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This French onion ground beef and rice casserole combines the rich flavors of caramelized onions with savory beef and fluffy rice, all melded together in a creamy, cheesy dish that satisfies even the pickiest eaters. I created this recipe when looking for ways to elevate ordinary ground beef into something extraordinary, and it quickly became my go-to comfort food.
I first made this casserole during a particularly hectic week when I needed something substantial that could feed my family for multiple meals. The combination of french onion soup and ground beef created such a hit that it's now requested at least twice a month in our home.
Ingredients
- Ground beef: delivers hearty protein and rich flavor look for 85/15 lean-to-fat ratio for best results
- Onion: caramelizes beautifully for that classic french onion flavor use yellow or sweet varieties for optimal sweetness
- French onion soup: provides the signature flavor base without extra work
- Cream of mushroom soup: creates a creamy texture while adding depth
- Long grain white rice: absorbs all the flavors while maintaining perfect texture
- Beef broth: enhances the meaty flavor choose low sodium to control seasoning
- Worcestershire sauce: adds that umami kick just a little goes a long way
- Cheddar and mozzarella cheeses: create the perfect melty topping cheddar for flavor and mozzarella for stretch
- Crispy fried onions: add textural contrast and intensify the onion flavor
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to 350°F and lightly grease a 9×13 baking dish. This temperature ensures the rice cooks through without burning the top. The greasing prevents sticking and makes cleanup easier.
- Brown the Beef:
- Cook the ground beef in a large skillet over medium heat until completely browned with no pink remaining, about 5-7 minutes. Break it up into small pieces as it cooks for even texture throughout the casserole. Drain excess fat to prevent a greasy final dish.
- Caramelize the Onions:
- Add sliced onions to the same pan with the beef and cook until they become translucent and begin to brown at the edges, about 5 minutes. Stir frequently to prevent burning. Add garlic during the last 30 seconds it burns easily but adds tremendous flavor when cooked briefly.
- Create the Base Mixture:
- Add Worcestershire sauce, French onion soup, cream of mushroom soup, beef broth, uncooked rice, salt, pepper, and thyme. Stir thoroughly to combine, making sure the rice is fully incorporated and not clumping together. Let the mixture simmer for about 2 minutes to marry the flavors.
- Assemble and Bake:
- Transfer the mixture to your prepared baking dish, spreading it evenly. Cover tightly with aluminum foil to trap steam, which is crucial for properly cooking the rice. Bake for 45 minutes before checking on the rice tenderness.
- Add the Cheesy Topping:
- Once the rice is tender, remove the foil and sprinkle the cheddar and mozzarella cheeses evenly across the top. Follow with crispy fried onions for texture. Return to the oven uncovered for 5-10 minutes until the cheese melts and begins to bubble around the edges.
- Rest Before Serving:
- Allow the casserole to rest for 5 minutes after removing from the oven. This helps the flavors settle and makes serving easier as the casserole firms up slightly.
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The French onion soup is truly the secret ingredient here. I discovered its transformative power accidentally when I ran out of beef broth one evening and substituted a can of French onion soup instead. The depth of flavor it added was remarkable, turning an ordinary casserole into something that tastes like it took hours to prepare.
Make-Ahead Options
This casserole works wonderfully as a make-ahead meal. You can prepare it up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to cook, allow it to sit at room temperature for 30 minutes before baking, and add about 10-15 minutes to the covered baking time since it will be starting cold.
Variations to Try
For a healthier twist, substitute ground turkey for beef and brown rice for white rice. The flavor profile remains similar, but you'll get leaner protein and more fiber. Remember to adjust cooking time and liquid as mentioned in the notes for brown rice.
If you enjoy spice, add a diced jalapeño with the onions or mix in a teaspoon of red pepper flakes. The heat beautifully complements the rich, savory flavors and cuts through the creaminess of the dish.
Serving Suggestions
This casserole pairs perfectly with a simple green salad dressed with vinaigrette. The brightness and acidity of the salad balance the richness of the casserole. For a more substantial meal, add a side of steamed broccoli or green beans.
Storage and Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. For reheating, microwave individual portions with a splash of beef broth to maintain moisture, or reheat larger portions covered in a 325°F oven until warmed through, about 20 minutes.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
Yes, if using brown rice, add ½ cup more broth and increase baking time by 15-20 minutes to ensure it cooks through.
- → How do I make it creamier?
Stir in ½ cup sour cream before baking for a richer and creamier texture.
- → What cheese works best for this dish?
Cheddar and mozzarella are great choices, but you can try Swiss or Gruyère for a more classic French onion flavor.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- → Can I make this dish ahead of time?
Yes, prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add cheese and toppings just before baking.