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When I need something simple but still hearty, this French onion ground beef and rice casserole is my easy fix. Think creamy beef, lots of cheese, and all the cozy flavor of a French onion soup baked into a one-dish comfort meal. It's my go-to for laid-back dinners or whenever I want something that gives all the cozy home vibes.
Every time I dish this up, my family can't help but go back for more. I once dropped it off at a friend's house when she was under the weather and she immediately asked me how to make it the very next day.
Tasty Ingredients
- Shredded cheddar cheese: brings that cheesy punch medium or sharp are both awesome
- Parsley or green onions for garnish: slice them fresh before tossing on top for a bright finish
- Dried thyme: this optional touch adds earthy vibes just sprinkle some whole leaves for big flavor
- Shredded mozzarella cheese: melts into that stretchy, gooey top shred it yourself if you can
- Black pepper: adds depth use fresh cracked for a little spicy kick
- Ground beef: super satisfying and full of flavor pick lean if you want less grease
- Cream of mushroom soup: gives things a richer, savory taste go for one that’s not too salty
- Garlic powder: a little bit wakes up the other flavors get the most fragrant one you can find
- Onion: toss in chopped onion for extra sweet flavor any yellow or white will do
- French onion soup: delivers those bold, savory notes pick a good canned kind for best results
- Cooked white rice: fluffs up in the sauce jasmine or long grain always work great
Simple Step-by-Step
- Rest and Serve:
- Let your casserole chill out after baking for 5 to 10 minutes. This helps the cheese settle, so it’s easier to slice. Sprinkle on parsley or green onion to finish.
- Bake:
- Cover up your dish with foil and bake at 350 F for about 20 minutes to let all the flavors get cozy. Take off the foil and bake another 10-15 till the cheese is a little browned and bubbly.
- Add Cheese Topping:
- Layer all your mozzarella on top first, then finish with the cheddar. Try to spread it everywhere—you want that gooey cheese in every bite.
- Prepare the Casserole Dish:
- Move the meat and rice mix into your greased baking pan (9 x 13 inches). Even it out so everything bakes the same.
- Mix in the Rice:
- Stir your cooked rice through the skillet so it grabs all the saucy goodness. Mix until everything's nice and even.
- Simmer the Sauce:
- Add in French onion soup, cream of mushroom, garlic powder, black pepper, and thyme. Let it bubble for 2 to 3 minutes so all the flavors come together.
- Sauté Onions:
- If using onion, go ahead and cook it in the skillet for 3-4 minutes till soft and barely golden.
- Brown the Beef:
- Start by browning your ground beef in a skillet over medium-high. As it cooks, break it up and keep going until it’s fully browned, about 5-7 minutes. Drain the fat so it’s not too greasy later.
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The cheese layer never lasts long at the table—my kids go straight for the crispy edges in the corners, every single time.
How To Store
After you let it cool, stash leftovers in the fridge in something airtight for up to four days. If you want to freeze it, pack it into freezer containers and it’ll keep about three months. When it’s time to eat, thaw overnight and warm it up (covered) in the oven or microwave until it’s hot and ready.
Switch Things Up
You can swap in ground turkey or chicken if you’re out of beef. Try golden mushroom soup for more mushroom flavor or swap mozzarella for Swiss for a French vibe.
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What To Serve With It
This pairs awesome with a crisp salad or any roasted veggies you like. Sometimes I’ll put out a warm baguette so everyone can mop up all the melty sauce left on their plates.
Where the Dish Comes From
My family always turns to French onion soup for comfort. This dish spins those flavors into something easy enough for weeknights but still keeps that familiar, classic taste that takes us back.
Frequently Asked Questions
- → Can I use a different type of meat?
Sure thing! Swap in ground turkey or chicken if you want. It'll taste a bit lighter, so season to match your taste.
- → What type of rice works best?
White rice that's already cooked works best. If you like, use pre-cooked wild or brown rice for a different texture.
- → Do I have to use both mozzarella and cheddar?
It's all up to you—you can use just one or even swap for Gruyère or Swiss to change things up.
- → Can I prepare this ahead of time?
Definitely! Put it all together, cover, and chill. Add an extra 10-15 minutes when you bake it straight from the fridge.
- → How should leftovers be stored?
Let it cool, wrap it tight, and keep it in the fridge for up to three days. Heat it up in your oven or microwave when you want some.
- → Is the onion optional?
The onion gives a lot of flavor, but you can skip it or pile on more if you’re really into onion.