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French onion beef casserole one-pan comfort dinner ready 1 hour with 2 tablespoons unsalted butter large skillet medium-high melted, 1 large yellow onion thinly sliced sautéed stirring occasionally 25-30 minutes very tender caramel golden color, 2 pounds ground beef 1 packet onion soup mix half teaspoon kosher salt quarter teaspoon black pepper added cooked no longer pink 5-7 minutes excess grease removed, 3 cups beef broth 2 cans 10.5-ounce condensed French onion soup poured stirred, 12 ounces egg noodles pressed under liquid completely submerged brought boil covered reduced medium-low simmered 10-12 minutes tender, Gruyere or Swiss cheese scattered broiled 2-3 minutes golden bubbly served immediately

French Onion Beef Casserole

Seasoned ground beef and par-cooked egg noodles baked in a rich French onion and cream of mushroom soup sauce, topped with melted Swiss and provolone cheese and finished with crispy French fried onions. A deeply savory, easy one-dish dinner that comes together in under an hour.
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Prep Time 18 minutes
Cook Time 40 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 538
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground beef, 80/20
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) condensed French onion soup
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 3 cups wide egg noodles, uncooked
  • 1.5 cups shredded Swiss cheese
  • 1/2 cup shredded provolone or mozzarella
  • 1/2 cup crispy French fried onions for topping
  • salt to taste

Equipment

  • 9x13 Baking Dish
  • Large skillet
  • Medium Pot for Noodles
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 baking dish with cooking spray.
  2. Boil egg noodles in salted water for 4 minutes only. Drain and set aside - they should be firm and underdone.
  3. Brown ground beef with diced onion in a large skillet over medium-high heat until fully cooked, 8 to 10 minutes. Drain excess fat. Add garlic and cook 1 minute.
  4. Stir in both condensed soups, beef broth, Worcestershire, onion powder, garlic powder, and black pepper. Simmer 2 minutes. Season with salt.
  5. Fold par-cooked noodles into the beef mixture. Transfer to the prepared baking dish and spread flat.
  6. Cover with foil and bake 25 minutes. Remove foil, top with Swiss and provolone cheese, and bake uncovered 10 to 12 minutes until bubbly and golden.
  7. Scatter crispy fried onions over the top in the last 3 minutes of baking. Rest 5 minutes before serving.

Notes

  • Par-cook noodles for 4 minutes only - they finish cooking in the oven and will go mushy if fully cooked beforehand.
  • Cover with foil for the first bake phase to prevent edge noodles from drying out before the center is done.
  • Add fried onions in the last 3 minutes only to preserve their crunch.
  • Add 2 tbsp broth when reheating leftovers to restore moisture to the noodles.
  • Assemble the night before using dry uncooked noodles and bake directly from the fridge, adding 5 extra covered minutes.