Prepare:

1. Preheat Oven: Preheat oven to 425°F and lightly grease a 9×13” baking dish. Beginner Note: Preheating ensures even cooking and consistent results. Greasing the dish prevents sticking and makes cleanup easier.

Start the Rice:

1. Combine Soups and Broth: In the prepared baking dish, combine French onion soup and condensed beef broth. Take the empty condensed beef broth can and fill it with the reduced sodium beef broth, and pour it into the baking dish. Stir in rice. Beginner Note: Using the empty can ensures accurate measurement and reduces waste. Stirring ensures the rice is evenly coated with the liquids.
2. Add Butter: Lay slices of butter on top of the rice/soup mixture. This adds richness and prevents the rice from drying out during baking. Beginner Note: Butter adds flavor and moisture, preventing the rice from becoming dry and clumpy.

First Bake:

1. Cover and Bake: Cover with foil, and bake in preheated oven for 30 minutes. This allows the rice to absorb the liquids and cook evenly. Beginner Note: Foil traps steam, helping the rice cook evenly and preventing it from drying out.

Cook Onion/Beef/Mushroom Mixture:

1. Sauté Onion: While rice is baking, heat a large skillet over MED heat. Once hot, add a drizzle of olive oil, and add the diced onion and cook, stirring occasionally for 3-4 minutes until softened and translucent. This releases the onion’s sweetness. Beginner Note: Sautéing softens the onion and releases its flavor, adding depth to the casserole.
2. Cook Ground Beef: Increase heat to MED HIGH, then add ground beef, garlic powder, and black pepper. Cook, crumbling the beef as it cooks, for 4-5 minutes, or until cooked through. Drain, then return skillet to the stovetop. Draining removes excess fat. Beginner Note: Crumbling the beef ensures even cooking and prevents large clumps. Draining excess fat makes the dish healthier.
3. Sauté Mushrooms: Add sliced mushrooms and dried thyme, cooking until mushrooms are golden brown. Add cooked beef and onion back to the skillet combining with the mushrooms, then stir in the soy sauce and Worcestershire sauce (if using). Cooking until golden brown intensifies the mushroom flavor. Beginner Note: Cooking mushrooms until golden brown intensifies their flavor and prevents them from becoming rubbery. Soy and Worcestershire sauce add umami and depth.

Combine with the Partially Baked Rice:

1. Stir in Beef Mixture: After the rice has baked for 30 minutes, remove dish from the oven, but leave the oven on. Uncover and stir in the beef and mushroom mixture. Stirring ensures even distribution of flavors. Beginner Note: Stirring ensures the beef mixture is evenly distributed throughout the rice, creating a cohesive dish.

Second Bake:

1. Bake Uncovered: Return baking dish (uncovered this time) to the oven and bake another 25 minutes. Baking uncovered allows excess moisture to evaporate. Beginner Note: Baking uncovered allows the rice to finish cooking and the flavors to meld, creating a more cohesive dish.

Add Topping:

1. Add Cheese and Onions: Remove dish from oven, but leave the oven on. Top dish with mozzarella cheese and fried onions (if using). This adds texture and flavor. Beginner Note: Cheese and fried onions add a crispy, cheesy topping, enhancing the texture and flavor of the casserole.

Final Bake:

1. Melt Cheese and Brown Onions: Return to the oven and bake another 5-7 minutes, or until cheese is melted and fried onions are golden brown. Monitor closely to prevent burning. Beginner Note: Monitor closely to prevent burning, ensuring the cheese is melted and the onions are golden brown.