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french onion ground beef casserole

🧅 French Onion Ground Beef Casserole Recipe Card

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 2 tbsp olive oil
  • 2 large yellow onions thinly sliced
  • 3 cloves garlic minced
  • 1 tsp sugar to help caramelize onions
  • 1 tsp salt divided
  • ½ tsp black pepper divided
  • 1 tsp dried thyme or Italian seasoning
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 3 cups cooked pasta elbow, penne, or rotini
  • 1 ½ cups shredded Gruyère or Swiss cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp flour optional, to thicken sauce
  • 2 tbsp butter optional, for richer onion flavor
  • Fresh parsley chopped (for garnish)

Method
 

Caramelize Onions:
  1. In a large skillet, heat olive oil and butter (if using) over medium heat.
  2. Add sliced onions, sugar, and ½ tsp salt. Cook slowly for 15–20 minutes, stirring occasionally, until golden brown and caramelized. Add garlic and thyme in the last 2 minutes.
Cook Ground Beef:
  1. In another skillet, cook ground beef over medium-high heat until browned. Season with remaining salt and pepper. Drain excess fat.
Make Sauce:
  1. Sprinkle flour over caramelized onions and stir to combine (optional, for thicker sauce).
  2. Add beef broth and Worcestershire sauce. Simmer 5 minutes until slightly thickened.
Assemble Casserole:
  1. Preheat oven to 375°F (190°C).
  2. In a greased 9x13-inch baking dish, combine cooked pasta, beef, and onion sauce. Stir gently to mix.
  3. Top with shredded Gruyère and Parmesan cheeses.
Bake:
  1. Bake uncovered for 20–25 minutes, until cheese is melted, bubbly, and lightly golden.
Serve:
  1. Garnish with chopped parsley and serve warm.

Notes

Caramelize onions low and slow for the richest flavor — don’t rush this step.
Use freshly grated Gruyère or Swiss cheese for best melting and flavor.
Leftovers reheat well in the oven or microwave.
Optional: add mushrooms or a handful of spinach for extra veggies.