French Onion Beef Noodle Bake Recipes

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FRENCH ONION-BEEF-NOODLE BAKE



French Onion-Beef-Noodle Bake image

Croutons and Swiss cheese put a splendid spin on beef stroganoff.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 12

5 cups uncooked wide egg noodles (8 oz)
3 tablespoons butter or margarine
2 lb boneless beef sirloin steak, cut into 1-inch cubes
4 medium onions, thinly sliced (4 cups)
2 cups sliced fresh mushrooms
3 cups beef broth
1/4 cup all-purpose flour
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon pepper
2 cups seasoned croutons (4 oz)
2 cups shredded Swiss cheese (8 oz)

Steps:

  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • Meanwhile, in 5-quart Dutch oven, melt butter over medium-high heat. Add beef, onions and mushrooms; cook about 20 minutes, stirring frequently, until beef is browned on all sides, onions are soft and mushrooms are browned.
  • Spread noodles in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon beef mixture over noodles.
  • In same Dutch oven, heat 2 1/2 cups of the broth to boiling over medium-high heat. In small bowl, mix remaining 1/2 cup broth and the flour until smooth. Stir flour mixture into boiling broth. Cook, stirring constantly, until bubbly and thickened. Stir in rosemary, salt and pepper. Pour over beef mixture; stir until well blended. Sprinkle with croutons, then cheese.
  • Bake 25 to 35 minutes or until bubbly around edges and cheese is melted.

Nutrition Facts : Calories 460, Carbohydrate 35 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

FRENCH ONION BEEF AND NOODLES



French Onion Beef and Noodles image

A skillet ground beef dinner that's ready in a jiff

Provided by Judith Hannemann

Categories     Dinner     Main     Main Course

Number Of Ingredients 11

1 lb lean ground beef
1/4 cup onion diced
1 garlic clove crushed
2 tbs olive oil
1 can French onion soup ((approximately 10 oz))
2 1/2 cups beef stock
4 oz cream cheese (cut in chunks)
2 sprigs fresh thyme (optional)
2 cups medium egg noodles uncooked
1/2 cup sour cream
1/2 cup French fried onions

Steps:

  • Heat a large deep skillet over medium-high heat. Add the oil to the pan.
  • Now add the ground beef, onion and garlic and cook until the meat is browned.
  • Add the cream cheese and stir until it's melted and well blended. Pour in the soup, stock, thyme (if using) and the egg noodles; stir well. Bring to a boil, reduce heat to medium-low and gently boil until the noodles are cooked and liquid is reduced by 50%.
  • Stir in the sour cream and top with the French fried onions.

Nutrition Facts : ServingSize 1 g, Calories 341 kcal, Carbohydrate 14 g, Protein 22 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g

FRENCH ONION BEEF-NOODLE BAKE



French Onion Beef-Noodle Bake image

Make and share this French Onion Beef-Noodle Bake recipe from Food.com.

Provided by out of here

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

5 cups uncooked wide egg noodles (8oz.)
3 tablespoons margarine
2 lbs boneless beef top sirloin steaks, cut into 1- inch cubes
4 medium sweet onions
2 cups fresh mushrooms, sliced
3 cups beef broth
1/4 cup all-purpose flour
1 teaspoon dried rosemary leaves
1 teaspoon salt
1 teaspoon pepper
2 cups seasoned croutons
2 cups swiss cheese, shredded

Steps:

  • Heat oven to 350°F; cook and drain noodles as directed on the package.
  • In a 5-quart dutch oven, melt the margarine.
  • Add the beef, onions and mushrooms; cook about 30 minutes, stirring often, until beef is browned on all sides, the onions are soft and the mushrooms are browned.
  • Spread the noodles in bottom of ungreased 13x9 inch glass baking dish.
  • Spoon the beef mixture over the noodles.
  • In the same Dutch oven, heat 2 1/2 cups of the broth to boiling. In a small bowl, mix the remaining 1/2 cup broth and flour until smooth; stir the flour mixture into the boiling broth.
  • Cook, stirring constantly until thickened.
  • Stir in the rosemary, salt and pepper.
  • Pour over the beef mixture; stir until blended.
  • Sprinkle with the croutons and cheese.
  • Bake for 35 minutes.
  • Tip: Be sure and give the onions enough time to caramelize. Well worth the great flavor!

Nutrition Facts : Calories 474.5, Fat 19.7, SaturatedFat 8.3, Cholesterol 113.5, Sodium 907.9, Carbohydrate 33.8, Fiber 2.6, Sugar 3.9, Protein 39.4

FRENCH ONION NOODLE CASSEROLE



French Onion Noodle Casserole image

French onion and chicken noodles soups both find a home in this creamy and crunchy casserole.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter
3 large yellow onions, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons fresh thyme leaves
6 ounces wide egg noodles
1/2 cup sour cream
One 8-ounce package cream cheese, at room temperature, cut into chunks
1 cup grated Gruyere cheese
2 cups shredded skinless rotisserie chicken
1 cup crispy fried onions, such as French's
1/2 cup plain breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
  • While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
  • Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
  • Bake until the topping is golden brown, 35 to 40 minutes.

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