French Onion Ground Beef and Rice Casserole

This French onion ground beef and rice casserole is one of my favorite cozy dinners to make when I’m craving comfort food. It’s hearty, creamy, and full of deep caramelized onion flavor, perfectly balanced by tender rice and melted cheese. I love how everything comes together in one dish, making it ideal for busy weeknights or family dinners that feel homemade and satisfying.

Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and full of rich, savory flavors. The caramelized onions add a natural sweetness that pairs beautifully with the seasoned beef and creamy sauce. It’s also versatile—I can easily toss in extra vegetables or adjust the cheese to my liking. Plus, it reheats wonderfully, which makes it great for meal prep or leftovers the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For Caramelizing Onions:
2 large yellow onions (sliced thinly)
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste

For the Ground Beef Mixture:
1 pound lean ground beef
1 cup uncooked white rice (long grain works best)
1 can (10.5 oz) condensed cream of mushroom soup
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup shredded cheddar cheese (plus extra for topping)

Optional Additions:
1 cup frozen peas and carrots
Fresh parsley (for garnish)

Directions

1. I start by caramelizing the onions. In a large skillet, I melt the butter and olive oil over medium heat. I add the sliced onions and a pinch of salt and cook slowly for about 20–25 minutes, stirring occasionally, until the onions turn deep golden brown and sweet. Once done, I set them aside.
2. In the same skillet, I brown the ground beef over medium-high heat until fully cooked, breaking it up as it cooks. I season it with salt and pepper to taste and drain any excess fat if needed.
3. I add the uncooked rice, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, thyme, and half of the caramelized onions to the skillet. I stir well to combine everything evenly.
4. If I’m adding peas and carrots, I mix them in at this stage.
5. I transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
6. I sprinkle the shredded cheddar cheese on top and then layer the remaining caramelized onions over the cheese.
7. I cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 40–45 minutes, or until the rice is tender and the casserole is hot and bubbly.
8. I remove the foil and sprinkle a little extra cheddar cheese on top, then bake uncovered for another 5–10 minutes until the cheese is melted and slightly golden.
9. I let it rest for a few minutes before serving and garnish it with fresh parsley.

Servings and Timing

This recipe makes about 6 servings. It takes around 20 minutes to prepare, 45 minutes to bake, and a few minutes to rest, so it’s ready in about 1 hour and 15 minutes total.

Variations

Sometimes I swap the cheddar for Gruyère or Swiss cheese for a more classic French onion flavor. When I want extra richness, I stir in a few tablespoons of sour cream before baking. I’ve also used brown rice instead of white, though it requires a longer baking time and a bit more broth. For a vegetarian twist, I replace the beef with lentils or mushrooms—it still tastes amazing.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in the oven at 350°F (175°C) until hot or in the microwave in 1-minute intervals. If it looks dry, I add a splash of beef broth before reheating. This casserole also freezes beautifully; I wrap portions tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I use brown rice instead of white?

Yes, but I increase the baking time by about 15 minutes and add an extra ½ cup of broth.

Can I make this ahead of time?

Absolutely. I assemble it up to a day in advance, refrigerate it, and bake it when I’m ready to serve.

What kind of cheese works best?

Cheddar is great, but Gruyère or Swiss adds a lovely French onion flavor.

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken works just as well for a lighter version.

Do I need to cook the rice first?

No, it cooks right in the casserole as it bakes, soaking up all the flavor.

How do I get perfectly caramelized onions?

I cook them low and slow with butter and oil, stirring occasionally until golden brown and soft.

Can I make this dairy-free?

Yes, I use a dairy-free cream of mushroom soup and skip or substitute the cheese.

What can I serve with this casserole?

I like serving it with a crisp green salad or roasted vegetables for a complete meal.

Can I freeze the casserole before baking?

Yes, I assemble it, cover tightly, and freeze for up to 2 months. I thaw it overnight before baking.

How can I add more flavor?

I sometimes add a splash of dry sherry or red wine to the onions as they caramelize for extra depth.

Conclusion

This French onion ground beef and rice casserole is one of my favorite comfort food recipes. I love how the sweet caramelized onions, savory beef, and creamy sauce come together in one warm, satisfying dish. It’s hearty, flavorful, and easy to make—perfect for family dinners, cozy nights, or when I just want something rich and comforting straight from the oven.

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