Cheesy Beef and Rice Casserole

Instructions

Step 1 Preheat your oven to 375°F (190°C) and grease a baking dish.
/n Step 2 In a skillet over medium heat, cook the ground beef until browned, then drain excess grease.
/n Step 3 Add diced onion and garlic to the beef and sauté until softened.
/n Step 4 Stir in the diced tomatoes, corn, salt, pepper, paprika, and Italian seasoning.
/n Step 5 Add the uncooked rice, beef broth, and cream of mushroom soup, mixing until well combined.
/n Step 6 Pour the mixture into the prepared baking dish and spread evenly.
/n Step 7 Cover with foil and bake for 40–45 minutes until the rice is tender.
/n Step 8 Remove the foil, sprinkle cheddar and mozzarella cheese over the top.
/n Step 9 Return to the oven and bake uncovered for an additional 10–15 minutes until the cheese is melted and bubbly.
/n Step 10 Let the casserole rest for a few minutes before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) or microwave individual portions until heated through. You can freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.