Crazy Good French Onion Noodle Casserole
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A fabulous 6-ingredient dish, my Crazy Good French Onion Noodle Casserole recipe is quick, delicious, and loaded with savory goodness!
Welcome, dear readers, to another fantastic foray into flavorful cooking! But seriously…
Today, I am diving into a deliciously simple recipe that blends the smooth texture of egg noodles with the savory crunch of crispy onions. Imagine the harmonious orchestra of flavors that will dance on your tongue with every bite!
Now, let’s get right into why this dish is so uniquely mouthwatering.
My family (we’re HUGE foodies!) love everything French onion. I ‘up the onion’ anty by topping the casserole with crushed French fried onions and serving alonside my Swedish Meatballs for an entirely savory experience. If you are a French onion fanatic too, have a gander at my Normandy-style French Onion Soup or my version of an awesome French Onion Salisbury Steak!
Why You’ll Love This Recipe
· This recipe uniquely combines the chewy texture of egg noodles with the delightfully crispy bite of fried onions, creating a satisfying contrast in each bite.
· The addition of sour cream brings a tangy creaminess that perfectly balances the richness of melted butter and the savory hit of onion soup mix.
· This recipe proves that you don’t need a plethora of ingredients to whip up a sumptuous meal; it’s all about balancing flavors and textures in a harmonious blend.
· Keeping the ingredients AND the method simple makes this easy casserole a recipe that is assembled AND baked in just 30 minutes.
Ingredients That Go Into This Recipe
A characterless bag of egg noodles becomes the basis for this quickie ‘almost no prep time’ homemade crispy French onion casserole.
- Egg Noodles – Opt for wide egg noodles, as they offer the best texture and surface for soaking up the savory sauce. A decent alternative in the pasta aisle could be fettuccine or pappardelle.
- Sour Cream – Go for full-fat sour cream for an indulgent experience. Find it in the dairy aisle. If you’re counting calories, try Greek yogurt instead.
- Onion Soup Mix – This gives your dish an instant flavor boost. You’ll find it in the soup aisle, but you could substitute it with a blend of dried onion flakes, garlic powder, and beef bouillon.
- Unsalted Butter – Melted butter brings a rich undertone to the dish. Opt for unsalted so you can control the sodium. It’s in the dairy section, and a healthy substitute could be olive oil.
- Fresh Parsley – Found in the produce aisle, fresh parsley adds a pop of color and a subtle freshness. Dried parsley can also work in a pinch.
- Crispy Fried Onions – Usually found in the canned vegetable aisle, crispy fried onions add a delightful crunch. Fried shallots are an ideal substitute.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- No Yolks noodles – may be substituted for a healthy egg noodle alternative.
- Light dairy sour cream – may be used in place of full-fat sour cream.
- Caramelized onions – amp up the onion game by adding caramelized onions to the noodle mixture before baking.
- Refrigerated French onion dip – add a heaping spoonful for added creaminess!
- Gruyere or Swiss cheese – shredded and baked on top during the final 6 to 8 minutes lends French onion authenticity!
- Leftover chicken – rotisserie chicken or other for French onion chicken noodle casserole.
- Lean ground beef – cook, crumble, and add for a French onion beef casserole.
- Any favorite vegetables
A Mini Buying Guide for Egg Noodles
When purchasing egg noodles, look for a brand that uses real eggs, as this significantly affects the flavor. Fresh noodles are preferred, but dried versions work just as well and are often more convenient.
What Are the Best Egg Noodles for This Casserole?
Be safe and use whatever type of wide noodle or egg noodle pasta YOUR EATERS resonate with. Here are a few varieties I use successfully when making this dish.
FRESH EGG NOODLES
DRIED EGG DUMPLINGS
DRIED EGG NOODLES
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
For only five minutes’ worth of preparation and a short 25-minute stint in your oven, the payoff the moment you taste this will have been worth any amount of time spent in your kitchen.
Tip: Use Unsalted Butter!
I specify using unsalted butter in this recipe for good reason. The French onion soup envelope contains salt as do the French-fried crispy onions. Adding any additional salt is simply not necessary.
1: Grab a 9 x 13-inch baking dish and liberally grease the bottom and sides with butter or cooking spray. I prefer a couple of teaspoons of softened unsalted butter.
2: Cut a piece of aluminum foil to fit the ceramic baking dish. Set both the baking dish and the aluminum foil aside.
3: Bring a large pot of water to a boil. Once at a full rolling boil, add a pinch of sea salt if desired. Boil a 16-ounce package of noodles according to package directions EXCEPT, undercook by 1 to 2 minutes.
4: Reserve 3/4 cup of the boiling liquid before draining. Starchy pasta water is a good way to make any sauce silky. Drain the noodles and return the hot noodles to the empty pot.
5: In a large bowl, whisk an 8-ounce container of sour cream together with the envelope of dry onion soup mix, 1/2-cup melted butter, 1/2-cup finely chopped parsley, and 3/4-cup of the crispy fried onions together until incorporated.
6: To the sour cream mix, whisk in about 1/2 to 3/4 cup of the pasta liquid. This liquid will be absorbed during the bake by the noodles, so you want the sour cream mixture to be thin, but not too thin. I almost always add 1/2-cup and reserve any additional just in case.
7: Turn the sauced noodles out into the prepared casserole dish. Scatter another 1/2-cup of crispy fried onions over the top of the casserole. This way, you ensure oniony goodness throughout with a next-level crunch on top!
8: Cover the casserole tightly with the aluminum foil. Bake at 350°F for 15 minutes before removing the foil to expose the top of the casserole. Add the remaining 1/4 cup crispy onions. Bake for 5 minutes more in order to brown the top to a golden color.
How to Serve French Onion Noodle Casserole
The comforting sauce and savory aroma of French Onion Noodle Casserole are best appreciated fresh, warm, and straight from the oven. Here are some ideas for serving it:
- Serving Dish: Choose a durable dish that holds heat well, such as a ceramic or cast-iron casserole. As a result, the casserole will stay warm for longer.
- Pairings: The savory flavors of the casserole pair well with a light, crisp salad or a steamed green vegetable like broccoli or green beans. The freshness of this can enhance the rich flavors of the casserole.
- Garnish: Consider garnishing your casserole with freshly chopped parsley or a few thyme sprigs for a pop of color and added freshness.
- Bread: Serve the casserole with a side of crusty baguette, fresh rolls, or garlic bread. It’s perfect for scooping up any extra sauce left on the plate!
- Drinks: Pair it with a glass of crisp, dry white wine like a Sauvignon Blanc or a light-bodied red like Pinot Noir. For a non-alcoholic choice, excellent sparkling water or iced tea would complement the flavors wonderfully.
Remember, the most essential part of serving any meal is to enjoy the experience and the company you’re sharing it with!
Prefer Individual Servings Instead?
Follow the instructions in the recipe card to assemble the ingredients. Lightly butter 6 to 8 individual ramekins and fill with the mixture. Be careful to get equal amounts of the noodle mixture in each.
To ensure the ingredients do not dry out during baking, cover each ramekin with foil. Shorten the baking time from 15 minutes to 10 minutes before removing the foil. Bake 5 minutes more to brown the tops to a rich golden color.
Storage Instructions
- The casserole may be assembled, covered with foil, and refrigerated until ready to bake.
- Fully baked leftover casserole should be transferred to an airtight container and may be refrigerated up to 3 days.
- Fully baked leftover casserole may also be transferred to an airtight, freezer-safe container and frozen up to 3 months.
Jenny’s Recipe Pro Tips
- Consider cooking the egg noodles in low sodium chicken broth or homemade chicken stock for a richer finished dish.
- Be careful not to overcook the noodles. They should be undercooked by 1 -2 minutes, so they finish cooking in the sauce.
- Let the melted butter cool slightly before mixing it with the sour cream to prevent curdling.
- If you do not have fresh parsley, consider using 1/4-cup fresh thyme. The natural oil from the leaves is a compliment to the French onion profile in this recipe.
- SAVE 1/2 to 3/4-cups of the pasta water for the sauce BEFORE you drain the noodles.
Recipe FAQs
Yes, but it may change the richness of the dish.
Absolutely! This recipe is quite versatile, and I offer a list of variations in the post above.
The onion soup mix and crispy onions contain salt, hence no salt is specified. The casserole is balanced without being too salty or requiring additional seasoning.
More Onion and French Onion Recipes to Try!
After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.
Recipe
Crazy Good French Onion Noodle Casserole
Ingredients
- 1 (16-ounce) bag egg noodles
- 1 (8-ounce) container sour cream
- 1 envelope onion soup mix
- ½ cup unsalted butter melted and cooled slightly plus more for greasing the baking dish
- ½ cup parsley fresh; finely chopped
- 1 1/2 cups crispy fried onions divided into 3/4, 1/2, and 1/4 cup measurements
Instructions
- Prepare the bottom and all sides of a 9 x 13-inch baking dish with cooking spray or butter. I prefer to use butter for this step, about 2 teaspoons softened to room temperature. Cut a piece of aluminum foil to fit the casserole. Set both aside.
- Bring a large pot of water to a boil. Once at a full rolling boil, add a pinch of sea salt if desired. Boil the noodles according to package directions EXCEPT undercook the noodles by 1 to 2 minutes. Reserve 3/4 cup of the boiling liquid before draining.
- Turn the noodles into a colander to drain. After a minute and after the noodles are well-drained, return them to the empty pot.
- While the noodles are boiling, in a large bowl, whisk the sour cream, the dry onion soup mix, the melted and slightly cooled butter, parsley, and 3/4 cup of the crispy fried onion together until incorporated.
- To the sour cream mixture, whisk in 1/4 to 1/2 cup of the pasta liquid. This liquid will be absorbed during the oven bake, so you want the sour cream mixture to be thin but not too thin. I rarely use the full 3/4 cup that I reserve, but you can't 'go back' once the pasta is drained, so better to take more than you think you will need.
- Pour the mixture over the hot noodles and stir gently to combine and coat all of the noodles very well. Turn out into the prepared casserole dish. Top with another 1/2 cup of the crispy fried onions, reserving the final 1/4 cup for the last 5 minutes of the bake.
- Cover the casserole tightly with the aluminum foil. Bake at 350°F for 15 minutes before removing the foil to expose the top of the casserole. Add the remaining crispy fried onions. Return to the oven, uncovered, and bake for 5 minutes more to brown the top to a golden color.
Video
Notes
- The casserole may be assembled, covered with foil, and refrigerated until ready to bake.
- Fully baked leftover casserole should be transferred to an airtight container and may be refrigerated up to 3 days.
- Fully baked leftover casserole may also be transferred to an airtight, freezer-safe container and frozen up to 3 months.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.
YUM! Loved it and kids loved it. Adding to rotation!
Kirby, so glad to hear it’s a keeper! Jenny
This really does look crazy good! Pinned! Thanks for sharing at the What’s for Dinner party – hope you’re staying cool!
This looks and sounds amazing! Thanks for sharing at the What’s for Dinner party! Hope to see you again tomorrow! Happy Halloween!
Thanks Helen – a re-shoot for my most popular post!
This does look delicious and the recipe sounds really easy–that makes it a winner! Thanks so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!
OH MY GOSH! Thank you Miss Richella! This tickles me and I am so, so grateful. Thank you for your continued support – you help to make such a difference for me in all I am trying to accomplish! x – Jenny
Jenny,
I have made this delicious casserole a couple of times now and I must say, IT’S DELICIOUS! I make it according to your recipe except for one minor change, I use 1 full cup rather than 3/4 of french fried onion rings, just for a little extra flavor.
My husband ate 2 huge helpings both times I’ve made it and he’s asked me to please make it again soon! We both love it and I love the fact that it’s so easy to put together. TY for sharing your great recipes!
Linda, I want to thank you so much for this lovely comment. I just read it aloud to my Mom! If I can let you in on a secret, I add extra French fried onions, too…maybe 1 1/2 cups in total. Thank you for this. If you do have the chance to try any additional recipes, please let me know as you’ve done here, how you enjoyed them. It really helps me!!! 🙂
Love this! Haven’t made any french onion recipes in sooo long! I might make a comeback with this one. 🙂
Christian, thank you for taking a spin around Not Entirely Average! I am a fool for anything and everything French Onion. If you like FO soup, I have a killer recipe for Normandy French Onion Soup which uses hard cider as the caramelization element for the onions, a touch of heavy cream to finish, and that hint of thyme throughout. It’s dinner party worthy! 🙂
This sounds oniony and delicious! It sounds like it would serve well beef!
Thanks for sharing with us on the Embracing Home and Family linkup party!
-Cherelle
Thank you Cherelle! Thanks for having me 🙂
My kids keep asking for the “new” macaroni n cheese and they are referring to this! I made it twice and because I thin the soup and butter and sour cream with pasta water, I have added a little more salted butter and a lot more crispy onions to the mix. Then crispy onions to the top. My kids really loved this and my husband does too.
This recipe sounds delicious, all I need from the grocery store is French fried onions, I have everything else in my pantry and fridge.
I can’t wait to make this casserole for my husband. I’ll have to check out your Swedish meatball recipe too. 😋
Linda, I am pleased as punch you will try this! Remember to undercook the noodles just a bit. If you like things creamier, add a little of the pasta cooking water to the sour cream mixture before tossing with the noodles. Whenever I do this, I add additional French fried onions so that I am still getting all of the flavor 😉 Please do come back to rate this recipe if you can. I am actively trying to grow and Google likes when people rate the recipes 🙂
We loved this as a side dish to meatloaf!
Lenna, thank you for taking a moment to comment. This is just a great little throw-together and it feeds a bunch. Thank you for checking out Not Entirely Average, and please do rate this recipe. It helps me rank with Google search engines 🙂