French Onion Ground Beef and Rice Casserole (Dump-and-Bake)
A cozy, easy midweek meal French onion ground beef and rice casserole that’s truly dump-and-bake—no browning, no pre-cooked rice, and minimal dishes. Finished with melty cheese and optional French fried onions.
Equipment
- 1 9X13 casserole dish
Ingredients
- 1 lb ground beef 85/15 preferred
- 2 1/2 cups beef broth
- 1 cup long grain white rice i used jasmine rice
- 1/2 cup sour cream
- 1 packet French onion soup mix
- 1 tbs Worcestershire
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 cups either Gruyere, swiss or mozzarella cheese
- 1 cup french fried onions
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 baking dish.
- Add the uncooked rice, french onion soup mix, seasonings, raw ground beef, beef broth, sour cream, Worcestershire sauce
- Stir well and make sure the rice is fully covered by the liquid.
- Cover tightly with foil and bake for 60 minutes.
- Remove foil and Top with cheese (mozzarella or Gruyère/Swiss). Add French fried onions if using.
- Bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
- Rest 10 minutes before serving so it thickens up.
Notes
- Do not use instant rice or it can turn mushy.
- If your rice is still firm, your foil likely wasn’t sealed tight or the rice wasn’t fully submerged. Add 1/4 cup broth, cover again, and bake 10–15 minutes more.
- Brown rice needs more liquid and time and isn’t a 1:1 swap here.
- For the richest flavor, use Gruyère—but Swiss works great too.