in rice, tomatoes with juice, soup, broth, Worcestershire, oregano, salt, and pepper.

5. Transfer mixture to baking dish; sprinkle 1 cup Cheddar on top.

6. Cover with foil and bake 30 minutes.

7. Remove foil; bake 15 more minutes until rice is tender.

8. Sprinkle remaining ½ cup Cheddar; bake 5 minutes until melted.

9. Let rest 5 minutes; garnish with parsley and serve.

Assemble ahead and refrigerate up to 24 hrs before baking.

Add veggies like corn or bell pepper for extra color.

Swap half the Cheddar for Monterey Jack for creaminess.

Freeze unbaked casserole for up to 2 months.