French Onion Beef and Rice (Print Version)
# Ingredients:
→ For the Casserole
01 -
1 pound ground beef
02 -
1 tablespoon olive oil (if needed)
03 -
1 medium onion, thinly sliced
04 -
2 cloves garlic, minced
05 -
1 teaspoon Worcestershire sauce
06 -
1 (10.5 oz) can French onion soup
07 -
1 (10.5 oz) can cream of mushroom soup
08 -
1 cup beef broth
09 -
1 cup uncooked long-grain white rice
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1 teaspoon dried thyme (optional)
13 -
1 cup shredded cheddar cheese
14 -
1/2 cup shredded mozzarella cheese
→ For the Topping
15 -
1 cup crispy fried onions
# Instructions:
01 -
Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
02 -
In a large skillet, cook ground beef over medium heat until browned. Drain excess fat if needed.
03 -
Add sliced onions to the pan and cook until softened and caramelized, about 5 minutes. Stir in garlic and cook for 30 seconds.
04 -
Stir in Worcestershire sauce, French onion soup, cream of mushroom soup, beef broth, rice, salt, pepper, and thyme. Mix well.
05 -
Transfer the mixture to the prepared baking dish. Cover tightly with foil.
06 -
Bake for 45 minutes, then remove foil, stir, and check if rice is tender. If needed, bake another 10 minutes.
07 -
Sprinkle cheddar, mozzarella, and crispy fried onions over the casserole. Bake uncovered for 5-10 more minutes, until cheese is melted and bubbly.
08 -
Let it sit for 5 minutes, then serve.
# Notes:
01 -
Long-grain white rice works best. If using brown rice, add ½ cup more broth and increase baking time by 15-20 minutes.
02 -
Swap cheddar for Swiss or Gruyère for a more classic French onion flavor.
03 -
For a creamier texture, stir in ½ cup sour cream before baking.
04 -
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.