French Onion Ground Beef and Rice Casserole is what happens when classic French onion soup crashes into a cozy hamburger-rice bake. Tender rice soaks up deep, savory broth and French onion flavor while ground beef, caramelized onions, and melty cheese turn it into a full, stick-to-your-ribs meal.
A final shower of gooey cheese and crispy fried onions on top gives you that irresistible mix of creamy, beefy comfort underneath and crunchy, golden goodness on the surface. It’s easy enough for a weeknight, crowd-pleasing enough for company, and built almost entirely from pantry staples like broth, onion soup mix, and rice.
Equipment
- 9×13-inch baking dish or similar casserole dish.
- Large skillet or sauté pan.
- Large mixing bowl.
- Wooden spoon or spatula.
- Measuring cups and spoons.
- Cutting board and knife for onions and optional veggies.
- Aluminum foil for covering during part of baking.
Ingredients
- 1 lb (450 g) lean ground beef.
- 1 large yellow onion, thinly sliced or finely diced.
- 2 tsp minced garlic (about 2 cloves).
- 1 cup (185 g) long-grain white rice, uncooked (not instant).
- 2 cups (480 ml) beef broth or stock.
- 1 can (10.5 oz / ~300 g) condensed French onion soup or 1 packet onion soup mix plus 1 cup water.
- 1 can (10.5 oz / ~300 g) condensed beef broth or beef consommé (optional but boosts flavor).
- ½–1 cup (120–240 ml) water, as needed for rice cooking.
- 1 cup (240 g) sour cream.
- 2 cups (200 g) shredded cheese, such as mozzarella, Swiss, or Gruyère, divided.
- 1–1 ½ cups crispy fried onions (canned French fried onions).
- 2–3 tbsp butter or olive oil (for onions and greasing dish).
- ½–1 tsp garlic powder.
- ½ tsp dried thyme (optional, for French onion vibe).
- ½ tsp kosher salt, or to taste.
- ½ tsp black pepper, or to taste.
- Chopped fresh parsley for garnish (optional).
Instructions And Steps
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or oil so the rice and cheesy layer won’t stick. Set the dish aside while you caramelize the onions and brown the beef.
Heat a large skillet over medium heat and add a tablespoon or two of butter or olive oil, followed by the sliced or diced onions. Cook, stirring occasionally, until the onions turn soft, deep golden, and caramelized, which usually takes 10–15 minutes; lower the heat if they start to scorch and season lightly with a pinch of salt.
When the onions are caramelized, push them to the side of the pan or transfer them to a plate, then add the ground beef to the same skillet over medium-high heat. Cook, breaking the beef into crumbles, until it is fully browned and no longer pink, then stir in the minced garlic and cook for about 30–60 seconds until fragrant.
Drain off any excess grease from the skillet so the casserole doesn’t end up greasy, then return the beef and onions to the pan together. Season with garlic powder, dried thyme if using, black pepper, and a little salt, stirring to coat the meat and onions evenly with the seasonings.
In a large mixing bowl, combine the uncooked long-grain white rice, beef broth, condensed French onion soup, and (if using) condensed beef broth or consommé along with any extra water needed to reach about 3 cups total liquid. Stir until the liquids are well mixed and the rice grains are evenly dispersed throughout.
Add the cooked beef and onion mixture to the bowl and fold it into the brothy rice mix so everything is evenly combined. Stir in the sour cream and 1 cup of the shredded cheese until they are incorporated, creating a creamy, slightly soupy mixture that will thicken as the rice cooks.
Pour this mixture into the prepared baking dish and spread it out in an even layer, making sure the rice is submerged in the liquid as much as possible so it cooks evenly. Cover the dish tightly with foil to trap steam, which is crucial for getting the rice tender without drying out the top.
Bake the casserole covered for about 45–50 minutes, or until most of the liquid is absorbed and the rice is tender when you test a grain from the center. If the rice is still firm and the pan looks dry, add a small splash (¼–½ cup) of hot beef broth or water, re-cover, and bake for an additional 10 minutes.
Once the rice is cooked, remove the foil and sprinkle the remaining 1 cup of shredded cheese evenly over the surface of the casserole. Scatter the crispy fried onions on top of the cheese in an even layer so every scoop has crunchy bits.
Return the dish to the oven, uncovered, and bake for 10–15 minutes more, or until the cheese is melted and bubbly and the fried onions are golden brown and crisp. Keep an eye on the topping near the end so it doesn’t burn; you can move the dish to a lower rack if it’s browning too fast.
Take the casserole out of the oven and let it rest for at least 10 minutes so the rice can set slightly and the slices spoon out more neatly. Garnish with chopped parsley if desired, then serve big scoops while warm, making sure to dig all the way down for creamy rice, beef, and that crunchy onion topping in each portion.
Tips And Tricks
Use regular long-grain white rice, not instant or parboiled, so it can slowly absorb the French onion broth and release starch for a creamier texture. Rinse the rice briefly if it’s very starchy, then drain well before mixing so you don’t throw off the liquid balance.
Caramelizing the onions properly is key to deep French onion flavor; cook them low and slow until golden-brown instead of rushing them over high heat. If you’re short on time, you can soften them without fully caramelizing, but that rich, sweet onion note will be less pronounced.
The mixture going into the pan should look quite loose and brothy, almost like a thick soup with rice and beef suspended in it; the rice will soak up much of that liquid as it bakes. If it looks dry before baking, add a bit more broth, especially if your oven runs hot or your dish is very wide.
Lean ground beef (or draining very thoroughly) keeps the finished casserole from feeling heavy or greasy, especially with rich ingredients like sour cream, cheese, and butter. Season lightly with salt early on, then taste again after adding broths and soups because those can be quite salty on their own.
For make-ahead prep, assemble the casserole through mixing and pouring into the dish, then cover and refrigerate for up to 24 hours before baking, adding a little extra broth if the rice has absorbed some liquid while sitting. Leftovers reheat well in the oven at 325°F (165°C), covered, with a small splash of broth to loosen; a quick pass under the broiler can re-crisp the topping.
Variations
Swap part of the beef broth for dry white wine or sherry to enhance the French onion soup vibe and add a subtle, sophisticated note. You can also stir in a dash of Worcestershire or soy sauce with the beef for deeper umami.
Change up the cheese by using Gruyère or Swiss on top for a more traditional French onion flavor, or mix mozzarella and provolone for extra melt and stretch. For a sharper bite, add a handful of Parmesan to the cheese layer.
Add sautéed mushrooms, bell peppers, or peas and carrots to the beef mixture to bulk up the casserole and sneak in more vegetables. For a creamier interior, increase the sour cream slightly or stir in a bit of cream cheese along with the first cheese portion.
To simplify, you can turn this into a one-pan stovetop-and-bake hybrid: cook beef and onions in a deep oven-safe skillet, add rice, broths, and soup, simmer covered until rice is nearly tender, then top with cheese and fried onions and finish in the oven. For a lighter version, use extra-lean beef, reduced-sodium broths, light sour cream, and a modest amount of cheese while still keeping the French onion profile intact.
