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Ingredients:
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 1 cup (240 ml) milk
- 3 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 cup (165 g) frozen corn kernels, thawed
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- 1 teaspoon mustard powder
- 2 cups (225 g) shredded cheddar cheese, divided
- 1 cup (180 g) long-grain white rice, uncooked
- Fresh parsley, chopped (optional, for garnish)
Directions:
1. Preheat the oven to 350°F (175°C). In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain any excess grease.
2. In the same skillet, melt the butter over medium heat. Sprinkle in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the beef broth and milk, and bring the mixture to a simmer. Cook until the sauce thickens, about 4-5 minutes.
3. Add the onion powder, paprika, Worcestershire sauce, black pepper, and mustard powder to the skillet. Stir well to combine.
4. Mix in the thawed corn and uncooked rice. Transfer everything into a lightly greased 9x13-inch (23x33 cm) baking dish.
5. Cover with foil and bake for 45 minutes, or until the rice is tender and the mixture is bubbly.
6. Remove from the oven, uncover, and stir in 1 cup of shredded cheddar cheese until melted. Sprinkle the remaining 1 cup of cheese over the top.
7. Return to the oven and bake, uncovered, for another 10 minutes or until the cheese is melted and slightly golden.
8. Garnish with chopped parsley before serving, if desired.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes | Servings: 8 servings
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