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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
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- 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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Was really good! I used 2 lbs of beef and added corn in the last 15 minutes for a nice crunch…I also added shredded cheese once I took it out of the oven.
Thank you, Danielle! Corn sounds delicious in this! And everything is better with cheese on top!
Flavor was good but the rice never fully cooked. I used brown rice and actually cooked it for over an hour.
Brown rice can take longer and sometimes you need to add more liquid. Just keep it in until you get tender rice. I do have a FAQ section with some helpful tips for the Brown Rice cooking. The recipe as written is for long grain white rice, so adjustments are needed to get same results.
Can I use steak strips?
I haven’t tried this with steak strips, but it sounds delicious. I would love to hear how it turns out for you.
Question: If you 1/2 the recipe, do you still sook it for 30 minutes covered, then 30 minutes uncovered?
The cook time will still be about the same. The first time you make it, check on it about 20 minutes after cooking uncovered as all ovens cook a little differently.
This looks amazing and I wanna give it a try tonight. Would it be a bad idea to add a French onion soup mix packet to it as well? I have one in the cabinet I saw when gathering the ingredient.
Kayla, I am sorry I am just seeing this the following morning. I personally think the soup mix with both the cans of french onion and beef consommé would be too salty and may overpower. But you could mix the mix with equal liquid the would replace the soup ounces. Hope you enjoy it.
This dish is so easy!
And so tasty!
I love that it so easy to make, makes for a great leftover. 💙💙
Thank you, Julie! I appreciate it so much! I agree it so good leftover, too!
Amazing dish I used the crispy onions and Italian blend cheese on top so good!
Thank you so much! I’m thrilled you enjoyed it! The crispy onions and Italian blend cheese on top sound absolutely delicious—such a great touch! I often switch up the cheese too, and if you like a little heat, try topping it with crispy jalapeños for a fun twist!
Looks delicious! Wondering how to assemble this casserole and cook the next day since it has uncooked rice?
I usually assemble this just before making. To prep ahead, you could go ahead cut up pats of butter and cook the ground beef ahead of time and refrigerate. Measure out the rice and place it in the casserole dish and cover. Then assemble just before cooking.
Could you use ground deer meat? Have a bunch in my freezer
Absolutely! That would be delicious!
This was fast, super delicious & easy! I didn’t have the consumeé,, so I used a beef flavor packet from a Top Ramen I had in the pantry, mixed with a cup of chicken stock, I even added a brown gravy packet, (I cut the butter amount in half, was still a tad too buttery for me) but delicious and I toped with sliced Muenster. Fantsstic!!!
Thank you, Luisa! It’s great to make adjustments to what you have on hand. I am glad they worked. You can def cut back on the butter if you like.
I just made it last night, it was really good, it a lot of flavor. I would recommend this dish often!!
Thank you, Susie! We have this one in our meal rotation.
Was totally delicious! Enjoyed the flavor so much! Did add mushrooms and provolone cheese which put it over the top! Thanks so much for the delicious recipe!
Those are great add ins! We do the cheese on top and crispy onions some nights. I sneak in mushrooms on my side. My family won’t eat them. I tell them they just don’t know what they are missing 😉
Love the recipe! Would love to make it with half of the rice and double the meat but I’m not sure about how to alter the recipe for right moisture level. HELP PLEASE. Thank you
Bruce, I haven’t tested it in this way yet to give you exact measurements. I would start with halving the recipe and adding in 1/4 cup more of water. Check when you remove the foil half way through. If it looks too dry add a little more broth or water.
I was literally wondering the same thing .. 2lbs beef and 1/2 the rice
Delicious, but makes a lot- could 1/2 recipe if there are just 2-3 people.
Thank you, Carla! Yes this one is easily halved. It does make delicious leftovers too!
I’m planning to make this for dinner tonight. It sounds delicious. As far as the servings, I see it serves 11. How much is one serving?
There are actually 8 servings listed. It’s about 1 1/2 cups.
Delicious! Good use for ground venison. Used 2 lbs meat and spread top with mozzarella and crispy fried onions. Half sausage sounds good. We have lots of venison sausage. Leftovers made great wraps with sour cream and salsa. Definitely a keeper. Thank you
Thank you, Tony! I love that you used venison in this dish! It’s a great protein swap!
Made this tonight. My husband loves anything with rice. I used low sodium beef broth, garlic powder instead of garlic salt and unsalted butter as well. Still very flavorful!!
Added provolone cheese at the very end for 3 mins! Love it!
I love it topped with provolone or even swiss cheese. We even add crunchy fried onions or jalapenos the last 5 minutes of cooking sometimes. Thanks for letting us know you loved it!
I made this yesterday it was really good. I only had sausage and hamburger on hand and used that. This casserole would be great to take to a pot luck in a preheated slow cooker. Will definitely make again!
Thank you, Sherri! I loved adding in the sausage to this one too! I am so glad you enjoyed it!
I used chopped up chicken thighs instead of ground beef. I also topped it with French’s crispy onions the last ten minutes of baking.
So delicious! And easy to make. ⭐️⭐️⭐️⭐️⭐️
I am so glad you enjoyed it! I do love how easy this is to whip together and pop it in the oven! Dinner done!