French Onion Beef Noodle Casserole
French Onion Beef Noodle Casserole
Ingredients
- 8 ounces egg noodles
- 12 ounces ground beef
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 garlic, clove, minced
- 1 packet onion soup mix
- 1 can cream of mushroom soup, 10.5 ounces
- 2/3 cup sour cream
- 1/3 cup beef broth
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 2/3 cup Swiss or provolone cheese, shredded
- 2 teaspoons parsley, chopped, optional
Instructions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 3
Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.
⏱️ 10 min
- 4
Add the ground beef to the skillet with the onions. Cook for 6 to 8 minutes, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 5
Stir in the minced garlic, onion soup mix, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Add the cream of mushroom soup, sour cream, and beef broth to the skillet. Stir until the mixture is smooth and creamy, about 2 to 3 minutes.
⏱️ 3 min
- 7
Remove the skillet from the heat. Fold in the cooked egg noodles and half of both cheeses (1/2 cup mozzarella and 1/3 cup Swiss or provolone) until everything is evenly coated.
⏱️ 3 min
- 8
Spread the noodle mixture evenly into the prepared baking dish. Top with the remaining cheese (1/2 cup mozzarella and 1/3 cup Swiss or provolone).
⏱️ 2 min
- 9
Bake uncovered for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly golden.
⏱️ 25 min•🌡️ 350
- 10
If using, sprinkle with chopped parsley before serving. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Beef Noodle Casserole
- 8 ounces egg noodles
- 12 ounces ground beef
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 garlic, clove, minced
- 1 packet onion soup mix
- 1 can cream of mushroom soup, 10.5 ounces
- 2/3 cup sour cream
- 1/3 cup beef broth
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 2/3 cup Swiss or provolone cheese, shredded
- 2 teaspoons parsley, chopped, optional
Instructions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
Cook the egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 3
Heat the olive oil in a large skillet over medium heat. Add the thinly sliced onion and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.
⏱️ 10 min - 4
Add the ground beef to the skillet with the onions. Cook for 6 to 8 minutes, breaking it up with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 5
Stir in the minced garlic, onion soup mix, and black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 6
Add the cream of mushroom soup, sour cream, and beef broth to the skillet. Stir until the mixture is smooth and creamy, about 2 to 3 minutes.
⏱️ 3 min - 7
Remove the skillet from the heat. Fold in the cooked egg noodles and half of both cheeses (1/2 cup mozzarella and 1/3 cup Swiss or provolone) until everything is evenly coated.
⏱️ 3 min - 8
Spread the noodle mixture evenly into the prepared baking dish. Top with the remaining cheese (1/2 cup mozzarella and 1/3 cup Swiss or provolone).
⏱️ 2 min - 9
Bake uncovered for 20 to 25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly golden.
⏱️ 25 min•🌡️ 350 - 10
If using, sprinkle with chopped parsley before serving. Serve warm.
⏱️ 1 min