French Onion Casserole
Cook the egg noodles according to the package directions, but drain them when they are al dente.
While the noodles cook, brown the ground beef and Worcestershire sauce until no pink remains.
Add the French onion dip and cream of mushroom soup. Stir to combine. Simmer for 2-3 minutes.
Combine the cooked egg noodles and beef mixture.
Transfer the mixture to a greased 9 x 13-inch casserole dish.
Top with shredded Gruyere cheese. Bake for 15 minutes.
Remove from the oven, and top with French fried onions. Bake for an additional 5 to 10 minutes.
Serve hot, and store leftovers in the refrigerator for up to 3 days.
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