Go Back
–+ servings
close up photo of a serving spoon full of rice casserole with beef and mushrooms
Print Recipe
5 from 10 votes

Beefy French Onion Baked Rice Casserole

Buttery, rich, and incredibly hearty, this baked rice casserole is perfect for a family dinner, can be made partially ahead of time, and even frozen!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Entree, Main Course
Cuisine: American
Keyword: easy dinner
Servings: 8 servings
Calories: 546kcal
Author: The Chunky Chef

Ingredients

  • 2 (10 oz each) cans condensed french onion soup we use Campbell's brand
  • 1 (10 oz) can condensed beef broth we use Campbell's brand
  • 10 oz reduced sodium beef broth fill up the empty condensed beef broth can
  • 2 cups long grain white rice this is UNcooked rice
  • 1/2 cup unsalted butter cut into slices
  • 1 medium yellow onion diced
  • 3/4 lb. ground beef
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 8 oz sliced mushrooms cremini/baby bella or white button mushrooms will work
  • 1/4 tsp dried thyme
  • 1 Tbsp reduced sodium soy sauce optional but recommended
  • 2 tsp Worcestershire sauce optional but recommended
  • 1 cup shredded mozzarella cheese
  • 2 - 3 oz French's fried onions optional but recommended

Instructions

Prepare

  • Preheat oven to 425°F and lightly grease a 9x13” baking dish.

Start the rice

  • In the prepared baking dish, combine French onion soup and condensed beef broth. Take the empty condensed beef broth can and fill it with the reduced sodium beef broth, and pour it into the baking dish. Stir in rice.
  • Lay slices of butter on top of the rice/soup mixture.

First bake

  • Cover with foil, and bake in preheated oven for 30 minutes.

Cook onion/beef/mushroom mixture

  • While rice is baking, heat a large skillet over MED heat. Once hot, add a drizzle of olive oil, and add the diced onion and cook, stirring occasionally for 3-4 minutes until softened and translucent. Remove to a plate.
  • Increase heat to MED HIGH, then add ground beef, garlic powder, and black pepper. Cook, crumbling the beef as it cooks, for 4-5 minutes, or until cooked through. Drain, then return skillet to the stovetop.
  • Add sliced mushrooms and dried thyme, cooking until mushrooms are golden brown. Add cooked beef and onion back to the skillet combining with the mushrooms, then stir in the soy sauce and Worcestershire sauce (if using).

Combine with the partially baked rice

  • After the rice has baked for 30 minutes, remove dish from the oven, but leave the oven on. Uncover and stir in the beef and mushroom mixture.

Second bake

  • Return baking dish (uncovered this time) to the oven and bake another 25 minutes.

Add topping

  • Remove dish from oven, but leave the oven on. Top dish with mozzarella cheese and fried onions (if using).

Final bake

  • Return to the oven and bake another 5-7 minutes, or until cheese is melted and fried onions are golden brown.

Notes

  1. I've estimated this recipe will serve approximately 8 people, but please feel free to divide this recipe into as many servings as you'd like.
  2. Using both condensed beef broth and regular reduced sodium beef broth adds a bold, rich flavor, but cuts down a bit on the sodium. However, if you'd like to use all condensed beef broth, or all reduced sodium beef broth, you can certainly do that.

Nutrition

Calories: 546kcal | Carbohydrates: 47g | Protein: 15g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 337mg | Potassium: 405mg | Fiber: 1g | Sugar: 1g | Vitamin A: 451IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg