1

Preheat your oven to 350°F (175°C).

2

In a large skillet over medium heat, cook 1 pound of beef until browned, about 5-7 minutes. Drain any excess fat.

3

Add 2 cups of broccoli florets and 2 cloves of minced garlic to the skillet, sautéing for an additional 3-5 minutes until the broccoli is tender.

4

Stir in 1 cup of rice, 1 can of cream of mushroom soup, 2 tablespoons of soy sauce, and season with salt and pepper to taste. Mix well until everything is combined.

5

Transfer the mixture to a greased 9x13 inch casserole dish, spreading it evenly.

6

Top with 1 cup of shredded cheddar cheese.

7

Cover the casserole dish with aluminum foil.

8

Bake in the preheated oven for 30 minutes.

9

Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.

10

Let it cool for a few minutes before serving.

4-6

• Add some crushed red pepper for a spicy kick.
• Use different vegetables like bell peppers or snap peas for added color and crunch.
• Experiment with different cheeses like mozzarella or gouda for a unique flavor.

• Make sure to not overcook the broccoli; it should remain vibrant and slightly crisp.
• For added flavor, marinate the beef in soy sauce and minced garlic for an hour before cooking.
• If you prefer a creamier casserole, add more cream of mushroom soup or a splash of heavy cream.

• fat: 20g
• protein: 30g
• calories: 450
• carbohydrates: 45g

This dish offers a good source of protein and vegetables, helping you feel full and satisfied while providing essential nutrients.

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