Hey there! So there’s this French Onion Ground Beef and Rice Casserole that has been a staple in my kitchen for years. Funny story: the first time I made it, I forgot to add the rice! Can you imagine? I was young and just getting the hang of cooking, but this dish has come a long way since then – and so have I, thankfully. It’s my go-to when I need something comforting, and the best part? It’s simple enough to whip up on a weeknight when all you really want to do is kick back with a glass of wine.
Why You’ll Love This
I make this when we’re in the mood for something cozy, especially when the weather’s turning cooler. My family goes nuts for it because it’s cheesy and beefy, and who can resist that, right? Plus, there’s just something about the way the onions caramelize perfectly that gets everyone excited. (Even my picky eater!) Once, I tried rushing the onion caramelization, and let’s just say I learned my lesson.
What You’ll Need
- 1 pound ground beef (turkey works too if you’re feeling adventurous)
- 1 can of French onion soup (my grandma swore by Brand X, but truly, any will do)
- 1 cup uncooked rice (I usually use basmati, but jasmine is lovely too)
- 1 cup shredded cheese (cheddar or mozzarella, whatever’s in the fridge)
- 1 tablespoon of Worcestershire sauce (don’t skip this!)
- Optional: chopped parsley for garnish
Let’s Get Cooking!
- First things first, preheat your oven to 350°F (or around 175°C if you’re across the pond).
- Brown the ground beef in a skillet over medium heat. (This is when I usually sneak a taste – quality control, right?) Drain off any excess fat.
- Add the can of French onion soup and Worcestershire sauce to the beef. Let it simmer for a few minutes. If it looks a bit weird, don’t worry – it always sorts itself out.
- Stir in the uncooked rice. Pour the mixture into a casserole dish, and sprinkle with cheese on top. Bake for about 25-30 minutes until it’s bubbly and the cheese is golden.
- Let it cool slightly before serving. Or not. I usually can’t wait.
Notes
One time I forgot to pre-cook the rice, and it was a crunchy disaster! Definitely learned to double-check that step. Oh, and if you find it needs a little more liquid, just add a splash of beef broth.
Variations
I’ve tried adding mushrooms once, thinking it’d be a nice earthy touch. It wasn’t my favorite, but you might like it! Swapping out the beef for turkey is a lighter option, just remember to season a bit more.
Equipment
You don’t really need anything fancy. Just a good skillet and a casserole dish. If you’re without a casserole dish, any oven-safe dish will do—just keep an eye on that baking time.
Storing and Leftovers
This will keep in the fridge for about 2-3 days, though honestly, in my house, it never lasts more than a day! You can also freeze it for up to a month, if you must.
Serving Suggestions
I love serving this with a simple green salad on the side. Sometimes, we add a crusty loaf of bread to soak up all those juices – you can’t go wrong with that.
Pro Tips
Don’t rush the onion step. I once tried skipping the caramelization, thinking it wouldn’t matter much. Oh boy, it does. It’s worth the wait.
FAQs
Can I use instant rice? You can, but it’ll probably get a bit mushy. I’d stick with long-grain rice if you can.
Can I make this ahead of time? Sure thing! Just bake it when you’re ready to serve. (Or reheat it if you’ve already baked it.)
Is there a vegetarian version? Definitely! Try using lentils or a veggie substitute for the beef. It’s surprisingly tasty.
And there you have it, a deliciously simple French Onion Ground Beef and Rice Casserole with all my little quirks and tips thrown in. Bon appétit!