French Onion Casserole

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Growing up, I loved beef stroganoff. It’s a perfect weeknight comfort food. Since mushrooms are a key component in beef stroganoff, and I developed a mushroom allergy in high school it’s been off my menu for awhile. Since then, I’ve been looking for ways to create the same flavor profile — meet the French Onion casserole! It’s perfect for fall, and I’ve used ingredients that are bit leaner to try and make it a bit healthier.

This recipe can also be prepared ahead completely or in stages.

  • Boil the noodles and store in ziplock bag in the refrigerator overnight to assemble next day. (Step #1)
  • Brown the beef and store in glass container in the refrigerator overnight to assemble next day. (Step #2)
  • Or, assemble casserole with everything except the topping of French’s onions and cover with plastic wrap for up to one day before baking. Bring to room temperature before baking.

French Onion Casserole

By: Katherine Tinsley
Ingredients
  • 1 lb ground beef, 93% lean
  • 8 oz egg noodles
  • 1/2 cup diced frozen onion
  • 1 tbsp Worcestershire
  • 1 tsp minced garlic
  • 1 package Lipton Onion Soup + Dip mix
  • 16 oz light sour cream
  • 4 oz 1/3 less fat cream cheese
  • 1 cup reduced fat shredded white cheddar cheese — I prefer Cabot Lite 50
  • 1/4 cup milk — I used Kate's Real Buttermilk since I had it on hand
  • 6 oz French's Crispy Fried Onions
Directions
Step 1
Preheat oven to 350°F. Cook noodles as package directs in salted water.
Step 2
Heat a skillet over medium heat with spray olive oil. Add garlic and frozen onion. Sauté and add hamburger and Worcestershire, cooking until brown.
Step 3
In a large mixing bowl, combine the sour cream and onion soup mix. Add cream cheese, shredded white cheddar, half the container of French’s onions, and milk. Combine.
Step 4
Add ground beef to the mixture and combine. Add the noodles and mix well.
Step 5
Prepare a 9×13 casserole pan with spray olive oil and pour in french onion noodle mixture. Top with remaining French’s onions.
Step 6
Cover with foil and bake at 350°F for 30 minutes. Uncover and bake for 10 more minutes, then finish under broiler for 2-5 minutes until golden brown. Keep an eye on it so it doesn’t burn!

 

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