French Onion Ground Beef and Rice Casserole

Imagine the warm, savory scent of caramelized onions and beef folding into the gentle, toasty fragrance of baked rice — that first breath when you open the oven, a comforting cloud that promises melting cheese and crisped onion topping. Each forkful offers a satisfying contrast: tender rice and beef, a creamy tang from sour cream, gooey strings of melted cheese, and the playful crunch of French-fried onions on top. This casserole is the kind of dish that feels like a hug on a plate.

It’s perfect for weeknight dinners when you want something hands-off but hearty, for potlucks where you need a one-dish crowd-pleaser, or for cooler nights when the household craves something warm and filling. If you love other French-onion–inspired bakes, you might enjoy trying a lighter poultry take like this French Onion Chicken Casserole to vary the menu.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 55–60 minutes (including covered and uncovered baking time)
• Total Time: 1 hour 10 minutes (including preheat and resting)
• Servings: 6 generous servings
• Difficulty Level: Easy — great for beginner cooks and weeknight planning

Nutrition Highlights

Estimated nutrition per serving (one-sixth of the casserole):

• Calories: ~460 kcal
• Protein: ~21 g
• Carbohydrates: ~30 g
• Fat: ~27 g
• Sodium: moderate to high (dependent on soup mix and broth)
• Fiber: ~1–2 g

Notes on accuracy and sources: These values are estimates calculated from typical ingredient nutrition profiles (ground beef, long-grain white rice, sour cream, cheese, onion topping, and packaged French onion soup mix) using USDA FoodData Central reference values and guidance from public health resources (USDA, Mayo Clinic) for portioning. Actual values will vary with beef lean percentage, cheese type, and exact brands. If you need exact nutrition for medical reasons, use your ingredient labels or a nutrition calculator with brand-specific inputs.

Why You’ll Love It

This casserole hits several sweet spots at once:

• Comfort in a dish: the deep, savory aroma of French onion seasoning evokes cozy evenings and family dinners.
• Ease and economy: it uses pantry staples and one pound of beef to feed a crowd — ideal for budget-friendly meal planning.
• Textural contrast: creamy base with melted cheese and a crunchy French-fried onion finish makes each bite interesting.
• Versatility: swap cheeses, use leaner beef, or add vegetables to tailor it to dietary needs or seasonal produce.

Whether you’re feeding hungry teenagers, hosting a laid-back dinner, or making a freezer-ready meal for later, this casserole is reliably satisfying.

How to Make French Onion Ground Beef and Rice Casserole

Ingredients

• 1 lb ground beef (80–90% lean)
• 1 cup long-grain white rice (uncooked)
• 1 packet (about 1 oz) French onion soup mix
• 2 cups beef broth (low-sodium preferred)
• ½ cup sour cream (full-fat or light)
• 1½ cups shredded mozzarella or Swiss cheese (about 6 oz)
• ½ cup French-fried onions (for topping)
• Salt and black pepper, to taste
• ½ teaspoon garlic powder (optional)
• 1 tablespoon olive oil (optional, for browning)

Optional ingredients and substitutions

• Swap ground beef for ground turkey or chicken for a lighter version.
• Use brown rice (see note below on cooking time) for more fiber.
• Replace sour cream with Greek yogurt for tang and extra protein.
• Choose Swiss cheese for a more onion-soup–style flavor, or sharp cheddar for bolder taste.
• For gluten-free: check that the French onion soup mix and fried onions are certified gluten-free, or use caramelized onions and toasted gluten-free breadcrumbs.

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a light coating of oil.
2. In a skillet over medium heat, add the ground beef (and 1 tbsp olive oil only if your beef is very lean). Brown the beef, breaking it up with a spatula. Season lightly with salt, pepper, and garlic powder. Cook until no pink remains (about 6–8 minutes). Drain excess grease and set cooked beef aside.
3. In a large mixing bowl, combine uncooked rice, the French onion soup mix, and beef broth. Stir until the seasoning is evenly distributed.
4. Stir the cooked ground beef and sour cream into the rice/broth mixture until fully mixed. Taste and adjust salt/pepper if needed. Keep in mind the soup mix and broth add sodium.
5. Transfer the combined mixture into the prepared baking dish and spread evenly. Top with shredded cheese. Cover the dish tightly with foil.
6. Bake covered for 40 minutes. After 40 minutes, remove the foil and continue baking for another 10–15 minutes, until the cheese is bubbly and rice is tender. If rice feels underdone, bake an extra 5–10 minutes (keep an eye to avoid drying out).
7. Sprinkle the French-fried onions over the casserole and return it to the oven for 3–5 minutes, until the onions are golden and crisp.
8. Remove from oven and let rest 5–10 minutes before serving to allow the casserole to set and make slicing easier.

Practical tips

• Avoid overmixing the rice/broth once combined — you want the grains intact for texture.
• If you prefer your rice more tender, use a little extra broth (up to 2½ cups) and extend covered baking by 10 minutes.
• Check rice doneness by inserting a fork into the center; if it’s still firm, add 5–10 minutes of covered baking.
• To reduce sodium, use low-sodium beef broth and taste before adding salt.

Best Pairings

• Green sides: Simple buttered green beans or a crisp mixed green salad with vinaigrette cut through richness.
• Cozy carbs: Warm dinner rolls or crusty bread are great to soak up any sauce.
• Beverages: A medium-bodied red wine (like Merlot) or a malty amber beer pairs nicely; for non-alcoholic options, try iced tea or sparkling water with lemon.
• Lighter balance: Serve alongside roasted Brussels sprouts or a bright cucumber-dill salad to add freshness.

Storing Leftovers

• Room temperature: Per USDA guidelines, do not leave meat-containing casseroles at room temperature for more than 2 hours (1 hour if ambient temp is above 90°F).
• Refrigerator: Store in an airtight container for 3–4 days. Reheat to an internal temperature of 165°F before serving.
• Freezer: Freeze portions tightly wrapped or in freezer-safe containers for up to 2–3 months. Thaw overnight in the fridge before reheating.
• Reheating: Microwave single portions covered until warm, or reheat in a 350°F oven covered with foil for 15–20 minutes (longer if frozen), finishing uncovered to re-crisp the topping.

Chef’s Advice

• Choose your beef carefully: 85–90% lean gives good flavor without excessive grease; if you use 80/20, be sure to drain well.
• Rice choice matters: Long-grain white rice gives a lighter, separated texture. If you use brown rice, par-cook it or increase liquid and baking time to ensure tenderness.
• Cheese strategy: A blend of Swiss and mozzarella balances meltiness with onion-friendly flavor. Grate your own cheese for better melting and taste than pre-shredded varieties (which often contain anti-caking agents).
• Crisp topping: Add the French-fried onions at the very end; if added too early they can become soggy. For extra crunch, toast them briefly on a sheet pan.

Creative Twists

1. Turkey & Mushroom French Onion Casserole

• Replace ground beef with ground turkey and add 8 oz sliced mushrooms sautéed with the beef for an earthier flavor and lighter fat profile.

2. Vegetarian (Meatless) Version

• Swap the ground beef for 2 cans of rinsed and drained lentils (or 16 oz crumbled tempeh), use vegetable broth, and opt for plant-based sour cream and dairy-free cheese to make this vegetarian or vegan-friendly.

3. Low-Carb Cauliflower Rice Casserole

• Substitute 3–4 cups riced cauliflower (fresh or frozen, well-drained) for the long-grain rice. Reduce broth to 1 cup and bake uncovered a bit less time; expect a different texture but similar flavors.

All Your Questions Answered

Q: Can I use cooked rice instead of uncooked?
A: Yes — if using cooked rice (about 3 cups cooked), reduce the broth to 1 cup or less to avoid a soggy casserole and shorten baking time to about 20–25 minutes covered.

Q: My casserole is too dry — what happened?
A: Likely too little liquid or overbaking. Next time, add ¼–½ cup more broth and ensure it’s tightly covered during most of the bake. Also check oven accuracy.

Q: How can I reduce sodium?
A: Use low-sodium broth, replace the soup mix with homemade seasoning (dried onion powder, Worcestershire, herbs), and use unsalted cheese.

Q: Can I assemble ahead of time?
A: Yes — assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.

Q: Leftover ideas?
A: Make stuffed peppers using reheated casserole as the filling, or turn leftovers into skillet “nachos” with tortilla chips and extra cheese melted on top.

Conclusion

This French Onion Ground Beef and Rice Casserole checks all the boxes: comfort, convenience, and crowd-pleasing flavor. Give it a try on your next busy evening or potluck — then tweak the variations to make it your own. For another take on beef-and-rice comfort with a similar flavor profile, see this hearty version from Beefy French Onion Baked Rice Casserole – The Chunky Chef, or compare techniques and notes with the recipe inspiration at French Onion Ground Beef and Rice Casserole – Soulfully Made.

If you make it, snap a photo, share how you adapted it, and join the conversation — good food tastes better when shared.