I tried this recipe recently, mainly because I love a good bowl of French Onion Soup. The name of this dish just reached out and grabbed me.
Before I post the recipe, I will say I did substitute the egg noodles for elbow macaroni because that is what I had on hand. Although I don’t think it changed the flavor, I will make sure that I either make the egg noodles ahead of time or have a bag ready to cook.
We all liked the recipe alright. It is not a dish I will make a lot. Maybe every couple of months or so.
I found this recipe on Pinterest. It originated at Life in the Lofthouse by Holly.
French Onion Beef Casserole
10 ounces egg noodles
1 pound lean ground beef
2 cans (10.75 ounces each) cream of mushroom soup
1 jar (15 ounce) Lay’s French Onion dip
1 cup French’s fried onions
Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
Cook egg noodles in a large pot of water, according to package directions. Drain.
Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!
This past weekend I made a new recipe that I found on Pinterest using the peaches we had frozen from our crop from the peach trees in the back yard. I have to say it turned out very good.
For the filling:
5 cups thin sliced peaches ( We had already cut our peaches into larger slices and I went ahead and used them. I did not slice them into thin slices. It turned out fine.)
1/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 t. salt
1/2 t. vanilla extract
For the topping:
2/4 c light brown sugar
2/3 c. all-purpose flour
2/3 c. old-fashioned oats or quick oats (I used quick oats.)
1 t. cinnamon
1/4 t. salt
3/4 c. unsalted pecans (I just bought a bag of pecans from Aldi’s.)
1/2 c. unsalted butter, softened
optional: vanilla ice cream for serving ( I had planned to make some homemade vanilla ice cream, but ran out of time.)
Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-in. backing dish.
Filling: Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss until ingredients are combined. Spoon into the baking dish.
Topping: Whisk together brown sugar, flour, oats, cinnamon, salt, and pecans. Make sure there are no brown sugar lumps. Then add butter and stir.(She suggested using a rubber spatula or wooden spoon for this step.) When the mixture is crumbly, spread over filling.
Bake for 40-45 min. until the topping is golden brown and the peach juice is bubbling on the edges.
Sally’s tip: This dish freezes well for up to 3 months. Thaw overnight in frig and then warm in a 350 F for 20 min. or until heated through.
This is a dish I plan on preparing again. Next time I will make sure I have plenty of time to make some homemade vanilla ice cream.