Here’s a quick and easy twist on French Onion. We really liked it, except we added a little seasoning to it to kick it up a little, otherwise it was a great dish. I didn’t use the Lay’s dip since we are a huge fan of Dean’s.
French Onion Beef Casserole
(Adapted from Life In The Lofthouse)
10 ounces egg noodles
1 pound lean ground beef
2 cans (10.75 ounces, each) condensed cream of mushroom soup
1 (15 ounce) jar Lay’s French Onion Dip
1 cup French’s fried onions
Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
Cook egg noodles in a large pot of water, according to package directions. Drain.
Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink.
Drain any grease.
Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to the mixture.
Pour mixture into the prepared pan. Sprinkle fried onions evenly over top.
Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!
