French Onion Beef Casserole
This post may contain affiliate links. As Amazon Associates we earn from qualifying purchases.
Our French onion beef casserole combines savory ground beef, egg noodles, and French onion dip to create a warm and filling dish.
Over the years, Kim and I have shared a lot of different casseroles. A quick search on our site will give you plenty of options.
For example, you’ll a find a chicken Doritos casserole, a creamy chicken noodle casserole, easy tuna casserole, chicken spaghetti, spaghetti pie (kind of like a casserole) and even a crescent roll breakfast casserole.
Today, we’re adding to that list with our new French onion beef casserole using ground beef.
It’s a rich, creamy casserole dish that’s warm and filling. Imagine a Hamburger Helper skillet casserole with a French onion twist.
Try this recipe on a cold day and you won’t be disappointed! So, shall we get started?
How to make French onion beef casserole?
- First, preheat your oven to 350°F. and grease a 9×13-inch casserole dish with non-stick cooking spray.
- After that, pre-cook the egg noodles using the package directions. See the tips section below to avoid mushy noodles.
- Once they’re done, drain the noodles and chill them will cold tap water to stop the cooking process.
- Next, place the ground beef and Worcestershire sauce into a large skillet and cook the beef over low-medium heat.
- When the ground beef has completely cooked, drain the excess grease and return the meat to the skillet. You’ll still use low-medium heat for the following steps of the recipe.
- Afterward, open the can of cream of mushroom soup and the container of French onion dip. Pour them both into the skillet with the cooked ground beef and combine the ingredients.
- Stir the mixture as it comes to a simmer for 2-3 minutes. Then, turn off the heat and stir in the noodles.
- Transfer the ingredients to the prepared baking dish and cover the beef and noodle casserole with shredded Gruyere cheese.
- Place the dish into the oven to bake (uncovered) for about 15-minutes. Now, remove it from the oven.
- Top the French onion beef casserole with fried onions and return the dish to the oven.
- Last, continue cooking the casserole for 5-10 minutes or until the onions are crispy and golden brown.
- Remove the dish from the oven and serve. That’s it, the recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
Recipe Tips & FAQ’s:
- For our recipe, used 93/7 ground beef. You can use beef with a higher fat content; however, you will need to drain the beef before adding the soup and French onion dip.
- We recommend cooking the egg noodles until they’re al dente. Otherwise, they’ll be mushy by the time to casserole finishes baking.
Can I freeze beef and noodle casserole?
Yes, once it has been cooked and cooled, it can be frozen. When properly stored, it will hold for up to 2-months in your freezer.
How long does French onion ground beef casserole last?
If you store it in a sealed container, in your fridge, it will last for 4-5 days.
Can I use ground turkey in place of ground beef?
Absolutely, you can substitute ground turkey for ground beef in this recipe.
Ingredients
- 12 ounces wide egg noodles, cooked according to package directions
- 1 pound ground beef, (We used 93/7.)
- 1 tablespoon Worcestershire sauce
- 16 ounces French onion dip, refrigerated variety (1 container)
- 10 ½ ounces cream of mushroom soup, 1 can
- 1 ½ cups Gruyere cheese, shredded
- 2 cups French fried onions
Instructions
- Preheat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish. Set aside.
- Cook the egg noodles according to the package directions, but drain them when they are al dente (still have a bite). Run cold water over the noodles, drain again, and set aside.12 ounces wide egg noodles
- While the noodles cook, brown the ground beef. Heat a large skillet over low-medium heat. Add the ground beef and Worcestershire sauce. Cook until the beef is cooked through and no pink remains. Drain the excess grease, then return the beef to the skillet.1 pound ground beef1 tablespoon Worcestershire sauce
- Add the French onion dip and cream of mushroom soup. Stir to combine. Bring the mixture to a simmer and cook for 2 to 3 minutes.16 ounces French onion dip10 ½ ounces cream of mushroom soup
- Combine the pasta and beef mixture, then transfer to the prepared casserole dish. Top with the shredded cheese.1 ½ cups Gruyere cheese
- Bake for 15 minutes. Remove the casserole from the oven and add the French fried onions. Return the casserole to the oven, and bake for an additional 5 to 10 minutes until the French fried onions are lightly browned.2 cups French fried onions
- Serve the casserole hot, and store the leftovers in the refrigerator for up to 3 days.
Suggested Equipment
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of French onion beef casserole. Actual calories will vary.
For more information and tips, please refer to the post.
Nutrition
Serving: 1.25cups | Calories: 591kcal | Carbohydrates: 42g | Protein: 28g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 952mg | Potassium: 370mg | Fiber: 1g | Sugar: 5g | Vitamin A: 263IU | Vitamin C: 0.3mg | Calcium: 351mg | Iron: 2mg
Get Our Dip Recipes Ebook!More details here ➡️ FREE EBOOK!
Very interested in making this….but need cheese suggestions. I’ll never shred my own cheese. What would be a good substitute that come preshredded?
Hi Amanda!
Mozzarella or Monterey Jack would be good for pre-shredded options. Have a great day! 🙂
Shredded Swiss cheese is what I always use in place of Gruyère cheese! Or you can buy a block and shred it. The kind you shred yourself is always creamier and melts best.
Easy meal. Per a review, I did the 16oz noodles, bag frozen mixed veggies and added an extra can of soup. Hubby wished there were some of the fried onions in the actual mix (like green bean casserole). Next time will make a half of what I made this time, add some friend onions to the mix, and it will be perfect casserole (as made, it will easily feed a family of 6)
Those additions sound amazing, Tonya! We’re glad you and your family enjoyed the recipe. We love making this casserole with a couple of cups of French fried onions on top. They add the perfect amount of crunch and flavor. Making it half one way and half the other is a great idea! Have a wonderful afternoon! 🙂
Can you make this ahead of time and keep in refrigerator? If so, how long to heat up?
Hi Tammie!
Yes, you can make this casserole ahead of time and keep it in the refrigerator. If you want to assemble it without baking, it will store for about a day. Then, bake it as written. If you’d prefer to bake it completely then store it, the casserole stays good in the fridge for 4-5 days. Reheat in the oven on 350°F until heated through, usually 20-30 minutes. It may need to be covered with foil so the crispy onions don’t burn. Have a great day! 🙂
This was really good. I did make some changes. I used ground pork (my son doesn’t eat beef)1# bowties, added an extra can soup and added a pound of mixed veggies. It was a complete meal and delicious. Thanks.
Thank you Jennifer! It sounds like those additions and substitutions created a filling, tasty meal. Thank you again and have a lovely day 🙂
This was delicious and will become a regular on our menu. My package of egg noodles was 16oz, so I added an extra can of soup and some sour cream to try to stretch the sauce, but it wasn’t enough. Next time I’ll double all the sauce ingredients, and probably add some chopped canned mushrooms too. And maybe some diced bell pepper.
Good morning Dawn, Kim and I are thrilled you enjoyed the casserole. It’s unfortunate the extra soup and sour cream wasn’t quite enough. Doubling all the sauce ingredients should fix everything. Thank you for commenting and rating the recipe. Have a lovely day!