French Onion Noodle Casserole

This French Onion Noodle Casserole is comfort food at its best! A creamy, cheesy filling surrounds savory Reames Frozen Egg Noodles  with hints of caramelized onions and a crispy fried onion topping.

This post is sponsored by Reames® and SheKnows Media

I don’t think it gets any better than living in New England in the Fall, staring at the colorful leaves outside, and cooking up a creamy casserole in your kitchen while the football game is on.

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Ever since I learned of this awesome chicken noodle soup recipe that uses Reames Frozen Egg Noodles, I started using them in my cooking whenever possible, and knew they’d be perfect for my creamy casserole.

They have all the goodness of homemade noodles without the hassle. I love how thick they are – they hold up wonderfully in casseroles, whereas regular dried egg noodles fall apart far more easily. The taste sets them apart too, you can just tell your family you made them from scratch and no one would ever know! 😉

The Best Cheese for Casseroles

Cheese is always creamier and melts better if you grate it fresh at home, as opposed to buying it pre-shredded.

Low moisture mozzarella melts the best and is what you’ll want to use in this recipe.

Can You Freeze Leftover Casserole?

Reames Frozen Egg Noodles hold up well when frozen. Creamy casseroles such as this won’t have quite the same flavor or consistency when reheated, but freezing is definitely a fine way to make use of leftovers.

It’s best to wrap the casserole in foil, then place it in a labeled freezer bag with the date.

When ready to reheat, let the casserole defrost in the fridge for 24 hours, then reheat at 350 degrees, covered, for about 20 minutes.

Frozen casserole is best if used within 3 months of freezing.

Using Rotisserie Chicken in Casseroles

I love the convenience of using rotisserie chicken in casseroles because it eliminates the steps in having to cook the chicken, and rotisserie chicken packs a ton of flavor.

If you do happen to cook your own chicken instead, simply add a tablespoon of vegetable oil to your skillet and sear the chicken on each side before you cook the onions. Remove the chicken and proceed with cooking the onions afterwards. The benefit of doing it this way is that the seared chicken adds even more flavor to the pan which transfers into the casserole!

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Print

4 from 8 votes

Servings: 4

French Onion Noodle Casserole

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

 

Author: Stephanie

Course: Main Course

Cuisine: American

Keyword: French Onion Noodle Casserole

This French Onion Noodle Casserole is comfort food at its best! A creamy, cheesy filling surrounds savory Reames Frozen Egg Noodles  with hints of caramelized onions and a crispy fried onion topping.

Ingredients

US Customary - Metric

• 4 Tablespoons butter
• 3 medium onions thinly sliced
• 12 oz. Reames Homestyle Egg Noodles can be found in the frozen section
• 1 cup sour cream
• 2 (10.5 oz.) cans cream of chicken soup
• 1 cup chicken broth separated
• 1 cup grated mozzarella
• 2 cups rotisserie chicken diced
• 1 cup crispy fried onions

Instructions

1. Preheat oven to 350 degrees.
2. In a large, oven-safe skillet, melt the butter and add the onions. Simmer over medium heat, stirring occasionally, for about 20 minutes, until the onions begin to turn brown and caramelize.
3. While the onions caramelize, cook the egg noodles in a separate pan according to package instructions. Drain, set aside.
4. Add the sour cream, cream of chicken soup, and half chicken broth. Use a silicone spatula to stir in the egg noodles. Add half of the mozzarella cheese and the chicken.
5. Stir until the cheese is melted. If desired, add up to ½ cup more chicken broth.
6. Top with the remaining ½ cup mozzarella cheese and bake for 10 minutes.
7. Top with the crispy fried onions and bake for 5-10 more minutes, until the top is golden. Serve and enjoy!

Nutrition Information

Calories: 774, Fat: 50g, Saturated Fat: 24g, Cholesterol: 172mg, Sodium: 1901mg, Potassium: 538mg, Carbohydrates: 48g, Fiber: 2g, Sugar: 6g, Protein: 31g, Vitamin A: 24.2%, Vitamin C: 13%, Calcium: 27%, Iron: 16.2%