French Onion Beefy Rice Casserole is a hearty and flavorful dish that is full of rich and savory flavors, and it is perfect for a cold winter night. The casserole is also very easy to make, and it can be made ahead of time and baked later in a casserole dish. Laura’s Lean sponsored today’s yummy recipe. All views expressed are those of our own.
If you love the flavors of French onion, this casserole is for you. This is a family recipe that has been passed down generations. It was traditionally made with cans of French onion soup, and topped with fried onions, but I wanted to make it a bit healthier so I skipped all canned soup and the French fried onion rings.
When I was younger my grandmother would make it and serve it with freshly-made garlic bread. I remember how much I loved this dish and how I would look forward to it! Now, my three kids and husband enjoy it when I recreate it.
I love how this casserole has the same flavor as my French Onion soup since it is also made with ingredients like dry sherry wine, thyme, butter, and beef stock. You can use store-bought beef stock but I prefer homemade.
French Onion Beefy Rice Casserole Ingredients
- Laura’s Lean 96% Lean/4% Fat Ground Beef – A lean beef that is Non-GMO, and contains no added hormones or antibiotics. It is the #1 selling natural beef in the US! You can find it at over 12,000 stores nationwide! I love that I didn’t have to drain the extra grease but still have all the flavor.
- Spices – Ground black pepper, Italian herbs, and thyme add signature flavor to this casserole. You do not need extra salt since the onion soup mix and dairy have ample salt content.
- Butter – Lends flavor to the sauteed onions and garlic.
- Vinegar – Balsamic vinegar of Modena adds a little color and a sweet flavor to the onions and garlic.
- Onion soup mix – One pouch adds the signature French Onion flavor profile to this dish. Do not add extra salt since this pouch contains enough.
- Veggies – Garlic, mushrooms, and fresh Vidalia onion add fresh flavors to this. The sweet, tender Vidalias make this casserole A+!
- Broth – Fresh or store-bought beef broth is used instead of water to cook the rice and ingredients.
- Sherry wine – This dry wine is used in traditional French onion soup. It lends a deep flavor profile to this dish.
- Rice – We used Jasmine rice for this recipe but any long-grain white rice will do. It 100% needs to be a long grain to get the right texture. Do not use an instant rice.
- Milk – Adds a creaminess to the casserole before baking.
- Sour Cream – Takes the place of cream of mushroom soup in this recipe. It adds a creaminess that is much needed.
- Cheese – You will need a shredded cheese to mix in and top this casserole with. I would typically prefer a Swiss or Gruyère but my kids will only eat cheddar.
How to Make French Onion Beef & Rice
Brown the Ground Beef in a large skillet. Season the beef with the spices as it cooks. Remove beef from the pot and set aside.
Melt butter in the same pot and cook onions for 5 minutes. Add balsamic vinegar, and the chopped garlic; cook for an additional minute.
Add mushrooms, beef broth, sherry wine, and rice to the pot and combine.
Bring to a boil and then reduce to a simmer.
Cover the pot and cook for 10 minutes without stirring.
Add in the ground beef, sour cream, milk, and half the cheese and stir to combine.
Transfer the mixture to a 9 x 13 casserole dish. Add remaining cheese and bake uncovered at 350°F for 20 minutes.
Serve warm with an optional garnish of fresh parsley.
Recipe Tips
- Use a good quality beef broth. This will make a big difference in the flavor of the dish.
- Don’t overcook the onions. You want them to be soft and caramelized, but not browned or burnt.
- Don’t skip the splash of balsamic vinegar mixed with the onions and garlic. This will give them a deeper flavor.
- Let the dish rest for a few minutes before serving. This will allow the flavors to meld and the cheese to melt more evenly.
Recipe FAQS
Can I make this dish vegetarian or vegan?
Yes, you can make this dish vegetarian or vegan by substituting the ground beef for a vegetarian or vegan ground beef substitute and using vegetable broth instead of beef broth. You may also want to add some additional vegetables, such as carrots, to the dish.
Can I make this dish ahead of time?
Yes, you can make this dish ahead of time by cooking it up to the point where you add the cheese. Then, let it cool completely and store it in the refrigerator. When you’re ready to serve, reheat the dish and top with cheese.
What type of cheese should I use?
Gruyère or Swiss cheese are traditional for French onion beef and rice, but you can use any type of cheese you like. Some other good options include cheddar, fontina, or Parmesan.
Storing
- Refrigerator: Leftover French onion beef and rice can be stored in the refrigerator for up to 3 days. To store, let the dish cool completely, then cover it tightly with plastic wrap or foil.
- Freezer: Leftover French onion beef and rice can also be frozen for up to 2 months. To freeze, let the dish cool completely, then pack it in an airtight container or freezer bag.
Additional Beef Casseroles to Try Today
French Onion Beefy Rice Casserole
Equipment
- 9 x 13 casserole dish
- skillet
- cutting board & knife
Ingredients
- 16 ounces Laura's Lean 96% Lean/4% Fat Ground Beef
- ½ teaspoon ground black pepper
- 1 teaspoon Italian Herbs
- ½ teaspoon thyme
- 3 tablespoons unsalted butter
- 1 ounce onion soup mix * one pouch
- 1 clove garlic
- 1 large vidalia onion sliced
- 2 cups beef broth
- ½ cup dry sherry wine
- 1¼ cups white long grain rice *only use this type
- 1 cup sliced mushrooms
- ½ cup whole milk
- 1¼ cups sour cream
- 2 cups shredded cheese *your favorite type
- 1 tablespoon balsamic red wine vinegar
Instructions
- Brown the Laura's Lean 96% Lean/4% Fat Ground Beef in a large skillet. Season the beef with the spices as it cooks. Remove beef from the pot and set aside.
- Melt butter in the same pot and cook onions for 5 minutes. Add balsamic vinegar, and the chopped garlic; cook for an additional minute.
- Add mushrooms, beef broth, sherry wine, and rice to the pot and combine.
- Bring to a boil and then reduce to a simmer.
- Cover pot and cook for 10 minutes without stirring.
- Preheat an oven to 350℉.
- Add in the ground beef, sour cream, milk, and half the cheese and stir to combine.
- Transfer the mixture to a 9 x 13 casserole dish. Add remaining cheese and bake uncovered at 350℉ for 20 minutes.
- Serve warm with an optional garnish of fresh parsley.
Hello, balsamic vinegar is the choice to use! Thank you & enjoy!
Hello – this recipe looks great and I would like to make it. I am not familiar with “balsamic red wine vinegar”. I have “balsamic vinegar” and “red wine vinegar”. Which one should I use? Thanks