Can I use brown rice instead of white rice?

Brown rice requires more liquid and a longer cooking time. If you want to use brown rice, add an extra 1/2 cup of broth and plan to increase the initial baking time to 45-50 minutes before adding the beef mixture.

My casserole seems too soupy. What went wrong?

Different brands of rice absorb liquid differently. If your casserole seems too wet after the second bake, simply uncover and bake for an additional 5-10 minutes to allow excess moisture to evaporate.

Can I make this vegetarian?

Absolutely! Replace the beef broth with vegetable broth and substitute the ground beef with a plant-based ground alternative or an extra 8 oz of mushrooms. The depth of flavor from the French onion soup and mushrooms will still make it delicious.

Is there a way to make this recipe lower in sodium?

Most of the sodium comes from the condensed soups. Look for low-sodium versions of both the French onion soup and beef broth. You can also skip the added soy sauce or use a low-sodium version.

Beefy French Onion Baked Rice Casserole Recipe

Description

Tender long-grain rice, rich French onion and beef broth, ground beef, mushrooms, and caramelized onions come together in this flavorful, cheesy Beefy French Onion Baked Rice Casserole. Finished with gooey mozzarella and crunchy fried onions, this easy, comforting casserole is perfect for a crowd or a cozy family dinner.

Ingredients

Units Scale

Soups & Broth

2 (10 oz each) cans condensed French onion soup (Campbell’s recommended)
1 (10 oz) can condensed beef broth (Campbell’s recommended)
10 oz reduced sodium beef broth (fill up the empty condensed beef broth can)

Rice & 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 & 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 Baking Dish: Preheat your oven to 425°F (218°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Mix the Rice and Liquids: In the prepared baking dish, combine the condensed French onion soup and condensed beef broth. Fill the empty beef broth can with reduced sodium beef broth and add it to the dish. Stir in the uncooked long grain white rice until evenly distributed. Distribute the sliced butter evenly over the rice mixture.
First Bake: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the rice to begin absorbing the flavored liquids.
Cook Onion, Beef, and Mushrooms: While the rice bakes, add a drizzle of olive oil to a large skillet over medium heat. Sauté the diced onion for 3-4 minutes or until softened and translucent, then remove to a plate. Increase the heat to medium-high and add ground beef, garlic powder, and black pepper. Cook, breaking the beef apart, for 4-5 minutes or until browned and cooked through. Drain the excess fat. Return the skillet to the stovetop, add sliced mushrooms and dried thyme, and cook until mushrooms are golden brown. Stir the cooked beef and onions back into the skillet. Mix in the soy sauce and Worcestershire sauce if using, and combine thoroughly.
Combine with Partially Baked Rice: After 30 minutes of baking, remove the baking dish from the oven and uncover. Gently stir the prepared beef and mushroom mixture into the rice, mixing everything evenly.
Second Bake: Return the uncovered casserole to the oven and bake for an additional 25 minutes. This finishes cooking the rice and melds the flavors.
Add Mozzarella and Fried Onions: Remove the dish from the oven and sprinkle the shredded mozzarella cheese evenly over the top. Add French’s fried onions in an even layer if using.
Final Bake: Return to the oven and bake for another 5-7 minutes, or until the cheese is melted and the fried onions are golden brown. Serve hot and enjoy!

Notes

For extra flavor, use both soy sauce and Worcestershire sauce as suggested.
Be sure to use uncooked rice; cooked rice will become mushy.
Leftovers store well in an airtight container in the refrigerator for up to 4 days.
You can substitute ground turkey or chicken for beef if desired.
Campbell’s brand soups and broths are recommended for best results.

Nutrition

Serving Size: 1/8 of casserole
Calories: 390
Sugar: 4g
Sodium: 1030mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 39g
Fiber: 2g
Protein: 16g
Cholesterol: 55mg