I love how this recipe takes simple ingredients and transforms them into something so deeply flavorful. The beef consommé and French onion soup bring a luxurious, slow-cooked taste with hardly any effort. It’s a hands-off oven meal that bakes in layers of flavor, and it’s flexible enough to top with cheese, crunchy onions, or whatever I’m craving. Plus, the prep is quick—just brown the beef, mix everything up, and let the oven do the rest.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Ingredients 1 pound lean ground beef ½ to 1 teaspoon garlic salt, to taste 2 (10.5-ounce) cans beef consommé 2 (10.5-ounce) cans French onion soup ¾ cup water 2 cups uncooked long grain white rice ¾ cup butter, cut into slices
Directions
Prep the Oven and Pan I preheat my oven to 425°F and spray a 9×13 inch baking dish with non-stick cooking spray.
Cook the Beef In a large skillet, I cook the ground beef with garlic salt until browned and fully cooked. I break it apart into crumbles as it cooks.
Combine in the Baking Dish I pour the uncooked rice and cooked beef into the baking dish. Then I add the beef consommé, French onion soup, and water. I stir everything together until well combined.
Add Butter I lay the butter slices evenly across the top of the mixture. This adds richness and ensures the top doesn’t dry out.
Bake Covered I cover the dish tightly with foil and bake for 30 minutes to let the rice steam and start to absorb the liquid.
Bake Uncovered I remove the foil and continue baking for another 30 minutes until the top is golden and the rice is tender. During the last 10 minutes, I sometimes add cheese or a crunchy topping.
Serve Once out of the oven, I fluff the rice gently with a fork and serve warm.
Servings and Timing
This recipe makes 8 servings, making it great for families or meal prep.
Cheesy Version: I add 1½ cups of shredded cheese (like Swiss, provolone, or mozzarella) during the last 10 minutes of baking for a melty finish.
Crunchy Topping: I sprinkle crispy fried onions or jalapeños on top before the final bake for extra texture.
One-Pot Method: I brown the beef in a Dutch oven, then add everything to the same pot and transfer it straight to the oven.
Mushroom Lover’s Twist: I stir in sautéed mushrooms for extra depth and a hearty bite.
Storage/Reheating
Leftovers keep beautifully in the fridge for up to 4 days. I store them in an airtight container and reheat portions in the microwave or oven until warmed through. I add a splash of broth or water if the rice needs loosening. This dish also freezes well for up to 2 months.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, I sometimes swap the ground beef for turkey or chicken. Just be sure to adjust the seasoning, as those proteins are milder in flavor.
Do I need to cook the rice first?
No, the rice goes in uncooked and bakes directly in the flavorful liquid. That’s part of what makes this recipe so easy.
What kind of rice works best?
I stick with long grain white rice. Brown rice needs a longer cook time and more liquid, so I only use it if I’m willing to adjust.
Can I prepare this ahead of time?
Yes, I assemble the casserole up to the point of baking, cover, and refrigerate it for up to 24 hours. I add an extra 5–10 minutes to the baking time if starting cold.
What can I serve with this casserole?
I usually pair it with a crisp green salad, steamed broccoli, or roasted green beans to balance out the richness.
Conclusion
This French Onion Ground Beef casserole is the definition of cozy, satisfying comfort food. It’s easy to make, full of deep flavor, and endlessly adaptable to what I have on hand. With just a few pantry staples, I can create a family-friendly dinner that feels like it cooked all day—without actually spending hours in the kitchen. It’s a regular in my rotation for good reason.
This cozy casserole combines ground beef, French onion soup, and rice into one ultra-comforting dish. Baked with butter and packed with flavor, it’s a hearty weeknight favorite.
Author:Ella
Prep Time:10 minutes
Cook Time:60 minutes
Total Time:70 minutes
Yield:8 servings
Category:Main Dishes
Method:Oven-Baked
Cuisine:American
Ingredients
→ Main Ingredients
1 pound lean ground beef
½ to 1 teaspoon garlic salt, to taste
2 (10.5-ounce) cans beef consommé
2 (10.5-ounce) cans French onion soup
¾ cup water
2 cups uncooked long grain white rice
¾ cup butter, cut into slices
Instructions
Preheat oven to 425°F (220°C). Spray a 9×13 inch baking dish with cooking spray.
In a large skillet, brown ground beef with garlic salt until fully cooked. Drain if needed.
In the prepared baking dish, combine uncooked rice and cooked beef. Add beef consommé, French onion soup, and water. Stir to mix evenly.
Top the casserole with sliced butter, evenly spaced across the surface.
Cover tightly with foil and bake for 30 minutes.
Uncover and bake for an additional 30 minutes, or until rice is tender and most of the liquid is absorbed.
(Optional) In the last 10 minutes, top with shredded cheese or crispy onions for a cheesy or crunchy finish.
Fluff with a fork and serve hot.
Notes
Use a Dutch oven or cast iron skillet for a one-pot version (oven-safe).
Add cheese (Swiss, provolone, or mozzarella) in the last 10 minutes for a gooey finish.
Add crispy fried onions or jalapeños on top for texture.
