Creamy French Onion Beef and Rice Casserole (Print-Friendly Version)
This French onion casserole bakes uncooked long-grain white rice with browned beef, condensed mushroom soup and condensed onion soup. Mozzarella goes on only after the rice softens. The covered stage cooks the grain; the uncovered stage melts the topping, so a golden surface is not the first doneness test.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Components
01 -
1 pound ground beef
02 -
1 medium onion, diced
03 -
1 cup long-grain white rice, uncooked
04 -
2 cups low sodium beef broth
05 -
1 can (10.5 ounces) cream of mushroom soup
06 -
1 can (10.5 ounces) French onion soup
07 -
1 cup mozzarella cheese, shredded
08 -
1 tablespoon olive oil
09 -
Salt, to taste
10 -
Pepper, to taste
→ Garnish
11 -
Chopped parsley (optional)
# How to Make It:
01 -
Heat the oven to 350°F.
02 -
Prepare a deep 9-by-13-inch baking dish with room below the rim.
03 -
Heat the tablespoon of oil in a skillet and soften the diced onion.
04 -
Add the ground beef, break it apart and cook to 160°F; drain excess fat.
05 -
Whisk the two undiluted soups into the two cups of broth.
06 -
Spread beef, onion and uncooked rice in the dish, then stir in the soup mixture until evenly distributed.
07 -
Cover tightly with foil and bake about 60 minutes.
08 -
Check rice in the center and near an edge; continue covered as needed until tender, adding a little hot broth only if the pan is drying.
09 -
Remove the cover, scatter the mozzarella and return to the oven about 10–15 minutes. Verify the casserole center reaches 165°F, then rest briefly before spooning out portions.
# Extra Suggestions:
01 -
The two cups of broth are the separately measured cooking liquid.