Step 1

In a medium saucepan over high heat, bring the chicken broth and rice to a boil. As soon as it boils, reduce heat to low and cover. Cook for 20 minutes until soft and fluffy. Set aside to cool.

Step 2

Heat a large frying pan or cast iron skillet over medium high heat. Brown ground beef until fully cooked, breaking apart as it cooks. Due to the volume, I suggest doing this in two batches. Drain and set aside.

Step 3

In the same frying pan, lower the heat to medium-low and melt 4 tablespoons of the butter (half a stick). Add the celery, sauteing until soft. Remove to the same bowl as the cooked beef.

Step 4

Return the same pan to the stove over medium-low heat and melt the remaining 4 tablespoons of the butter. Add the onions, sauteing until soft and fragrant.

Step 5

Remove these, and any melted butter, to the large mixing bowl with the beef and celery. Allow to cool slightly before tossing with the cheese, salt and pepper.

Step 6

When all of the elements are prepared and cooled slightly, preheat the oven to 350°F and coat a large casserole dish with cooking spray. Set aside.

Step 7

Transfer the mixture to the prepared large casserole dish and bake for 30 minutes. Remove and allow to rest for 10 minutes before fluffing and serving.

Step 8

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