French Onion Beef Casserole
This French Onion Beef Casserole combines savory ground beef, soft egg noodles, and that rich French onion flavor everyone loves in one comforting dish. It's easy enough for a busy Tuesday night but tastes like something you'd serve for company, with bubbly cheese, crispy onions, and a kitchen that smells incredible.
Equipment
- 9x13 inch casserole dish
- Large deep skillet for browning the beef and onions
- Large pot for boiling the noodles
- Colander
- Large mixing bowl
- Cheese grater if shredding your own cheese
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 pound lean ground beef 450g, 80/20 blend
- 1 tablespoon olive oil
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 cloves garlic minced
- 12 ounces wide egg noodles 340g
- 1 can (10.5 ounces) condensed French onion soup 298g
- 1 can (10.5 ounces) condensed cream of mushroom soup 298g
- 1 cup sour cream 240ml
- 2 cups sharp cheddar cheese 8oz or 225g, shredded, divided
- 1 1/2 cups crispy French fried onions 170g, divided
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped, optional for garnish
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13 inch casserole dish with nonstick spray or butter.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook the onion for 4-5 minutes until softened, then add the ground beef and cook until browned. Stir in garlic during the last minute.
- Drain any excess grease, then reduce heat to medium-low. Add the French onion soup, cream of mushroom soup, Worcestershire sauce, and thyme. Stir until combined and let simmer for 2-3 minutes.
- Remove from heat and stir in the sour cream until smooth. Fold in 1 cup of the cheddar cheese, then add the cooked noodles and gently fold until everything is coated.
- Pour the mixture into the prepared casserole dish and spread into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Bake uncovered on the middle rack for 20 minutes, until the cheese is melted and the edges are bubbling.
- Carefully remove from the oven and sprinkle the crispy French fried onions evenly over the top. Return to the oven and bake for 5-8 minutes more, until golden brown.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Make ahead: Assemble the casserole up to a day ahead and refrigerate before baking. Hold off on adding the fried onion topping until just before baking.
- Don't skip draining the beef: Excess grease can make the sauce feel heavy instead of creamy.
- Cook noodles slightly under: Undercook the noodles slightly before baking so they don't turn mushy in the oven.
- Shred your own cheese: Buy a block and shred it yourself for a meltier, more flavorful cheese than pre-shredded bags.
- Add fried onions last: Add the crispy onions only in the final minutes of baking so they stay crisp instead of soggy.
- Let it rest: Allow the casserole to rest before serving so the sauce sets and holds together neatly.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze without the fried onion topping for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Variations: Swap ground beef for ground turkey, use Gruyère or Swiss cheese instead of cheddar, or add sliced mushrooms for extra depth.
- Reheating: Reheat individual portions in the microwave in 30-second increments. For larger portions, reheat covered in a 325°F oven for about 20 minutes.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 38gProtein: 28gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 85mgSodium: 890mgPotassium: 420mgFiber: 2gSugar: 5gVitamin A: 8IUVitamin C: 4mgCalcium: 15mgIron: 12mg
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