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French Onion Beef and Rice Casserole Recipe

French Onion Beef and Rice Casserole

iamwinfred
This French Onion Beef and Rice Casserole Recipe turns a handful of pantry staples into one of the coziest dinners you will make all season. Ground beef, caramelized onions, and tender rice all bake together in a rich, savory broth until every bite tastes like French onion soup met your favorite weeknight casserole. It is the kind of meal that fills the kitchen with an amazing smell long before it hits the table, and it uses only one skillet and one baking dish to pull off.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 520 kcal

Equipment

  • Large skillet or oven safe skillet
  • 9x13-inch baking dish Ceramic recommended for even heat distribution
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Aluminum foil
  • Box grater For shredding cheese from a wedge
  • Wooden spoon

Ingredients
  

  • 2 pounds ground beef 907g, 85% lean
  • 2 tablespoons unsalted butter 28g
  • 2 large yellow onions about 2 cups or 300g, thinly sliced
  • 3 cloves garlic minced
  • 8 ounces cremini mushrooms 227g, sliced
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce 15ml
  • 1 1/2 cups long grain white rice uncooked
  • 2 cans condensed French onion soup 10.5 ounces / 298g each
  • 1 can beef consomme 10.5 ounces / 298g
  • 1 cup beef broth 240ml
  • salt and black pepper to taste
  • 1 1/2 cups shredded Gruyere cheese about 170g, freshly grated
  • 1 cup crispy French fried onions for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or nonstick spray. Set aside.
  • Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until no longer pink. Drain excess grease, season with salt and pepper, and transfer beef to a plate.
  • In the same skillet, melt butter over medium-low heat. Add sliced onions and cook for 12-15 minutes, stirring occasionally, until soft and deep golden brown. Add mushrooms and cook for 5 more minutes until softened. Stir in garlic and thyme and cook for 1 minute until fragrant.
  • Return cooked ground beef to the skillet. Stir in Worcestershire sauce, uncooked rice, both cans of French onion soup, beef consomme, and beef broth. Mix until well combined. Taste and adjust salt and pepper as needed.
  • Pour the beef and rice mixture into the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil. Bake for 45 minutes without lifting the foil.
  • Remove foil and check if rice is tender. If still firm, cover and bake for another 10 minutes. Once rice is tender, sprinkle shredded Gruyere cheese evenly over the top. Return to oven, uncovered, for 8-10 minutes until cheese is fully melted.
  • Scatter crispy French fried onions over the melted cheese. Bake for 2-3 more minutes until onions are golden and fragrant. Let casserole rest for 5 minutes before serving.

Notes

  • Caramelize slowly: Take your time caramelizing the onions – rushing this step results in less flavor development.
  • Rice matters: Use long grain white rice only. Instant rice will become mushy, and brown rice requires a longer baking time and more liquid.
  • Seal tight: Keep the foil tightly sealed during the first bake so the rice steams properly and absorbs all the liquid.
  • Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. A wedge of Gruyere grated fresh melts much creamier.
  • Make ahead: Brown the beef and caramelize the onions a day in advance and store in the refrigerator. Combine with the rice just before baking.
  • Swap the protein: Ground turkey or ground chicken work well as a leaner alternative to beef.
  • Add veggies: Stir in a cup of frozen peas and carrots or chopped spinach for extra color and nutrition.
  • Cheese alternatives: Swiss or provolone cheese can replace Gruyere for a milder flavor profile.
  • Lower carb option: Swap the rice for riced cauliflower, reducing the added liquid slightly to prevent a watery casserole.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 38gProtein: 32gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 980mgPotassium: 540mgFiber: 2gSugar: 6gVitamin A: 4IUVitamin C: 6mgCalcium: 20mgIron: 15mg
Keyword beef and rice casserole, dump and bake, french onion casserole, ground beef casserole, one skillet dinner
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