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Delicious creamy French onion beef casserole topped with melted cheese

Creamy French Onion Beef Casserole

This comforting layered pasta bake features savory browned beef, creamy French onion soup, and tangy sour cream, topped with melted cheddar and crunchy fried onions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta and Beef
  • 12 oz Egg noodles Large or medium egg noodles work; use rotini for a twist.
  • 1 lb Ground beef 80/20 blends brown well; turkey or ground pork are alternatives.
Casserole Base
  • 1 can French onion soup (10.5 oz) Condensed or ready-to-serve both work; beef broth plus caramelized onions is a substitute.
  • 1 cup Sour cream Use plain Greek yogurt for tang and protein boost.
Toppings
  • 1 cup Shredded cheddar cheese Sharp cheddar for more bite; Monterey Jack for milder melt.
  • 1 cup Crispy fried onions Store-bought French fried onions add crunch; panko crisped in butter is an alternate.
Seasoning
  • Salt and pepper To taste. Start light and adjust after baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the egg noodles according to package instructions, then drain.
Cooking Beef
  1. Brown the ground beef over medium heat in a large skillet until fully cooked.
  2. Drain any excess fat from the skillet to prevent a greasy casserole.
Combine and Assemble
  1. Combine the cooked egg noodles, browned beef, French onion soup, and sour cream in a large bowl and mix until well combined.
  2. Transfer the mixture to a casserole dish and top with shredded cheddar cheese evenly.
Bake and Finish
  1. Bake the casserole in the preheated oven for 25 to 30 minutes until hot and bubbly.
  2. Remove the dish from the oven and sprinkle crispy fried onions across the surface, then bake an additional five minutes until the onions are golden.
  3. Let the casserole cool slightly before serving to allow flavors to settle.

Notes

Salt the noodle water generously to season pasta; drain cooked beef to prevent greasiness; reserve hot pasta water if mixture seems dry; use block cheese for best melting; add fried onions at the end for crunch.