Beefy French Onion Baked Rice Casserole Recipe

Introduction

This Beefy French Onion Baked Rice Casserole is a comforting, savory dish that combines rich flavors of beef, mushrooms, and classic French onion soup with tender baked rice. Perfect for a hearty weeknight meal, it’s easy to prepare and full of satisfying textures.

Ingredients

• 2 (10 oz each) cans condensed French onion soup (Campbell’s recommended)
• 1 (10 oz) can condensed beef broth (Campbell’s recommended)
• 10 oz reduced sodium beef broth (measured using the empty condensed beef broth can)
• 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)
• 1/4 tsp dried thyme
• 1 Tbsp reduced sodium soy sauce (optional but recommended)
• 2 tsp Worcestershire sauce (optional but recommended)
• 1 cup shredded mozzarella cheese
• 2 – 3 oz French’s fried onions (optional but recommended)

Instructions

1. Step 1: Preheat the oven to 425°F and lightly grease a 9×13” baking dish.
2. Step 2: In the prepared dish, combine the French onion soup and condensed beef broth. Fill the empty condensed beef broth can with reduced sodium beef broth and pour into the dish. Stir in the rice.
3. Step 3: Lay slices of butter evenly over the rice and soup mixture.
4. Step 4: Cover the dish with foil and bake for 30 minutes.
5. Step 5: While the rice is baking, heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook for 3-4 minutes until softened and translucent, then remove from the skillet.
6. Step 6: Increase heat to medium-high and add the ground beef, garlic powder, and black pepper. Cook for 4-5 minutes, crumbling the beef until cooked through. Drain excess fat and return the skillet to the heat.
7. Step 7: Add the sliced mushrooms and dried thyme to the skillet. Cook until mushrooms are golden brown, then stir in the cooked beef and onion mixture. Add soy sauce and Worcestershire sauce if using, stirring to combine.
8. Step 8: Remove the baking dish from the oven and uncover. Stir the beef and mushroom mixture into the partially baked rice.
9. Step 9: Return the uncovered dish to the oven and bake for another 25 minutes.
10. Step 10: Remove the dish again and sprinkle the top with shredded mozzarella cheese and French’s fried onions if using.
11. Step 11: Bake for 5-7 more minutes, until the cheese is melted and the fried onions are golden brown.

Tips & Variations

• For extra depth, sauté the onions and mushrooms in butter instead of olive oil.
• Substitute ground turkey or chicken for a lighter protein option.
• Add a handful of chopped fresh parsley or thyme for a fresh herb finish before serving.
• Use white cheddar or Gruyère cheese for a different but complementary flavor.
• Skip the fried onions if you prefer a less crispy topping; the dish will still be delicious.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm gently in the oven at 350°F until heated through. Adding a splash of broth or water before reheating helps keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice can be used, but it may require longer baking time and additional liquid. Adjust baking time accordingly and check for doneness before proceeding with the rest of the recipe.

Is this dish gluten-free?

This recipe can be gluten-free if you use gluten-free condensed soups and soy sauce. Check labels carefully or substitute with gluten-free alternatives to ensure safety.

Beefy French Onion Baked Rice Casserole Recipe

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★★★★★

5 from 96 reviews

• Author: Thomas
• Total Time: 1 hour 22 minutes
• Yield: 6 servings 1x

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Description

This Beefy French Onion Baked Rice Casserole combines savory condensed soups, tender ground beef, sautéed mushrooms, and aromatic herbs with fluffy long grain white rice. Topped with melted mozzarella and crispy fried onions, this dish delivers comforting, rich flavors and hearty textures perfect for a satisfying family meal.

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Ingredients

Scale 1x2x3x

Soup and Rice Base

• 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 (measured using the empty condensed beef broth can)
• 2 cups long grain white rice (uncooked)
• 1/2 cup unsalted butter (cut into slices)

Meat and Vegetables

• 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)

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Instructions

1. Preheat oven: Preheat your oven to 425°F and lightly grease a 9×13″ baking dish to prepare for baking.
2. Mix rice and soups: In the prepared baking dish, combine the condensed French onion soup and condensed beef broth. Fill the empty condensed beef broth can with reduced sodium beef broth and add it to the dish. Stir in the uncooked rice to combine everything evenly.
3. Add butter: Lay slices of unsalted butter evenly on top of the rice and soup mixture to add richness.
4. First bake: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes to begin cooking the rice.
5. Sauté onions: While the rice bakes, heat a large skillet over medium heat with a drizzle of olive oil. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent. Remove onions to a plate.
6. Cook ground beef: Increase the heat to medium-high, add the ground beef, garlic powder, and black pepper to the skillet. Cook for 4-5 minutes, breaking the beef apart until fully cooked. Drain excess fat and return skillet to heat.
7. Cook mushrooms: Add sliced mushrooms and dried thyme to the skillet and cook until mushrooms turn golden brown. Return cooked onions and beef back to the pan and stir well. Optionally stir in soy sauce and Worcestershire sauce to enhance flavor.
8. Combine with rice: Remove the foil from the partially baked rice and fold in the beef and mushroom mixture evenly.
9. Second bake: Return the uncovered casserole to the oven and bake for another 25 minutes to fully cook rice and meld flavors.
10. Add toppings: Remove the casserole from the oven, keeping the oven on. Sprinkle shredded mozzarella cheese and French’s fried onions evenly over the top.
11. Final bake: Bake the dish uncovered for an additional 5-7 minutes or until the cheese melts and fried onions turn crispy and golden brown.

Notes

• Using reduced sodium broths and soy sauce helps control salt content.
• Make sure to stir gently when combining beef mixture with rice to avoid breaking rice grains.
• French’s fried onions are optional but add a delightful crunch and authentic French onion flavor.
• You can substitute the mozzarella cheese with a cheese blend of your choice for varied flavor profiles.
• Covering the dish while baking ensures the rice cooks thoroughly with steam.

• Prep Time: 15 minutes
• Cook Time: 67 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: beef casserole, French onion soup casserole, baked rice casserole, ground beef rice bake, easy dinner recipes