Ingredients
- 1 pound lean ground beef
- 1 small onion, finely chopped
- 1 10.75-ounce can low-fat cream of mushroom soup
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium vegetable broth
- Salt and pepper, to taste
- 3/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- 2 teaspoons Worcestershire sauce
- 3/4 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook the ground beef with the chopped onion until the beef is browned and the onion is soft. Drain off excess fat.
- Stir in the cream of mushroom soup, uncooked rice, broth, salt, pepper, garlic powder, oregano, Italian seasoning, and Worcestershire. Let the mixture simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 55 minutes until the rice is tender.
- Remove the foil, sprinkle the shredded mozzarella cheese evenly over the top, and bake uncovered for 5-10 minutes until the cheese melts and bubbles and the rice is tender.
- Remove the casserole from the oven and let it stand for 5 minutes before serving.
- Garnish lightly with parsley and serve hot.
