French Onion Beef and Pasta Casserole
This comforting French Onion Beef and Pasta Casserole combines caramelized onions, seasoned ground beef, tender egg noodles, and a creamy beef sauce, all baked under a blanket of melted Swiss cheese. It's an easy family-friendly dinner perfect for busy weeknights.
Equipment
- large skillet
- large pot
- 9x13-inch baking dish
- colander
- wooden spoon
- measuring cups and spoons
Ingredients
- 1 lb ground beef
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 cups egg noodles
- 1 cup shredded Swiss cheese
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- salt and black pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 10 to 12 minutes, stirring occasionally, until caramelized and golden brown.
- Add the minced garlic to the skillet and cook for 1 to 2 minutes until fragrant.
- Cook the egg noodles according to the package directions until al dente. Drain well and set aside.
- Add the ground beef to the skillet with the onions and cook until browned, breaking it apart as it cooks. Drain any excess fat if needed.
- Stir in the beef broth, heavy cream, dried thyme, salt, and black pepper. Bring to a gentle simmer and cook for about 5 minutes.
- Add the cooked egg noodles to the beef mixture and stir until everything is evenly combined.
- Transfer the mixture to a greased 9x13-inch baking dish and sprinkle the shredded Swiss cheese evenly over the top.
- Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden. Remove from the oven and let cool for a few minutes.
- Garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months and thaw overnight before reheating. Customize the flavor by adding extra herbs, mushrooms, or a pinch of red pepper flakes.