French Onion Ground Beef and Rice Casserole (Print version)
Ground beef and dry rice baked in a French onion broth until tender, topped with melted cheese and crispy fried onions. An easy, crowd-pleasing weeknight casserole.
# Ingredients:
For the casserole
01 -
1 lb (450 g) ground beef, 80/20
02 -
1 cup (185 g) long-grain white rice, uncooked
03 -
1 packet (1 oz / 28 g) dry French onion soup mix
04 -
1 can (10.5 oz / 298 g) condensed French onion soup
05 -
1 can (10.5 oz / 298 g) beef broth
06 -
1/2 cup (120 g) sour cream
07 -
1 tablespoon Worcestershire sauce
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon black pepper
For the topping
10 -
1 cup (100 g) shredded mozzarella or Swiss cheese
11 -
1/3 cup (25 g) crispy fried onions
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
02 -
Cook the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until no pink remains, about 5-7 minutes. Drain excess fat.
03 -
Remove from heat. Stir in the French onion soup mix, condensed soup, beef broth, sour cream, Worcestershire sauce, garlic powder, and black pepper. Fold in the dry rice until evenly combined.
04 -
Pour the mixture into the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil, pressing it down around all edges.
05 -
Bake for 50 minutes, until the rice has absorbed the liquid and is tender. Peel back a corner of the foil to check. If the rice still feels firm in the center, re-cover and bake another 5-8 minutes.
06 -
Remove the foil entirely. Scatter the shredded cheese evenly across the top, then add the crispy fried onions. Bake uncovered for 10 more minutes, until the cheese is melted and bubbling at the edges. Serve hot.
# Good to know:
01 -
Best served hot straight from the oven while the cheese stays melted and glossy.
02 -
Press the foil tightly around all four edges of the baking dish before baking to trap steam and ensure the rice cooks evenly.