A warm, satisfying casserole that combines French onion soup, tender ground beef, and fluffy rice with a cheesy, savory finish.

1 lb ground beef

1 medium onion, sliced

2 cups beef broth

1 cup white rice, uncooked

1 can (10.5 oz) French onion soup

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 1/2 cups shredded cheese (Swiss or mozzarella works well)

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Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add the sliced onion and sauté for about 5-7 minutes, until softened and slightly caramelized.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
Stir in the garlic powder, onion powder, salt, and pepper. Pour in the beef broth and French onion soup, mixing well. Let it simmer for 3-5 minutes.
In a greased 9×13-inch baking dish, spread the uncooked rice evenly on the bottom. Pour the beef mixture over the rice, stirring to combine.
Cover with foil and bake for 45 minutes.
After 45 minutes, remove the foil, sprinkle the shredded cheese on top, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Let the casserole sit for 5 minutes before serving.

For a vegetarian version, replace the ground beef with lentils or veggie crumbles.

Use brown rice for a nuttier flavor, but adjust cooking time as brown rice takes longer to cook.

Cheese options include cheddar or Gruyère for different flavor profiles.

This casserole can be prepared ahead of time and refrigerated overnight before baking.

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

The casserole can be frozen; bake from frozen at 350°F (175°C) for 60-75 minutes.