This beef and broccoli casserole is one of those go-to recipes that I love to whip up when life gets a little hectic. Growing up in the Midwest, casseroles were a staple in our household, and this one combines the comforting flavors of beef and broccoli with the convenience of a one-dish meal. It's perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. Plus, with only six ingredients, it's a breeze to put together!

This casserole pairs beautifully with a simple side salad or some crusty bread to soak up all the delicious flavors. If you're looking to keep things light, steamed rice or quinoa would also be a great accompaniment. For a bit of extra color and nutrition, consider serving it with some roasted carrots or a medley of seasonal vegetables.

Servings: 4

1 lb raw beef, cubed
2 cups broccoli florets
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup milk
1 cup cooked rice

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, brown the cubed beef until it's cooked through. Drain any excess fat.

In a large mixing bowl, combine the cooked beef, broccoli florets, cream of mushroom soup, shredded cheddar cheese, milk, and cooked rice. Stir until everything is well combined.

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

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden.

Let it cool for a few minutes before serving. Enjoy!

For a bit of a kick, try adding a pinch of red pepper flakes or a dash of hot sauce to the mixture before baking. You can also swap out the cream of mushroom soup for cream of chicken or cheddar cheese soup for a different flavor profile. If you're looking to add more veggies, toss in some sliced mushrooms or bell peppers. For a gluten-free version, ensure the soup you use is gluten-free and consider using a gluten-free rice blend.

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