Ingredients
1 lb ground beef
1 medium onion, chopped
2 cups cooked rice (white or brown)
1 can (10.5 oz) French onion soup
1 cup shredded cheddar cheese
½ cup sour cream (plus an additional ½ cup for the optional topping)
½ teaspoon garlic powder
¼ teaspoon black pepper
These ingredients closely mirror popular French onion beef-and-rice casseroles that pair ground beef, onion, cooked rice, canned French onion soup, sour cream, and shredded cheese for a creamy, savory bake. The French onion soup stands in for broth and seasonings, giving the casserole depth and saltiness, while the sour cream and cheddar pull everything together in a rich sauce.
Step-by-step instructions
To keep your article easy to follow, you can present the method in three natural stages: cook the beef, mix the casserole, and bake until bubbly.
First, cook the beef and onion. In a large skillet over medium-high heat, add the ground beef and chopped onion, breaking up the meat with a spatula as it cooks. Continue cooking until the beef is browned and no pink remains and the onion is softened and lightly translucent. If there is excess grease in the pan, carefully drain it off to keep the casserole from feeling greasy.
At this stage, you can season lightly with a pinch of salt if you like, but keep in mind the French onion soup and cheddar cheese both add saltiness, so you do not need much. Many similar casseroles also add garlic powder and black pepper directly to the meat mixture so the flavors bloom in the hot pan.
Next, mix the casserole base. In a large mixing bowl, combine the cooked rice, French onion soup, 1 cup shredded cheddar cheese, ½ cup sour cream, garlic powder, and black pepper. Stir until the rice is coated and the soup and sour cream are evenly distributed. The mixture will look creamy and a bit loose, which is what you want; the rice will continue to absorb some of the liquid as it bakes.
Add the cooked beef and onion mixture to the bowl and fold everything together until the meat is evenly distributed throughout the rice and sauce. If you want an extra creamy top layer, you can also stir in an additional spoonful or two of sour cream, reserving the rest of the optional ½ cup for topping later.
Now assemble and bake. Preheat your oven to 350°F (175–180°C), which is a common baking temperature for beef-and-rice casseroles that use canned soup and cheese. Grease a medium casserole dish (an 8×11 or similar size works well; a 9×13 will give a slightly thinner layer) and spread the mixture evenly in the dish. If using the remaining ½ cup sour cream as a topping, you can dollop or gently spread it over the surface for a creamy baked layer.
Sprinkle a little extra shredded cheddar over the top if desired. Many French onion casseroles finish with cheese on top for a golden, melty crust that contrasts with the creamy rice underneath. Place the casserole in the preheated oven and bake for about 25–30 minutes, or until the edges are bubbling and the cheese on top is melted and lightly golden in spots.
Once the casserole comes out of the oven, let it rest for at least 5–10 minutes before serving. This rest time allows the sauce to thicken slightly and makes it easier to scoop neat portions without everything sliding apart.