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.

Ingredients

Scale

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)

Instructions

Preheat oven: Preheat your oven to 425°F and lightly grease a 9×13″ baking dish to prepare for baking.
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.
Add butter: Lay slices of unsalted butter evenly on top of the rice and soup mixture to add richness.
First bake: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes to begin cooking the rice.
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.
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.
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.
Combine with rice: Remove the foil from the partially baked rice and fold in the beef and mushroom mixture evenly.
Second bake: Return the uncovered casserole to the oven and bake for another 25 minutes to fully cook rice and meld flavors.
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.
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