Cheesy Amish Beef and Rice Casserole

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add the ground beef to the skillet and cook until browned. Drain any excess fat.

Stir in the Worcestershire sauce, salt, and pepper.

In a large mixing bowl, combine the beef mixture, uncooked rice, beef broth, and cream of mushroom soup. Mix well.

Transfer the mixture to a greased 9×13 inch baking dish.

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

Remove the foil, sprinkle the shredded cheddar cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a bit of a kick, you can add a pinch of cayenne pepper or some chopped jalapeños to the beef mixture. If you have picky eaters, consider using a milder cheese like mozzarella or Monterey Jack. You can also sneak in some veggies by adding a cup of frozen peas or chopped bell peppers to the mix. For a gluten-free version, ensure that your cream of mushroom soup is gluten-free or make your own from scratch.