Name: French Onion Ground Beef Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
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; Optional Toppings; 1½ cups shredded or sliced cheese (provolone, Swiss, or mozzarella); Crispy fried onions or crispy jalapeños (for topping in final bake)

Why You’ll Love This Recipe

I love how simple the ingredients are, yet the flavor is deep and rich. Using French onion soup and beef consommé gives the dish that classic, slow-cooked flavor without hours in the kitchen. The rice cooks right in the oven, soaking up every bit of savory goodness. I can also customize it with cheesy or crunchy toppings, depending on what I’m in the mood for. It’s the perfect weeknight casserole with minimal prep.

Ingredients

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

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

I preheat the oven to 425°F and spray a 9×13-inch baking dish with cooking spray.
In a large skillet, I cook and crumble the ground beef with garlic salt until browned and fully cooked.
I add the cooked beef and uncooked rice to the prepared baking dish. Then I pour in the French onion soup, beef consommé, and water. I stir everything together to combine well.
I place the butter slices evenly across the top of the casserole.
I cover the dish tightly with foil and bake for 30 minutes.
Then I remove the foil and bake for another 30 minutes. If I want to add cheese or a crunchy topping, I do it during the last 10 minutes of baking.
After baking, I fluff the casserole with a fork and serve it warm.

Servings and timing

This recipe serves 8 generous portions—great for a family dinner or meal prepping.

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

Variations

For a cheesy twist, I add 1½ cups of shredded Swiss, provolone, or mozzarella during the last 10 minutes of baking.
When I want some crunch, I top the casserole with crispy fried onions or jalapeños before the final bake.
I’ve also added sautéed mushrooms or caramelized onions to boost the savory flavors.
For a bit of heat, I stir in a pinch of red pepper flakes or a few dashes of hot sauce.
To lighten it up, I use less butter and swap in ground turkey or chicken.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until hot. I like to add a splash of broth or water to keep the rice moist when reheating.

FAQs

Can I use instant rice instead of long grain?

I don’t recommend it—instant rice tends to overcook and get mushy in this dish. Long grain white rice holds up better with the long baking time.

What can I use instead of beef consommé?

If I don’t have beef consommé, I use beef broth or stock. It changes the flavor slightly but still works well.

Can I make this casserole ahead of time?

Yes. I often prep it earlier in the day, cover it tightly, and keep it in the fridge. When I’m ready, I bake it as directed—though I may need to add 5–10 minutes to the baking time if it’s cold from the fridge.

How do I make it gluten-free?

I check the labels on the soups to ensure they’re gluten-free, and use gluten-free crispy onions or omit them if needed.

Can I freeze this casserole?

Yes, I let it cool completely before wrapping it well and freezing it. It reheats best in the oven after thawing overnight in the fridge.

Conclusion

French Onion Ground Beef Casserole is one of those recipes I turn to when I want something deeply comforting and easy to pull together. It’s full of flavor, feeds a crowd, and leaves me with plenty of leftovers for the week. Whether I make it cheesy, crispy, or keep it classic, it’s always a hit at the dinner table.