Description

A cozy, cheesy French Onion Beef Casserole with caramelized onions, ground beef, egg noodles, and Gruyère, baked until golden and bubbly for the ultimate weeknight comfort food.

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

3 large yellow onions, thinly sliced

1 teaspoon kosher salt (for onions)

1 teaspoon sugar (optional, to help caramelize)

1 pound ground beef (85% lean)

2 garlic cloves, minced

2 tablespoons all-purpose flour

1/2 cup dry white wine (or extra beef broth)

1 3/4 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon dried thyme (or 1 teaspoon fresh)

1/2 teaspoon black pepper

1/4 teaspoon onion powder

8 ounces wide egg noodles, cooked al dente and drained

1/2 cup sour cream

1 cup shredded Gruyère cheese, divided

1 cup shredded mozzarella or Swiss cheese, divided

1/2–3/4 cup French-fried onions (for topping)

Chopped fresh parsley, for garnish (optional)

Kosher salt, to taste

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook egg noodles until just al dente. Drain and set aside.

2. Caramelize onions: In a large skillet or Dutch oven, melt butter with olive oil over medium heat. Add sliced onions, 1 teaspoon salt, and sugar (if using). Cook, stirring often, until deep golden and jammy, 20–25 minutes. Transfer onions to a bowl.

3. Brown beef: In the same pan, cook ground beef over medium-high heat until browned, 5–7 minutes. Drain excess fat if needed. Add garlic and cook 30 seconds.

4. Make sauce: Sprinkle flour over beef and stir 1 minute. Deglaze with white wine, scraping up browned bits. Stir in beef broth, Worcestershire, Dijon, thyme, pepper, and onion powder. Simmer 3–4 minutes until slightly thickened.

5. Combine and enrich: Return caramelized onions to the pan. Off heat, stir in sour cream, 1/2 cup Gruyère, and 1/2 cup mozzarella. Taste and adjust salt.

6. Assemble: Fold in cooked egg noodles. Transfer mixture to prepared baking dish. Top with remaining Gruyère and mozzarella, then sprinkle French-fried onions.

7. Bake 18–22 minutes until bubbling and edges are golden. Optional: Broil 1–2 minutes for extra crisp on top. Garnish with parsley and serve warm.

Notes

Make-ahead: Assemble up to 24 hours ahead; bake 5–10 minutes longer from cold.

Freezer: Wrap tightly up to 2 months; thaw overnight, then bake.

Swap noodles for par-cooked potato slices for a gratin-style bake.

Lighter option: Use ground turkey and reduce cheese by 1/2 cup.