French Onion Ground Beef and Rice Casserole

Sometimes the simplest dinners become the ones you crave most. This french onion ground beef casserole combines everything comforting about a classic French onion soup with the heartiness of ground beef and rice, all topped with melted cheese that gets golden and bubbly in the oven. The condensed French onion soup acts as a flavor shortcut, delivering that deep, savory onion taste without spending an hour caramelizing onions on the stovetop.

What makes this casserole so appealing is how quickly it comes together. In just 40 minutes total, you get a complete meal that feeds six people generously. The creamy sour cream mixed with the soup creates a rich sauce that coats the rice and beef, while the mozzarella on top provides that satisfying cheese pull everyone loves. It’s the kind of dinner that works equally well for busy weeknights and casual gatherings.

Why You’ll Love This French Onion Ground Beef Casserole

The timing makes this casserole perfect for busy schedules. Ten minutes of active prep is all you need before the oven takes over. If you have leftover rice in the fridge, the work becomes even faster. Brown the beef, mix everything together, and let it bake while you change clothes or help with homework.

One pan does most of the work, which means minimal cleanup. You brown the beef in a skillet, mix everything in a bowl, then bake in a single dish. Compared to recipes requiring multiple pots and pans, this streamlined approach saves both time and effort when you’re trying to get dinner on the table quickly.

The flavor profile feels more sophisticated than the effort required. French onion soup brings that classic sweet-savory onion depth, while sour cream adds tanginess that balances the richness. People are often surprised this tastes as good as it does given how straightforward the ingredient list is.

Leftovers reheat beautifully, making this excellent for meal prep. The casserole actually improves slightly after sitting, as the rice continues absorbing flavor from the sauce. Pack individual portions for easy lunches throughout the week.

Ingredients for French Onion Ground Beef Casserole

I always use already-cooked rice for this casserole, ideally day-old rice from the refrigerator. Fresh, hot rice can get mushy when mixed with the wet ingredients, while cooled rice holds its texture better and absorbs the sauce more evenly.

• 1 lb ground beef
• 3 cups cooked white rice
• 1 can (10.5 oz) condensed French onion soup
• 1 cup sour cream
• 2 cups shredded mozzarella cheese
• 2 tbsp butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp chopped parsley (optional)
• Salt and pepper, to taste

The ground beef ratio matters more than people realize. I go for 85/15 (85% lean, 15% fat) because it provides enough fat for flavor without leaving you with a pool of grease to drain. Leaner beef can make the casserole taste dry, while fattier beef requires more draining and adds excess grease.

Condensed French onion soup is the flavor workhorse here, providing that characteristic onion depth without any knife work. Don’t use regular French onion soup—the condensed version is thicker and more concentrated, which is exactly what you need. Full-fat sour cream creates the best texture and richness, though low-fat works if that’s what you have.

How to Make French Onion Ground Beef Casserole

Getting the beef properly browned creates a flavor foundation that elevates the entire dish. Take your time with this step even though the overall recipe is quick.

1. Melt 2 tablespoons of butter in a large skillet over medium heat. When the butter foams and subsides, add the ground beef. Break it up with a wooden spoon or spatula into smaller crumbles. Let it cook undisturbed for 2-3 minutes to develop browning on the bottom, then stir and break up any large chunks. Continue cooking for 6-8 minutes total until the beef is completely browned with no pink remaining.
2. Drain excess fat from the skillet. Tilt the pan slightly and use a spoon to remove rendered fat, or carefully pour the beef into a colander set over a bowl to catch the grease. Return the drained beef to the skillet.
3. Add the onion powder, garlic powder, and a few generous pinches of salt and pepper to the beef. Stir everything together for about 30 seconds so the seasonings coat the meat and become aromatic. The direct heat helps bloom the dried spices, intensifying their flavor.
4. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking. Even with the cheese on top, greasing helps with cleanup later.
5. In a large mixing bowl, combine the cooked beef, cooked rice, condensed French onion soup, and sour cream. Stir everything together until the rice and beef are thoroughly coated with the creamy soup mixture. The mixture should look cohesive, with the sauce distributed evenly throughout. Taste and adjust the seasoning if needed—you might want more salt or pepper depending on your preferences.
6. Transfer the mixture to your prepared baking dish, spreading it out evenly with a spatula. Press it down gently so there are no air pockets and the surface is relatively flat. This helps everything heat uniformly.
7. Sprinkle the shredded mozzarella cheese evenly over the top, covering the entire surface. The cheese will melt and bubble, creating a golden layer that seals in moisture while adding that irresistible cheese pull.
8. Place the uncovered dish in your preheated oven and bake for 25-30 minutes. The casserole is done when the cheese has completely melted, turned golden brown in spots, and bubbles around the edges. If you want extra browning on the cheese, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
9. Remove from the oven and let it rest for 5 minutes before serving. This brief cooling period allows the cheese to set slightly and makes it easier to scoop portions. Garnish with chopped fresh parsley for a pop of color and fresh flavor.

What to Serve with French Onion Ground Beef Casserole

This rich, creamy casserole calls for sides that add freshness and crunch to balance the meal.

Crisp Green Salad: A simple mixed green salad with a light vinaigrette provides refreshing contrast to the creamy, cheesy casserole. The cool, crisp lettuce and tangy dressing cut through the richness and add vegetables to your plate. Keep the dressing light so it doesn’t compete with the bold flavors.

Garlic Roasted Green Beans: Roasted green beans with olive oil and garlic bring color and a slight char that complements the savory casserole. The beans stay crisp-tender, offering textural variety, and the garlic ties into the garlic powder in the beef.

Crusty French Bread: A baguette or crusty bread roll is perfect for soaking up the creamy sauce. Toast the bread with butter and garlic for extra flavor, or serve it plain to let the casserole be the star. Either way, you’ll want something to mop up every last bit.

Caesar Salad: The classic Caesar with romaine, Parmesan, and tangy dressing echoes the French inspiration of the main dish. The bold flavors hold up well against the casserole without getting lost, and the crunchy croutons add another textural element.

Roasted Brussels Sprouts: Brussels sprouts roasted until caramelized and crispy offer a slightly bitter note that balances the creamy casserole. Their nutty flavor from roasting complements the onion notes beautifully, and they add nutritional value to the meal.

Sautéed Mushrooms: Simple sautéed mushrooms with butter and thyme reinforce the French onion soup flavors. Mushrooms’ earthy, umami-rich taste works perfectly with beef, and they feel like a natural pairing that ties the whole meal together.

Pro Tips & Variations

Use day-old rice for the best texture. Freshly cooked rice still holds moisture that can make your casserole too wet and mushy. Rice that’s been refrigerated overnight has dried out slightly and firms up, so it maintains better structure when mixed with the creamy sauce. If you only have fresh rice, spread it on a baking sheet to cool and dry for 15-20 minutes.

Don’t skip draining the beef thoroughly. Excess fat makes the casserole greasy and can cause the cheese to slide around instead of melting into a cohesive top layer. Take the extra minute to drain well—your casserole will taste cleaner and lighter.

For even more onion flavor, sauté a diced yellow onion along with the ground beef. Fresh onion adds texture and reinforces the French onion theme. Cook the onion until softened and golden before adding the beef, which takes about 5 minutes but makes a noticeable difference.

Let the casserole rest after baking. Those 5 minutes allow everything to settle and firm up slightly, making it much easier to serve neat portions instead of a sloppy mess. The internal temperature equalizes too, so you won’t burn your mouth on molten cheese.

Cheese Upgrade: Swap the mozzarella for Gruyère cheese to create an even more authentic French onion flavor. Gruyère has that nutty, slightly sweet taste that’s classic in French onion soup. You can also use a combination—half mozzarella for stretch, half Gruyère for flavor.

Add Vegetables: Stir in a cup of frozen peas or diced bell peppers when mixing the beef and rice. The vegetables add color, nutrition, and slight sweetness that balances the savory elements. Frozen corn works nicely too.

Crispy Topping: Sprinkle French fried onions or crushed crackers over the cheese during the last 10 minutes of baking for added crunch. The contrast between the crispy topping and creamy casserole underneath is excellent.

Make It Creamier: Add 4 ounces of softened cream cheese along with the sour cream for an even richer, tangier sauce. The cream cheese makes everything more luscious and adds another layer of flavor.

Brown Rice Version: Substitute brown rice for white rice for more fiber and nutrients. The nutty flavor of brown rice actually complements the beef nicely. Use the same amount and follow the recipe as written.

Storage & Reheating Tips

Let the casserole cool completely before storing to prevent condensation that would make it soggy. Transfer portions to airtight containers and refrigerate for up to 4 days. The flavors continue to develop as it sits, so day-two casserole often tastes even better than fresh.

Reheat individual portions in the microwave at medium power for 2-3 minutes, stirring halfway through. Add a tablespoon of milk or broth if the rice seems dry. For larger portions, reheat in a 300°F oven covered with foil for 20-25 minutes until heated through, then uncover for the last 5 minutes to crisp the cheese.

This casserole freezes well for up to 2 months. Let it cool completely, then wrap the entire dish tightly in plastic wrap followed by aluminum foil, or portion into freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture holds up remarkably well after freezing.

For best results when freezing, slightly underbake the casserole by 5 minutes. This prevents the rice from getting too soft when you reheat it later. The final cooking happens during reheating, bringing everything to perfect doneness.

Common Questions

Can I use uncooked rice? No, this recipe requires already-cooked rice. Raw rice won’t have time to cook properly during the 30-minute baking time and would remain hard and crunchy. Cook your rice ahead of time using your preferred method, let it cool, then use it in the casserole.

What if I don’t have French onion soup? You can make a substitute by combining 1 cup of beef broth with 2 tablespoons of Worcestershire sauce, 1 teaspoon of onion powder, and a pinch of sugar. It won’t be exactly the same, but it provides similar savory depth. Regular cream of mushroom soup also works in a pinch.

Can I make this ahead of time? Assemble the casserole up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate. Add 5-10 minutes to the baking time since you’re starting with a cold dish. Don’t add the cheese topping until just before baking so it stays fresh and melts properly.

Why is my casserole watery? This usually happens from not draining the beef properly or using freshly cooked rice that’s too moist. Make sure to drain all excess fat from the beef, and use cooled rice that’s had time to firm up. If your casserole seems watery before baking, stir in a few tablespoons of breadcrumbs to absorb excess moisture.

Can I use ground turkey or chicken instead? Yes, ground turkey or chicken works as a lighter alternative. Use 93/7 ground turkey to keep some fat for flavor, and be aware that the casserole will taste milder. You might want to add extra seasonings like Italian herbs or red pepper flakes to boost the flavor.

This french onion ground beef casserole delivers maximum comfort with minimum fuss, combining familiar ingredients into something that feels more special than the effort required. The creamy, cheesy layers of beef and rice infused with French onion flavor create a satisfying dinner that works for rushed weeknights and relaxed family meals alike. With just 40 minutes from start to finish and leftovers that reheat beautifully, this casserole earns its place in your regular rotation.

French Onion Ground Beef and Rice Casserole

Quick and creamy casserole combining ground beef, rice, and French onion soup topped with melted mozzarella.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 85/15 lean-to-fat ratio recommended
• 3 cups cooked white rice day-old rice works best
• 1 can (10.5 oz) condensed French onion soup
• 1 cup sour cream full-fat preferred
• 2 cups shredded mozzarella cheese
• 2 tbsp butter
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp chopped parsley optional, for garnish
• Salt and pepper to taste

Equipment

• large skillet
• 9×13-inch baking dish
• large mixing bowl
• wooden spoon

Method

 

1. Melt 2 tablespoons butter in large skillet over medium heat. When butter foams and subsides, add ground beef. Break into smaller crumbles with wooden spoon. Let cook undisturbed for 2-3 minutes to develop browning, then stir and break up large chunks. Continue cooking for 6-8 minutes total until beef is completely browned with no pink remaining.
2. Drain excess fat from skillet. Tilt pan and use spoon to remove rendered fat, or pour beef into colander set over bowl. Return drained beef to skillet.
3. Add onion powder, garlic powder, salt, and pepper to beef. Stir for about 30 seconds so seasonings coat meat and become aromatic.
4. Preheat oven to 350°F (175°C). Grease 9×13-inch baking dish with butter or cooking spray.
5. In large mixing bowl, combine cooked beef, cooked rice, condensed French onion soup, and sour cream. Stir until rice and beef are thoroughly coated with creamy soup mixture. Taste and adjust seasoning if needed.
6. Transfer mixture to prepared baking dish, spreading evenly with spatula. Press down gently to eliminate air pockets and create relatively flat surface.
7. Sprinkle shredded mozzarella cheese evenly over top, covering entire surface.
8. Bake uncovered for 25-30 minutes until cheese is completely melted, golden brown in spots, and bubbling around edges. For extra browning, turn on broiler for last 1-2 minutes, watching carefully.
9. Remove from oven and let rest for 5 minutes before serving. This allows cheese to set slightly and makes it easier to scoop portions. Garnish with chopped fresh parsley if desired.

Notes

Rice Tips: Use day-old rice from refrigerator for best texture. Freshly cooked rice can make casserole mushy. If using fresh rice, spread on baking sheet to cool and dry for 15-20 minutes. Works best with long-grain white rice or jasmine rice.

Ground Beef: 85/15 lean-to-fat ratio provides best flavor without excess grease. Drain thoroughly to prevent greasy casserole. For lighter option, use 93/7 ground turkey and add extra seasonings.

Cheese Options: Swap mozzarella for Gruyère for authentic French onion flavor. Can use combination of half mozzarella, half Gruyère. Provolone also works well.

Extra Flavor: Sauté 1 diced yellow onion with beef before browning for more onion flavor and texture. Add 4 oz softened cream cheese with sour cream for extra richness.

Vegetable Add-Ins: Stir in 1 cup frozen peas, diced bell peppers, or frozen corn when mixing beef and rice for added nutrition and color.

Crispy Topping: Sprinkle French fried onions or crushed crackers over cheese during last 10 minutes of baking for added crunch.

Make-Ahead: Assemble casserole up to 24 hours before baking. Cover tightly and refrigerate. Don’t add cheese until just before baking. Add 5-10 minutes to baking time when starting with cold dish.

Storage: Cool completely before storing in airtight container. Refrigerate up to 4 days. Flavors improve after sitting.

Reheating: Microwave individual portions at medium power for 2-3 minutes. Reheat larger portions in 300°F oven covered with foil for 20-25 minutes, then uncover for last 5 minutes.

Freezing: Freeze up to 2 months. Wrap tightly in plastic wrap then foil. Thaw overnight in refrigerator. Slightly underbake by 5 minutes if freezing to prevent rice from getting too soft during reheating.

Substitutions: If no French onion soup, combine 1 cup beef broth with 2 tbsp Worcestershire sauce, 1 tsp onion powder, and pinch of sugar. Cream of mushroom soup also works.