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A comforting casserole made with browned ground beef, creamy French onion dip, condensed cream of mushroom soup, tender egg noodles, and crispy fried onions baked to perfection. Serves approximately 6 people, perfect for a hearty family meal.

Ingredients

Scale
  • 10 ounces dried egg noodles
  • 1 pound lean ground beef
  • Salt and pepper to taste
  • 2 cans (10.75 ounces each) condensed cream of mushroom soup
  • 1 (15 ounce) jar Lay’s French Onion Dip
  • 1/2 cup French’s fried onions
  • Freshly chopped parsley (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of salted water to a boil and cook 10 ounces dried egg noodles according to package directions until al dente; drain and set aside.
  3. While the noodles cook, heat a large skillet over medium-high and brown 1 pound lean ground beef, breaking it up until no pink remains; season with salt and pepper and drain excess grease.
  4. Reduce heat to low and stir both cans of condensed cream of mushroom soup and the jar of French onion dip into the beef until smooth and heated through.
  5. Fold the drained noodles into the beef and sauce mixture, coating the noodles evenly and adjusting salt and pepper to taste.
  6. Spread the mixture evenly into the prepared 9×13-inch baking dish.
  7. Sprinkle 1/2 cup French’s fried onions evenly over the top.
  8. Bake uncovered for about 20 minutes, until bubbly and heated through. Optionally, broil 1–2 minutes for extra crispness, watching closely.
  9. Let the casserole rest about 5 minutes; garnish with chopped fresh parsley if desired.

Notes

Do not overcook the noodles; cook them al dente to avoid mushiness after baking., Drain cooked ground beef thoroughly to prevent greasiness; blotting excess fat with paper towel is recommended., Warm soups and dip slightly before mixing for even coating without clumps., Reserve some fried onions to sprinkle on top after baking for extra crunch., Use low-sodium condensed soup to control salt levels, adjusting seasoning after mixing., For more onion flavor, add caramelized onions or a splash of Worcestershire sauce., Cheese can be added by stirring in 1 to 1½ cups shredded Swiss, Gruyère, or sharp cheddar before baking., Proteins can be substituted with ground turkey, chicken, plant-based beef alternatives, or lentils for vegetarian options., Mushrooms (8 ounces) can be sautéed with beef for extra texture and flavor., French onion dip can be replaced with 1 to 1½ cups caramelized onions mixed with 1 cup sour cream for a homemade twist., Refrigerate leftovers for 3-4 days; reheat covered at 350°F for 20-30 minutes or microwave individual servings., Freeze unbaked casserole up to 2-3 months, thaw overnight before baking, adding 10-15 minutes to bake time., Assemble a day ahead and store covered in fridge; add fried onions just before baking or after for best texture.

Nutrition

Find it online: https://cozyovenkitchen.com/french-onion-beef-casserole/