French Onion Beef Rice Casserole: Cozy, Cheesy Weeknight Favorite
Okay, So This French Onion Beef Rice Casserole?
I have to be honest, this isn’t one of those recipes that came to me in some lightning bolt moment. Actually, first time I made it was on a Sunday when the fridge looked like a ghost town except for leftover rice, some ground beef, and this stubborn can of French onion soup I’d bought on sale (buy two, get one free, which I always regret but here we are). Anyway—midway through improvising, my brother wandered in, took one whiff, and asked if company was coming over. As if I’d ever go to that much effort for him. Now it’s this mess of comfort food I make when I just can’t face washing more than one pan. There’s always a little more cheese than I admit. Oh! If you hear the dog barking in the background, that’s just part of the experience, really.
Why You’ll Love This (Or At Least, Why I Do)
I pull this casserole out when I’ve had one of those weeks, you know? Kids are cranky, I’ve run out of meal ideas, and I need something that makes the whole house smell like someone tried. My family goes absolutely bonkers for this (my teenager swears she could eat it cold for breakfast, which – not my thing, but hey, I’m not her taste buds). Also, it uses up all that sad rice hiding in the back of your fridge. Win. There’s something about the way cheesy, bubbly rice mixes with beef and that soup—it’s like old-school diner food but better, and nobody judges if you go back for seconds. Actually, I make this when I want leftovers, but let’s be honest, sometimes it’s gone before the next day.
What You’ll Need (Get Creative, It’s Forgiving!)
- 1 pound ground beef (sometimes I use ground turkey if I’m feeling virtuous—doesn’t quite taste the same, but it’ll do in a pinch)
- 1 medium onion, diced (or use pre-chopped if you’re pressed for time; my cousin swears by frozen but I’m on the fence)
- 3 cups cooked rice (white, brown, jasmine—honestly, use whatever’s lurking in the fridge, just avoid that wildly spiced takeout stuff unless you like adventure)
- 1 can (about 10.5 oz) French onion soup (Campbell’s, or honestly, store brand has worked fine; grandma had Opinions about this but I don’t taste the diff)
- 1/2 cup beef broth (I’ve skipped this and just added water in emergencies, it survived)
- 1 cup shredded cheddar cheese (or Swiss! Or whatever cheese you have on hand—throw in some pepper jack for fun, I dare you)
- 1/2 cup sour cream (entirely optional, but I like the creaminess)
- Salt and pepper (taste as you go—one time I overdid the salt and, well, we drank a lot of water at dinner)
- 1 tablespoon Worcestershire sauce (if you remember—I’ve forgotten and survived)
- Optional: pinch of garlic powder, sliced mushrooms, or green pepper (I add what’s sad but not spoiled in the veggie drawer. Sometimes it works, sometimes not so much)
Let’s Cook This Thing!
- Heat your oven to 350°F (175°C) — or anything close, some ovens are drama queens. Grease up a 9×13-inch casserole dish if you hate dishes sticking (I do).
- Grab a large skillet, toss in your beef, and brown it up over medium heat. Add the onion about halfway through. If you’re using mushrooms, now’s the moment. Don’t worry if it sticks a tad, that’s flavor. You want it all brown and crumbly – not boiled-looking. Drain off any excess fat unless your jeans are feeling too loose these days.
- Here’s where I’m supposed to say “carefully combine all ingredients,” but what I actually do: dump the rice, onion soup, broth, a handful of cheese (only half!), sour cream, Worcestershire, and whatever else you found into a massive bowl. Stir it up until it looks like something you’d want to eat. Salt and pepper too. This is where I sneak a taste — I pretend it’s for seasoning, but really, it’s for quality control.
- Spoon (or really, just dump) everything into your casserole dish, spread it out, and top with the rest of the cheese. If it looks a little dry, splash in more broth. There’s no casserole police.
- Bake uncovered for about 25–30 minutes. The cheese on top should go golden and a bit crispy at the edges (the best part IMO). If you poke it and it’s still chilly in the middle, give it five more minutes and check again.
- Let it cool a smidge so you don’t nuke your tongue off. Then, serve with whatever makes you happy—maybe a green salad or just a fork straight from the pan. No one’s looking.
Little Nuggets of Know-How (a.k.a. Notes)
- One time I swapped in leftover roast beef, chopped finely, because that’s all I had and honestly? Not bad, just a bit drier—so go heavy on the broth if you do that.
- It freezes well but I think the rice sometimes gets weirdly mushy; maybe I overcook it—I’m not Ina Garten.
- If you want to reduce cleanup, you can mix it all right in the casserole dish. It’s lazier but efficient. Don’t tell my mom I said that.
If You Want to Switch It Up (Or, Stuff I’ve Tried So You:)
- I once tried using quinoa instead of rice because I heard it was healthier. Family was…very quiet, if you catch my drift. Wouldn’t recommend unless you have true quinoa enthusiasts at home.
- Adding a splash of red wine to the beef while browning? Actually pretty good, a bit more “grown up.”
- Replace beef with plant-based mince—did this for a veggie friend but, on second thought, had to amp up seasonings a lot. If you’re flexible, add more Worcestershire or even soy sauce for punch.
All You Really Need For This (Equipment-wise)
- Large skillet (if you don’t have one, do it in two batches or use a saucepan—takes a bit longer but the world keeps spinning)
- Casserole dish (I’ve used a cake tin in emergencies; it was a bit awkward, but hey, food is food)
- Spoon for mixing—not fancy, and I’ve been known to use my (clean!) hands. Don’t judge.
How To Store (Real Talk)
In theory, you could tuck leftovers in an airtight container and refrigerate for up to three days. In practice, though, nothing survives longer than 24 hours here. If you do hide some, it reheats in the microwave surprisingly well—sometimes I splash in extra broth so it doesn’t get dry. I like some of the ideas here for reheating casseroles, too.
Here’s How I Like to Serve It!
I grab a big spoonful right out of the dish (no shame) and pile it onto a plate with pickles or something vinegary on the side. Sometimes, if I’m being honest, it gets a dollop of extra sour cream and lots of cracked pepper. For holidays, we’ve even tried fancying it up with fresh herbs—mainly for the Instagram photo. Here’s a neat list of sides if you like options. But around here, a little hot sauce is tradition. To each their own.
Things I’ve Learned (A.K.A. Pro Tips…ish)
- I once tried rushing the cheese browning by cranking the broiler—big mistake, cheese got scorched before the middle was hot. Patience is key here!
- If your rice is super fresh and sticky, maybe spread it out on a tray for a few before mixing. Sticky rice can make the whole thing gummy. I found that out the hard way (don’t ask).
- Mix everything before dumping it in the casserole. I got cocky and tried mixing it straight in once – wound up with unmixed globs of soup. Tasted fine, looked…less fine.
FAQ: Stuff Friends and Random Folks Have Actually Asked
- Can I use brown rice instead of white?
- Sure thing! Might get a nuttier flavor and a bit more chew. Actually, I sometimes prefer it, but the picky eaters in my house side-eye it. You do you!
- Do I have to use French onion soup, or can I make my own?
- If you’re feeling fancy and have extra time, there are lots of homemade French onion soup recipes. (I like this one from Bon Appetit.) But the canned stuff is easy, and honestly, no one’s complained yet in my house!
- Will this work with cauliflower rice?
- I tried this once! Turns out I prefer the real deal, but if you’re ok with a bit of extra liquid, go for it. Just maybe use less broth so it’s not soupy.
- Can I freeze it?
- I’ve done it, though the texture changes a bit. If that doesn’t bother you, absolutely. Thaw overnight in the fridge, reheat low and slow. Or just eat it straight outta the container. No rules.
And that’s that! French Onion Beef Rice Casserole—easy, bubbly, kinda addictive. If you try it, let me know how your family likes it (or if the dog ends up the lucky winner). There’s always next time for improvements. Good luck, and don’t forget, more cheese never hurt anyone… well, except that one time with the broiler.
Ingredients
- 1 lb ground beef
- 2 large yellow onions, thinly sliced
- 2 cups cooked white rice
- 1 can (10.5 oz) condensed French onion soup
- 1 cup beef broth
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
1Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
-
2In a large skillet over medium heat, add olive oil and sliced onions. Cook, stirring frequently, until onions are deeply caramelized, about 15-20 minutes.
-
3Add ground beef to the skillet with caramelized onions. Season with salt and pepper, and cook until beef is browned and cooked through. Drain excess fat.
-
4Stir in cooked rice, French onion soup, and beef broth until everything is well combined.
-
5Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella cheese evenly on top.
-
6Bake uncovered for 30-35 minutes, or until the casserole is bubbling and cheese is melted and golden. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
