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French Onion Ground Beef and Rice Casserole

French onion casserole with melted Gruyere cheese and fresh parsley in an oven-safe skillet
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A comforting one-pan casserole that captures all the rich savory flavors of French onion soup with ground beef, tender rice, and bubbling melted Gruyere cheese. Perfect for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef
  • 1 large onion, thinly sliced
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 cups beef broth (low-sodium recommended)
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1 cup uncooked long-grain white rice (do not rinse)
  • 1/2 cup heavy cream
  • 2 cups shredded Gruyere or Swiss cheese, divided
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large oven-safe skillet over medium-high heat, cook ground beef, sliced onion, and butter for 8-10 minutes until beef is fully browned and onions are softened and golden. Drain excess grease.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. While still on the stovetop, stir in beef broth, soy sauce, Worcestershire sauce, dried thyme, uncooked rice, salt, and pepper. Bring to a simmer.
  5. Remove from heat. Stir in heavy cream and 1 cup of shredded cheese until combined and creamy.
  6. If not using an oven-safe skillet, transfer mixture to a 9×13 inch casserole dish. Sprinkle remaining 1 cup of cheese evenly over the top.
  7. Bake uncovered for 25-30 minutes until liquid is mostly absorbed, rice is fully tender, edges are bubbly, and cheese on top is golden and melted.
  8. Rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.

Notes

  • Do not use instant rice – it will become mushy. Long-grain white rice is essential for the right texture.
  • Do not rinse the rice before using. The surface starch helps thicken the sauce as it bakes.
  • For deeper onion flavor, cook onions alone in butter for 15-20 minutes before adding beef.
  • If top browns too quickly before rice is done, cover loosely with foil for the last 10 minutes.
  • To freeze: assemble through step 6, cover tightly, and freeze up to 3 months. Thaw overnight before baking.

Nutrition

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