French Onion Ground Beef and Rice Casserole

Total Time 1 hr 30 mins
Difficulty: Beginner
Servings: 6
Calories: 620
Description

A comforting, hands-off dinner where rice bakes in a rich French onion broth, then gets stirred together with browned beef, golden mushrooms, and caramelized onion. It is finished with melted Gruyere and mozzarella and a crispy fried onion topping.

Ingredients
    For the Rice Base
  • 2 cans condensed French onion soup (10.5 oz each)
  • 1 can condensed beef broth (10.5 oz)
  • 1 1/4 cups reduced sodium beef broth
  • 2 cups uncooked long grain white rice
  • 4 tablespoons unsalted butter, sliced
    • For the Beef and Mushroom Mix
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 lb ground beef (90/10)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 8 oz sliced cremini or white button mushrooms
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons Worcestershire sauce
    • For the Topping
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 1/2 cups crispy fried onions
Instructions
    Heat the oven and warm the liquid
  1. 1
    Preheat the oven to 400°F and lightly grease a 9x13 inch baking dish. Pour the French onion soup, condensed beef broth, and reduced sodium beef broth into a large saucepan. Warm over medium heat for about 5 minutes, until steaming. It does not need to boil, and it is fine if the soup looks thick at first because it will loosen as it heats.
    2. Add the rice and liquid to the dish
  2. 2
    Spread the uncooked rice evenly across the bottom of the baking dish. Carefully pour the hot liquid over the rice and give it a gentle stir so every grain is covered. Lay the butter slices over the top, then cover the dish tightly with foil so the steam stays inside.
    3. Bake the rice
  3. 3
    Place the covered dish in the oven and bake for 35 minutes. The rice will look softened but not fully cooked, and some liquid will still be visible. This is exactly right, because the rice finishes cooking later.
    4. Caramelize the onion
  4. 4
    While the rice bakes, warm the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring now and then, for 8 to 10 minutes, until soft, golden, and lightly browned at the edges. Move the onion to a plate and set it aside.
    5. Brown the beef
  5. 5
    Turn the heat up to medium-high and add the ground beef, garlic powder, and black pepper to the same skillet. Cook for 6 to 8 minutes, breaking the meat into small crumbles with a spoon, until no pink remains and the beef reaches 160°F. Drain off any excess fat, then return the skillet to the stove.
    6. Cook the mushrooms
  6. 6
    Add the sliced mushrooms and dried thyme to the skillet. Cook for 5 to 6 minutes, stirring only occasionally, until the mushrooms are golden brown and fragrant. They will release water first and then brown, so a little patience helps here. Stir in the minced garlic for the last 30 seconds, then add the beef and onion back to the skillet along with the soy sauce and Worcestershire sauce. Stir until everything is evenly coated and glossy.
    7. Combine with the partly baked rice
  7. 7
    When the 35 minutes are up, carefully remove the dish from the oven and leave the oven on. Lift off the foil, watching for hot steam, and stir the beef and mushroom mixture into the rice. Spread everything into an even layer.
    8. Finish baking the rice
  8. 8
    Return the uncovered dish to the oven and bake for 25 minutes, until the rice is tender and most of the liquid has been absorbed. If it still looks soupy, bake for 5 more minutes. The mixture will continue to thicken as it rests.
    9. Add the topping
  9. 9
    Sprinkle the Gruyere and mozzarella evenly over the casserole, then scatter the crispy fried onions on top. Bake for 5 to 7 minutes, until the cheese is melted and bubbling and the onions are golden brown. Let the casserole rest for 5 minutes before serving so it sets and is easier to scoop.
Note

Use long grain white rice that is uncooked. Instant or pre-cooked rice will turn mushy in this recipe.

Keep the foil tight on the first bake so the steam cooks the rice evenly. If your foil does not seal well, cover the dish with a second sheet.

If the rice is still firm after the second bake, add 1/4 cup warm beef broth, cover with foil, and bake for 10 more minutes.

If the casserole looks greasy, drain the beef well and use 90/10 ground beef.

Add the crispy fried onions only at the end so they stay crunchy.

To store, cool the casserole and refrigerate in an airtight container within 2 hours of cooking. It keeps for up to 4 days in the refrigerator.

To freeze, portion the casserole without the fried onions and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, add 1 to 2 tablespoons of broth or water per serving, cover, and microwave for 2 to 3 minutes, or warm in a 350°F oven for 20 to 25 minutes, until the center reaches 165°F.

Calories are an estimate based on 6 servings of about 1 1/2 cups each and will vary with the brands and ground beef fat percentage you use.

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