Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid. If using brown rice, increase the first bake to 45 minutes and add an additional 1/2 cup of broth. The texture will be chewier but still delicious.

What if I don't have French onion soup?

If you don't have French onion soup, you can substitute beef broth and add extra sautéed onions (about 2 more onions, thinly sliced and caramelized) to achieve a similar flavor profile. Add a teaspoon of beef bouillon for extra depth.

Can I make this in a slow cooker?

Yes! Prepare the beef mixture as directed, then combine all ingredients except the cheese and fried onions in a slow cooker. Cook on low for 3-4 hours until rice is tender. Add toppings and place under the broiler for a few minutes to melt the cheese.

How can I reduce the sodium in this recipe?

To reduce sodium, use all reduced-sodium broths and consider making your own French onion soup using reduced-sodium broth and caramelized onions. You can also reduce or omit the soy sauce and use unsalted butter.

Beefy French Onion Baked Rice Casserole Recipe

Description

This Beefy French Onion Baked Rice Casserole is a hearty, family-friendly baked dish featuring tender rice, savory ground beef, caramelized onions, flavorful mushrooms, creamy melted cheese, and crispy fried onion topping. It boasts bold French onion flavors from condensed soups and broth, making it a satisfying weeknight meal or comforting potluck option.

Ingredients

Units Scale

Soups and Broth

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 (fill up empty condensed beef broth can)

Rice and Dairy

2 cups long grain white rice (uncooked)
1/2 cup unsalted butter, cut into slices
1 cup shredded mozzarella cheese

Vegetables

1 medium yellow onion, diced
8 oz sliced mushrooms (cremini/baby bella or white button mushrooms)

Meat

3/4 lb. ground beef

Seasonings and Sauces

1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp dried thyme
1 Tbsp reduced sodium soy sauce (optional but recommended)
2 tsp Worcestershire sauce (optional but recommended)

Toppings

2–3 oz French’s fried onions (optional but recommended)

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Instructions

Prepare the Oven and Pan: Preheat your oven to 425°F (218°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Combine Broth, Soup, and Rice: In the prepared baking dish, mix together the French onion soup and condensed beef broth. Use the empty beef broth can to measure and pour in an additional 10 oz of reduced sodium beef broth. Stir in the uncooked rice thoroughly.
Add the Butter: Lay the slices of unsalted butter evenly on top of the rice and soup mixture for added richness and flavor.
First Bake: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes, allowing the rice to begin cooking.
Cook Onion, Beef, and Mushrooms: Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Remove the onion to a plate. Increase heat to medium-high, add the ground beef, garlic powder, and black pepper. Cook, crumbling the beef, until browned and cooked through (about 4–5 minutes). Drain any excess fat, then return the skillet to the heat. Add the sliced mushrooms and dried thyme, cooking until the mushrooms are golden brown. Add the cooked onions and beef back into the skillet, then stir in the soy sauce and Worcestershire sauce if using. Mix well to combine all flavors.
Combine Rice and Beef Mixture: After 30 minutes of baking, remove the rice from the oven (leave the oven on). Uncover and stir the beef and mushroom mixture into the partially cooked rice in the baking dish.
Second Bake: Place the baking dish, uncovered, back into the oven and bake for another 25 minutes, allowing flavors to meld and rice to become tender.
Add Toppings: Remove the dish from the oven (leave oven on). Sprinkle the shredded mozzarella cheese and French’s fried onions (if using) evenly over the top of the casserole.
Final Bake: Return the casserole to the oven for a last 5–7 minutes until the cheese is melted and bubbly, and the fried onions are crisp and golden brown.

Notes

The recipe yields approximately 8 servings, but you can divide it as desired.
Using both condensed and reduced sodium beef broth balances bold flavor with less sodium. You may use all of one type if preferred.
Soy sauce and Worcestershire sauce are optional but enhance umami and depth of flavor.
For best texture, use uncooked long grain white rice as specified.
Leftovers keep well when refrigerated and can be reheated.

Nutrition

Serving Size: 1/8 of casserole
Calories: 390
Sugar: 3g
Sodium: 980mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 2g
Protein: 16g
Cholesterol: 60mg