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A hearty French Onion Ground Beef and Rice Casserole baked in a rustic casserole dish with a bubbling golden layer of melted mozzarella and Swiss cheese on top. The casserole is filled with seasoned ground beef, tender rice, and a rich French onion sauce, garnished with fresh thyme and served with crusty bread and a simple green salad on a wooden table in warm natural light.

French Onion Ground Beef and Rice Casserole

A cozy French onion ground beef and rice casserole with savory canned soups, uncooked rice that absorbs all the flavor, and a golden melted cheese topping. Simple, hearty, and perfect for cold nights.
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Prep Time 15 minutes
Cook Time 55 minutes
10 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion finely chopped
  • 1 10.5 oz can French onion soup
  • 1 10.5 oz can cream of mushroom soup
  • 1 cup long-grain white rice uncooked
  • 1½ cups water
  • 1 cup shredded mozzarella or Swiss cheese
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish optional

Equipment

  • Large skillet, 9×13-inch baking dish, foil, wooden spoon

Method
 

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. In a large skillet over medium-high heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onion is soft. Drain excess grease.
  3. Stir in French onion soup, cream of mushroom soup, uncooked rice, water, salt, and pepper. Mix until the rice is evenly coated.
  4. Pour into the prepared baking dish and spread evenly. Cover tightly with foil.
  5. Bake 45–50 minutes until the rice is tender and most liquid is absorbed.
  6. Remove foil, sprinkle cheese over the top, and bake uncovered 10 minutes until cheese is melted and lightly golden.
  7. Rest 5–10 minutes, garnish if desired, and serve warm.

Notes

Use long-grain white rice for best texture. Cover tightly so the rice cooks properly. Freshly shredded cheese melts best. Leftovers reheat well and freeze successfully. Adjust salt carefully—the soups are already seasoned.