One Sunday afternoon not too long ago, I stood at the window sipping tea, watching the wind whip through the oak trees in our backyard. That kind of weather always calls for something hearty—something that fills the kitchen with warmth and familiar smells. I remembered a casserole my mother used to make back in the ’70s. She called it “beef and butter rice,” and it always came with a side of her humming along to Neil Diamond on the radio.

Back then, ground beef was a weeknight staple, and French onion soup came in a can with a pull-tab. Nothing fancy, but when paired with buttery rice, it tasted like a hug. My husband always loved that dish, so I decided to bring it back with a little touch of my own.

I added garlic salt for depth and used both beef consommé and French onion soup for an extra-savory kick. The smell that drifted from the oven transported me right back to that Formica-topped kitchen where Mom stirred with a wooden spoon and made everything feel right.

I suppose that’s why I still love cooking—it brings people together, even across time. And this dish? It’s simple, comforting, and never fails to bring smiles to my table. Plus, it makes a generous batch, which is perfect for feeding family, or freezing half for later. Here’s how I make my French Onion Ground Beef and Rice Casserole, from my kitchen to yours.

Short Description

This French Onion Ground Beef and Rice Casserole is a rich, buttery comfort dish made with lean beef, savory soups, and fluffy rice—all baked into a golden, bubbling masterpiece perfect for family dinners or easy meal prep.

Key Ingredients

1 pound (450g) lean ground beef
½ to 1 tsp garlic salt, or to taste
2 cans (10.5 oz each) beef consommé
2 cans (10.5 oz each) French onion soup
180ml (¾ cup) water
2 cups long grain white rice, uncooked
170g (¾ cup) butter, sliced (1 ½ sticks)

Tools Needed

Large skillet
9×13 inch (23×33 cm) baking dish
Mixing spoon
Measuring cups and spoons
Aluminum foil
Oven mitts

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Lightly grease your 9×13 baking dish with cooking spray or a thin layer of butter.

Step 2: Cook the Beef
In a large skillet over medium-high heat, cook the ground beef with garlic salt until browned. Break it into crumbles as it cooks to ensure even browning. Drain any excess fat if needed.

Step 3: Combine in the Baking Dish
Spread the uncooked long-grain rice evenly in the prepared baking dish. Top with the cooked ground beef and spread it out to create an even layer.

Step 4: Pour the Liquid Ingredients
Gently pour in the beef consommé, French onion soup, and water. Stir lightly to combine the rice and beef mixture with the liquids—just enough to distribute evenly without overmixing.

Step 5: Add the Butter
Dot the top of the mixture with sliced butter, spacing the pieces out so it melts evenly across the surface as it bakes.

Step 6: Bake Covered
Cover the dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.

Step 7: Bake Uncovered
Remove the foil and continue baking for another 30 minutes, or until the top is golden brown and much of the liquid is absorbed.

Step 8: Fluff and Serve
Let it rest for 5–10 minutes out of the oven. Fluff the rice gently with a fork before serving to release steam and separate the grains.

Why You’ll Love This Recipe

Comfort food at its best – rich, savory, buttery layers

Easy one-pan meal with minimal prep and cleanup

Freezer-friendly and reheats beautifully

Customizable with simple swaps or additions

Mistakes to Avoid & Solutions

Using quick-cook rice
Problem: It may become mushy or overcooked.
Solution: Stick with long-grain white rice for the right texture.

Skipping the butter slices
Problem: The dish can come out dry or bland.
Solution: Butter keeps the rice moist and adds flavor. Don’t skip it!

Not draining the beef
Problem: Excess grease can float on top.
Solution: Drain after browning if your beef isn’t very lean.

Overmixing before baking
Problem: It breaks the rice and results in uneven cooking.
Solution: A gentle stir is enough to incorporate everything.

Undercooking
Problem: The rice may still be firm.
Solution: Make sure you bake uncovered for the full 30 minutes at the end, and let it rest to finish cooking in its own steam.

Serving and Pairing Suggestions

This casserole shines as a hearty main dish, especially on chilly nights.

Pair it with a fresh green salad with vinaigrette for balance

Add steamed broccoli or roasted carrots on the side

Serve with warm dinner rolls to soak up any extra juices

Great for potlucks, buffets, or cozy family dinners

Storage and Reheating Tips

To store: Cool completely and store in an airtight container in the refrigerator for up to 4 days.

To freeze: Portion into freezer-safe containers and freeze for up to 2 months.

To reheat: Microwave individual portions for 2–3 minutes, or reheat in a 350°F oven covered with foil until heated through (about 20–25 minutes).

FAQs

1. Can I use brown rice instead of white rice?
Yes, but increase the baking time by 15–20 minutes and add another ¼ cup of water to ensure it cooks through.

2. Can I use homemade French onion soup instead of canned?
Absolutely! Just make sure your soup has a strong, concentrated flavor since it’s the main seasoning.

3. What’s the best ground beef to use?
Lean ground beef (90/10) works best to keep the dish from becoming greasy while still adding rich flavor.

4. Can I add vegetables to the casserole?
Yes! Mushrooms, peas, or green beans work well—sauté them lightly before adding to the dish.

5. Why did my rice come out crunchy?
The foil may not have been sealed tightly, or the oven temperature may have been too low. Always check that your oven is fully preheated and your dish is well covered during the first bake.

Tips & Tricks

Let the dish rest before serving—this helps the rice finish cooking and absorb any remaining liquid.

Use a glass or ceramic dish for more even baking and heat retention.

Sprinkle a little shredded cheese on top during the last 10 minutes of baking for an extra savory crust.

For extra depth, stir a tablespoon of Worcestershire sauce into the beef before assembling.

Recipe Variations

1. Mushroom & Swiss Version

Swap 1 can of French onion soup for cream of mushroom soup

Add 1 cup sautéed mushrooms to the beef

Top with shredded Swiss cheese before baking uncovered

2. Tex-Mex Twist

Use taco seasoning instead of garlic salt

Swap one can of French onion soup for enchilada sauce

Add ½ cup corn and ½ cup black beans before baking

Top with cheddar cheese and serve with avocado slices

3. Chicken & Herb Swap

Use 1 lb cooked shredded chicken instead of beef

Replace beef consommé with chicken broth

Add 1 tsp dried thyme and a touch of rosemary

Swap French onion soup for herb mushroom soup if preferred

Final Thoughts

This casserole has found a permanent place in my recipe binder—and more importantly, at my dinner table. It brings together the simple comforts of my upbringing with the practicality today’s kitchens need. The flavors are bold, the texture is hearty, and it’s a true fix-it-and-forget-it kind of meal. I never thought I’d find a dish that felt both nostalgic and new, but this one does just that.

My grandkids ask for it by name, and even my pickier friends are won over by the buttery, savory layers. For anyone wanting a dependable casserole with deep flavor and easy prep, this dish won’t disappoint. I hope it becomes a regular in your kitchen, just like it has in mine.

French Onion Ground Beef And Rice Casserole

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound (450g) lean ground beef
½ to 1 tsp garlic salt, or to taste
2 cans (10.5 oz each) beef consommé
2 cans (10.5 oz each) French onion soup
180ml (¾ cup) water
2 cups long grain white rice, uncooked
170g (¾ cup) butter, sliced (1 ½ sticks)

Instructions

Step 1: Preheat and Prep
Preheat oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish.

Step 2: Cook the Beef
Brown ground beef with garlic salt in a skillet over medium-high heat, breaking into crumbles. Drain excess fat if needed.

Step 3: Layer in Dish
Spread uncooked rice in the dish. Add cooked beef on top in an even layer.

Step 4: Add Liquids
Pour in beef consommé, French onion soup, and water. Stir gently to combine.

Step 5: Top with Butter
Evenly place sliced butter across the surface.

Step 6: Bake Covered
Cover with foil and bake for 30 minutes.

Step 7: Bake Uncovered
Remove foil and bake another 30 minutes until golden and most liquid is absorbed.

Step 8: Fluff and Serve
Let rest 5–10 minutes. Fluff with a fork before serving.