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One-Pan French Onion Beef Casserole

September 11, 2020

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

For dinner tonight, I’m channeling the beloved flavors of french onion soup to create a One-Pan French Onion Beef Casserole that’s designed for busy fall weeknights!

One-Pan French Onion Beef Casserole

Ingredients

  • 3 Tbsp. oil
  • 1 lb. of beef stew meat or ground beef
  • 2 medium yellow onions, peeled and thinly sliced
  • 2 cups cremini mushrooms, sliced
  • 2 cloves of garlic, finely minced
  • 3 Tbsp. of all purpose flour
  • 3 cups of beef stock
  • ½ cup of sour cream
  • 1 Tbsp. chopped fresh thyme
  • 1 lb. cooked egg noodles
  • 1 cup crispy fried onions
  • Salt and pepper, to taste

Instructions

  1. Heat 1 Tbsp. of oil in a large casserole pan over medium-high heat and cook the stew meat for 3-4 minutes or until lightly browned and just cooked through. Set aside.
  2. Place the pan back on the burner and add in the remaining 2 Tbsp. of oil.
  3. Add the onions and cook for 6-8 minutes or until browned.
  4. Add the mushrooms and cook for another 5-7 minutes or until browned.
  5. Stir in the garlic and cook for 1 minute, then mix in the flour until combined.
  6. Add the cooked beef back into the pan followed by the beef stock. Cook for 3-4 minutes or until thick like a gravy.
  7. Add the thyme, salt and pepper and mix in.
  8. Add the cooked noodles and fold all of the ingredients together.
  9. Top with the fried onions and add chopped parsley for garnish, if desired.

French Onion Beef Casserole

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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