French Onion Beef Casserole


Main Dish
French Onion Beef Casserole

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    A new twist on a favorite classic soup. This casserole is filled with tender beef, caramelized onions, mashed potatoes and mushrooms for a hearty, comforting meal.

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    Servings and Ingredients

    Serves 10
    6 tbsp. Hy-Vee unsalted butter, softened and divided
    1 (24-oz.) pkg. refrigerated garlic mashed potatoes
    10 (1/2-in.) slices Hy-Vee Bakery baguette
    1 ½ c. shredded Culinary Tours Gruyère cheese chunk, divided
    6 medium yellow onions, thinly sliced
    6 tbsp. chopped fresh thyme, plus additional for garnish
    ⅛ tsp. coarsely ground Hy-Vee black pepper
    ⅓ c. Hy-Vee all-purpose flour
    1 (1¼-lb.) pkg. Hy-Vee Angus Reserve beef for stew, cut into ½-in, pieces
    1 (14.5-oz.) can Hy-Vee beef broth
    1 (6.5-oz.) can Hy-Vee stems & pieces mushrooms, drained
    3 tbsp. sherry vinegar

    Things To Grab

    • 13x9x2 baking dish
    • Medium bowl
    • Silicone spatula
    • Butter knife
    • Large rimmed nonstick baking pan
    • Tongs
    • Sharp knife
    • Cutting board
    • 6-qt. Dutch oven
    • Spoon
    • Paper towels
    • Can opener
    • Foil


    1. Preheat oven to 375 degrees. Butter a 13x9x2 baking dish with 1 Tbsp. butter; set aside. Microwave mashed potatoes according to pkg. directions. Spread potatoes in bottom of prepared baking dish; set aside.

    2. Spread butter on both sides of baguette slices, using 2 Tbsp. Place in a large rimmed nonstick baking pan. Bake for 10 to 12 minutes or until lightly golden, turning bread slices halfway through; set aside.

    3. Place oven rack 6 in. from heat. Preheat broiler to HIGH. Top toasted slices with 1 cup cheese. Broil for 2 to 3 minutes or until cheese is bubbly and begins to brown; set aside.

    4. Meanwhile, melt remaining 3 Tbsp. butter in a 6-qt. Dutch oven. Add onions; cook over medium to medium-low heat for 20 to 30 minutes or until onions begin to soften and turn brown, stirring often. Add 2 Tbsp. thyme and pepper; cook for 20 to 30 minutes more or until onions are caramelized and golden brown, stirring often. Stir in flour. Cook and stir for 3 minutes. Transfer onions to a bowl; set aside.

    5. Pat beef dry with paper towels. Cook beef in Dutch oven over high heat for 4 to 6 minutes or until beef begins to brown. Add broth, mushrooms, sherry vinegar and caramelized onions; cook for 2 to 3 minutes or until combined, scrapping bits from bottom of Dutch oven. Slightly cool mixture.

    6. Spread onion-beef mixture evenly on top of potatoes in baking dish; sprinkle with remaining ½ cup cheese. Place cheese toasts on top. Cover with foil.

    7. Bake for 15 to 20 minutes or until heated through. Cool slightly before serving. Garnish with additional thyme and black pepper, if desired.

    Nutrition facts


    420 Calories per serving
    1 cup each

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 75mg
    • Sodium: 800mg
    • Total Carbohydrates: 44g
    • Protein: 24g

    Daily Values

    Iron 15%
    Calcium 15%
    Vitamin D 0%
    Potassium 15%

    Recipe Source:

    Hy-Vee Seasons