French Onion Ground Beef Casserole

Why You’ll Love This Recipe

I love this recipe because it uses pantry staples and transforms them into something rich and comforting with very little effort. The combination of French onion soup, beef consommé, and butter creates a deep, savory flavor, while the rice bakes up tender and infused with beefy goodness. It’s one of those meals that feels fancy but is actually super easy to throw together. I also like that it’s easily customizable with cheese or crispy toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound lean ground beef

• 1/2 to 1 teaspoon garlic salt, to taste

• 2 (10.5-ounce) cans beef consommé

• 2 (10.5-ounce) cans French onion soup

• 3/4 cup water

• 2 cups uncooked long grain white rice

• 3/4 cup butter, cut into slices

Directions

1. I preheat my oven to 425°F and lightly spray a 9×13 inch baking dish with cooking spray.

2. In a large skillet, I brown the ground beef with garlic salt, crumbling it as it cooks until it’s fully browned.

3. In the prepared baking dish, I mix the uncooked rice and the cooked beef together. Then I pour in the beef consommé, French onion soup, and water, stirring until fully combined.

4. I place the slices of butter evenly across the top of the mixture.

5. I cover the dish tightly with foil and bake it for 30 minutes.

6. After 30 minutes, I remove the foil and continue baking for another 30 minutes, until the rice is tender and most of the liquid is absorbed.

7. I fluff it with a fork before serving, and it’s ready to enjoy.

Servings and timing

This casserole serves 8 and takes about 70 minutes total—10 minutes of prep and 60 minutes in the oven. It’s a perfect weeknight dinner or meal-prep option that doesn’t require much hands-on time.

Variations

I like to customize this casserole depending on what I’m in the mood for. For a cheesy twist, I add about 1½ cups of shredded provolone, mozzarella, or Swiss cheese during the last 10 minutes of baking. When I want a crunchy topping, I sprinkle crispy onions or jalapeños on top after removing the foil. I’ve also made this dish with ground turkey or plant-based crumbles for a lighter version, and it works just as well.

Storage/Reheating

Leftovers keep well in the refrigerator for up to 4 days in an airtight container. To reheat, I use the microwave or warm it in the oven at 325°F until heated through. If the rice seems dry, I add a splash of water or broth before reheating. This casserole can also be frozen—just assemble and freeze before baking, then thaw and bake as directed when ready.

FAQs

Can I use brown rice instead of white rice?

I wouldn’t recommend it without adjusting the cooking time and liquid. Brown rice takes longer to cook and may not soften properly with the current instructions.

What’s the difference between beef consommé and beef broth?

Beef consommé is more concentrated and flavorful than standard broth. It adds a richer taste, which is why I prefer it for this casserole.

Can I make this ahead of time?

Yes, I often assemble it earlier in the day and keep it covered in the fridge until ready to bake. I add an extra 5–10 minutes to the baking time if it’s cold going into the oven.

How can I make it cheesier?

I stir in shredded cheese during the last 10 minutes of baking or melt sliced cheese right on top. Provolone or Swiss pairs really well with the French onion flavor.

What should I serve with this casserole?

I usually serve it with a side salad or steamed green beans to keep it simple. A piece of crusty bread also goes great for soaking up the extra sauce.

Conclusion

This French Onion Ground Beef Casserole is everything I want in a cozy dinner—simple, savory, and full of flavor. It’s the perfect way to feed a hungry group with minimal effort, and the leftovers are just as good the next day. Whether I’m serving it plain or dressed up with cheese and crispy toppings, this dish always finds its way back into my dinner rotation.

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