Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package directions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the ground beef and cook until browned and no longer pink. Season with salt and pepper.
- Stir in the French onion soup, cream of mushroom soup, and sour cream. Mix well until everything is heated through and combined.
- Add the cooked noodles to the skillet mixture and stir in 1 cup of French fried onions.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly and top with additional French fried onions.
- Bake for 25 minutes or until the casserole is bubbly and the topping is golden brown.
- Let it rest for a few minutes before serving.
Notes
Use freshly grated cheese as an optional mix-in for an extra rich casserole.
Swap sour cream for Greek yogurt for a lighter option.
This casserole can be assembled in advance—just cover and refrigerate, then bake when ready.
Leftovers reheat well and make a perfect lunch the next day.
Swap sour cream for Greek yogurt for a lighter option.
This casserole can be assembled in advance—just cover and refrigerate, then bake when ready.
Leftovers reheat well and make a perfect lunch the next day.