Description
A comforting and flavorful French Onion Soup Rice casserole that combines the rich taste of classic French onion soup with tender baked rice. This easy-to-make dish is perfect as a hearty side or a satisfying main, featuring long-grain rice cooked in beef broth and French onion soup, topped with butter and baked to golden perfection, then garnished with fresh parsley.
Ingredients
Scale
Rice and Broth
- 1 1/4 cup Long Grain Rice, uncooked
- 14.5 oz can of Beef Broth
- 10.5 oz can of French Onion Soup
Other
- 1 stick of Butter, cold
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the rice casserole.
- Prepare Rice: Spread the uncooked long-grain rice evenly in an 8×8 inch baking pan, creating a flat base layer for even cooking.
- Add Liquids: Pour the can of beef broth and the can of French onion soup evenly over the rice, ensuring the grains are well submerged to absorb all the flavors.
- Add Butter: Slice the cold stick of butter into pats and layer them evenly across the top of the rice and soup mixture to add richness and help develop a golden crust.
- Cover and Bake: Cover the baking pan tightly with foil to trap steam and bake in the preheated oven for 25 minutes to allow the rice to cook through.
- Uncover and Continue Baking: Remove the foil and bake for an additional 25 minutes. This step allows the top to brown and become golden and slightly crispy.
- Garnish and Serve: Once baked, remove from oven and garnish with fresh parsley for a pop of color and fresh flavor before serving.
Notes
- Use an 8×8 inch baking pan for even cooking and proper liquid absorption.
- Make sure the butter is cold so it melts slowly and creates a golden topping.
- You can substitute beef broth with vegetable broth for a lighter version, though the flavor will vary.
- Fresh parsley garnish adds a nice fresh contrast to the rich flavors.
- Do not skip uncovering the dish for the last 25 minutes to get the desired golden crust.
