Add the ground beef, chopped onion and chopped celery to a frying pan over medium high heat. Cook until the beef browns. Drain any excess grease.
Stir in the shredded carrot, then pour into a bowl and set aside.
Add the cream of mushroom soup, milk, water, and rice to the frying pan. Bring to a boil and reduce to let simmer until the liquid reduces and the rice cooks (mine took about 5-7 minutes). Stir occasionally often during this time.
Assembly: Pour half of the creamy rice mixture into a casserole dish. Now add half of the ground beef mixture on top. Sprinkle with parmesan cheese. Add the rest of the creamy rice mixture.
Add the last half of the ground beef mixture and sprinkle with more parmesan cheese. Cover with aluminum foil. Bake at 375°F for 20 minutes covered. Uncover and bake another 10 minutes.
Let cool for 10 minutes, then scoop on to plates and serve.
Recipe Notes:
This recipe is easy to adapt. Swap ground beef for ground pork, ground chicken or ground turkey. Use cream of chicken or cream of broccoli soup instead. Add different veggies like corn, broccoli and peas. Sprinkle the top with shredded cheddar cheese. Basically, you can use this recipe as a guide but create your own unique variation.
Lightly grease the casserole dish before adding pasta to prevent sticking.
If you want pasta really creamy, I recommend using two cans of cream of mushroom soup.