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French onion ground beef and rice casserole with melted golden cheese in white baking dish

French Onion Ground Beef and Rice Casserole

Creamy, cheesy casserole combining ground beef, rice, French onion soup, and melted mozzarella for an easy one-dish dinner
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Prep Time 10 minutes
Cook Time 38 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85/15 lean-to-fat ratio
  • 3 cups cooked white rice day-old works best, jasmine or long grain
  • 10.5 oz condensed French onion soup 1 can
  • 1 cup sour cream full-fat preferred
  • 2 cups shredded mozzarella cheese or Gruyère for authentic French flavor
  • 2 tablespoons butter
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste
  • 1 tablespoon chopped fresh parsley optional, for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Large mixing bowl
  • 9x13-inch baking dish

Method
 

  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until completely browned with no pink remaining. Drain and discard any excess fat.
  2. Sprinkle the onion powder, garlic powder, salt, and pepper over the browned beef. Stir well for about 30 seconds until the spices become fragrant and coat every piece of meat evenly.
  3. Preheat your oven to 350°F. Transfer the seasoned beef to a large mixing bowl. Add the cooked rice, entire can of condensed French onion soup, and sour cream. Mix thoroughly until the rice is completely coated and the mixture looks creamy and uniform.
  4. Grease a 9x13-inch baking dish with butter or cooking spray. Spread the beef and rice mixture evenly across the bottom, then sprinkle the shredded mozzarella cheese over the top in an even layer.
  5. Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and lightly golden around the edges. Remove from oven and let stand 5 minutes before serving. Garnish with fresh chopped parsley.

Notes

Day-old rice works best as it absorbs sauce without getting mushy. Can substitute mozzarella with Gruyère or provolone for different flavor profiles. Store leftovers in airtight container for up to 4 days or freeze for up to 2 months. Can assemble night before and refrigerate; add 5-10 minutes to bake time if starting from cold.