French Onion Ground Beef and Rice Casserole | Quick & Comforting
French Onion Ground Beef and Rice Casserole is a hearty dish loaded with instant rice, ground beef, diced onions, onion soup mix, beef broth, sour cream, mozzarella cheese and crispy fried onions.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 oz onion soup mix
- 2 cups instant white rice, uncooked
- 2 cups beef broth
- 1 cup sour cream
- 2 cups shredded mozzarella cheese
- 1 cup crispy fried onions
- Optional Topping: fresh chopped parsley
Instructions
1. Preheat oven to 350°F.
2. Drop the ground beef into a large skillet over medium-high heat and break it apart.
3. Add the diced onions to the skillet. Stir well and continue cooking until the ground beef is fully browned.
4. Add the salt, pepper and onion soup mix and stir until the ground beef is coated. Remove the skillet from the heat.
5. Spray a 9 x 13 inch baking dish with cooking spray.
6. Pour the uncooked instant rice into the bottom of the dish and spread it out evenly.
7. Spoon the ground beef and onion mixture evenly over the rice.
8. Pour the beef broth evenly over the ground beef.
9. Cover the dish with aluminum foil.
10. Place the dish in the oven and bake the casserole, covered, for 40 minutes.
11. After 40 minutes, remove the dish from the oven and lift off the foil.
12. Spoon the sour cream over the ground beef and then spread it out evenly.
13. Sprinkle the shredded mozzarella cheese over the sour cream.
14. Sprinkle the crispy fried onions on top of the cheese.
15. Return the dish to the oven and continue baking until the cheese is completely melted, 10–15 minutes.
16. Remove the dish from the oven and allow it to rest for a few minutes.
17. Sprinkle with fresh chopped parsley if desired.
18. Serve and enjoy!
Notes
Use lean ground beef to avoid excess grease in the casserole.
You can substitute cream of mushroom soup for the sour cream if desired.
Make sure to use instant rice for proper cooking time and texture.
Leftovers can be stored in the fridge for 3–4 days and reheated in the oven or microwave.