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Quick French Onion Ground Beef Rice Casserole

Transform the beloved flavors of French onion soup into a hearty, satisfying casserole with ground beef and rice. This one-pan dinner combines caramelized onions, savory beef, and melted Gruyere cheese for a sophisticated yet family-friendly meal that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs lean ground beef 85/15
  • 2 cups long-grain white rice uncooked
  • 2 packets French onion soup mix 1 oz each
  • 3½ cups beef broth
  • 1 large yellow onion diced
  • 2 cups Gruyere cheese shredded, divided
  • 1 cup sharp cheddar cheese shredded
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons fresh parsley chopped
  • ½ cup panko breadcrumbs
  • 2 tablespoons melted butter for topping
  • salt to taste

Equipment

  • 9×13 inch baking dish
  • Large skillet
  • Small bowl
  • Wooden spoon
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or butter.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 5-7 minutes until softened and beginning to caramelize, stirring occasionally.
  3. Add minced garlic to the onions and cook for another minute until fragrant.
  4. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and cooked through, ensuring to break up any large chunks.
  5. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
  6. Sprinkle both packets of French onion soup mix over the beef mixture and stir to combine evenly.
  7. Add Worcestershire sauce, thyme, black pepper, smoked paprika, and red pepper flakes (if using). Stir well to distribute seasonings.
  8. Pour in the beef broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
  9. Remove from heat and add the uncooked rice, stirring to combine thoroughly.
  10. Transfer the mixture to the prepared baking dish and spread evenly. Cover tightly with aluminum foil and bake for 45 minutes.
  11. Remove foil and sprinkle 1½ cups of Gruyere cheese and all the cheddar cheese evenly over the top.
  12. In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle over the cheese layer. Add the remaining ½ cup Gruyere cheese on top of the breadcrumbs.
  13. Return to oven uncovered and bake for an additional 15-20 minutes until cheese is melted and bubbly, and breadcrumbs are golden brown.
  14. Let rest for 10 minutes before serving to allow the casserole to set properly. Garnish with fresh chopped parsley before serving.

Notes

Properly browning the beef is key to developing deep flavors. Don't rush this step. Gruyere can be substituted with Swiss cheese if needed. Can be assembled 24 hours ahead and refrigerated before baking. Freezes well for up to 3 months.