Put raw ground beef in casserole. 2 ingredients later: The easiest hearty dinner ever!

This simple 3-ingredient beef and rice casserole is a lifesaver for busy weeknights when you want to serve something hearty and comforting without spending hours in the kitchen. It's a dish that brings back memories of family dinners at my grandma's house, where simplicity and flavor were always the stars of the meal. Perfect for those evenings when you need to get dinner on the table quickly, this casserole is sure to become a family favorite.

This casserole pairs wonderfully with a fresh green salad or some steamed vegetables like broccoli or green beans. For a little extra warmth, you might also consider serving it with a side of crusty bread or dinner rolls to soak up any delicious juices.

Servings: 4

1 pound ground beef
2 cups cooked rice
1 can (10.5 ounces) condensed cream of mushroom soup

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat until it's browned and cooked through, breaking it apart with a spoon as it cooks. Drain any excess fat.

In a large mixing bowl, combine the cooked ground beef, cooked rice, and condensed cream of mushroom soup. Stir until everything is well mixed.

Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.

Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and slightly bubbly around the edges.

Let it cool for a few minutes before serving.

For a little extra flavor, you can add a cup of shredded cheddar cheese on top before baking. If you have picky eaters, consider adding some finely chopped onions or bell peppers to the beef while it's cooking. For a bit of a kick, mix in a teaspoon of Worcestershire sauce or a pinch of red pepper flakes. You can also substitute the cream of mushroom soup with cream of chicken or cream of celery soup for a different taste.