Hamburger Rice Casserole

Ingredients

• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup onion, (chopped)
• 4 cloves fresh garlic, (minced)
• 2 teaspoons Italian seasoning
• 1 tablespoon Worcestershire sauce
• 2 (10.75-ounce) cans cream of mushroom soup
• 2 1/2 cups beef broth, (plus extra if needed)
• 1 cup long grain white rice
• 1 (12-ounce) bag frozen mixed vegetables, (thawed)
• 1/2 cup sour cream
• 1/2 cup mozzarella, (shredded)
• 1/2 cup cheddar, (shredded)
• 2 tablespoons fresh parsley, (finely chopped)

Instructions

1. Preheat oven to 375ºF (190ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
2. In a large pot, cook the ground beef (1 pound), salt (1/2 teaspoon), black pepper (1/2 teaspoon), and onion (1/2 cup) over medium heat, crumbling the beef as it cooks, until there is no pink left in the beef, and the onions have softened, about 10 minutes.
3. Add minced garlic (4 cloves) and cook, stirring frequently, until fragrant, about 1 minute. Remove and discard excess grease from the pan.
4. Stir in Italian seasoning (2 teaspoons), Worcestershire sauce (1 tablespoon), cream of mushroom soup (2 cans), beef broth (2 cups), and rice (1 cup). Stir until combined. Over high heat, bring mixture to a boil, then immediately reduce heat and simmer, covered, until rice is tender, about 25-30 minutes. Add broth or water, 1/4 cup at a time, if rice isn’t the texture you like (may not be needed). Stir in mixed vegetables (12 ounces) and sour cream (1/2 cup).
5. Transfer to the prepared baking dish. Sprinkle top with both cheeses and bake, uncovered, for 20-25, or until heated through and cheese is melted
6. Sprinkle with chopped parsley (2 tablespoons). Serve.