Stick of Butter Beef & Rice
Back in 2020, I posted a simple little recipe called Stick of Butter Rice, and it exploded — 10 million views, thousands of recreations, and it’s still one of the most-made recipes on my website.
Then in 2024, I leveled it up with my Stick of Butter Chicken & Rice, and that one went just as wild — creamy, cozy, easy, and totally dump-and-bake.
A lot of people call this French Onion Beef and Rice Casserole, so if you’ve found this recipe searching for that, you’re in the right place. This is just my stick of butter spin on it.
And now in 2025, we’re taking it one step further with the Stick of Butter Beef & Rice version — same method, same magic, but this time with ground beef, mushrooms, French onion soup, beef consommé, and Locatelli Pecorino Romano baked right into every buttery bite. If you loved the original, this one is comfort food x100.
👝 How to Store Leftovers
Fridge: 3–4 days in airtight container
Freezer: Up to 3 months (thaw overnight before reheating)
Reheat: Microwave with a splash of broth or butter OR cover with foil and bake at 350°F until hot
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Why You’ll Love This Recipe
- Dump-and-bake, no stirring the rice first
- Uses budget-friendly ground beef
- One baking dish, no stovetop after browning
- Ultra-savory thanks to French onion soup + beef consomme
- Butter does ALL the work (flavor, moisture, browning)
- The Pecorino Romano on top = next-level salty-cheesy finish
- Feeds a crowd & reheats beautifully
🔄 Substitutions & Variations
| Ingredient | Swap Option |
|---|---|
| Ground beef | Ground turkey, chicken, or pork |
| Pecorino Romano | Parmesan, Asiago, or shredded Swiss |
| Beef consomme | Beef broth (but flavor won’t be as rich) |
| Mushrooms | Skip or replace with caramelized onions |
| Locatelli | Grana Padano or Parm-Reg alternative |
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🤔 Common Questions
No — you need regular long-grain white rice so it soaks up the liquid slowly.
Yes — use a 9×13 and bake the same time.
Stick of Butter Beef & Rice
Ingredients
- 1 lb ground beef
- Browned in a skillet and seasoned
- 2 cups uncooked long-grain white rice Do not rinse — you need the starch
- 1 10.5 oz can Campbell’s French Onion Soup
- 2 10.5 oz cans Campbell’s Beef Consomme
- 1 stick ½ cup salted butter, melted
- 8 oz sliced baby bella mushrooms
- Or white mushrooms optional but recommended
- 1 cup freshly grated Pecorino Romano I use Locatelli, Shreds or pre-grated will NOT melt the same
Seasoning for Beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp salt
Instructions
- Preheat oven to 375°F. Grease a 9×9 (or 10×10) baking dish. A 9×13 also works.
- Brown the ground beef in a skillet with garlic powder, onion powder, black pepper, and salt. Cook just until no longer pink. Drain the grease from the ground beef.
- Spread the cooked beef evenly across the bottom of the baking dish.
- Pour the uncooked rice evenly over top — do NOT stir.
- Pour in the 2 cans of beef consomme.
- Spoon the French onion soup over the top, lightly spreading so it covers the surface. (Use ALL of the liquid and everything from the can)
- Scatter the sliced mushrooms over everything.
- Drizzle the melted stick of butter evenly over the top.
- Sprinkle the Locatelli Pecorino Romano over everything.
- Cover tightly with foil and bake 60 minutes.
- Remove foil, gently fluff with a fork, then return to oven uncovered at 375°F for 15 minutes to remove excess liquid and brown the top.
- Let rest 5 minutes before serving — rice continues to steam and finish.
Video
Melissa, For the stick of butter chicken and rice- Can I use chicken breasts instead of thighs?
Thanks!
Absolutely! Here’s the recipe https://melissajorealrecipes.com/stick-of-butter-chicken-and-rice/
I was just wondering if soup is not diluted with water as it normally says to do will recipe be very salty?
Great question! 😊 Nope — you don’t dilute the soups with water in this recipe. It looks like it would be salty, but the butter, beef, and rice actually balance it out really well while it bakes. The rice absorbs most of the salt, so it doesn’t taste as salty as you’d think.
If you’re sensitive to salt, here are a few easy tweaks:
• Use unsalted butter instead of regular
• Swap 1 can of French onion soup for beef broth
• Or add ½ cup water to the mixture before baking
But as written, it comes out perfectly seasoned for most people! 🤎🍽️
I this recipe looks great but I was just wondering if soup is not diluted with water as it normally says to do will recipe be very salty?
Great question! 😊 Nope — you don’t dilute the soups with water in this recipe. It looks like it would be salty, but the butter, beef, and rice actually balance it out really well while it bakes. The rice absorbs most of the salt, so it doesn’t taste as salty as you’d think.
If you’re sensitive to salt, here are a few easy tweaks:
• Use unsalted butter instead of regular
• Swap 1 can of French onion soup for beef broth
• Or add ½ cup water to the mixture before baking
But as written, it comes out perfectly seasoned for most people! 🤎🍽️
I did a double batch 385 60 minutes and it didn’t cook? Hopefully the added 15 mins in the oven is the game changer
Hey! When doubling this recipe, the most common issue is that the rice doesn’t fully cook if the baking dish is too deep or tightly packed. A few tips that will help:
✅ Use a larger, wider baking dish instead of a deeper one so the liquid can distribute evenly.
✅ Make sure the rice is fully submerged in the liquid before baking — no dry spots.
✅ Doubling the recipe usually requires closer to 75–85 minutes total baking time, especially if the dish is crowded or if your oven runs a little cooler.
✅ You can also tightly cover with foil for the first 45–50 minutes to trap steam, then uncover to finish & brown the top.