Did you grow up in a casserole family? I didn’t, save for my Mom’s occasional incredible lasagna, which is why I think I love them so much as an adult. Absence makes the heart grow fonder, or something like that? Anyway, Creamy French Onion Mushroom Rice Casserole is ultra special no only because it’s cheesy and comforting, but also because it tastes like delicious, kicked-up French Onion Soup. Can you say ULTIMATE COMFORT FOOD?!
I used to order French Onion Soup at T.G.I.Fridays in high school like it was my job. Savory, satisfying, and most importantly cheesy to the max. Is there anything better than digging into a steaming bowl of French Onion Soup then having a string of ooey-gooey cheese following the spoon to your mouth? Maybe when it’s coming from a big plate of rice casserole instead! I am a huge fan of soup but giving this classic a little spin to create a meatless main dish is extra fun. Leftovers are absolutely delicious and if you like the flavor of French Onion Soup, but don’t like the big slices of onion that are usually inside, the sweet onions in this dish are chopped then simmered and sauted in broth until tender and melty. So much win (and garlicky mushrooms, too!) Hope you’ll give this dish a try!
Start by cooking the savory French onions. That’s just 1 jumbo or 2 small sweet onions simmered in 3 Tablespoons butter, 1/2 cup beef broth, 1 Tablespoon Worcestershire sauce, 3/4 teaspoon dried thyme, 1/2 teaspoon sugar, 1 bay leaf, salt, pepper, and a partridge in a pear tree. Seriously, it might sound like a lot, but these are all ingredients I usually have on hand in the fridge and pantry so it comes together in no time. Cook for about 10 minutes or until the onions are beginning to soften and nearly all the broth is absorbed.
Meanwhile bring 3-1/2 cups chicken broth to a boil then add 2 cups long grain white rice like basmati or jasmine rice, turn the heat down to medium, then cook until the rice is al dente, about 15 minutes. Let it sit off the heat for about 5 minutes then fluff with a fork and set aside.
Once the onions have softened a bit add 8oz thinly sliced mushrooms then cook until all the vegetables are tender, 5-7 minutes. Add 3 cloves minced garlic, tons of salt and pepper, and then saute for 1 more minute before scooping the mixture onto a plate. French onions and mushrooms = done!
In the same skillet over medium-high heat add 5 teaspoons gluten-free or all-purpose flour (dish will not be GF if using AP flour,) whisked with 1/2 cup milk, any kind.
Add an additional 1-1/2 cups milk to the skillet plus salt and pepper then simmer until thickened and bubbly.
Take the sauce off the heat then stir in 4oz shredded fontina cheese, 1/4 cup freshly grated parmesan cheese, and 1/3 cup regular or low-fat sour cream. Stir until super smooth then taste and add more salt and pepper if necessary.
Everybody into the pool! To the cheese sauce add the cooked rice and French onion mushroom mixture, then stir until evenly mixed.
Scoop into a baking dish then top with more fontina and parmesan cheeses, then broil until golden brown and bubbly. Although it’s not French Onion Soup, that bubbly cheesy crust sure had me fooled for a second!!
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