French Onion Beef Noodle Bake

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I stole this recipe for French Onion Beef Noodle Bake from the Betty Crocker mobile app. This noodle dish is made up of cubed steak pieces, mushrooms and onions cooked in a french onion soup inspired sauce, topped with cheese and croutons baked in the oven with an egg noodle base. The flavors of this dish taste just like a bowl of french onion soup.

Did you know?  French onion soup is a type of soup usually based on meat stock and onions, and often served with croutons and cheese on top or a large piece of bread.³ (see more trivia in the Trivia tab)

In a 5-qt Dutch oven, melt 3 tbsp butter over medium-high heat. Add 2 lb boneless cubed beef sirloin steak, 4 thinly sliced or chopped onions and 2 cups sliced fresh mushrooms

cook about 20 minutes, stirring frequently until beef is browned on all sides, onions are soft and mushrooms are browned.

Meanwhile, cook and drain (8 oz) wide egg noodles as directed on package. Spread noodles in bottom of ungreased 13×9 inch (3 quart) baking dish.

Spoon beef mixture over noodles.

In same Dutch oven, heat 2 ½ cups of beef broth to boiling over medium-high heat.

In a small bowl, mix another ½ cup broth and ¼ cup flour until smooth.

Add to broth in pot, cook, stirring constantly, until bubbly and thickened.

Stir in 1 tsp dried rosemary leaves, 1 tsp salt and 1 tsp pepper.

Pour over beef mixture

stir until well blended. Sprinkle with 2 cups seasoned croutons

Then sprinkle with 2 cups shredded Swiss cheese

Bake at 350 F for 25-35 minutes or until bubbly around the edges and cheese is melted.

Scoop out of pan and serve warm.

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French Onion Beef Noodle Bake

A beef noodle bake that tastes just like french onion soup. Seasoned cubed steak, onions and mushrooms are baked over egg noodles with a beef broth sauce, topped with croutons and melted cheese. A hearty filling dish with great flavor.

Course Beef, Entree
Cuisine American
Prep Time 35 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Author Recipe Thief

Ingredients

  • 5 cups uncooked wide egg noodles (8 oz)
  • 3 tbsp butter
  • 2 lb boneless beef sirloin steak, cut into 1 inch cubes
  • 4 medium onions, thinly sliced (4 cups)
  • 2 cups sliced fresh mushrooms
  • 3 cups beef broth
  • ¼ cup AP flour
  • 1 tsp dried rosemary leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups seasoned croutons (4 oz)
  • 2 cups shredded Swiss cheese (8 oz)

Instructions

  1. Heat oven to 350 F. Cook and drain noodles as directed on package.
  2. In a 5-qt 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.

  3. Spread noodles in bottom of ungreased 13x9 inch (3 quart) baking dish. Spoon beef mixture over noodles.

  4. In same Dutch oven, heat 2 ½ cups of broth to boiling over medium-high heat. In a small bowl, mix remaining ½ cup broth and flour until smooth. Add to broth in pot, 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.
  5. Bake 25-35 minutes or until bubbly around the edges and cheese is melted.

Recipe Notes

Cook the noodles less than the time on the package directions, they will cook more in the oven. Depending on the cut of meat you buy, you may need to tenderize the meat. You can use tenderizer and let the meat sit in the refrigerator prior to cooking. Or you can cook for a longer time on a simmer.