French Onion Beef and Rice

This French Onion Beef and Rice Casserole turns simple ingredients into a cozy, flavorful meal perfect for busy weeknights. Ground beef and rice get a rich makeover with butter, beef consommé, French onion soup, and mushrooms creating a satisfying dish that requires minimal prep but delivers on taste.

I first made this on a chilly evening when I needed something quick but comforting. Now it’s a go-to for dinner whenever life gets hectic, and my family loves the way the buttery, onion soup coats every bite.

Ingredients

• One pound lean ground beef: look for 85 percent lean or leaner for best flavor and less grease
• One medium onion chopped: yellow or sweet onion adds natural sweetness and depth
• One teaspoon garlic powder: granulated or fresh minced garlic works well to boost savory notes
• Two cups uncooked white rice: long grain, jasmine, or medium grain ensures fluffy texture
• Eight ounces mushrooms chopped: baby bella or white mushrooms bring earthiness and substance optional but recommended
• Twenty one ounces French onion soup: Campbell’s brand is a reliable choice packed with rich onion flavor
• Twenty one ounces beef consommé: brings concentrated beef flavor and enhances the overall richness
• Half a cup butter: real butter is key here for that luscious, creamy texture and flavor

Instructions

Sear the Ground Beef:

Brown one pound of lean ground beef in a skillet over medium heat until no longer pink. Drain excess fat to keep the casserole from being greasy. Season with one teaspoon garlic powder.

Cook the Onion:

Add one medium chopped onion to the beef and cook over medium heat until the onions are tender and translucent. This builds a fragrant, sweet base that layers well with the rest of the dish.

Prepare the Casserole Base:

Pour the cooked beef and onion mixture into an ungreased 9 by 13 inch casserole dish, spreading it evenly to create a uniform layer.

Spread the Rice:

Cover the ground beef mixture with an even layer of two cups of uncooked white rice. The rice will absorb the flavorful liquids during baking, so spreading it evenly is important.

Add Mushrooms:

Scatter eight ounces of chopped mushrooms over the rice layer. They add texture and a subtle earthiness that complements the beef.

Pour Soups and Consommé:

Slowly pour two cans (21 ounces each) of French onion soup and beef consommé evenly over the entire casserole. These liquids will infuse the dish with deep savory flavor as it bakes.

Top With Butter:

Slice half a cup of butter and distribute the pieces evenly on top of the casserole. The butter melts during baking to create a rich coating for the rice and beef.

Bake Covered:

Cover the casserole tightly with foil and bake in a preheated oven at 400 degrees Fahrenheit for 50 minutes. This method steams the rice perfectly.

Check and Stir:

Remove from the oven, remove foil, and stir the casserole well. If the rice is tender your meal is ready to serve. If it still has some crunch cover again and bake for another 10 to 15 minutes.

Enjoy Warm:

Serve the casserole warm, making sure to mix before scooping so each serving has the combination of beef, rice, mushrooms, and that delicious buttery sauce.

My favorite ingredient here has to be the beef consommé. It lifts the whole dish with its deep savory character that commercial broths just don’t match. I remember the first time I made this dish and how instantly the whole kitchen smelled so warm and inviting from the bubbling French onion soup and butter melting on the top. It quickly became a dinner time favorite with my family.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the microwave or oven covered to keep the rice moist. If frozen, thaw overnight and reheat thoroughly before serving.

Ingredient Substitutions

Ground turkey or chicken can be swapped for ground beef for a lighter option but expect a milder flavor. Brown rice can replace white rice but increase the baking time and add more liquid because it takes longer to cook. Vegetable broth with caramelized onions can substitute the consommé and French onion soup for a vegetarian twist though it will change the flavor profile. You can omit mushrooms or replace them with diced bell peppers or zucchini for different textures.

Serving Suggestions

Serve this casserole alongside a crisp green salad or roasted vegetables to balance the rich and hearty flavors. A simple side of steamed green beans or asparagus makes a fresh, crunchy contrast. Top with a sprinkle of fresh parsley or a little shredded cheese before baking for extra flavor and color.

This French Onion Beef and Rice Casserole is an easy, comforting weeknight meal the whole family will enjoy. It reheats well and makes great leftovers.

Common Recipe Questions

→ What type of rice works best for this dish?

Long grain or jasmine rice works well, providing a light, fluffy texture that absorbs the savory broth perfectly.

→ Can I use other mushrooms besides baby bella?

Yes, white mushrooms or cremini mushrooms can be used as alternatives, adding a mild earthy flavor to the dish.

→ How do I ensure the rice cooks evenly in the casserole?

Covering the dish tightly with foil and baking at 400℉ allows the steam to cook the rice evenly alongside the beef and vegetables.

→ Is it necessary to brown and drain the beef first?

Browning the beef enhances flavor and draining removes excess fat, preventing the casserole from becoming greasy.

→ Can I prepare this dish in advance?

Yes, you can assemble it ahead of time and refrigerate before baking. Just add extra baking time if baking from cold.