This French Onion Beef Casserole is the ultimate comfort food that you never knew you needed. With creamy mushroom soup and French onion dip, this dish is packed with flavors that will make your taste buds dance. Topped with crispy fried onions, this casserole is perfect for any occasion. Whether you’re feeding a crowd or simply craving something cozy, this casserole is sure to please.
I love making this French Onion Beef Casserole for my family because it’s the perfect balance of comfort and deliciousness. My husband is a big fan of French onion soup, and this casserole has all the same flavors but in a heartier and more satisfying form. I remember the first time I made this recipe, my kids couldn’t get enough of it. It has now become a staple in our household and is always a hit at family gatherings.
“Why This Casserole is a Game-Changer”
- Creamy and flavorful: The combination of cream of mushroom soup and French onion dip makes this casserole incredibly creamy and flavorful.
- Easy to make: With only a few ingredients and simple steps, this casserole is easy to whip up on a busy weeknight.
- Perfect for feeding a crowd: This casserole is a crowd-pleaser and can easily be doubled or tripled to feed a large group of people.
- Budget-friendly: Made with affordable ingredients, this casserole won’t break the bank.
Ingredients:
- 10 ounces dried egg noodles (283.5 grams)
- 1 pound lean ground beef (454 grams)
- 2 cans (10.75 ounces, each) condensed cream of mushroom soup (306 grams total)
- 1 (15 ounce) jar Lay’s French Onion Dip (425 grams)
- 1 cup French’s fried onions (56 grams)
Directions:
- Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
- Cook egg noodles in a large pot of water, according to package directions. Drain.
- Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
- Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
- Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
- Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!
Notes:
- For a lighter version, use reduced-fat cream of mushroom soup and French onion dip.
- You can also use ground turkey instead of beef for a healthier option.
- Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave.
French Onion Beef Casserole
Ingredients
- 10 ounces dried egg noodles 283.5 grams
- 1 pound lean ground beef 454 grams
- 2 cans 10.75 ounces, each condensed cream of mushroom soup (306 grams total)
- 1 15 ounce jar Lay’s French Onion Dip (425 grams)
- 1 cup French’s fried onions 56 grams
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
- Cook egg noodles in a large pot of water, according to package directions. Drain.
- Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
- Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
- Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
- Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!
Notes
You can also use ground turkey instead of beef for a healthier option.
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave.