Beef French Onion Soup Casserole
Caramelized onion, ground beef and wide egg noodles simmered in beef broth and French onion soup in one skillet, topped with crispy fried onions.
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Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- 2 pounds ground beef
- 1 packet onion soup mix 1 ounce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 cups beef broth
- 2 cans condensed French onion soup 10.5 ounces each
- 12 ounces wide egg noodles uncooked
- 6 ounces crispy fried onions
Instructions
- In a large 12-inch skillet over medium-high heat, melt the butter.
- Add the sliced onion and cook for 25 to 30 minutes, stirring occasionally, until the onion is very tender and caramel colored. Lower the heat if it starts to scorch.
- Add the ground beef, onion soup mix, salt and pepper. Stir to break the beef into small pieces and cook until no longer pink, 5 to 7 minutes, and the beef reaches 160°F. Spoon off any excess grease.
- Pour in the beef broth and the condensed French onion soup and stir.
- Add the egg noodles, pressing them under the liquid so they are completely submerged. Bring the mixture to a boil.
- Cover, reduce the heat to medium-low and simmer for 10 to 12 minutes, until the noodles are tender.
- Remove the skillet from the heat, top with the crispy fried onions and serve.
Notes
Refrigerate leftovers within 2 hours in shallow, covered containers and eat within 3 to 4 days. Reheat to 165°F. To freeze, leave off the fried onions, freeze up to 2 to 3 months, thaw overnight in the refrigerator and add fresh fried onions after reheating.
Nutrition
Serving: 1servingCalories: 613kcalCarbohydrates: 47gProtein: 30.9gFat: 32.6gSodium: 1486mgFiber: 3.1gSugar: 6g