Description
This French Onion Ground Beef and Rice Casserole is a hearty, comforting one-dish meal combining caramelized onions, seasoned ground beef, and fluffy rice, all baked to perfection with melted Swiss cheese and crispy French fried onions on top. Perfect for a family dinner, it offers rich flavors inspired by classic French onion soup in an easy casserole format.
Ingredients
Scale
Beef and Rice Mixture
- 1 pound ground beef
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 large onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Topping and Garnish
- 1 cup shredded Swiss cheese
- ½ cup French fried onions (for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right baking temperature by the time your casserole is ready to go in.
- Caramelize onions: Heat olive oil in a large skillet over medium heat. Add thinly sliced onions and sauté for 10-12 minutes, stirring occasionally, until they turn golden brown and caramelized, which adds deep flavor to the dish.
- Brown the ground beef: Add the ground beef to the skillet with the caramelized onions. Cook until the beef is browned through, about 5-7 minutes, breaking it up as it cooks. Drain any excess fat to keep the casserole from being greasy.
- Season the mixture: Sprinkle in garlic powder, onion powder, dried thyme, salt, and pepper. Stir thoroughly to combine all the ingredients and infuse the beef mixture with these fragrant seasonings.
- Mix in rice and broth: Transfer the beef and onion mixture to a large bowl. Add the uncooked long-grain white rice and beef broth, mixing until evenly combined. This will cook the rice as the casserole bakes, soaking up all the savory flavors.
- Prepare for baking: Grease a 9×13-inch baking dish lightly with oil or cooking spray. Pour the beef and rice mixture into the dish, spreading it out evenly. Cover tightly with aluminum foil to keep moisture in while baking.
- Bake covered: Place the casserole in the preheated oven and bake for 30 minutes. This allows the rice to cook fully in the flavorful broth and the flavors to meld together.
- Add cheese and bake uncovered: Carefully remove the foil and sprinkle the shredded Swiss cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Rest and garnish: Let the casserole rest for 5 minutes after baking to set. Just before serving, sprinkle the French fried onions over the top for a crunchy contrast, and garnish with freshly chopped parsley for a pop of color and freshness.
Notes
- Make sure to slice onions thinly and caramelize them properly to bring out their natural sweetness which deeply enhances the casserole flavor.
- If preferred, substitute Swiss cheese with Gruyère or mozzarella for a different cheese profile.
- The French fried onions should be added last to maintain their crispy texture; add them too early and they may become soggy.
- You can prepare this casserole a day ahead and refrigerate it; just add the fried onions and parsley fresh before serving.
- For a lower sodium version, use low-sodium beef broth and adjust salt accordingly.
