TOP Reviews:
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…
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 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.
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.
My family has been making this for 50 years. We never brown the meat first. For the last 30 minutes I spread shredded cheese across the top and sometimes the crunchy French onions. Leftovers are quite good.
Ingredients
5 medium onions, thinly sliced
2 tbsp light butter
1 cup fat free beef broth
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
A casserole version of traditional French Onion Soup, this dish is a real winner. Each serving is very big, and you get all the delicious flavors that are expected. A perfect, low calorie recipe to warm you up on a cold winter day.
Ingredients
5 medium onions, thinly sliced
2 tbsp light butter
1 cup fat free beef broth
1/2 cup red wine
3 garlic cloves
1/3 loaf French baguette
4 slices light Swiss cheese (I used Jarlsberg)
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tsp paprika
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Instructions
Set a large pot or Dutch oven medium high heat, melt butter and add in onions, garlic and salt.
Cook, stirring frequently until onions become caramelized, about 30-40 minutes.
If onions start to stick to pan, just stir a tbsp or two of the broth as needed.
Once onions are caramelized, add in the broth, wine, Worcestershire sauce, paprika, pepper and thyme. Simmer over medium heat for 20 minutes, stirring occasionally.
Turn heat to low and add in vinegar and season with additional salt and pepper if desired. Cover and keep over low heat to stay hot while you prepare the bread.
Preheat oven broiler. Slice 1/3 of a loaf of French baguette into about 12 slices.
Spray a baking sheet with nonfat cooking spray, and arrange baguette slices evenly on sheet. Lightly mist again with an olive oil mister or the nonfat cooking spray and then place in oven for 3 minutes on each side, or until bread is well toasted on both sides.
Remove bread from oven and set it to bake on 375 degrees.
Pour onion mixture into an 8X8 casserole dish. Top evenly with bread slices and then cover evenly with Swiss cheese slices.
Place casserole dish into oven and let bake until cheese is melted and bubbly and beginning to brown, about 10-15 minutes. Serve immediately.
From: allrecipes.com