French Onion Ground Beef and Long-Grain Rice Casserole (Print-Friendly Version)
This casserole combines browned ground beef with uncooked long-grain white rice, canned consommé and French onion soup. The rice cooks in the covered dish, unlike a casserole assembled with boiled noodles. Use the specified rice type and do not dilute the soups as if preparing separate bowls of soup. The three-quarter cup of water is the additional liquid in this formula.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Components
01 -
1 pound lean ground beef
02 -
0.5 to 1 teaspoon garlic salt
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2 cans (10.5 ounces each) beef consommé
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2 cans (10.5 ounces each) French onion soup
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0.75 cup water
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2 cups uncooked long grain white rice
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0.75 cup butter
# How to Make It:
01 -
Heat the oven to 425°F and grease a 9-by-13-inch baking dish. Verify that the rice is uncooked long-grain white rice, not instant or brown rice.
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Cook beef with garlic salt in a skillet, breaking it up, until it reaches 160°F. Drain excess fat.
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Mix the dry rice and cooked beef in the dish with both cans of consommé, both cans of French onion soup and the measured water. Do not add separate soup-serving dilution water.
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Distribute the sliced butter over the surface, keeping the rice evenly spread under the liquid.
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Seal tightly with foil and bake for about thirty minutes.
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Uncover and continue, checking near the next thirty-minute mark. Test center grains for tenderness and the casserole for 165°F. If dry but still firm, add a little hot water and re-cover; if tender but too wet, reduce briefly uncovered.
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Let stand briefly, then fluff and portion. Refrigerate leftovers promptly in shallow containers.
# Extra Suggestions:
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No. Different rice types have different hydration and cooking requirements.
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No. Add the specified cans as ingredients and only the separate measured water.
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Check coverage by liquid, foil seal, rice type and whether the middle received enough cooking time.