French Onion Ground Beef and Egg Noodle Casserole with SPG$
There’s something deeply nostalgic about a warm casserole straight out of the oven. This one takes inspiration from the rich, caramelized flavors of French onion soup—those deeply golden onions, the beefy broth, the gooey cheese—and brings it home in a comforting, noodle-packed bake. I grew up on casseroles like this, often scrawled on index cards or clipped from magazines and passed down through generations. This version leans into that tradition but adds a smoky, garlicky depth with Revolution Barbecue SPG$ seasoning that enhances the flavor of every component. Egg noodles replace rice or potatoes, soaking up every ounce of savory creaminess and giving the dish its classic casserole heart and soul.
French Onion Ground Beef and Egg Noodle Casserole with SPG$ Seasoning and Caramelized Onions
Glenn Connaughton
6
15 minutes
45 minutes
520
American
Main Dish
This dish builds deep flavor through patience and balance. The onions caramelize low and slow, developing a rich sweetness that forms the heart of the dish. That gets layered with seasoned ground beef and a savory, creamy sauce, then tossed with wide egg noodles that hold the whole thing together. Instead of the usual seasoning, this recipe features Revolution Barbecue SPG$, a bold blend of kosher salt, black pepper, garlic, onion, smoked paprika, and a touch of cane sugar. It enhances the beef and balances the richness of the sauce without overpowering the sweetness of the onions. Melted Swiss or Gruyère cheese forms a bubbly, golden crust that finishes this dish with the comfort of a baked gratin.
Ingredients
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- 1 tablespoon unsalted butter
- 2 large yellow onions, thinly sliced
- 1 pound 80/20 ground beef
- 1 teaspoon Revolution Barbecue SPG$ Seasoning
- 2 teaspoons Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 cup low-sodium beef broth
- 1 cup sour cream
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- 6 ounces wide egg noodles (about 4 cups cooked)
- 1 ½ cups shredded Swiss or Gruyère cheese
Chopped fresh parsley (Optional for garnish)
Directions
- Caramelize the Onions: In a large skillet over medium heat, melt the butter. Add the sliced onions and cook slowly, stirring often, until they turn deep golden brown, about 25 to 30 minutes.
- Brown the Ground Beef: Add the ground beef to the skillet with the onions. Cook until the beef is fully browned, breaking it into small pieces. Stir in the SPG$ seasoning and Worcestershire sauce.
- Make the Sauce: Sprinkle the flour over the beef and onion mixture and stir to coat evenly. Cook for 1 to 2 minutes, then slowly pour in the beef broth while stirring to avoid lumps. Simmer until thickened, about 5 minutes, then stir in the sour cream until fully combined and creamy.
- Cook the Noodles: Bring a pot of salted water to a boil. Cook the egg noodles according to package directions until just al dente. Drain and set aside.
- Combine and Layer: Preheat oven to 375 degrees Fahrenheit. Stir the cooked egg noodles into the beef and onion mixture until well combined. Transfer to a greased 9x13-inch baking dish and spread evenly.
- Add the Cheese and Bake: Sprinkle the shredded cheese evenly over the top of the casserole. Bake for 15 to 20 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 2 to 3 minutes at the end, watching carefully.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
