Description
This French Onion Ground Beef and Rice Casserole is a comforting, cheesy dish packed with savory beef, caramelized onions, and tender rice. It’s an easy, one-pan dinner that’s perfect for busy weeknights!
Ingredients
Units
Scale
For the Casserole:
- 1 pound ground beef
- 1 tablespoon olive oil (if needed)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 (10.5 oz) can French onion soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup beef broth
- 1 cup uncooked long-grain white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
For the Topping:
- 1 cup crispy fried onions
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Brown the Beef: In a large skillet, cook ground beef over medium heat until browned. Drain excess fat if needed.
- Cook Onions & Garlic: Add sliced onions to the pan and cook until softened and caramelized, about 5 minutes. Stir in garlic and cook for 30 seconds.
- Combine Ingredients: Stir in Worcestershire sauce, French onion soup, cream of mushroom soup, beef broth, rice, salt, pepper, and thyme. Mix well.
- Assemble the Casserole: Transfer the mixture to the prepared baking dish. Cover tightly with foil.
- Bake: Bake for 45 minutes, then remove foil, stir, and check if rice is tender. If needed, bake another 10 minutes.
- Add Cheese & Topping: Sprinkle cheddar, mozzarella, and crispy fried onions over the casserole. Bake uncovered for 5-10 more minutes, until cheese is melted and bubbly.
- Serve: Let it sit for 5 minutes, then dig in!
Notes
- Rice Choice: Long-grain white rice works best. If using brown rice, add ½ cup more broth and increase baking time by 15-20 minutes.
- Cheese Options: Swap cheddar for Swiss or Gruyère for a more classic French onion flavor.
- Make It Creamier: Stir in ½ cup sour cream before baking for a richer texture.
- Storage: Leftovers keep in the fridge for 3-4 days or freeze for up to 3 months.