Creamy Ground Beef and Egg Noodles
Ground beef, egg noodles, cream of mushroom soup, corn/veggies, onion, garlic and velveeta. Very easy to throw together on a busy night, versatile, budget friendly, and tastes great as a freezer meal!
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
SUBSTITUTIONS:
This recipe is very versatile. You can add 2 cups of frozen peas, mixed vegetables, etc in place of the corn OR in addition to the corn. You may have to use milk to thin out if add additional vegetables.
Make this recipe with Cream of Mushroom, Cream of Chicken, Cream of Celery or mixed among the 3. Feel free to use 'healthy' condensed soups, they work just as great and cut back on the calories.
Don't have egg noodles on hand? Try elbow macaroni.