Slow Cooker Beefy French Onion Rice Casserole
A rich and hearty casserole slow cooked with French onion soups, ground beef, rice, mushrooms, and buttery goodness—all made easy in a slow cooker.
Equipment
- 1 Slow cooker
- 1 Large skillet
Ingredients
Main Ingredients
- 2 10 oz cans Condensed French onion soup Campbell’s brand
- 1 10 oz can Condensed beef broth Campbell’s brand
- 10 oz Reduced sodium beef broth use empty condensed beef broth can to measure
- 2 cups Uncooked long grain white rice
- 0.5 cup Unsalted butter cut into slices
- 1 Medium yellow onion diced
- 0.75 lb Ground beef browned and drained
- 8 oz Sliced mushrooms cremini or baby bella
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Dried thyme
- 1 tablespoon Reduced sodium soy sauce optional
- 2 teaspoon Worcestershire sauce optional
- 1 cup Shredded mozzarella cheese
- 2–3 oz French's fried onions optional, for topping
Instructions
Instructions
- Spray inside of slow cooker with nonstick spray.
- Add uncooked rice to slow cooker and spread evenly.
- Pour in both cans of condensed French onion soup, condensed beef broth, and reduced sodium beef broth. Stir lightly.
- Place sliced butter evenly on top of rice mixture.
- In skillet, cook ground beef over medium heat until browned. Drain fat.
- Add diced onion, garlic powder, black pepper, and mushrooms to beef. Cook 3–4 minutes.
- Transfer beef and veggie mix into slow cooker. Stir to combine with rice and broth.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until rice is tender and liquid absorbed. Fluff before serving.
- Top with mozzarella cheese and French’s fried onions before serving if desired.
Notes
This casserole reheats beautifully—leftovers can be stored in the fridge for up to 4 days or frozen for later. To reheat, microwave gently with a splash of water or use a pressure cooker for best texture.