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french onion beef and rice casserole in a bowl

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.
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Cook Time 1 hour 15 minutes
Course Main Course
Servings 8

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.
Keyword easy midweek meal, french onion beef and rice casserole
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