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French onion ground beef casserole serving with cheese pull

French Onion Ground Beef Casserole

All the flavor of French onion soup in a hearty casserole — seasoned ground beef, egg noodles, and a creamy French onion sauce under melted Swiss and a crispy onion topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 8 oz 225 g wide egg noodles
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 1 lb 450 g lean ground beef (90% lean)
  • 2 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • 1 can 10.5 oz / 298 g condensed French onion soup
  • 3/4 cup sour cream
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup shredded Swiss cheese or Gruyere
  • 1/2 cup shredded mozzarella
  • 1 cup crispy fried onions store-bought, for the topping
  • 1 tablespoon chopped fresh parsley for garnish (optional

Method
 

  1. Boil the egg noodles in salted water until just shy of done, about 1 minute less than the package says. Drain and set aside.
  2. Heat the olive oil in a large oven-safe skillet over medium-low heat. Cook the sliced onion with a pinch of salt for 12-15 minutes, stirring now and then, until deep golden and sweet.
  3. Push the onions to the side, add the ground beef, and cook over medium heat, breaking it into crumbles, until browned. Drain extra fat. Stir in the garlic and Worcestershire sauce and cook 30 seconds more.
  4. Pour in the French onion soup and stir in the sour cream and thyme. Simmer 2-3 minutes until slightly thickened. Season with salt and pepper.
  5. Fold the cooked noodles into the skillet until every strand is coated in sauce. Smooth the top.
  6. Sprinkle the Swiss and mozzarella evenly over the top.
  7. Bake at 350°F (175°C) for 15 minutes, until the cheese is melted and bubbling at the edges.
  8. Scatter the crispy fried onions over the top and bake 3-5 minutes more, until golden. Rest 5 minutes, garnish with parsley, and serve.

Notes

Undercook the noodles by 1 minute so they finish in the sauce. Add the crispy fried onions only for the last 3-5 minutes of baking to keep them crunchy. Leftovers keep 3 days in the fridge.