• 1 lb ground beef (or turkey for a lighter option)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup uncooked long-grain white rice (or brown rice for added nutrition)
• 2 cups beef broth (or chicken broth for variety)
• 1 cup heavy cream (or milk for a lighter option)
• 1 teaspoon dried thyme (or rosemary for added flavor)
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese (or mozzarella for extra stretchiness)
• Optional: 1/4 teaspoon smoked paprika for depth

1. Preheat your  oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish or similar-sized casserole dish for easy cleanup.

1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces with a wooden spoon.
2. Stir in the diced onion and cook for 3–4 minutes, until softened.
3. Add the minced garlic and sliced mushrooms, cooking for an additional 5–7 minutes, until the mushrooms are tender and the moisture has evaporated.

1. Stir in the uncooked rice, beef broth, heavy cream, thyme, salt, and black pepper. Mix well to combine.
2. Optional: Add smoked paprika for a smoky flavor boost.
3. Transfer the mixture to the prepared baking dish and spread it evenly.

1. Cover the baking dish tightly with aluminum foil.
2. Bake in the preheated oven for 30 minutes.
3. Remove the foil, sprinkle the shredded cheese evenly over the top, and bake uncovered for an additional 15–20 minutes, or until the rice is tender, the liquid is absorbed, and the cheese is bubbly and golden.

1. Remove the bake from the oven and let it rest for 5 minutes before serving.
2. Garnish with freshly chopped parsley for added color and freshness.
3. Serve warm and enjoy every bite of this creamy, savory, and comforting dish!
4. Perfect as a standalone meal or paired with a side salad or crusty bread for a complete feast.

Well thats all the news, See ya down on the farm