Creamy ground beef and egg noodles is a quick week night meal that is so versatile and delicious! Ground beef, corn, egg noodles, onion, garlic and cream of mushroom soup topped with cheese makes for a delicious meal for the entire family! This freezes very well, and has many substitution options. There is a good chance you have most of these ingredients in your kitchen already.
The perfect freezer meal to prep for new moms
This recipe tastes amazing out of the freezer and saved my sanity the first 6 weeks of becoming a mother of 2 (along with other recipes such as this Goulash recipe!). I remember after I had my first baby, Hank, there would be nights we had nothing to eat, and I was sooo tired, and just wanted a big bowl of something that tasted good. I really regretted that I did not prep freezer meals. For the second time around, I knew to be sure to stash lots of meals in the freezer, and this Ground Beef and Egg Noodles was one of them.
Just make the recipe as instructed below and throw it in a disposable casserole dish. Thaw the night before and re-heat in the oven for about 20-30 minutes. Be sure to stir every 10 minutes. You may need to add a bit of milk halfway through to thin out. You could also put it in the oven directly from the freezer, increase baking time to 50-60 minutes.
If you are preparing for a new baby, I also suggest baking some Gooey Chocolate Chip Cookie Bars and saving in your freezer for a late night, or afternoon…or even morning (no judgement) with the new baby! I love having a sweet treat stashed away for those much needed times.
Versatility
This recipe is very versatile. I have made with cream of mushroom, or chicken, or cream of celery soup. It tastes great with the ‘healthy’ condensed soups as well. Add 2 cups of frozen mixed vegetables to increase veggie intake. If you don’t have egg noodles try replacing with about 2 cups of elbow macaroni. Feel free to use regular canned corn, canned cream corn, or I have used my own homemade freezer corn from the garden. Replace velveeta with shredded cheddar, colby jack, or really any kind of cheese that you like.
Creamy Ground Beef and Egg Noodles
Equipment
- 1 pot for boiling noodles
- 1 skillet
- measuring utensils, food
Ingredients
- 1 lb lean ground beef
- 1/2-1 onion chopped
- 1 12 oz package egg noodles
- 2 tsp minced garlic
- 1 15 oz can canned corn regular or creamed
- 2 15 oz canned cream of mushroom soup can use 'healthy' version. Can substitute with cream of chicken, celery, etc.
- 2 oz velveeta, cubed could substitute with shredded cheese (cheddar, colby jack)
- milk for thinning out if needed
Instructions
- brown ground beef and diced onions, drain. Cook noodles to package instructions, drain.
- Add beef, noodles, and remaining ingredients together in the large skillet. Cook on medium heat until the velveeta has melted. Add milk as needed to thin out.
- Enjoy!
Notes
Be sure to follow ‘Recipes from French Creek’ on Facebook, Instagram and Pinterest!