Rich, hearty, and packed with comforting flavors, this French Onion Ground Beef and Rice Casserole is the perfect one-dish meal for weeknights or cozy family dinners. With savory ground beef, fluffy rice, caramelized onions, and a creamy, cheesy base, this casserole takes inspiration from classic French onion soup and transforms it into a satisfying and easy-to-make dish. Whether you’re feeding a crowd or prepping leftovers for the week, this casserole is sure to be a hit!
Ingredients
For the Casserole:
- 1 pound ground beef
- 1 large onion, thinly sliced
- 2 tablespoons unsalted butter
- 1 teaspoon sugar (optional, to caramelize the onions faster)
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice (or brown rice)
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ cup shredded Gruyère or Swiss cheese
- ½ cup shredded mozzarella cheese
Optional Toppings:
- 1 cup crispy fried onions (store-bought or homemade)
- Fresh parsley, chopped
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
Step 2: Cook the Onions
- Heat the butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt.
- Cook, stirring occasionally, for 15–20 minutes, or until the onions are golden brown and caramelized. If desired, add 1 teaspoon of sugar to enhance the caramelization process.
- Add the minced garlic and cook for another minute. Remove the onions from the skillet and set aside.
Step 3: Brown the Ground Beef
- In the same skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon, until browned and fully cooked (about 6–8 minutes).
- Drain any excess fat. Stir in the Worcestershire sauce, thyme, and black pepper.
Step 4: Assemble the Casserole
- In a large bowl, combine the cooked ground beef, caramelized onions, uncooked rice, beef broth, cream of mushroom soup, and half of the shredded cheeses. Mix well.
- Pour the mixture into the prepared baking dish and spread it out evenly.
Step 5: Bake the Casserole
- Cover the casserole tightly with aluminum foil to prevent the rice from drying out. Bake in the preheated oven for 40–45 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the foil and sprinkle the remaining shredded cheeses over the top.
- Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Add the Toppings
- Sprinkle crispy fried onions over the casserole and return it to the oven for 3–5 minutes to toast them lightly.
- Garnish with fresh parsley if desired, and serve hot.
Tips
- Boost Flavor: Use French onion soup mix instead of Worcestershire sauce and thyme for an extra punch of flavor.
- Rice Swap: Substitute white rice with brown rice or wild rice. Adjust cooking time and liquid according to the package instructions.
- Cheese Options: Gruyère gives this dish a classic French onion flavor, but cheddar or Parmesan can also be used.
- Make It Creamier: Stir in ½ cup sour cream or cream cheese to the casserole mixture for added richness.
- Short on Time? Use pre-cooked rice to cut the baking time in half.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave, or warm the entire casserole in the oven at 325°F for 15–20 minutes.
- Freezing: Freeze the casserole (before adding the cheese topping) for up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Variations
- Chicken Option: Swap ground beef for shredded rotisserie chicken or ground chicken for a lighter version.
- Vegetarian Version: Use vegetable broth, skip the ground beef, and add sautéed mushrooms or lentils for protein.
- Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
- Crispier Topping: Mix breadcrumbs with melted butter and sprinkle over the casserole before baking for an extra crunchy topping.
- One-Pot Version: Cook the entire dish in a large oven-safe skillet to save on cleanup.
Nutrition Details (Per Serving)
- Calories: 410
- Protein: 21g
- Carbohydrates: 38g
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 870mg
- Fiber: 2g
- Sugar: 3g
FAQ
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if starting from cold.
2. What can I serve with this casserole?
Pair it with a fresh green salad, roasted vegetables, or a side of crusty bread for a complete meal.
3. Can I use instant rice?
Yes, but reduce the baking time to 25–30 minutes, as instant rice cooks much faster than regular rice.
4. What’s the best way to caramelize onions?
Cook the onions low and slow with butter and a pinch of salt. Stir occasionally to prevent burning and let them turn golden brown naturally.
5. Can I use a different soup base?
Cream of chicken or cream of celery soup can replace the cream of mushroom soup for a slightly different flavor.
