Let’s be honest—some nights call for a meal that feels like a big, warm hug. And this French Onion Beef Casserole? It’s exactly that.
Between the creamy sauce, hearty noodles, and crispy onion topping, this dish checks every box for comfort food. It’s the kind of dinner that doesn’t require a ton of ingredients or time—but still delivers big on flavor.
I whipped this up one evening when the fridge was running low, and now it’s on regular rotation. Even my picky eaters clean their plates when this hits the table (and if you know, you know—that’s saying a lot). It’s cozy, filling, and just plain good.
Why You’ll Love It
- Hearty & satisfying: Loaded with beef and egg noodles, this casserole doesn’t mess around.
- Packed with flavor: French onion dip and cream of mushroom soup bring creamy, savory magic.
- Simple to make: Minimal prep, pantry staples, and only 20 minutes in the oven.
- Crowd-pleaser: Even the “not into casseroles” crowd will be back for seconds.
Ingredients You’ll Need
- Egg noodles – Cooked just to al dente so they hold up in the bake.
- Ground beef – I use lean, but whatever you have on hand works.
- Cream of mushroom soup – The creamy base that brings it all together.
- French onion dip – Adds richness and loads of flavor (the kind you’d serve with chips).
- French fried onions – For that crispy topping everyone fights over.
- Salt & pepper – Just enough to season the beef.
- Fresh parsley (optional) – A little green never hurts.
Quick Tips Before You Start
- Use a deep 9×13 pan for easier mixing and layering.
- Don’t overcook the noodles—they’ll finish cooking in the oven.
- Add a splash of milk to the sauce if you want it creamier.
- Make it ahead: You can assemble the whole thing earlier in the day and bake it just before dinner.
Let’s Get Cooking
Start by preheating your oven to 350°F. Lightly grease a 9×13 baking dish so cleanup is a breeze later.
Boil your noodles in a big pot of salted water according to the package directions. Drain and set them aside.
While the noodles cook, brown your ground beef in a skillet over medium-high heat. Break it up with your spoon and cook until it’s no longer pink. Season with a little salt and pepper, then drain the excess grease.
Now comes the magic. Stir in both cans of cream of mushroom soup and the whole jar of French onion dip. Mix well until it’s creamy and smooth. Fold in the noodles gently until they’re fully coated.
Pour everything into your prepared baking dish and smooth it out. Sprinkle those crispy fried onions all over the top—don’t be shy here.
Bake uncovered for 20 minutes, or until hot and bubbly and the onions are golden brown.
Make It Your Own
This casserole is flexible and forgiving:
- Swap beef for ground turkey or shredded rotisserie chicken
- Sub the dip with sour cream + onion soup mix if needed
- Add extras like peas, mushrooms, or green beans
- Try a cheesy twist with grated Swiss or mozzarella before baking
Storage & Leftovers
- Fridge: Keeps well for 3–4 days in an airtight container.
- Freezer: Assemble without the fried onions, wrap tightly, and freeze up to 2 months. Add onions just before baking.
- Reheat: Oven is best to bring back that crisp topping. Microwave works fine for individual servings.
What to Serve With It
You really don’t need much, but here are a few perfect pairings:
- Steamed broccoli or green beans
- A tossed salad with vinaigrette
- Garlic bread (always a win)
Real Talk
This isn’t fancy food—but it’s feel-good food. The kind you bring to potlucks, serve on chilly nights, or make just because you know it’ll be a hit. And hey, if you double the batch and freeze one for later? You’re officially winning dinner.
French Onion Beef Casserole
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 10 oz egg noodles
- 1 lb lean ground beef
- Salt and pepper, to taste
- 2 (10.75 oz) cans condensed cream of mushroom soup
- 1 (15 oz) jar French onion dip (like Lay’s)
- ½ cup French’s fried onions
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray.
- Cook noodles according to package directions. Drain and set aside.
- In a large skillet, brown ground beef over medium-high heat. Season with salt and pepper. Drain grease.
- Stir in both cans of soup and the French onion dip. Mix until well combined.
- Fold in the cooked noodles until evenly coated.
- Pour mixture into the baking dish. Sprinkle fried onions on top.
- Bake uncovered for 20 minutes, until hot and bubbly.
- Garnish with parsley, if using. Serve warm.
Nutrition (per serving):
Calories: ~550
Protein: 25g
Carbs: 76g
Fat: 9g
