Stick of Butter Beef & Rice (The BEST 5-Ingredient Casserole!)
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I discovered this recipe at a potluck three years ago. A woman I barely knew brought a casserole dish covered in foil, set it on the table, and without even announcing what it was, watched everyone at the table finish the entire thing in about ten minutes. I cornered her in the kitchen and begged her for the recipe. She laughed and said — I promise you, you are going to feel silly when I tell you what is in it. Five ingredients. Rice, beef, French onion soup, beef consommé, and a whole stick of butter. That is it. I did not believe her until I made it myself and stood in my kitchen eating it directly out of the baking dish with a spoon at eleven o’clock at night. This Stick of Butter Beef and Rice is the most effortless casserole recipe I have ever made, and it might be the most requested dish at every family gathering I have had since.
Why You’ll Love This Recipe
- Only 5 main ingredients — ground beef, rice, French onion soup, beef consommé, and butter
- Completely dump and bake — no stirring, no monitoring, barely any effort
- Deep savory French onion flavor soaked into every grain of butter-basted rice
- The whole stick of butter creates an incredible caramelized golden crust on top
- Feeds a hungry family of six easily and budget-friendly
- Leftovers are spectacular — the flavors deepen overnight
The History of Stick of Butter Rice
This recipe is a Southern classic that has been passed down through generations of home cooks. The original version — just rice, French onion soup, beef consommé, and butter — has been a potluck staple in the American South for decades. It originated in the 1960s when condensed canned soups first became widely available and resourceful home cooks discovered that baking rice in them created something magical. Our version adds ground beef to make it a complete one-dish dinner rather than a side, but the soul of the recipe — that whole glorious stick of butter melting into every grain of rice — remains unchanged.
Ingredients You’ll Need
- 1½ lbs lean ground beef — brown it first and drain the fat for best flavor
- 1½ cups long grain white rice, uncooked — CRITICAL: do not use instant, brown, or short grain rice
- 1 can (10.5 oz) condensed French onion soup — undiluted, straight from the can
- 1 can (10.5 oz) beef consommé — richer than regular broth, do not dilute
- ½ cup (1 stick) unsalted butter, sliced into pats — the full stick, do not reduce
- 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper — for the beef
- Fresh parsley for garnish
How to Make Stick of Butter Beef & Rice — Step by Step
Step 1: Brown the ground beef
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish. In a skillet over medium-high heat, cook the ground beef with garlic powder, onion powder, and pepper until no pink remains. Drain all excess fat thoroughly — leaving fat in will make the dish greasy rather than buttery.
Step 2: Assemble in layers — do not stir
Spread cooked beef evenly across the bottom of the baking dish. Pour uncooked rice evenly over the beef. Do NOT stir. Pour beef consommé evenly over the rice. Spoon French onion soup over the top, scraping every bit from the can — those thick onion pieces are the most flavorful part.
Step 3: Add the whole stick of butter
Slice the entire stick of butter into 8 to 10 thin pats and lay them evenly across the entire surface. Even coverage is what creates that gorgeous golden caramelized top. Cover the baking dish tightly with aluminum foil.
Step 4: Bake covered then uncovered
Bake covered at 375°F for 30 minutes. Remove foil and bake uncovered for another 25 to 30 minutes until the top is golden and caramelized and all liquid is absorbed. Rest 5 minutes then garnish with fresh parsley and serve.
Tips for Perfect Results
- Long grain white rice only — instant rice turns mushy, brown rice needs more liquid and time
- Do not dilute the soups — pour them straight from the can undiluted
- Do not stir after assembling — keep layers separate for perfectly cooked rice
- Cover tightly with foil for the first 30 minutes — traps steam to cook the rice
- Do not skip the full stick of butter — it creates the signature golden caramelized crust
- Drain the beef well — excess grease prevents the beautiful butter crust from forming
Variations
- Add mushrooms — layer sliced cremini mushrooms on top before the butter for an incredible variation
- Add Worcestershire sauce — 1 tbsp stirred into the consommé adds extra savory depth
- Add cheese — scatter 1 cup shredded mozzarella or Gruyère in the last 5 minutes. Game changer.
- Use ground turkey — lighter version with slightly milder flavor
- Dry soup mix version — use 1 packet dry onion soup mix stirred into 1½ cups water instead of the can
What to Serve With
- Simple green salad — something bright and acidic cuts through the richness perfectly
- Steamed or roasted green beans — classic Southern pairing
- Dinner rolls — for soaking up the incredible butter sauce at the bottom
- Coleslaw — tangy crunch balances the rich savory casserole
How to Store, Reheat, and Freeze
Refrigerator: Store covered for up to 4 days. Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating. Reheating: Microwave covered in 90-second intervals with a splash of beef broth, or cover with foil and bake at 350°F for 20 to 25 minutes.
Frequently Asked Questions
Can I use instant rice?
No — instant rice will turn mushy and overcooked in this recipe. Long grain white rice only — it is designed to absorb liquid slowly over an hour of baking.
Can I use brown rice?
Brown rice needs more liquid and longer cooking time. Add half a cup more consommé and expect 20 to 30 extra minutes in the oven. Check for doneness before removing.
Why is my rice still crunchy?
The foil was not tight enough and steam escaped. Return to the oven covered tightly with fresh foil for another 15 to 20 minutes. Add a splash of beef broth if the liquid is completely gone.
Can I make this ahead?
Assemble up to 24 hours ahead without baking, cover and refrigerate. Add 10 to 15 minutes to the covered baking time when cooking straight from the refrigerator.
Can I make this without browning the beef first?
It is not recommended. Raw beef will steam rather than brown, release excess liquid into the rice, and throw off the liquid ratio. Browning first also develops flavor you cannot get any other way.
More Cozy Comfort Food Recipes You’ll Love
- Crockpot Mississippi Pot Roast — the same stick of butter magic in slow cooker form
- Garlic Parmesan Chicken & Rice — another one-pan rice dinner the family will devour
- French Onion Stuffed Meatloaf — French onion flavors in a stunning stuffed meatloaf
- Classic Stuffed Cabbage Rolls — hearty and comforting just like grandma made
Stick of Butter Beef and Rice
Ingredients
- 1½ lbs lean ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1½ cups long grain white rice uncooked — do NOT use instant or brown rice
- 1 can (10.5 oz) condensed French onion soup undiluted — straight from the can
- 1 can (10.5 oz) beef consommé undiluted
- ½ cup unsalted butter 1 stick, sliced into pats
- fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. In a skillet over medium-high heat, cook ground beef with garlic powder, onion powder, and pepper until fully cooked and no pink remains. Drain all excess fat.
- Spread cooked beef evenly across the bottom of the prepared baking dish. Pour uncooked rice evenly over the beef. Do NOT stir — keep the layers separate.
- Pour beef consommé evenly over the rice. Spoon French onion soup evenly over the top, scraping every bit from the can including all the onion pieces.
- Slice the entire stick of butter into 8 to 10 pats and lay them evenly across the entire surface of the casserole. Cover tightly with aluminum foil.
- Bake covered at 375°F for 30 minutes. Remove foil and bake uncovered for another 25 to 30 minutes until the top is golden and caramelized and all liquid is absorbed.
- Rest 5 minutes before serving. Garnish generously with fresh chopped parsley and serve directly from the baking dish.
Notes
Do not dilute the soups — use them straight from the can.
Do not stir after assembling — keep the layers separate.
Full stick of butter required — it creates the golden caramelized crust.
Mushroom variation: layer sliced cremini mushrooms on top before the butter.
Cheese variation: scatter 1 cup shredded mozzarella or Gruyère in the last 5 minutes.
Storage: Refrigerate 4 days. Freeze 3 months.
Did you make this recipe? Leave a star rating below and tell me how it turned out — I love hearing from you!
Sarah Mitchell is the home cook and recipe developer behind Kitchen Love Story, a food blog dedicated to easy, comforting recipes that real families actually love. After years of searching for simple weeknight dinner ideas that didn’t require a culinary degree or a grocery list a mile long, Sarah decided to start creating and sharing her own. Her recipes focus on accessible ingredients, straightforward techniques, and big, satisfying flavors — the kind of food that brings people together. When she’s not testing recipes in her kitchen, Sarah enjoys meal prepping on Sundays, exploring farmers markets, and convincing her family to try at least one new dish a week. She lives with her family and a very enthusiastic golden retriever who considers himself the official taste tester.
