Beefy French Onion Baked Rice Casserole Recipe
This Beefy French Onion Baked Rice Casserole is a comforting and hearty dish that combines savory condensed French onion soup with ground beef, mushrooms, and aromatic seasonings. It is layered with long grain white rice, baked to perfection, and topped with melted mozzarella cheese and crispy fried onions for an irresistible finish. Perfect for a family meal, this casserole offers rich flavors and a delightful blend of textures.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Soup and Broth Mixture
- 2 (10 oz each) cans condensed French onion soup (Campbell's brand recommended)
- 1 (10 oz) can condensed beef broth (Campbell's brand recommended)
- 10 oz reduced sodium beef broth (use the empty condensed beef broth can to measure)
Main Ingredients
- 2 cups long grain white rice (uncooked)
- 1/2 cup unsalted butter (cut into slices)
- 1 medium yellow onion (diced)
- 3/4 lb. ground beef
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 8 oz sliced mushrooms (cremini, baby bella, or white button mushrooms)
- 1/4 tsp dried thyme
- 1 Tbsp reduced sodium soy sauce (optional but recommended)
- 2 tsp Worcestershire sauce (optional but recommended)
Toppings
- 1 cup shredded mozzarella cheese
- 2 - 3 oz French's fried onions (optional but recommended)
Instructions
- Preheat: Preheat oven to 425°F and lightly grease a 9x13” baking dish.
- Prepare Rice Base: In the prepared baking dish, combine the condensed French onion soup and condensed beef broth. Using the empty condensed beef broth can, fill it with reduced sodium beef broth and pour it into the baking dish. Stir in the uncooked long grain white rice until fully incorporated. Lay slices of unsalted butter evenly over the rice and soup mixture.
- First Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to partially cook the rice and meld flavors.
- Sauté Onions: While the rice bakes, heat a large skillet over medium heat. Add a drizzle of olive oil, then add the diced yellow onion. Cook, stirring occasionally, for 3-4 minutes until the onions are softened and translucent. Remove onions to a plate.
- Cook Ground Beef: Increase the skillet heat to medium-high. Add the ground beef along with garlic powder and black pepper. Crumble the beef as it cooks for 4-5 minutes until fully cooked through. Drain excess fat and return the skillet to stovetop.
- Cook Mushrooms and Combine: Add sliced mushrooms and dried thyme to the skillet. Cook until mushrooms turn golden brown. Return cooked onions and beef to the skillet and stir to combine. Add soy sauce and Worcestershire sauce if using, stirring well.
- Combine with Rice: After the rice mixture has baked for 30 minutes, remove the baking dish from the oven but keep the oven on. Remove the foil and gently stir the beef and mushroom mixture into the partially baked rice.
- Second Bake: Return the uncovered casserole to the oven and bake for another 25 minutes to continue cooking the rice and develop flavors.
- Add Toppings: Remove the casserole from the oven. Scatter shredded mozzarella cheese evenly over the top and sprinkle with French's fried onions if using.
- Final Bake: Return the casserole to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and fried onions are golden brown and crispy. Remove from oven and serve warm.
Notes
- Using reduced sodium broth and soy sauce helps control the saltiness of the casserole.
- French's fried onions add a delightful crunch but can be omitted or substituted with toasted breadcrumbs.
- For best results, use fresh mushrooms and brown the beef thoroughly to enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute white rice with brown rice but increase the initial baking time accordingly.
