The Ultimate “No-Boil” French Onion Beef Casserole
This recipe is a lifesaver for busy weeknights. By skipping the step of boiling the noodles, you save time and cleanup, and the starch from the egg noodles helps thicken the sauce into a velvety, onion-rich gravy.
The Ingredients You’ll Need
To make this savory feast, you only need a handful of pantry staples. The “two ingredients” that join the canned French Onion soup are beef broth and melted butter (or, for a heartier version, condensed cream of mushroom soup).
1 package (12 oz) Wide Egg Noodles: Keep them dry; they will cook in the sauce.
2 cans (10.5 oz each) French Onion Soup: This provides the deep, caramelized onion flavor.
1 can (10.5 oz) Beef Broth: This provides the necessary hydration for the noodles.
1/2 cup (1 stick) Unsalted Butter, melted: This adds richness and helps the noodles stay tender.
Optional Topping: 2 cups shredded Gruyère or Swiss cheese and a sprinkle of fried onions for crunch.
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