French Onion Beef Noodle Bake (Leftover)

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

French Onion Beef Noodle Bake has a savory beef broth with soft onions, mushrooms, and chunks of tender meat, topped with ooey gooey mozzarella cheese. This is the yummiest way to use leftovers for a twist on classic French Onion Soup

We love finding new ways to use up leftovers, like this Leftover Turkey Casserole. Whether you have leftover Pot Roast or Roast Beef, you can turn the extras into an entirely new dinner to feed the whole family! 

French Onion Beef Noodle Bake serving in bowl


Leftover beef roast has so much potential to be stretched into another meaty, hearty dinner that comes together quickly since you’ve already done the heavy lifting! Nothing is easier than shopping in your own kitchen for ready-to-go dinner ingredients! By just chopping up your already cooked leftover meat, you’re halfway there to creating another delicious meal complete with pasta and veggies.

Instead of a bread crouton like you’d find in French Onion Soup, egg noodles will do the job of soaking up the savory sauce. Simmering the chopped meat in beef broth with onions, seasonings, and thyme will infuse all the flavors together to create a rich filling for your noodle bake. It also tenderizes the meat so that it is fall-apart succulent, and the caramelized onions have an almost buttery flavor, both of which taste amazing with the added mushrooms.



We use mozzarella cheese for this French Onion Beef Noodle Bake because it has a mild flavor and it melts beautifully. Classic French Onion Soup uses gruyere cheese, but using all gruyere would likely overpower the other flavors of this dish. If you’d like to have a stronger cheese flavor, I suggest replacing only half of the shredded mozzarella with another type of cheese such as shredded gruyere, Swiss, or provolone. By combining another cheese with the remaining mozzarella, you’ll still achieve a nicely melted, classic golden brown topping.

French Onion Beef Noodle Bake ingredients

French Onion Beef Noodle Bake would be excellent served with a fresh, crunchy salad or a green vegetable, like Roasted Broccoli or Sautéed Green Beans, on the side. To make this meal even more special, follow it with a simple dessert like Chocolate Cake or Vanilla Ice Cream with Salted Caramel Sauce.

French Onion Beef Noodle Bake in baking dish before baking


  • Meat: This recipe would also work great with leftover beef brisket. If you don’t have leftover roast on hand, you can brown ground or shaved beef, seasoned with salt and pepper.
  • Pasta: Try different types of pasta such as fusilli, bowtie, or shells.
  • Cheese: Replace half of the Mozzarella with another shredded cheese like provolone, Swiss, or gruyere. 
  • Seasonings: Use your favorite herbs such as rosemary, oregano, basil, or sage.



  • Serve: French Onion Beef Noodle Bake is safe at room temperature for up to 2 hours, or it can be kept warm for up to 4 hours before needing refrigeration.
  • Store: Store French Onion Beef Noodle Bake for up to 3 days in an airtight container.
  • Freeze: You can freeze this casserole, tightly wrapped, for up to 4 months.

French Onion Beef Noodle Bake in baking dish

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French Onion Beef Noodle Bake (Leftover)

French Onion Beef Noodle Bake has a savory beef broth with soft onions, mushrooms, and chunks of tender meat, topped with ooey gooey mozzarella cheese.
Yield 8
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine French Inspired
Author Sabrina Snyder


  • 16 ounces egg noodles
  • 2 cups leftover pot roast , chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 yellow onion , thinly sliced
  • 2 teaspoons dried thyme
  • 4 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 cups crimini mushrooms , sliced
  • 2 cups Mozzarella cheese , shredded


  • Preheat oven to 375 degrees.
  • Add egg noodles to boiling water and cook 2 minutes shy of the instructions then drain and set aside.
  • To the pot add the leftover pot roast, salt, pepper, onions, thyme, beef broth and Worcestershire sauce.
  • Bring to a boil on medium heat and cook for 15 minutes until meat is tender and falling apart.
  • In a large bowl combine the egg noodles, mushrooms and beef mixture.
  • Top with mozzarella cheese and bake for 20 minutes until top is golden brown.


Calories: 432kcal | Carbohydrates: 44g | Protein: 28g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 1016mg | Potassium: 551mg | Fiber: 2g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 3mg

Leftover French Onion Beef Noodle Bake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Instead of beef broth, I use dry onion soup mix (I make my own) & Shillings “Montreal Steak Seasoning”. I get *tons* of compliments & “recipe” requests. I consider it cheating, since I’m a retired Dietitian & Chef, but hey….it works!!!

  2. Made this for dinner last night using leftover beef brisket. I didn’t have egg noodles, but I did have papardell, which is an excellent substitute. Great recipe and one I’ll definitely make again. Thanks so much for sharing this one.