The Scoop
French onion dip walked into a beef casserole and somehow made itself the main character.
Creamy mushroom soup, savory ground beef, tender egg noodles, and that irresistible pile of crispy fried onions come together in one ridiculously easy bake.
It’s cozy, creamy, crunchy on top, and exactly the kind of dinner that earns a permanent spot in the weeknight rotation.
Ingredients
- 10 ounces egg noodles
- 1 pound ground beef, lean
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (15 ounce) jar French onion dip
- 1 cup crispy fried onions
Directions
- Preheat the oven to 350 degrees F.
- Prepare a 9x13-inch baking dish by spraying it with cooking spray.
- Cook the egg noodles according to package directions.
- Drain the noodles and set them aside.
- In a large skillet over medium-high heat, add the ground beef and cook, while crumbling, about 5-7 minutes.
- Drain any excess grease from the skillet.
- Add the cans of the soup and the French onion dip to the skillet with the beef, stirring with a wooden spoon until well combined.
- Fold in the egg noodles.
- Pour the contents into the prepared baking dish.
- Sprinkle the fried onions over the top of the mixture.
- Bake until heated through, about 25-30 minutes.
- Serve.
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