When comfort food cravings hit but you still want something with substance, this high protein French onion ground beef and rice casserole delivers on every level. Savory ground beef, tender rice, and caramelized onions come together under a blanket of melted cheese and crispy fried onions for a dinner that tastes like you spent hours in the kitchen.
This casserole takes all the rich, deeply savory flavors of French onion soup and transforms them into a hearty, satisfying meal. The beef broth and French onion soup create an incredibly flavorful base that the rice absorbs as it cooks, while the sour cream adds tang and creaminess. The melted Swiss or Gruyère cheese on top gives you those classic French onion soup vibes, complete with crispy fried onions for texture.
Each serving delivers substantial protein from the ground beef alongside filling carbohydrates from the rice, making this a complete one-dish dinner that keeps everyone at the table satisfied. The best part is how it all bakes together in one casserole dish after a quick stovetop start.
Why You’ll Love This French Onion Ground Beef and Rice Casserole
This casserole comes together in about 45 minutes, with most of that time being hands-off baking while you set the table or prep a simple side salad. The active cooking time is minimal, making it perfect for weeknights when you want something more interesting than basic ground beef and rice.
The flavor depth is impressive for such a straightforward recipe. The French onion soup concentrate brings umami richness, the caramelized onions add sweetness, and the beef broth ensures every grain of rice is packed with savory flavor. The combination tastes like classic French onion soup but in hearty, filling casserole form.
I find the texture incredibly satisfying. The rice cooks perfectly tender while absorbing all that beefy, oniony broth. The sour cream makes everything creamy without being heavy, and the cheese on top gets bubbly and golden. Those crispy fried onions sprinkled on at the end add the crunch that makes every bite interesting.
This casserole is incredibly family-friendly and works beautifully for feeding a crowd. It’s the kind of recipe that makes great leftovers, travels well to potlucks, and reheats without losing its appeal. The balanced macros mean you’re getting real nutrition alongside all that comfort food satisfaction.
Ingredients for French Onion Ground Beef and Rice Casserole
I always use lean ground beef for this casserole to keep it from becoming too greasy, but 85/15 ground beef works well if you prefer more flavor. Just make sure to drain the excess fat after browning so the casserole doesn’t end up oily.
- 1 lb lean ground beef
- 1 medium yellow onion, sliced or diced
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) French onion soup
- 2 cups beef broth (low sodium)
- 1 cup sour cream
- 1.5 cups shredded cheese (Swiss, Gruyère, or Mozzarella)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- Topping: 1/2 cup crispy fried onions and fresh parsley
Ingredient Notes:
The French onion soup is what gives this casserole its signature flavor. Look for it in the soup aisle, usually near the condensed soups. Campbell’s makes a good one, and there are store-brand versions that work just as well. This concentrated soup adds both flavor and moisture to the rice.
Swiss or Gruyère cheese are traditional choices for French onion flavor, and they melt beautifully with a slightly nutty taste. Gruyère is more authentic but also more expensive, so Swiss works perfectly well. Mozzarella is a milder, more budget-friendly option that still gives you that gooey melted cheese effect.
Long-grain white rice is important because it cooks evenly and doesn’t get mushy in the casserole. Jasmine or basmati both work well. Avoid instant rice since the cooking times are different, and you’ll end up with either crunchy or mushy rice.
Full-fat sour cream gives you the best flavor and creaminess. Light sour cream works in a pinch, but skip fat-free versions as they can separate and become watery when baked.
How to Make French Onion Ground Beef and Rice Casserole
The key technique here is par-cooking the rice on the stovetop before it goes into the oven. This ensures the rice is perfectly tender without overcooking the cheese topping or drying out the casserole.
1. Preheat: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
2. Brown Beef & Onions: Heat the olive oil in a large skillet over medium heat. Add the sliced or diced onion and sauté for about 5 minutes, stirring occasionally, until they’re softened and starting to turn golden. Add the ground beef, breaking it up with a wooden spoon or spatula as it cooks. Continue cooking for 5-7 minutes until the beef is browned all over and no pink remains. If there’s excessive fat in the pan, carefully drain most of it off, leaving just a tablespoon or so.
3. Season: Stir in the minced garlic, salt, and black pepper. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant. The garlic should smell amazing but not burn.
4. Par-Cook Rice: Add the uncooked rice to the skillet with the beef and onions, stirring to coat the rice in all those flavorful drippings. Pour in the beef broth and the entire can of French onion soup. Stir everything together well. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the skillet with a lid, and let it simmer for 12-15 minutes. The rice should be mostly cooked but still have a slight bite to it since it will finish cooking in the oven.
5. Creamy Mix: Remove the skillet from the heat. Stir in the sour cream and about 1/2 cup of the shredded cheese, mixing until everything is well combined and creamy. The residual heat will help melt the cheese into the mixture.
6. Assemble: Transfer the beef and rice mixture to your prepared 9×13-inch baking dish. Spread it out evenly with a spatula. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the casserole.
7. Bake: Place the casserole in your preheated oven and bake for 15-20 minutes until the cheese on top is melted, bubbly, and starting to turn golden around the edges.
8. Final Crunch: Remove the casserole from the oven and sprinkle the crispy fried onions evenly over the top. Return it to the oven for an additional 3-5 minutes until the fried onions are golden and the cheese underneath is fully melted and gorgeous.
9. Serve: Let the casserole rest for 5-10 minutes before serving. This resting time allows everything to set up slightly, making it easier to serve neat portions. Garnish with chopped fresh parsley and serve while still warm.
In my experience, par-cooking the rice on the stovetop is essential. If you try to bake it from raw, the rice won’t cook evenly, and you’ll end up with crunchy bits mixed with mushy bits. The stovetop simmer ensures perfect texture every time.
What to Serve with French Onion Ground Beef and Rice Casserole
This casserole is rich and hearty, so you’ll want sides that add freshness and balance without competing with the main dish.
Steamed Green Beans: Simple steamed green beans with a pat of butter and a squeeze of lemon provide a bright, fresh vegetable side that cuts through the richness of the casserole.
Garden Salad: A crisp mixed greens salad with a tangy vinaigrette balances the creamy, cheesy casserole perfectly. Keep the dressing light and acidic to contrast the richness.
Roasted Broccoli: Roasted broccoli with garlic and a sprinkle of parmesan adds another vegetable while staying in the comfort food zone. The slight char on the broccoli provides textural contrast.
Garlic Bread: While not necessary, warm garlic bread on the side makes this feel like a complete bistro-style meal. Use it to soak up any extra sauce.
Coleslaw: A tangy, vinegar-based coleslaw adds crunch and acidity that balances the creamy casserole beautifully. The cool, crisp cabbage is a perfect contrast.
Roasted Asparagus: Asparagus roasted with olive oil and lemon zest brings elegance and freshness to the plate while adding more vegetables.
Cucumber Salad: A light cucumber salad with red onion, dill, and rice vinegar provides a cool, refreshing element that cleanses your palate between bites.
Pro Tips & Variations
Caramelized Onion Upgrade: For deeper French onion flavor, take the extra time to properly caramelize your onions. Cook them slowly over medium-low heat for 15-20 minutes, stirring occasionally, until they’re deeply golden and sweet. This step transforms the dish from good to exceptional.
Ground Turkey Swap: Use ground turkey or chicken for a leaner casserole. The flavor will be milder, so consider adding an extra splash of Worcestershire sauce or beef bouillon to boost the savory notes.
Brown Rice Option: You can use brown rice, but you’ll need to increase the stovetop cooking time to about 25-30 minutes since brown rice takes longer to cook. You may also need to add a bit more liquid.
Mushroom Addition: Sauté sliced mushrooms along with the onions for extra umami depth and a more substantial texture. Mushrooms pair beautifully with beef and French onion flavors.
Make It Lighter: Use Greek yogurt instead of sour cream for extra protein and fewer calories. The tanginess is similar, though the texture is slightly less rich.
Cheese Variations: A blend of Swiss and sharp white cheddar gives you complexity, or try all Gruyère for authentic French onion soup flavor. Provolone also melts beautifully.
Vegetable Boost: Stir in a cup of frozen peas or diced bell peppers during the par-cooking stage to add more vegetables without changing the fundamental character of the dish.
Skip the Can: If you can’t find French onion soup or prefer homemade, use an extra cup of beef broth and add a tablespoon of Worcestershire sauce plus extra caramelized onions for depth.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The casserole actually tastes great the next day once all the flavors have had time to meld together even more.
For reheating in the oven, cover the casserole with foil and warm at 350°F for about 15-20 minutes until heated through. Remove the foil for the last 5 minutes if you want to re-crisp the fried onions on top.
Microwave reheating works fine for individual portions. Heat for 2-3 minutes, stirring halfway through. The fried onions will lose their crunch in the microwave, but you can add fresh ones on top after reheating.
This casserole freezes reasonably well for up to 2 months. I recommend freezing it before adding the final cheese and fried onion topping. Thaw overnight in the refrigerator, then add fresh cheese and fried onions before baking at 350°F for 25-30 minutes.
French Onion Ground Beef and Rice Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes until softened and starting to turn golden. Add the ground beef, breaking it up as it cooks, for 5-7 minutes until browned. Drain any excess fat.
- Stir in the minced garlic, salt, and black pepper. Cook for about 1 minute, stirring constantly, until fragrant.
- Add the uncooked rice, beef broth, and French onion soup to the skillet. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is mostly cooked but still has a slight bite.
- Remove from heat and stir in the sour cream and 1/2 cup of the shredded cheese until well combined and creamy.
- Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1 cup of cheese over the top.
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle the crispy fried onions over the top. Return to the oven for 3-5 minutes until the onions are golden.
- Let the casserole rest for 5-10 minutes to set. Garnish with fresh parsley and serve.
Notes
Common Questions
Can I use instant rice? Instant rice isn’t ideal for this recipe because it cooks much faster than regular rice. If you must use it, skip the par-cooking step entirely and just mix the instant rice with the hot beef mixture, then bake. The texture won’t be quite as good, though.
What if I don’t have French onion soup? Use an extra cup of beef broth plus a tablespoon of Worcestershire sauce and double the amount of caramelized onions. You can also add a splash of dry sherry or white wine for complexity.
How do I keep the rice from getting mushy? Make sure you’re only par-cooking the rice on the stovetop until it still has a slight bite. It will finish cooking in the oven. Also, don’t overbake the casserole, which can dry it out and make the rice texture suffer.
Can I make this ahead? Yes, assemble the casserole through step 6, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed, adding an extra 5-10 minutes to account for starting cold.
Why is my casserole watery? This usually happens if you didn’t drain the ground beef well enough or if you added too much liquid. Make sure to drain excess fat and measure your broth accurately. Letting the casserole rest for 5-10 minutes after baking also helps it set up properly.
This high protein French onion ground beef and rice casserole is the definition of comfort food done right. All the rich, savory flavors of French onion soup combine with hearty ground beef and tender rice for a meal that satisfies on every level. The melted cheese, crispy fried onions, and layers of flavor make this taste way more complex than the simple ingredients and straightforward technique suggest. Whether you’re feeding your family on a busy weeknight or bringing a dish to share, this casserole delivers warmth, comfort, and genuine satisfaction every single time.
