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This French Onion Ground Beef and Rice Casserole is pure comfort food. It brings together tender ground beef savory French onion soup melty mozzarella cheese and fluffy rice for a dish that feels both familiar and special. This is one of those dinners I can count on to satisfy a group with minimal fuss making it a weeknight favorite in our home.
I first baked this for a potluck when I needed something cozy and transportable. Every bite got rave reviews and now my family asks for it all winter long.
Gather Your Ingredients
- Ground beef: Look for 80 or 85 percent lean for great flavor without too much grease
- Onion: Adds sweetness and depth to balance the savory flavors. Go for a firm onion with papery skin
- Long grain white rice: Uncooked rice goes straight into the casserole for extra fluff. Buy rice with a translucent color and no musty smell
- Beef broth: Low sodium lets you control salt levels. Choose a carton or can with simple ingredients
- Cream of mushroom soup: Brings creaminess and a rich earthy undertone. Opt for a high quality or organic brand if possible
- French onion soup: Infuses a deep savory flavor and hints of sweetness. Check the label for real onions and minimal additives
- Shredded mozzarella cheese: Turns golden and bubbly on top. Freshly shredded melts best
- Olive oil: Helps brown the onion and beef. A robust extra virgin works here
- Salt and pepper: Brings out the flavors. Always taste before adding more
- Fresh parsley (optional): For a fresh pop of color and brightness
How to Make It
- Prep the Oven and Dish:
- Set your oven to 350 degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish so your casserole does not stick
- Sauté Onion:
- Pour olive oil into a skillet and warm it over medium heat. Add the diced onion and stir occasionally for three to four minutes until soft and translucent. This gentle cooking releases sweetness
- Brown the Beef:
- Add ground beef to the skillet with the onions. Break it up and cook until browned and crumbly. Season with salt and pepper. Taste as you go so the meat gets just right. Drain away any excess grease
- Mix Wet Ingredients:
- In a large bowl whisk together the uncooked rice cream of mushroom soup French onion soup and beef broth. Combine until there are no lumps. This will help the rice cook up tender
- Combine and Fill:
- Stir the cooked beef and onion mix into the wet mixture. Once all is well combined pour it into your prepared baking dish. Spread evenly with a spatula
- Bake Covered:
- Cover the dish tightly with foil. This keeps the moisture in so your rice cooks fully. Bake for sixty minutes without peeking
- Add Cheese and Finish Baking:
- After sixty minutes carefully pull off the foil. Scatter the mozzarella evenly over the top. Return to the oven uncovered for another ten to fifteen minutes until the cheese is melty and bubbling at the edges
- Rest and Serve:
- Once the casserole is finished take it out and let it sit for five minutes before serving. This resting time helps everything set and keeps portions tidy. Sprinkle with parsley if you like
The mozzarella cheese really makes this special. My kids love fighting over the extra bubbly corners. I can remember my mother making a similar dish for Sunday suppers and the smell alone brings back so many memories.
Flavor Boosters
For more flavor add sharp cheddar with the mozzarella or swap in ground turkey or chicken for a lighter twist. Cream of chicken soup can substitute for mushroom if you dislike mushrooms. A sprinkle of fresh herbs or a sauté of mushrooms or spinach offers seasonal color and taste.
Serving Suggestions
This casserole pairs beautifully with a crisp green salad or simple roasted vegetables. Garlic bread also makes a wonderful companion. It is ideal for casual gatherings since people can help themselves and it feels so homey.
Creative Twists
French onion soup gives it a French touch while the casserole itself is truly American comfort food. For a holiday spin try wild rice or add your favorite vegetables. You can also make it freezer friendly by assembling ahead and baking from chilled.
This casserole is always a hit and perfect for sharing. Let it rest after baking for the best texture and easy serving.
Common Questions About This Recipe
- → Can I use brown rice instead of white rice?
Yes, but increase liquid and bake longer as brown rice takes more time to soften.
- → How can I make this casserole healthier?
Use lean ground beef, reduced-fat cheese, and low-sodium soups to lighten the dish.
- → Can I swap mozzarella for another cheese?
Shredded cheddar, provolone, or Swiss work well for different flavors and melt beautifully.
- → How do I store leftovers?
Cool leftovers, transfer to an airtight container, and refrigerate for up to three days.
- → Should I cook the rice before baking?
No, uncooked rice is mixed in; it absorbs liquid and cooks through during baking.