Ingredients
Scale
- 1 pound ground beef
- 2 large onions, thinly sliced
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 cup shredded Gruyère cheese (or substitute with Swiss cheese for a milder taste)
- 1/2 cup heavy cream
- Salt and pepper to taste
- 4 cups cooked egg noodles
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F. Grease a 9×13 inch baking dish and set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. This step might take patience, but it’s worth it for that rich flavor that reminds me of my father’s seafood boils.
- Add the garlic and thyme to the onions, cooking for another minute until fragrant. Transfer the onion mixture to a bowl and set aside.
- In the same skillet, brown the ground beef over medium heat until fully cooked, breaking it apart with a spatula. Drain any excess fat.
- Return the onion mixture to the skillet with the beef. Stir in the Worcestershire sauce, beef broth, and heavy cream. Let it simmer for about 5 minutes, allowing the flavors to meld together.
- Season the mixture with salt and pepper to taste. Stir in the cooked egg noodles until everything is well combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the Gruyère cheese evenly over the top, followed by the breadcrumbs for a nice, crunchy finish.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley before serving, if desired. Enjoy the comforting embrace of this delightful casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
