Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 12 oz wide egg noodles
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 10.5 oz condensed French onion soup
  • 10.5 oz cream of mushroom soup
  • 2 cups shredded Swiss cheese, divided
  • 6 oz crispy fried onions
  • Cooking spray

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch ceramic baking dish.
  2. Boil the wide egg noodles in salted water for 2 minutes less than the package directions to keep them al dente. Drain and set aside.
  3. In a 12-inch cast iron skillet or large sauté pan, brown the ground beef over medium-high heat. Sizzle until no pink remains.
  4. Drain any excess grease from the beef.
  5. Stir in the 1/2 tsp dried thyme, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp Worcestershire sauce.
  6. Stir the Worcestershire sauce, condensed French onion soup, and cream of mushroom soup into the beef. If a saucier consistency is desired, add 1/4 cup of beef broth.
  7. Fold the cooked egg noodles and 1 cup of the shredded Swiss cheese into the beef and sauce mixture until well combined.
  8. Transfer the mixture to the prepared baking dish. Spread evenly.
  9. Top with the remaining 1 cup of Swiss cheese and the crispy fried onions.
  10. Bake for 25 minutes until the cheese is melted and bubbly and the onion crust is golden brown and shattering.