French Onion Beef Bake (Print Version)
Ground beef, rice, sweet onions, creamy soup, and lots of cheese all melt into a real comfort favorite you’ll crave again and again.
# Ingredients:
→ Toppings
01 -
60 g cheddar, shredded
02 -
Chopped green onion or parsley to toss on top (if you want)
03 -
150 g mozzarella, shredded
→ Seasonings
04 -
0.5 teaspoon dried thyme if you’re into it
05 -
1 teaspoon garlic powder
06 -
0.5 teaspoon ground black pepper
→ Main Components
07 -
1 small onion, chopped up (use if you like)
08 -
450 g beef (ground)
09 -
200 g white rice, already cooked
10 -
300 ml cream of mushroom soup
11 -
300 ml French onion soup
# Steps:
01 -
After baking, let it cool off about 5–10 minutes so it firms up a little. Toss on some green onion or parsley if you’re feeling fancy, then dig in.
02 -
Take off the foil, pop the dish back in, and bake for another 10 to 15 minutes. You want that cheese bubbling and nice and golden.
03 -
Put foil over the dish and bake for 20 minutes so everything gets melty.
04 -
Sprinkle cheddar and mozzarella all over the top so it’s nicely covered.
05 -
Scoop everything into a greased casserole (33x23 cm works well) and smooth it out.
06 -
Dump the cooked rice in, give it a good stir so it’s all mixed up.
07 -
Pour in both soups, sprinkle in all your seasonings, and let it bubble for a few minutes on low
08 -
If you decided on onion, throw it in the pan next and cook for a few minutes until it looks soft.
09 -
Grab a big skillet, set it over medium-high, crumble in the ground beef, and cook until you don’t see pink anymore. Drain off any fat if you want.
10 -
Fire up your oven to 175°C to get it hot.
# Notes:
01 -
Day-old rice is really handy—it soaks up extra liquid to help your casserole not get soggy.