Description
A comforting and cheesy French Onion Ground Beef and Rice Casserole combining savory ground beef, flavorful French onion soup, and melted mozzarella and Swiss cheeses, baked to perfection with a crispy fried onion topping. Perfect for an easy weeknight dinner that the whole family will enjoy.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, minced
Liquids and Soups
- 1 can (10.5 ounces) condensed French onion soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup beef broth
Grains and Seasonings
- 1 cup long-grain white rice, uncooked
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cheese and Toppings
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss or Gruyère cheese
- 1/2 cup French fried onions (for topping)
- Fresh parsley for garnish
Oil
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Beef and Onion: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened, about 5 to 6 minutes. Stir occasionally to cook evenly.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Drain any excess fat from the skillet if necessary to reduce greasiness.
- Mix Soups and Broth: In a large bowl, combine the condensed French onion soup, cream of mushroom soup, beef broth, Worcestershire sauce, dried thyme, black pepper, and salt. Whisk until smooth and well blended.
- Combine with Rice and Beef: Stir in the uncooked long-grain rice and the browned beef and onion mixture into the soup mixture until everything is evenly incorporated.
- Bake Covered: Transfer the mixture into the prepared baking dish. Cover tightly with aluminum foil to trap steam and bake for 55 to 60 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Add Cheese and Melt: Remove the casserole from the oven, uncover, and sprinkle evenly with shredded mozzarella and Swiss or Gruyère cheese. Return to the oven and bake uncovered for another 5 to 7 minutes, or until the cheese is melted and bubbly.
- Top and Garnish: Remove the casserole again, sprinkle French fried onions over the top for a crispy texture, and garnish with fresh parsley before serving warm.
Notes
- For extra richness, stir in 1/2 cup sour cream into the casserole mixture before adding the cheese toppings.
- This casserole pairs wonderfully with a green salad or roasted vegetables for a balanced meal.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave for convenience.
Nutrition
- Serving Size: 1 portion
- Calories: 435
- Sugar: 4 g
- Sodium: 970 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
