Introduction

This Easy French Onion Beef & Rice Casserole is a comforting one-dish meal that combines savory ground beef, flavorful soups, and tender rice topped with melted cheese. Perfect for busy weeknights, it brings the cozy taste of French onion soup into a hearty dinner everyone will enjoy.

A close-up view of a baked dish in a white fluted ceramic pie dish, showing three visible layers: the bottom layer is a bed of cooked white rice, the middle layer contains browned ground meat with a slightly crumbly texture, and the top layer is melted cheese that is creamy white with golden brown spots from baking, creating a bubbly and smooth surface. A small sprig of fresh green herbs, possibly thyme, is placed gently on top. The dish sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
1 small onion, diced
1 cup uncooked long-grain white rice
1 can (10.5 oz) French onion soup
1 can (10.5 oz) cream of mushroom soup
1 1/2 cups beef broth (low sodium preferred)
1 tsp garlic powder
1/2 tsp black pepper
1 cup shredded mozzarella or Swiss cheese
1 tbsp olive oil
Salt, to taste (optional)
Crispy fried onions, for topping (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: In a large skillet over medium heat, heat the olive oil. Add the ground beef and diced onion, cooking while breaking up the meat until the beef is browned and the onion is softened. Drain any excess fat.
Step 3: In a mixing bowl, combine the uncooked rice, French onion soup, cream of mushroom soup, beef broth, garlic powder, black pepper, and a pinch of salt if desired.
Step 4: Stir the cooked beef and onion into the rice mixture until everything is evenly incorporated.
Step 5: Pour the mixture into the prepared baking dish, spreading it into an even layer. Cover tightly with foil to trap steam.
Step 6: Bake covered for 50–60 minutes, or until the rice is tender and most of the liquid is absorbed.
Step 7: Remove the foil and sprinkle the shredded cheese evenly over the casserole. Bake uncovered for an additional 5–10 minutes until the cheese is melted and bubbly. If using, add crispy fried onions during the last few minutes of baking.
Step 8: Let the casserole rest for 5 minutes before serving to achieve cleaner slices and a creamier texture.

Tips & Variations

For extra flavor, try using Swiss cheese instead of mozzarella, or mix both for a richer taste.
If you prefer, substitute cream of mushroom soup with cream of celery or cream of chicken for a different twist.
Add chopped mushrooms or bell peppers to the beef and onion mixture for added veggies.
Using low sodium broth and soup helps control the saltiness, so adjust salt accordingly at the end.
Crispy fried onions on top add great texture—try to add them just before serving for best crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through. Adding a splash of broth before reheating can help maintain moisture.

How to Serve

A close-up view of a baked casserole in a dark fluted pie dish, showing two main layers: a bottom layer of white rice mixed with browned ground meat and a top layer of golden melted cheese with brown spots and a slightly bubbly texture, garnished with a small sprig of fresh thyme in the center; the dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice instead of uncooked long-grain white rice?

It’s best to use uncooked long-grain rice because it cooks in the casserole during baking. Instant rice may become mushy or overcook using this method.

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole up to the point before baking, cover it tightly with foil, and refrigerate for up to 24 hours. Then bake as directed, adding a few extra minutes if baking from cold.