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French Onion Ground Beef Rice Casserole featured image showcases a delicious and comforting layered casserole dish.

Easy French Onion Ground Beef Rice Casserole

This casserole combines the comforting flavors of French onion soup with hearty ground beef and rice. Caramelized onions, browned beef, and a rich beef broth create a satisfying and flavorful dish. Topped with Gruyere and Parmesan cheese, it's a guaranteed crowd-pleaser.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American with French influence
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1.5 lbs ground beef
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1/4 cup dry sherry
  • 1 cup uncooked long-grain white rice
  • 1 cup shredded Gruyere cheese
  • 1/2 cup shredded Parmesan cheese
  • Fresh parsley, chopped, for garnish

Equipment

  • large skillet
  • Spoon
  • measuring cups and spoons
  • 9x13-inch baking dish
  • aluminum foil
  • Oven
  • knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Add sliced onion to the skillet with the browned beef. Cook, stirring occasionally, until the onions are softened and golden brown, about 15-20 minutes. Reduce heat if needed to prevent burning.
  5. Stir in minced garlic, dried thyme, salt, and pepper. Cook for another minute until fragrant.
  6. Sprinkle in all-purpose flour and stir to coat the beef and onions evenly. Cook for 1-2 minutes to cook out the raw flour taste.
  7. Gradually pour in beef broth, stirring constantly to prevent lumps.
  8. Bring to a simmer and then add the dry sherry (if using). Let simmer for 5 minutes to allow the sauce to thicken slightly.
  9. Stir in uncooked rice. Transfer the mixture to a greased 9x13 inch baking dish.
  10. Cover the baking dish with aluminum foil and bake for 30 minutes.
  11. Remove the foil and bake for another 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  12. Sprinkle Gruyere and Parmesan cheese evenly over the casserole.
  13. Bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly and lightly browned.
  14. Let the casserole rest for 10 minutes before serving.
  15. Garnish with fresh parsley, if desired.

Notes

For best results, use a good quality beef broth. The dry sherry adds depth, but can be omitted. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute other types of cheese for Gruyere and Parmesan, such as Swiss or mozzarella. Ensure rice is fully cooked for optimal texture.