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This crazy good French onion noodle casserole recipe is quick, delicious, and loaded with savory goodness. You’ll absolutely love that is made with 6 ingredients and is ready to eat in only 30 minutes! This casserole is the perfect combination of creamy noodles and crunchy French onions and will definitely tempt you to take seconds!
If you are a French onion fan like my family and I are, 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
- Texture Contrasts: 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.
- Creamy & Tangy Secret Ingredient: 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.
- Made with 6 Ingredients & Ready in 30 Minutes: This quick and easy dinner couldn’t be easier to whip up, and is sure to be a favorite dinner for your family.
Ingredients
A characterless bag of egg noodles becomes the basis for this quick, ‘almost no prep time’ homemade crispy French onion casserole. Grab these key ingredients, and you’ll be ready to whip up this easy dinner in just 30 minutes!
- Egg Noodles: Opt for wide egg noodles, as they offer the best texture and surface for soaking up the savory sauce. 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. (A decent alternative in the pasta aisle could be fettuccine or pappardelle; for a healthy option, try “No Yolks” noodles.)
- Sour Cream: Go for full-fat sour cream for an indulgent experience. Find it in the dairy aisle. If you’re counting calories, try lower fat sour cream or Greek yogurt instead.
- Onion Soup Mix: This gives your dish an instant flavor boost. You’ll find it in the soup aisle, or make your own onion soup mix instead.
- Crispy Fried Onions: Usually found in the canned vegetable aisle, crispy fried onions add a delightful crunch. Homemade French fried onions or fried shallots are an ideal substitute.
- Unsalted Butter: Melted butter brings a rich undertone to the dish. Opt for unsalted so you can control the sodium. 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. (A healthy substitute could be olive oil.)
See recipe card for full information on ingredients and quantities.
Variations
- Add Extra Onion Flavor: Amp up the onion game by adding caramelized onions to the noodle mixture before baking, or even add a spoonful of refrigerated French onion dip for extra creaminess!
- Top with Cheese: Sprinkle shredded Swiss or Gruyere on top of the casserole during the final 6 to 8 minutes of baking to lend French onion authenticity!
- Add Extra Protein: Add rotisserie chicken or cooked. crumbled lean ground beef to the casserole.
- Individual Portions: Prepare the casserole mixture as instructed, then divide it among lightly buttered individual ramekins. Cover each ramekin with foil, then bake for 10 minutes. Uncover and bake for 5 more minutes to brown the tops.
How to Make French Onion Noodle Casserole
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Make the Fried Onions
Don’t have French fried onions on hand, or want to make your own from scratch? I highly recommend using homemade French fried onions; they’re delicious! (Or you can substitute with my Southern buttermilk onion rings.)
2
Cook the Egg Noodles
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 them by 1-2 minutes.
3
Drain the Egg Noodles
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.
4
Make the French Onion Mixture
Whisk the sour cream with dry onion soup mix (or about 1/4 cup of homemade onion soup mix), melted butter, chopped parsley, and 3/4 cup of the crispy fried onions together until incorporated.
5
Thin with Pasta Water
Gradually 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.
6
Coat the Noodles
Pour the French onion mixture over the hot noodles and stir gently to combine and coat all of the noodles very well.
7
Assemble the Casserole
Turn the sauced noodles out into a greased 9×13-inch 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! Cover the casserole tightly with the aluminum foil.
8
Bake & Serve
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. Enjoy!
Recipe FAQs
Yes, you definitely can make your own homemade French onion soup mix! It’s super easy; just stir together dried minced onions, beef bouillon powder, onion powder, celery seeds, sugar, pepper, and paprika.
Yes, you can! Basically, French fried onions are thinly sliced onions tossed in flour and then fried in oil. Try this French fried onion recipe and use them in this casserole–they’re even more delicious than store bought!
Serve this casserole with Swedish meatballs with creamy gravy for a wonderful meal! Round out the meal with a curly endive salad or a steamed green vegetable like cheesy broccoli casserole or brown butter green beans. Or enjoy with a slice of crusty baguette, fresh French bread rolls, or garlic bread.
For drink pairings, enjoy this casserole along with a light white wine like Sauvignon Blanc, or a sparkling iced tea works beautifully here, too.
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.
Serving French Onion Noodle Casserole
My family (we’re HUGE foodies!) love everything French onion. I ‘up the onion‘ ante by topping the casserole with French fried onions and serving alongside my Swedish Meatballs for an entirely savory experience. For a contrast, serve it with a curly endive salad or a steamed green vegetable like cheesy broccoli casserole or brown butter green beans.
Round out the meal with a slice of crusty baguette, fresh French bread rolls, or garlic bread. A light white wine like Sauvignon Blanc or a sparkling iced tea works beautifully here, too. Garnish with fresh parsley or thyme for a pop of color and a hint of freshness.
Expert 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, as they will 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.
Other Onion Recipes You’ll Love
Appetizers
Crispy Southern Buttermilk Onion Rings
Side Dishes
Easy Cheesy Tennessee Onions
Soups & Salads
Normandy French Onion Soup
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Crazy Good French Onion Noodle Casserole
Video
Equipment
- 9×13-inch casserole dish
Ingredients
- 16 ounces fresh egg noodles, or dried
- 8 ounces sour cream, or low fat or Greek yogurt
- 1 envelope onion soup mix, or 1/4 cup homemade onion soup mix
- ½ cup unsalted butter, melted and cooled slightly; plus more for greasing the baking dish
- ½ cup fresh parsley, chopped
- 1½ cups crispy French fried onions,
Instructions
Cook the Noodles
- Grease the bottom and sides of a 9×13-inch baking dish with cooking spray or butter. (I prefer to use 2 teaspoons of softened butter.)
- 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 ¾ cup of the boiling liquid before draining.
- Turn the noodles into a colander to drain. After the noodles are well-drained, return them to the empty pot and set aside.
Make the French Onion Mixture
- While the noodles are boiling, whisk the sour cream, dry onion soup mix, melted and cooled butter, parsley, and ¾ cup of the crispy fried onions together in a large bowl until incorporated.
- Whisk ¼-½ cup of the pasta liquid into the French onion mixture. This liquid will be absorbed by the noodles during the bake, so you want the sour cream mixture to be thin but not too thin. I rarely use the full ¾ 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.
Assemble & Bake Casserole
- Pour the French onion mixture over the hot noodles and stir gently to combine and coat well. Spread in the prepared casserole dish then top with another ½ cup of the crispy fried onions. Reserve the final ¼ cup of onions for the last 5 minutes of the bake.
- Cover the casserole tightly with the aluminum foil. Bake at 350°F for 15 minutes, then uncover and top with the remaining ¼ cup of crispy fried onions. Bake uncovered for 5 minutes more to brown the top. Serve warm and enjoy!
Notes
- Make Ahead: The casserole may be assembled, covered with foil, and refrigerated until ready to bake.
- Leftovers: Baked leftovers should be transferred to an airtight container and may be refrigerated up to 3 days. Baked leftovers may also be transferred to an airtight, freezer-safe container and frozen up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make a similar dish with spinach noodles and vegan onion dip that friends and family rave about. I’m going to put this one on menu next week.
Judith! Ooh, spinach noodles and vegan onion dip? That sounds absolutely delicious—I can see why your version gets rave reviews! I’m honored you’re adding this one to your menu next week. I’d love to hear what you think once you’ve had a chance to try it, especially how it stacks up next to your crowd-pleasing original. Thanks so much for taking the time to comment—happy cooking! xo – Jenny
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 🙂
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 🙂