Stick of Butter Rice

Stick of Butter Rice is a buttery, casserole-like side dish, with beef broth, French Onion Soup, white rice and butter that’s a creamy, holiday favorite!

If you love casseroles and casserole-like dishes, such as Easy Chicken Casserole, but are looking for something a little more unusual to bring to your next potluck, then you should make a pan of Stick of Butter Rice. It’s one of the most delicious creamy rice dishes, and you can make it big enough for a crowd.

Spoonful of Stick of Butter Rice


If you’ve got a few cans of French onion soup laying around and want to try a delicious new oven rice recipe, then you should definitely break out a casserole dish and make some Stick of Butter Rice. There are a few Campbell’s French onion soup recipes floating around out there, but this version is one of my all time favorites, and is sure to become a family favorite of yours as well. This onion rice recipe takes almost no prep and is completely baked through in about an hour, which is a great cook time for a casserole. One of the best things about this butter rice recipe is that you end up with soft, flavorful rice without having to use a rice cooker, crock pot, instant pot, or stove top. Cooking rice in the oven also takes a lot of the guess work out of it and won’t leave you with hard, chewy grains.

What is Rice Consommé?

Stick of Butter Rice is also called rice consommé. Consommé refers to the sauce that the rice is cooked in, and there are a lot of different kinds, like chicken or beef consommé, and even though this recipe doesn’t use the traditional bouillon, it’s still very much in the same vein as consommé.


  • Preheat the oven to 400 degrees.
  • In an 8×8 baking dish add the rice, onion soup, beef broth and butter, then stir well.
  • Cover and bake for 30 minutes.
  • Remove foil and bake for an additional 30 minutes.


Spoonful of Stick of Butter Rice


  • Cheese: Try sprinkling Parmesan cheese over the top of the casserole when it’s still warm from the oven, or just before you put it in. If you want the Stick of Butter Rice to have a harder, crisper layer of cheese on top, add the parmesan before you put the casserole in the oven. If you want the cheese to stay light but be deliciously melty, add it when the rice is cooked but still warm.
  • Rice: You can use a variety of different grain rice in this recipe, from brown rice to wild rice. However you should NOT use instant rice for this recipe, because it will turn out dry, hard and nasty.
  • Sauces and add ins: You can experiment with the kind of broth used in Stick of Butter Rice. Try using chicken broth or veggie broth if you aren’t crazy about the flavor of beef broth.  You can also add a little sauce, like soy sauce, Worcestershire sauce, or cream of mushroom soup to the rice to give it a little bit of a kick. You can also stir in some mushrooms sauteed in butter to the casserole once it’s finished cooking for a meaty, hearty addition.
  • Protein: This casserole is great as a side dish, or you can mix in some protein, like pork chops or chicken breasts. If you end up going that route, you need to keep an eye on the meat and thoroughly check it to make sure it has cooked all the way through before you serve it up.


  • Is it healthy to eat rice? Yes and no. Brown rice is great for you because it has doesn’t digest as quickly, but white rice doesn’t have very much nutrition.
  • Do I need to rinse rice? It depends on the texture you want. For sticky rice like Chinese Steamed Rice, you should not rinse the uncooked rice. For recipes where you want the texture to be finer, rinse uncooked white rice before hand.



  • Serve: Don’t leave Stick of Butter Rice out at room temperature for longer than about 2 hours.
  • Store: If you keep Stick of Butter Rice properly sealed in an airtight container or in freezer bags, it should last up to about 1 week. Always let the rice cool down to room temperature completely before you put it away.
  • Freeze: You can freeze Stick of Butter Rice in a sealable container for up to 3 months. After that point, you should throw the casserole out and make another one.

Stick of butter rice in White baking dish

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Spoonful of Stick of Butter Rice
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Stick of Butter Rice

Stick of Butter Rice is a buttery, casserole-like side dish, with beef broth, French Onion Soup, white rice and butter that bakes into a creamy, rich holiday favorite recipe!

Course Side Dish
Cuisine American
Keyword Stick of Butter Rice
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 403 kcal
Author Sabrina Snyder


  • 1 cup white rice , uncooked
  • 10 ounces condensed French Onion Soup
  • 10 ounces condensed Beef Broth , (or 1 1/4 cups)
  • 1/2 cup unsalted butter , cut into cubes


  1. Preheat the oven to 400 degrees.

  2. In an 8x8 baking dish add the rice, onion soup, beef broth and butter, then stir well.

  3. Cover and bake for 30 minutes.

  4. Remove foil and bake for an additional 30 minutes.

Nutrition Facts
Stick of Butter Rice
Amount Per Serving
Calories 403 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 64mg21%
Sodium 834mg36%
Potassium 406mg12%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 709IU14%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I made this and loved the flavor (I used cream of mushroom soup and added a packet of French onion soup mix because I didn’t have condensed French onion soup) but my rice was hard on top. Should I keep the foil on or bake it for a shorter time? Thoughts? Thanks!

  2. I made shredded beef the other day using pot roast and beef broth. Saved the broth, chilled so I could scoop off the grease, then used 2 cups broth (16 oz), 1 stick butter, and Lipton onion soup mix because I didn’t have French onion soup so added a cup of water. Smells so good right now I can’t wait!

  3. This rice is exactly what my great grandma used to make and she added chicken to it. We just called it Chicken & rice. I’ve been trying to find this recipe for awhile!!! Do you have any special instructions if I choose to add chicken breast? Cook covered for how long? Uncover for how long? Temp stay the same if adding chicken or does it need to come down a bit? Hoping you can help. Anyone who may have tried this with chicken have pointers as well?

  4. I want to try this ASAP but I need to double it . Would I just double the ingredients and use a 9X13 pan ? What about the cooking time? Thanks for so many wonderful recipes .

    1. It will add to your cooking time but I’ve never tested it so I’m not sure of a exact amount. Just keep an eye on it. Enjoy!

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