French Onion Noodle Casserole Recipes

FRENCH ONION CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles according to package directions, drain.
• Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
• Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.
• Pour mixture into prepared pan. Top with crushed french fried onions.
• Bake for 25-30 minutes, until heated through.

FRENCH ONION CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Spray 9x13 casserole dish with cooking spray or olive oil - set aside
• Cook egg noodles to package directions - drain
• In a large bowl, combine cooked noodles, cooked chicken, soup, dip, cheddar cheese & 1 cup of the mozzarella cheese - stir well to combine
• Transfer to prepared baking dish
• Top with remaining mozzarella cheese & fried onions
• Bake 25-30 minutes or until hot & bubbling

FRENCH ONION NOODLE CASSEROLE

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.

FRENCH ONION CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Slice the onions ¼ inch thick and set aside. A mandoline slicer makes this quick and easy.
• Shred the mozzarella and set aside. Low moisture mozzarella shredded from a block melts the best.
• Butterfly the chicken and cut the seam to create two thinner pieces of equal size. Pat dry and season with Italian seasoning, salt, and pepper.
• Heat the oil in a large pot or dutch oven over medium-high heat. Sear the chicken on each side for 4-5 minutes, until light golden brown. The bottom of the chicken will release from the pan once searing is complete.
• Carefully remove the chicken and leave 1 tablespoon of oil in the pot. Let the chicken rest for 5-8 minutes prior to cutting into bite-sized cubes.
• Reduce heat to medium and melt the butter. Add the onion slices and toss to coat.
• Partially cover and stir occasionally. Reduce heat if they begin to cook too quickly.
• Allow them to reduce significantly over the course of 40 minutes, they will eventually turn a caramel color and begin to foam. (See post above for visual.)
• Add the thyme towards during the last few minutes of cooking.
• Add the chicken broth, beef broth, and water to the pot. Bring to a gently boil and add the pasta.
• Let the pasta gently boil uncovered for about 7 minutes, until no more than al dente. Stir occasionally.
• Remove from heat. Add the onion dip, cream of chicken soup, mozzarella cheese, and cubed chicken. Stir to combine.
• Transfer to a lightly greased 9 x 13 casserole dish.
• Remove the puff pastry from the fridge and gently unroll. Place it over the casserole dish and use a paring knife to remove excess dough around the edges.
• Optional: Combine the egg + a splash of cold water, whisk to combine and brush a very light coating over the top of the pastry.
• Bake at 400 degrees for 20 minutes. Remove from the oven and serve!

FRENCH ONION CASSEROLE

Steps:

• In a large cast-iron or other ovenproof skillet, saute onions in 3 tablespoons butter until tender. Stir in flour and pepper until blended; gradually add broth and sherry. Bring to a boil; cook and stir until thickened, about 2 minutes., In a microwave, melt remaining butter. Add croutons; toss to coat. Spoon over onion mixture. Sprinkle with cheeses. , Broil 3-4 in. from the heat until cheese is melted, 1-2 minutes.