Stir uncooked rice and these 4 ingredients with beef for a baked comfort meal I’ll happily make again

Carefully remove the foil (watch out for steam), sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, and return the dish to the oven, uncovered, for 5–10 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for 5–10 minutes before serving. This helps the rice finish setting up and makes it easier to scoop. Taste and adjust seasoning with extra salt and pepper if needed, then serve warm.

To keep this casserole interesting on repeat weeks, you can tweak it a few easy ways without adding much extra effort. For a veggie boost, stir in 1–2 cups of frozen mixed vegetables or peas and carrots right before baking; they’ll cook along with the rice. Swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you have on hand, or use half beef broth and half tomato sauce for a more tomato-forward flavor. If you like a little heat, add a pinch of red pepper flakes or a few dashes of hot sauce to the broth mixture. You can also swap the cheddar for mozzarella, pepper jack, or whatever cheese is living in your fridge. For meal prep, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours—just add 5–10 extra minutes to the bake time since it’ll be starting cold. Leftovers reheat well in the microwave with a splash of broth or water to keep the rice from drying out.