French Onion Slow Cooker Beef And Noodles Recipes

FRENCH ONION BEEF AND NOODLES

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.

FRENCH ONION DIP SANDWICHES (SLOW COOKER)

Steps:

• Heat 3 tablespoons olive oil over medium heat in a large, deep pot. Add onions and toss to coat with oil. Cook, stirring often, until softened, about 15 minutes. Add 1 tablespoon butter. Cook and stir until onions start to brown, about 15 minutes more.
• Stir sugar and 1/2 teaspoon salt into the onions in the pot. Continue to cook, stirring once halfway through, until onions are well-browned, 10 to 15 minutes more. Mix in garlic and cook for 1 minute more.
• Stir 3 tablespoons of water into the pot, scraping bits from the bottom. Let simmer for 3 minutes; repeat with an additional 3 tablespoons water. Simmer for 3 minutes more and repeat. Add vermouth; scrape bits from the bottom and sides of the pot. Cook for 4 minutes more. Add stock, Worcestershire sauce, soy sauce, thyme, and bay leaf. Simmer for 10 minutes; do not boil. Add black pepper. Discard bay leaf. Remove pot from heat and allow soup to cool. Pour into the slow cooker, but don't turn it on.
• Trim any excess fat from the rump roast. Sprinkle all sides with salt and pepper. Heat remaining 2 tablespoons olive oil in the pot over high heat. Cook the meat, holding it down with tongs, until browned on all sides, about 10 minutes. Transfer meat carefully to the slow cooker. Spoon the soup over the meat so that it is topped with a few onions. Cover and cook on Low for 4 hours.
• Remove meat from the slow cooker. Slice it diagonally and return slices to the slow cooker. Continue to cook on Low for 2 hours more.
• Preheat the oven to 350 degrees F (175 degrees C). Spread rolls with remaining 2 tablespoons butter; place face-down on a baking sheet.
• Bake rolls in the preheated oven until beginning to brown, 8 to 10 minutes. Remove from the oven, flip, and sprinkle with Gruyere cheese. Set oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil rolls until cheese is slightly bubbly and lightly browned, 2 to 4 minutes.
• Remove meat from the slow cooker using a slotted spoon. Place on the rolls. Serve soup on the side for dipping.

FRENCH ONION-BEEF-NOODLE BAKE

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.

SLOW COOKER BEEF AND NOODLES

Steps:

• Stir together beef and soups in slow cooker.
• Cover and cook on low for 6-8 hours.
• Serve with noodles,rice or mashed potatoes.

MUSHROOM BEEF AND NOODLES

Steps:

• In a 3-qt. slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Cook noodles according to package directions; drain. Serve with beef mixture.

FRENCH ONION BEEF-NOODLE BAKE

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!