Description
This French Onion Ground Beef and Rice Casserole is a hearty, comforting dish combining caramelized onions, savory ground beef, and creamy cheeses with tender long-grain rice. Baked to perfection, this casserole melds deep, sweet onion flavors with rich beef and a luscious cheesy topping, creating an irresistible one-dish meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups long-grain white rice, uncooked (not instant)
- 3 cups low-sodium beef broth (plus a bit more if needed)
- 1 pound (450 g) ground beef, 85–90% lean
- 3 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or 2 s fresh, minced)
- 1/2 teaspoon dried oregano
- 1 bay leaf (optional)
- 1 tablespoon all-purpose flour (optional, for thicker texture)
- 1 can (10.5 oz / 295 g) condensed French onion soup
- 1/2 cup sour cream
- 1/2 cup whole milk or half-and-half
- 1 1/2 cups shredded Gruyère cheese (or Swiss), divided
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Cooking spray or butter, for greasing the baking dish
Instructions
- Prepare the baking dish and oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with cooking spray or butter and set aside.
- Rinse and par-cook the rice: Rinse the uncooked rice under cold water until water runs mostly clear, then drain well. In a medium saucepan, combine the 3 cups beef broth and rinsed rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer about 10 minutes until rice has absorbed some liquid but remains undercooked and firm in the center. Remove from heat and set aside.
- Caramelize the onions: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large heavy skillet over medium heat. Add sliced onions and a pinch of salt, stirring to coat. Cook over medium to medium-low heat, stirring every few minutes for 20–25 minutes until deep golden brown and sweet. If browning too fast, lower heat and add a teaspoon or two of water. Once caramelized, stir in the remaining tablespoon of butter, Worcestershire sauce, dried thyme, oregano, and onion powder. Optionally sprinkle 1 tablespoon flour over onions, stir well, and cook 1–2 minutes to reduce raw flour taste. Turn off heat and set aside.
- Brown the ground beef: Heat remaining 1 tablespoon olive oil in a separate large skillet over medium-high heat. Add ground beef, breaking it apart with spoon or spatula. Season with salt, black pepper, garlic powder, and a pinch more onion powder if desired. Cook 5–7 minutes until browned and no pink remains. Drain excess fat if needed. Turn off heat.
- Make the creamy French onion mixture: In a large mixing bowl, whisk condensed French onion soup, sour cream, and milk or half-and-half until smooth. Stir in the caramelized onions and their pan juices, then add 1/2 cup Gruyère, 1/2 cup mozzarella, and 1/4 cup Parmesan cheeses. Mix well and season to taste with salt and black pepper, mindful of the saltiness from soup and cheese.
- Combine rice, beef, and sauce: Add the par-cooked rice (and any remaining broth) into the bowl with the creamy onion mixture. Add the browned ground beef. Stir everything until rice and beef are evenly coated and well distributed. If mixture seems too thick or dry, add 1/4 to 1/2 cup extra beef broth or water to provide moisture for final cooking.
- Assemble the casserole: Transfer the mixture to the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil to trap steam.
- Bake the casserole: Place the covered dish in the preheated oven and bake for 30 minutes. Carefully remove foil and check rice for doneness and moisture. If rice is firm and mixture looks dry, add a splash of beef broth around the edges, gently stir, re-cover and continue baking covered for 10–15 more minutes until rice is tender and liquid mostly absorbed.
- Add the cheese topping and finish baking: Remove foil and evenly sprinkle remaining 1 cup Gruyère, 1/2 cup mozzarella, and 1/4 cup Parmesan cheeses on top. Return uncovered to oven and bake 10–15 minutes until cheese is melted, bubbly, and lightly golden.
- Rest and garnish: Remove casserole from oven and let rest 5–10 minutes to set. Garnish with chopped fresh parsley if desired.
- Serve: Spoon into bowls or plates, ensuring each serving has the cheesy top, beef, rice, and plenty of caramelized onions. Serve hot, optionally with a crisp green salad or steamed vegetables.
Notes
- Rinsing rice removes excess starch and prevents clumping in the casserole.
- Caramelizing onions slowly enhances their sweetness and adds deep flavor.
- Adding flour to the onions is optional but helps thicken the sauce slightly.
- Partially cooking the rice prior to baking ensures even texture and avoids undercooked grains.
- Use low-sodium beef broth to control saltiness, as cheeses and soup add salt.
- Allowing casserole to rest helps it set for easier serving.
- To make it lighter, substitute half-and-half with milk and reduce cheese quantity slightly.
