Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.

Step 2: Brown the Ground Beef

• Heat a large skillet over medium-high heat.
• Add the ground beef and cook for 5-7 minutes, breaking it up into crumbles until browned.
• Add the onion and garlic, sautéing for another 2-3 minutes until the onion becomes soft. Season with salt and pepper.

Step 3: Cook the Wild Rice

• In the same skillet, add the wild rice blend and stir for 1-2 minutes to lightly toast the grains.
• Pour in the beef broth, bring it to a simmer, and reduce the heat. Cover and cook for 20-25 minutes or until the rice is tender and most of the liquid is absorbed.

Step 4: Prepare the Creamy Mixture

• In a mixing bowl, combine the cream of mushroom soup, sour cream, Worcestershire sauce, thyme, and paprika. Stir until smooth.

Step 5: Combine and Transfer to the Baking Dish

• Add the cooked rice and beef mixture to the bowl with the creamy sauce. Mix well to combine.
• Transfer the mixture into the prepared baking dish and spread it out evenly.

Step 6: Add Cheese and Toasted Almonds

• Sprinkle the Monterey Jack cheese evenly over the casserole.
• Scatter the toasted almonds on top for extra crunch.

Step 7: Bake the Casserole

• Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.

Step 8: Garnish and Serve

• Once baked, let the casserole rest for a few minutes. Sprinkle with chopped parsley for a pop of color before serving.