French Onion Beef Casserole

This French Onion Beef Casserole combines everything you love about classic French onion soup with the hearty satisfaction of a pasta bake. It’s the kind of dish that makes everyone at the table fall silent – you know, that magical moment when the food is just too good to talk about.

The secret to this casserole’s irresistible appeal lies in its layers of flavor. Rich ground beef, creamy French onion dip, and tender egg noodles come together under a crown of crispy fried onions. Each bite delivers that perfect balance of creamy, savory, and crunchy textures that’ll have you reaching for seconds before you’ve finished firsts.

Ingredients

Main Components:

• 8 ounces egg noodles
• 1 pound ground beef (80/20 recommended)
• 16 ounces French onion dip
• 10.5 ounces condensed cream of mushroom soup
• 1 cup grated cheddar cheese
• 1 cup sour cream
• 1.5 cups fried onions

Steps

1. Preheat the oven to 350°F (177°C). Coat a 10-inch square baking dish with nonstick spray, ensuring complete coverage to prevent sticking. Position your oven rack in the middle position for even heat distribution.
2. Cook egg noodles in well-salted water (it should taste like the sea) until just al dente, about 6-8 minutes. They’ll continue cooking in the casserole, so don’t overdo it. Drain thoroughly – excess water will make your casserole soupy.
3. In a large skillet over medium-high heat, brown the ground beef, breaking it into small, even pieces (about the size of peas) with a wooden spoon. Cook until no pink remains, about 8-10 minutes. Drain excess fat by tilting the pan and spooning it off – leaving too much will make the casserole greasy.
4. Create the creamy base in a large mixing bowl. Combine noodles, French onion dip, mushroom soup, and sour cream until uniformly mixed. The mixture should be thick but spreadable – if it seems too thick, add 2-3 tablespoons of milk. Fold in the cheese and beef until evenly distributed.
5. Transfer to your prepared baking dish, spreading the mixture evenly to the corners. Bake uncovered for 25 minutes or until bubbling at the edges and hot throughout. Look for small bubbles breaking the surface – this indicates it’s heating properly.
6. Top with fried onions and return to oven for 5-10 minutes until onions are golden brown. Watch carefully during this final stage – the onions can go from perfect to burnt quickly.
7. Let rest for 5 minutes before serving. The casserole will be extremely hot and needs time to set. This resting period allows the sauce to thicken and makes serving neater.

Smart Swaps

• Substitute whole grain egg noodles for regular to add fiber
• Use lean ground turkey (93/7) instead of beef to reduce fat
• Try reduced-fat Greek yogurt for sour cream to boost protein

Make It Diabetes-Friendly

• Use Dreamfields pasta to reduce net carbs by 25%
• Replace regular fried onions with 1 cup of crushed pork rinds mixed with 2 tablespoons of onion powder
• Opt for full-fat Greek yogurt instead of sour cream to lower the glycemic impact
• Portion into 1-cup servings (approximately 30g net carbs per serving)

Pro Tips

• For extra flavor, deglaze the beef pan with 2 tablespoons of Worcestershire sauce
• Shred your own cheese – pre-shredded contains anti-caking agents that affect melting
• Let ingredients come to room temperature for even baking