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 large skillet
- measuring utensils, food
Ingredients
- 1 lb lean ground beef
- 1/2-1 onion diced small or 2 tbsp minced onion
- 1 12 oz package egg noodles any size of noodle
- 2 tsp minced garlic
- 1 15 oz can canned corn regular or creamed
- 2 10 oz canned cream of mushroom soup can use 'healthy' version. Can substitute with cream of chicken, celery, etc.
- 2-4 oz velveeta, cubed could substitute with shredded cheese (cheddar, colby jack)
- milk for thinning out if needed
Instructions
- add oil or butter to skillet and then saute the diced onion for a few minutes if using (can replace with minced onion). Then add the ground beef and brown. Drain any excess grease.
- While the beef is browning, boil your egg noodles in a medium sized pan per the package instructions.
- Add the condensed soups, corn and seasonings to the meat mixture. Then, add the cooked noodles and Velveeta. Mix well until everything is melted.
- Enjoy!
Notes
SUBSTITUTIONS:
This beef and egg noodle recipe is very versatile. You can add 1-2 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.
Replace diced onion with 2 tbsp of minced if desired.
Nutrition information is an estimate.
Nutrition
Calories: 409kcalCarbohydrates: 35.6gProtein: 23.4gFat: 20.3gSaturated Fat: 7.6gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 3gCholesterol: 80.6mgSodium: 956mgFiber: 3.4gSugar: 6.3g
Tried this recipe?Let us know how it was!