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If you’re looking for a hearty dinner that practically makes itself, this French onion ground beef and rice casserole is it. French onion soup, ground beef, and rice all bake together in one dish with just 10 minutes of prep. The oven does the work, and you get a meal the whole family will love.
I started making this back around 2009, when my kids were in middle school, and my stick of butter rice was already a regular at our table. One night I just decided to brown some ground beef and turn it into a full meal. No grand plan, just a mom trying to stretch a side dish into dinner. It was a hit from the first time I made it, and honestly, it never left our rotation.
I finally shared it here in 2022, and I’ll be honest, I had no idea it would take off the way it did. When this recipe started going viral on TikTok in 2025, I just smiled. We had been making it for fifteen years by then. I can’t take credit for stick of butter rice; that one comes from a cookbook.
But this version? I never saw anyone doing it this way until the internet caught up.
Why you’ll love this French Onion Hamburger & Rice Recipe!
This hamburger and rice casserole has been a family favorite for years, and it’s easy to see why.
❥ One dish, almost no cleanup. Everything goes into a single 9×13 baking dish. Brown the beef, combine everything, bake. That’s it.
❥ Hands-off cooking. Ten minutes of prep and the oven takes over for a full hour. You can help with homework, set the table, or just sit down for a few minutes.
❥ Easy to make it your own. Stir in mushrooms, melt cheese over the top, or add crispy onions for crunch. It takes beautifully to a few extra touches.
❥ Budget friendly and filling. It stretches a pound of ground beef into a hearty dinner that feeds the whole family.
French Onion Casserole Ingredients
- Lean ground beef: I almost always keep this in the freezer. It’s flavorful, affordable, and feeds a crowd. I use lean because this recipe already has a good amount of butter, and you don’t want extra grease competing with that.
- Garlic salt: This is my go-to for seasoning ground beef. It’s simple, and it works. If you’re watching sodium, you can cut back or skip it, since the soups already have plenty of salt.
- Beef consommé: This is what gives the rice that deep, rich, beefy flavor. It’s more concentrated than regular broth, so don’t swap it out if you can avoid it. Look for it in the soup aisle, usually near the broths.
- French onion soup: This does all the onion work for you. No chopping, no caramelizing. The soup brings that slow-cooked onion flavor straight out of the can.
- Water: Just a small amount to give the rice enough liquid to cook through fully.
- Long-grain white rice: Use regular long-grain white rice here, not instant or minute rice. Instant rice cooks too quickly. The uncooked rice goes straight into the dish and absorbs all that flavor as it bakes.
- Butter: Cut into slices and laid across the top before baking. It melts down through the casserole as it cooks, adding richness and helping the top get that lightly golden finish. Don’t skip it and don’t reduce it too much.
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How to Make French Onion Ground Beef and Rice Casserole
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Preheat and Prep
Preheat your oven to 425°F and spray a 9×13-inch baking dish with cooking spray. Make sure you get into the corners so the rice doesn’t stick.
Step 2 | Browning the Ground Beef
In a large skillet (I like to use my cast-iron here or a nice, heavy non-stick pan), add the ground beef and garlic salt to season. Cook and crumble the ground beef until browned and cooked through, and be sure to drain off the fat.
Step 3 | Combine Everything
Add the uncooked rice and browned beef to your prepared baking dish. Pour in the beef consomme, French onion soup, and water. Stir everything together until combined.
Step 4 | Add the Butter
Cut the butter into slices and lay them evenly across the top of the casserole. This is what gives the top that golden finish and adds richness throughout the whole dish as it melts down.
Step 5 | Cover and Bake
Cover the dish tightly with foil and bake for 30 minutes. Tightly covered is the key here. A loose seal lets steam escape, and the rice won’t cook evenly.
Step 6 | Uncover and Finish
Remove the foil and bake for another 30 minutes. This is what browns the top and finishes the rice.
If you’re adding cheese, pull the dish out with about 10 minutes left, add your cheese and crispy onions or jalapeños, and return it to the oven uncovered until melted and golden.
Step 7 | Fluff and Serve
Once the hour is up, your rice should be tender and the top lightly golden.
Fluff with a fork and serve straight from the dish.
Variations & Substitutions
- Ground turkey or chicken: Either works in place of beef. Add a tablespoon of olive oil to the pan when browning since poultry is leaner and can stick.
- Mushrooms: A great addition if you love them. Stir a drained can of sliced mushrooms in with everything, or sauté fresh mushrooms with your ground beef. If you add fresh mushrooms, increase the water to 1 cup to account for the extra moisture they absorb.
- Cheesy topping: With about 10 minutes left in the uncovered bake, pull the dish out and add sliced or shredded cheese across the top. Mozzarella and provolone are our favorites. Return to the oven until melted and bubbly.
- Crispy topping: Fried onions or fried jalapeños on top take this casserole to another level. Add them on top of the cheese or directly on the casserole during the last 10 minutes of baking.
- Lower carb: Some readers have had success swapping the rice for riced cauliflower and reducing the water by half, since cauliflower releases moisture as it cooks rather than absorbing it. I haven’t tested this myself, so results may vary.
Gluten-Free French Onion & Hamburger Rice Casserole
Campbell’s French onion soup is not gluten-free, and beef consomme can be hard to find in a certified GF version. My daughter makes this for my granddaughter using 2 cans of Progresso French onion soup (18.5 oz each), plus 5 oz of GF-certified beef broth to make up the liquid difference. If you want a little more flavor add a tablespoon or 2 of my onion soup mix to this or some GF beef bouillon to get that robust flavor of the consomme.
You can also use an equal amount of liquid and my gluten-free onion soup mix stirred in to create your own French onion soup.
If you’re adding a crispy topping, look for a certified GF fried onion brand. Sprouts carries one, and Golden, Mae Ploy, and Simple Truth Organic are options worth checking. Always read labels carefully if you are cooking for someone with celiac disease.
Shortcuts & Time Savers
One-Pot Method: Want to cut down on the dishes? Try a cast-iron Dutch oven or large 12-inch cast-iron skillet to brown the ground beef, then add the rest of the ingredients as listed above.
Pro Tips
- Wrap the foil tightly. This is the step that makes or breaks the rice. A loose seal lets steam escape, and you’ll end up with rice that’s unevenly cooked or crunchy in spots. Press the foil firmly around the edges of the dish before it goes in the oven.
- Drain the beef before adding it to the dish. I drain mine in a colander or on paper towels. With lean ground beef, you may not have much grease, but with the amount of butter in this recipe, you don’t want extra fat making things greasy.
- Don’t use instant or minute rice. Regular long-grain white rice is what makes this work. It cooks at the right pace to absorb all that liquid and flavor during the full hour of baking. Instant rice will overcook and turn mushy.
- Use beef consomme, not just broth. Broth will work in a pinch, but consomme is more concentrated and gives the rice that deep, savory flavor that makes this casserole taste like it cooked all day. It’s worth finding.
- Let the top do its thing. Once the foil comes off, resist the urge to stir. The uncovered bake is what creates that lightly golden top. Let it go the full 30 minutes.
- Fluff before serving. Once it comes out of the oven, give it a good fluff with a fork before scooping. It brings everything together and keeps the rice from clumping.
Serving Suggestions
This casserole is a complete meal on its own, so it really just needs a simple side to round things out. Green beans are my first choice. Crock Pot Green Beans can cook low and slow while the casserole bakes, and Southern Style Green Beans are always a hit too. A side salad or corn on the cob also work perfectly, and if you want to put both on the table, my Instant Pot Corn on the Cob or Grilled Corn on the Cob are both easy options depending on the season.
If you want something to scoop up the extra goodness from the dish, a pan of skillet cornbread, cornbread muffins, or a basket of homemade dinner rolls is all you need. This is the kind of dinner that doesn’t need much else to feel like a full meal.
Storing French Onion Soup Casserole
Storage: Once cooled, cover the hamburger onion soup casserole with foil or plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 3 days. This casserole reheats well. For individual servings, microwave in 1-minute intervals, stirring in between, until heated through.
Make Ahead: You can brown the beef ahead of time, drain it, and refrigerate until you are ready to assemble. When you are ready to bake, just combine everything in the dish and go.
Freezing: Bake the casserole covered for the first 30 minutes, then remove from the oven and let it cool completely. Cover tightly and freeze. The night before you want to serve it, thaw in the refrigerator. Remove the covering and bake uncovered for the remaining 30 minutes. You may need to add a splash of water or broth to finish it offServing Suggestions
FAQ
The amounts listed in this recipe are written for long-grain white rice, which is what I use and recommend. I have not tested it with brown rice myself, but readers have reported success by adding extra liquid and increasing the covered bake time. If you try it, keep a close eye on it and adjust as needed.
Yes, with a few specific swaps. Campbell’s French onion soup is not gluten-free, and certified GF beef consommé can be hard to find. My daughter makes this for my granddaughter using 2 cans of Progresso French onion soup (18.5 oz each), plus 5 oz of GF-certified beef broth to make up the liquid difference. She loves it. If you are adding a crispy topping, look for a certified GF brand. Always read all labels carefully if you are cooking for someone with celiac disease.
Mozzarella and provolone are our favorites. Both melt beautifully and complement the savory French onion flavor without overpowering it. Gouda and cheddar also work well if that’s what you have on hand.
Beef consommé is a concentrated, clarified beef broth with a deeper, richer flavor than regular broth. It is what gives this casserole that savory depth that makes it taste like it was cooked all day. Beef broth, stock, or bone broth will work, but the flavor may be lighter.
Easy Casserole Recipes for Busy Weeknight Meals
- Ground Beef and Sausage Rice Casserole
- Baked Chicken Spaghetti Casserole
- Ground Beef Doritos Casserole
- Chicken and Dumplings Casserole
- Mimi’s Ground Beef Potato Chip Casserole
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French Onion Ground Beef and Rice Casserole
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Ingredients
- 1 pound ground beef - lean
- ½ to 1 tsp garlic salt - or to taste
- 2 (10.5 ounce) cans beef consume
- 2 (10.5 ounce) cans french onion soup
- ¾ cup water
- 2 cups long grain white rice - uncooked (not minute rice)
- ¾ cup butter - 1 ½ stick, cut into slices
Instructions
- Preheat oven to 425°F. Spray a 9X13 inch baking dish with cooking spray.
- In a large skillet, add ground beef and garlic salt to season. Cook and crumble ground beef until browned and cooked through.
- In a prepared baking dish add rice and ground beef. Pour in soup, broth, and water and stir until combined.
- Cut butter into slices and place on top of the mixture.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for 30 minutes more. * see the notes section for a cheesy and crispy topping version.
- Once done fluff with a fork and serve.
Notes
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Sooo good
Thank you, Jane!
This looks so comforting and extremely delicious. Perfect for a busy week or easy weeknight meal.
Thank you, Molly!
Looks like a crowd pleaser kind of dish. Can’t wait to try it .Thanks!
Enjoy, Ann! Thank you!
This casserole dish was so flavorful! It’s perfect for a weeknight meal and is super comforting. Everyone loved it!
Thank you, Neha! I am so glad your family loved it!
What a great idea for a casserole! 🙂 I love anything French onion flavored.
Thank you, Carrie! This one is a family favorite at our house.
The flavors were rich and savory, and the dish was so comforting and satisfying. It was easy to make and perfect for a weeknight dinner.
Thank you, Gianne!
Can this be put together and Frozen to cook at a later time?
If you would like you can prep the meat ahead of time and freeze for when you want to put the dish together. Freezer Instructions: Cook the casserole for 30 minutes (or completely), cool completely, and freeze. Thaw and then bake the remainder of time or to reheat through if cooked completely. I don’t recommend freezing the rice uncooked or even prepping this ahead and refrigerating as the rice absorbs the liquids.
I made this for my family but tweaked it so it wasn’t as salty – substituting beef bone broth for the beef consome. I also tweaked it again substituting enchilada sauce for the french onion soup. Both were good switches and my family liked it – plus it was quick and super easy. Thanks!
Thank you, Susan! I like to see when others make recipes into their own with their preferences.
Delicious!! Will definitely make again! Thank you!
Thank you so much, Katie! I love that you will be making this again! I appreciate you taking time to let us know you tried it!
It was delicious I made one addition to recipe I topped casserole with gruyere cheese and broiled it until it was browned and bubbly
Thank you so much, Debbie. And cheese makes everything better in my opinion. A great addition.
This came out delicious! Added some cayenne pepper to spice it up a little.
I like the way you think! We love a little spice too! Thank you so much for making it and letting us know you enjoyed it!
This was a good easy recipe. I tweaked it by substituting the canned beef consommé with beef bone broth to lower the sodium and it still came out good. I then made it a second time and used enchilada sauce instead of the French onion soup and it came out yummy too. I’m going to try chicken next and see how it tastes. Thanks for the great recipe!
I love you are making this again and again. Changing it up a bit for variety is so much fun. Thank you so much for sharing, Susan!
I cook for my elderly neighbor he Absolutely loves this recipe..
Thank you, Patty! I love that you shared it with your neighbor!
If I only have Minute Rice, will that work?
I haven’t tested it with minute rice. It will likely need less time.
Are the soups in this recipe cans of condensed soup? There is a picture in the ingredients notes in the post for reference if that would be helpful to you.
I use Campbell’s french onion soup and beef consomme.
Could I do (successfully) this tasty looking recipe with yellow rice n some m
ixed veggies?0
I really have not tested that combination to say. With the seasonings in yellow rice it may be a little salty. If you do try, I’d love to hear how it goes.
Can this be made with onion soup packets instead of cans of French onion soup? I have a huge supply of the dry packets already
I haven’t tested it, but it should work fine. Just add enough liquid to equal what is in the cans and mix in the packets. Let me know how it turns out for you.
It was delicious, I added Swiss cheese after fluffing the rice.
Thank you, Hollie! Cheese is a wonderful addition!
Is there a instapot or crock pot version of this?
I have not tested these versions, yet. I will come back if I do. If you try it I would love to hear how it goes.
I make this all the time in the insta pot. 3 minutes for white long grain rice, 22 minutes for brown rice with a 10 natural release. Also, add the rice last and do NOT stir.
This was very good and easy. The only thing is I would add more seasoning but that is just my opinion
Thank you, Bonnie!