Sometimes you just need a dinner that feels like a warm hug, right? One that’s simple to make but packed with flavor, something you can rely on when you’re juggling a busy day. That’s where this French Onion Ground Beef and Rice Casserole comes in. It’s everything you love about French onion soup—caramelized onions, savory beef, melty cheese—but in a hearty, comforting casserole that’s perfect for dinner any night of the week.
This casserole has become a staple in my house because it’s just the kind of meal that’s both easy and satisfying. The caramelized onions mix with the savory beef, and the rice soaks up all the delicious flavors. Plus, it’s topped with gooey melted cheese (because, obviously) and baked until golden and bubbly. Trust me, everyone will be asking for seconds. It’s a crowd-pleaser, kid-approved, and best of all, it takes minimal effort to make.
Why You’ll Love This Recipe
- Simple and comforting: Everything comes together in one pan, making it easy to throw together after a long day.
- Tons of flavor: The caramelized onions bring that rich, sweet flavor, and the savory ground beef makes this filling.
- Family-friendly: It’s a dish that’s perfect for picky eaters and sure to please everyone around the dinner table.
- Make-ahead and leftovers: This casserole holds up really well, so it’s perfect for leftovers or meal prep.
- Budget-friendly: Ground beef and rice are affordable pantry staples, so you don’t have to break the bank to make this meal.
- Cheesy goodness: Topped with melted cheese, it’s the ultimate comfort food that’s sure to become a favorite.
Ingredients You’ll Need
- Ground beef – This is the base of our casserole. You can use lean ground beef for a lighter version or go with regular for a little more richness.
- Yellow onions – The star of the show! The onions will caramelize in the pan, creating that sweet, savory flavor that’s key to French onion soup.
- Long-grain white rice – The rice absorbs all the delicious flavors from the beef and onion mixture, making it nice and hearty.
- Beef broth – Adds moisture and depth to the casserole while keeping it nice and flavorful.
- Cream of mushroom soup – This helps bind everything together and makes the casserole extra creamy.
- Shredded mozzarella cheese – For that classic gooey, cheesy topping.
- Shredded Parmesan cheese – Adds a nutty, salty flavor to the mix.
- Garlic powder – To add some savory depth to the dish.
- Salt and pepper – For seasoning, of course.
- Olive oil – For cooking the onions and beef.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep and sauté the onions
Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes, until they are golden and caramelized. Be patient during this step—it’s the key to the deep flavor that makes this casserole so delicious!
Step 2: Cook the ground beef
Once the onions are nice and caramelized, push them to the side of the skillet and add the ground beef. Cook the beef, breaking it up into crumbles, until browned and cooked through (about 5-7 minutes). Season with garlic powder, salt, and pepper.
Step 3: Add the soup and broth
Stir in the cream of mushroom soup and beef broth, mixing everything together until well combined. Bring the mixture to a simmer and let it cook for another 5 minutes. This will help thicken up the sauce and infuse all those flavors.
Step 4: Cook the rice
While the beef and onion mixture simmers, cook the rice according to package instructions (typically 1 cup of rice to 2 cups of water). Once it’s done, fluff it with a fork.
Step 5: Combine everything
In a large casserole dish (about 9×13 inches), combine the cooked rice and the beef-onion mixture. Mix everything together until evenly distributed. Spread it out evenly in the dish, making sure it’s all nice and smooth.
Step 6: Add the cheese
Top the casserole with shredded mozzarella and Parmesan cheese, covering it completely.
Step 7: Bake to bubbly perfection
Cover the casserole dish with aluminum foil and bake at 375°F (190°C) for 20-25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
Step 8: Serve and enjoy
Let the casserole cool for a few minutes before serving. Scoop out big, cheesy portions and get ready for the compliments to start rolling in.
Helpful Tips
- Add veggies: If you want to sneak in more veggies, you can add some mushrooms or bell peppers to the beef mixture. They’ll blend right in and add extra flavor!
- Make it lighter: You can use lean ground turkey or chicken in place of the ground beef, and use a low-fat cream of mushroom soup for a lighter version of the dish.
- Frozen onions: If you’re short on time, you can use frozen sliced onions to skip the caramelizing step, but I highly recommend taking the time to caramelize them if you can—it really elevates the flavor.
- Leftovers: This casserole keeps well in the fridge for up to 3 days and reheats wonderfully. Just pop it in the microwave or back in the oven to get it warm again.
- Meal prep: You can assemble this casserole ahead of time and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Frequently Asked Questions (FAQs)
Can I make this casserole ahead of time?
Yes, you can prep it a day ahead! Just assemble the casserole, cover it tightly with foil, and refrigerate. When you’re ready to bake, preheat your oven and add a few extra minutes to the baking time since it’ll be cold from the fridge.
Can I use brown rice instead of white rice?
You can! Just be sure to cook the brown rice separately since it takes longer to cook than white rice. The rest of the casserole will work just the same.
Can I freeze this casserole?
Yes, this casserole freezes really well. After baking, let it cool completely, then wrap it tightly in foil and plastic wrap and store it in the freezer for up to 3 months. To reheat, bake it in the oven at 350°F for about 30 minutes or until heated through.
What if I don’t like mushrooms?
No worries! You can substitute the cream of mushroom soup with another creamy soup, like cream of chicken, or even make a homemade white sauce if you prefer.
Can I make this casserole vegetarian?
To make it vegetarian, simply swap out the ground beef for a plant-based protein like crumbled tempeh, lentils, or a veggie-based meat substitute. Use a veggie broth instead of beef broth, and you’re good to go!
This French Onion Ground Beef and Rice Casserole is definitely going to become a weeknight favorite. It’s so comforting, so flavorful, and so easy to throw together. Whether you’re cooking for a crowd or just for your family, you can’t go wrong with this one. It’s the kind of dish that always makes you feel at home.
Give it a try, and let me know how it turns out! It’s one of those recipes that just never gets old. Enjoy!
French Onion Ground Beef and Rice Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 1 pound ground beef
- 1 cup long-grain white rice uncooked
- 1 can 10.5 oz French onion soup
- 1 ½ cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish and set it aside.
- Caramelize the onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 10–12 minutes, stirring occasionally, until the onions are soft and golden brown.
- Cook the beef: Add the ground beef to the skillet with the onions. Break the beef apart with a spoon and cook until browned and fully cooked, about 6–8 minutes. Drain any excess fat.
- Prepare the casserole mixture: In the same skillet, add the uncooked rice, French onion soup, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir well to combine. Bring to a simmer, then cover and let it cook for 5 minutes to let the flavors meld together.
- Assemble the casserole: Transfer the beef and rice mixture to the prepared casserole dish. Spread it out evenly.
- Top with cheese: Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the top of the casserole.
- Bake: Cover the casserole with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Serve: Let the casserole rest for 5 minutes before serving. Enjoy warm!
Notes
- You can make this casserole ahead of time! Assemble it the night before, cover it tightly, and refrigerate until you’re ready to bake.
- For a creamier version, stir in a little sour cream or cream cheese into the casserole mixture before baking.
- If you prefer a different cheese, Swiss or Gruyère would be delicious in place of cheddar.
- This casserole also works great as a freezer meal. Just assemble, cover tightly, and freeze. When ready to cook, bake directly from frozen, adding about 15–20 minutes to the cooking time.
