French Onion-Beef-Noodle Bake

21 Ratings

2 Reviews

Prep 35 min
Total 1 hr 10 min
Servings 8

Croutons and Swiss cheese put a splendid spin on beef stroganoff.

By Betty Crocker Kitchens

Updated May 3, 2010

Make with

Progresso Broth

Ingredients

5

cups uncooked wide egg noodles (8 oz)
3

tablespoons butter or margarine
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
1/4

cup all-purpose flour
1

teaspoon dried rosemary leaves
1

teaspoon salt
1

teaspoon pepper
2

cups seasoned croutons (4 oz)
2

cups shredded Swiss cheese (8 oz)

Steps

1

Heat oven to 350°F. Cook and drain noodles as directed on package.
2

Meanwhile, in 5-quart 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) glass baking dish. Spoon beef mixture over noodles.
4

In same Dutch oven, heat 2 1/2 cups of the broth to boiling over medium-high heat. In small bowl, mix remaining 1/2 cup broth and the flour until smooth. Stir flour mixture into boiling broth. 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 to 35 minutes or until bubbly around edges and cheese is melted.

Serve this hearty casserole with wedges of warm crusty bread.
Make sure to give the onions enough time to caramelize. It's a slow process, but the flavor is well worth it.

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 9g 47% Trans Fat 1/2g
Cholesterol: 125mg; 42%
Sodium: 980mg; 41%
Potassium: 490mg; 14%
Total Carbohydrate: 35g; 12%
Dietary Fiber 3g 11% Sugars 4g
Protein: 40g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 4%; 4%
Calcium: 25%; 25%
Iron: 25%; 25%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;