"This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce. " — Hallie Guilfoyle
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lean ground beef
uncooked white rice
1 (10.5 ounce) can
condensed French onion soup
1 (10.75 ounce) can
condensed cream of mushroom soup
chopped green onions
chopped green bell pepper
This was really good. I almost goofed up and put more liquid in because of all the reviews that siad it was dry- almost, but I decided to make it just like the recipe said the first time. THANK GOODNESS, i did. IT was NOT dry. It was PERFECT, moist. I pre-cooked and drained my ground beef. I used minute rice. I used the exact ingrdients in the recipe- it was moist AND tasty. I can not figure out how someone could have made this and thought it was dry and/or bland. It was popping with flavor. I think that the bowl you use is probably important. A 2 quart casserole dish is small, and that is what I used, a round, clear glass one. So that in the center of my casserole the mixture was about three inches high. That could be why mine was moist and delicious. If you use a bigger panm (ex.9 x 13) you would spread it out very thin and it would probably get dry...
Although this smelled wonderful while it was baking, we found it very bland and dry, sorry.
I have a very similar recipe called Dirty Rice Casserole. It calls for the addition of 2 tsp. minced garlic and Tabasco sauce to taste. I don't brown the meat first, but do find that after about one hour in the oven it is necessary to stir the casserole to break up the ground meat and ensure even cooking. Bake for 1/2 hour more and you have a super-easy meal.
This was GREAT!
I will admit we can't have any green pepper and we read the reviews and found that a lot of people were complaining that this came out dry.
We added 1/2 cup of minced carrot and minced red onion and a can of half and half. We took the advice of one of the reviewers and broke up the ground beef in tiny little bits, in a huge mixing bowl. Then we added salt and fresh ground pepper to taste and some dehydrated green onion, which has a sharper flavor than fresh. Added the rice, and mixed it in well. Then the vegetables. Tasted it again. In a separate bowl we mixed the soups and half and half. Tasted again and added some nutmeg and beef base. We poured the liquid mix into a glass casserole dish and then added the ground beef/rice mixture, covered it and popped it into the oven and checked it's progress at 1 hour and it was a bit soupy. We left it in for an additional 15 minutes and it came out moist and flavorful. We topped it with Kerrygold Dubliner cheese and ate it with Bread Machine Challah I. The recipe can be found on this website. Ultimate Ease, Ultimate Yum, Easy Clean-up.
This recipe was pretty tasty. I substituted 1 pkg. dry onion soup mix and 2 cups water for the can of french onion soup and omitted the celery (husband's request). It was perfectly done in 1 hour. I did brown the beef first and drain the fat. I will make this one again.
When I made this I browned the beef on top of the stove first, but I still cooked it for the same amount of time. It was great and it was also VERY left-over friendly.
I made a few changes... used 1 cup instant rice & no onions. I precooked the beef & topped with cheesy french fried onions. Baked it for 30 minutes. Even my pickest child ate it! This is a new favorite!! (served it with salad and bread). THANKS!
I used minute rice, as suggested by another rater, and also sauted my veggies with the ground beef, then drained the grease. I sprinkled a little cheese on top and baked for 30 minutes. It was fast, easy and my family really liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
French Onion Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 122
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