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Family French Onion Hamburger Casserole

A warm and comforting casserole marrying the rich flavors of caramelized onions, savory ground beef, and egg noodles, topped with melted cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15 for flavor; use leaner for a healthier option)
  • 3 large yellow onions, thinly sliced Fresh garlic adds depth if you like
  • 3 tablespoons butter
  • 1 tablespoon olive oil Use all olive oil to reduce dairy
  • 2 teaspoons fresh thyme leaves Or 1 teaspoon dried thyme
  • 2 cloves garlic, minced Optional
  • 2 tablespoons all-purpose flour Cornstarch for gluten-free thickening
  • 1 cup beef broth Low-sodium if preferred
  • 1 cup sour cream Greek yogurt swaps in well for a tangy, healthy option
  • 8 ounces egg noodles or small pasta of choice Or use boiled potatoes for a gluten-free twist
  • 1.5 cups shredded Gruyere or Swiss Cheddar works for a sharper finish
  • Salt and black pepper to taste
  • Fresh parsley for garnish (or chives for extra color)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
  2. In a large skillet over medium heat, melt butter with olive oil. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until the onions are deep golden and caramelized — about 20–25 minutes.
  3. Push the onions to the side and add the ground beef. Brown it thoroughly, breaking it up with a spatula. Drain any excess fat if necessary. Stir in minced garlic and thyme for the last minute of cooking.
  4. Sprinkle the flour over the beef and onions, stirring to coat. Cook one minute to remove the raw flour taste. Slowly pour in the beef broth, scraping up browned bits from the pan.
  5. Remove from heat and stir in the sour cream until smooth. Taste and season with salt and pepper. Fold in the cooked egg noodles and half of the shredded cheese.
  6. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining cheese.
  7. Bake for 15–20 minutes until bubbly and golden on top. If you like a broiled crust, finish with 2–3 minutes under the broiler, watching closely so it doesn’t burn.
  8. Let the casserole rest for 5–10 minutes before serving; it sets beautifully and makes scooping easier.
  9. Garnish with fresh parsley and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes until heated through. You can freeze the casserole (before baking) for up to 3 months; thaw overnight in the refrigerator before baking as directed.