My 8-year-old walked into the kitchen last Tuesday while I was browning ground beef and immediately wrinkled his nose. “What’s that smell?” he asked, clearly suspicious of anything that wasn’t chicken nuggets. An hour later, he was scraping the last bits of cheesy rice from his bowl and asking if we could have “that onion thing” again tomorrow.
My husband? He ate three servings. Three.
That’s the magic of this French onion ground beef and rice casserole. It sneaks up on you with those deep, savory flavors from the French onion soup and beef consommé, then hits you with melty mozzarella and crispy fried onions on top. Pure comfort food genius.
And here’s the best part: it’s basically foolproof. You dump everything in a dish, stick it in the oven, and come back to dinner that tastes like you’ve been cooking all day.
Why You’ll Love This French Onion Beef and Rice Casserole
French Onion Ground Beef and Rice Casserole Recipe
This recipe serves about 6 people generously, though in my house it tends to disappear faster than I expect. Here’s what you’ll need:
Ingredients
| Ingredient | Amount |
| Ground beef | 1 lb |
| Beef consommé | 2 cans (10.5 oz each) |
| French onion soup | 2 cans (10.5 oz each) |
| Long-grain white rice (uncooked) | 2 cups |
| Shredded mozzarella cheese | 1 cup |
| Water | ¾ cup |
| Butter | ½ cup |
| Garlic powder | ½ tsp |
| Black pepper | ½ tsp |
| French fried onions | 3 oz |
Step-by-Step Instructions
Step 1: Get Your Oven Ready
Preheat your oven to 425°F and give a 9×13-inch baking dish a good spray with cooking spray. Trust me on this one – cleanup is so much easier when you don’t skip this step.
Step 2: Brown the Beef
Heat a large skillet over medium heat and add your ground beef. Season it with the garlic powder and black pepper right away so those flavors get mixed in throughout.
Cook the beef for about 7-8 minutes, breaking it up with your spoon as it browns. You want it fully cooked with no pink spots. Drain off any excess fat and set the beef aside.
Pro tip: Don’t rush this step. Well-browned beef adds so much more flavor to the final dish.
Step 3: Combine Everything
In your prepared baking dish, combine the uncooked rice and the cooked ground beef. Pour in both cans of beef consommé, both cans of French onion soup, and the water.
Give everything a good stir to make sure the rice is evenly distributed. It might look like a lot of liquid, but the rice will absorb it all during baking.
Step 4: Add the Butter
Cut your butter into about 8-10 thin slices and dot them evenly across the top of your casserole mixture. As it bakes, the butter will melt and create this incredible richness throughout the dish.
Step 5: First Bake
Cover the dish tightly with aluminum foil and slide it into your preheated oven. Bake for 30 minutes.
This covered baking time is crucial – it steams the rice and keeps everything moist while the flavors meld together.
Step 6: Continue Baking Uncovered
Remove the foil and bake for another 25 minutes. The top should start looking slightly golden, and when you peek at the rice, it should be tender with most of the liquid absorbed.
If your rice still seems a little firm or there’s too much liquid, give it another 5-10 minutes.
Step 7: The Grand Finale
Sprinkle the mozzarella cheese evenly over the top, then add the French fried onions. Pop it back in the oven for 5-6 minutes, just until the cheese melts and those onions get crispy and golden.
This last step is what takes it from “good casserole” to “holy wow, what IS this?”
Step 8: Serve and Enjoy
Let the casserole rest for about 5 minutes before serving (I know, the hardest part). Use a fork to gently fluff the rice, then scoop out generous portions.
I like to serve this with a simple green salad or some steamed broccoli, but honestly, it’s hearty enough to stand on its own.
Storage and Reheating
Leftover casserole keeps beautifully in the fridge for up to 3 days in an airtight container. For reheating, I usually microwave individual portions for about 90 seconds, stirring halfway through.
If you want to reheat the whole thing, cover it with foil and warm it in a 350°F oven until heated through, about 20-25 minutes.
Want to freeze it? Wrap the whole dish (or portions) tightly in plastic wrap and foil. It’ll keep for up to 3 months and reheats perfectly in the oven.
Tips for Casserole Success
- Use long-grain white rice only.
I learned this the hard way when I tried to substitute minute rice once. The texture was all wrong, and it turned mushy. Stick with regular long-grain rice for the best results.
- Don’t skip the browning step.
Taking time to properly brown your beef creates so much more flavor than just dumping raw meat into the casserole.
- Check your seasoning.
Some brands of French onion soup and beef consommé are saltier than others. Taste your mixture before baking and adjust the garlic powder or add a pinch of salt if needed.
Variations to Try
Mushroom lovers: Sauté 8 oz of sliced mushrooms until golden and mix them in with the beef. The earthy flavor pairs beautifully with the French onion base.
Veggie boost: Stir in a cup of frozen mixed vegetables during the last 15 minutes of covered baking.
Spicy version: Add a diced jalapeño to the beef while it’s browning, or sprinkle some red pepper flakes into the mixture.
Wrapping It Up
This French onion ground beef and rice casserole has become one of those recipes I turn to when I need dinner to just work. No fuss, no complicated techniques, just solid comfort food that makes everyone happy.
The combination of savory beef, perfectly cooked rice, and those rich French onion flavors creates something that tastes way more complicated than it actually is. And when you top it with melted cheese and crispy onions? Pure dinner magic.
Whether you’re feeding a crowd, meal prepping for the week, or just want something cozy on a Tuesday night, this casserole delivers every single time. Make it once, and I guarantee it’ll become part of your regular rotation too.