A comforting and hearty casserole made with ground beef, rice, and French onion soup, topped with melted cheddar cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white rice
1 pound ground beef
1 large onion, thinly sliced
2 cloves garlic, minced
1 can (10.5 ounces) condensed French onion soup
1 cup shredded cheddar cheese
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons olive oil
Instructions
Preheat your oven to 350°F.
In a large skillet, heat olive oil over medium heat. Add the sliced onions and cook for about 10-15 minutes, stirring occasionally, until they are caramelized and golden brown. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
In the same skillet, add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Stir in the French onion soup, beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a simmer.
In a large mixing bowl, combine the cooked rice with the beef and onion mixture. Mix well to ensure the rice is evenly coated.
Transfer the mixture to a greased 9×13 inch baking dish. Spread it out evenly and top with shredded cheddar cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for about 5 minutes before serving.
Notes
For a creamier texture, consider adding 1 cup of sour cream or cream cheese to the beef mixture before baking.
For a vegetarian option, substitute the ground beef with cooked lentils or a plant-based meat alternative and use vegetable broth instead of beef broth.