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French Onion Ground Beef and Rice Casserole

Easy one-dish casserole with ground beef, instant rice, French onion flavor, sour cream, mozzarella cheese, and crispy fried onions that feeds eight.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 medium yellow onion diced
  • 1 oz onion soup mix 1 packet
  • 2 cups instant white rice uncooked
  • 2 cups beef broth
  • 1 cup sour cream
  • 2 cups shredded mozzarella cheese
  • 1 cup crispy fried onions
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh chopped parsley optional garnish

Equipment

  • 9x13-inch baking dish
  • large skillet
  • aluminum foil
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large skillet over medium-high heat, brown the ground beef for 5-6 minutes, breaking it apart with a spatula. Add the diced onion and cook for another 3-4 minutes until onions soften and beef is fully cooked. Drain excess grease if using higher-fat ground beef.
  3. Sprinkle the onion soup mix, salt, and black pepper over the beef and onions. Stir well to distribute seasonings evenly. Remove from heat.
  4. Spread the uncooked instant rice evenly across the bottom of the prepared baking dish. Spoon the seasoned beef and onion mixture over the rice, spreading to cover completely. Pour the beef broth evenly over the entire dish.
  5. Cover the baking dish tightly with aluminum foil, sealing around the edges. Bake for 40 minutes to allow the rice to absorb the broth and cook through.
  6. Carefully remove from the oven and discard the foil (watch for hot steam). Spread the sour cream evenly over the beef layer. Sprinkle with shredded mozzarella cheese, then top with crispy fried onions.
  7. Return the uncovered casserole to the oven and bake for another 10-15 minutes until the cheese is melted and bubbly and the fried onions are golden brown.
  8. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Rice will continue to absorb moisture as it sits. Reheating: Reheat covered with foil at 325°F for 15-20 minutes or microwave individual portions at 50% power with a splash of water. Freezing: Freeze for up to 3 months. Wrap tightly in plastic wrap then foil. Thaw overnight in refrigerator before reheating. Rice Type: MUST use instant white rice. Regular rice requires more liquid and longer cooking time. If using regular rice, increase broth to 3 cups and bake covered for 60-70 minutes. Make-Ahead: Layer rice and beef mixture (without toppings) up to 24 hours ahead. Refrigerate covered. Bring to room temperature 20 minutes before baking. Add toppings after first 40-minute bake. Substitutions: Ground turkey works well. Swiss or Gruyère can replace mozzarella for more authentic French onion flavor. Greek yogurt can substitute for sour cream. Variations: Add frozen peas, mushrooms, or bell peppers. Make vegetarian with lentils and vegetable broth.