Pour canned french onion soup and these 2 ingredients over uncooked egg noodles into a casserole dish for a savory feast you won’t be able to get enough of

Variations & Tips

For a heartier version, stir 1–2 cups of cooked, shredded chicken or diced ham into the noodles before pouring on the soup mixture. If you like extra onion flavor, add 1/2 teaspoon onion powder or a handful of finely chopped sautéed onions to the soup and sour cream mixture.

To stretch the dish for a crowd, you can add up to 1/2 cup of milk or cream to the soup mixture for a bit more sauce, adjusting the baking time by about 5 minutes if needed. Swap Swiss cheese for mozzarella, provolone, or a mild cheddar if that’s what you have on hand; just avoid very sharp cheeses that can overpower the gentle onion flavor.

For a little crunch, uncover the casserole for the last 10 minutes of baking and sprinkle 1/2 cup crushed butter crackers or French-fried onions over the top. If you prefer a lighter version, use light sour cream and reduce the cheese to 3/4 cup, understanding it will be a bit less rich but still comforting. Leftovers reheat nicely in a covered dish at 325°F with a splash of milk or broth stirred in to loosen the sauce.