Quick Beef and Noodles – If you’re looking for a quick. And satisfying meal. This Quick Beef and Noodles Recipe. Is your answer. With simple ingredients. Like ground beef, egg noodles, cream cheese, and cream of mushroom soup. It’s a comforting dish. That comes together. In just 30 minutes. Perfect for busy weeknights. When you need dinner. On the table fast!
I remember the first time. I made this recipe. For my family. It was one of those evenings. When I had little time. And even less energy. I threw this dish together. Not expecting much. But to my surprise. My husband and child loved it! The creamy, savory flavors. Combined with the tender noodles. And hearty beef. Made it an instant family favorite. Now, it’s a go-to comfort meal. In our house. Especially when we’re craving. Something quick yet filling.
What makes this Quick Beef and Noodles truly stands out?
This recipe stands out. Because it’s the ultimate comfort food. That requires minimal effort. The blend of cream cheese. And cream of mushroom soup. Creates a rich, creamy sauce. That coats the noodles perfectly. The corn adds a touch of sweetness. And texture. While the mozzarella topping. Melts into gooey perfection. It’s a versatile dish. That works for family dinners and potlucks. Or even meal prepping for the week. Plus, you can easily adapt it. With different veggies. Or cheese types!
What You Need To Make This Quick Beef and Noodles Recipe?
Ground Beef: I recommend using 80/20 ground beef. For a good balance of flavor. And moisture. It keeps the dish rich and juicy. Without becoming too greasy. If you prefer a lighter option. Ground turkey or chicken works well too.
Egg Noodles: These are perfect for soaking up. All that creamy sauce. They cook quickly. And maintain their texture in the dish. You can also try whole wheat. Or gluten-free noodles. If you want a healthier twist.
Cream Cheese: Adds an extra layer of creaminess. To the sauce. That makes this dish comforting. It blends easily with the beef. And gives it a silky texture.
Cream of Mushroom Soup: This classic ingredient ties everything together. Adding depth. And savoriness. If you’re not a mushroom fan. Swap it for cream of chicken soup. For a similar texture. Without the earthy flavor.
Steps To Make Quick Beef and Noodles:
Step 1: Start by bringing a large pot. Of lightly salted water. To a boil. Toss in your egg noodles. And cook them. Until they’re just tender. About 7 minutes. Drain. And set aside.
Step 2: While the noodles are cooking. Heat up a skillet. Over medium-high heat. Add the ground beef. And season it. With onion powder, garlic powder, salt, and pepper. Stir occasionally. Breaking it up. As it cooks. It should take about 5-7 minutes. To brown evenly. Drain any excess grease.
Step 3: Next, stir in the cream cheese. And cream of mushroom soup. With the beef. Letting it blend. Into a smooth, creamy sauce. This will take about 5 minutes.
Want To Save This Recipe?
Step 4: Add the drained noodles. And corn. To the beef mixture. Stir in the evaporated milk. Until the sauce reaches. Your desired consistency. About 5 more minutes.
Step 5: If you’re a cheese lover. Sprinkle mozzarella cheese. Over the top. And cook. Until it’s melted and gooey. Around 5 minutes more. Serve hot. And enjoy!
Tip:
To really elevate this dish. Try browning the ground beef well. Before adding any of the other ingredients. Letting the beef sit untouched. For a few minutes in the pan before stirring. Will develop a deep, caramelized flavor. Also, if you like a little extra richness. Toss in a dash of Worcestershire sauce or soy sauce. With the beef. It adds a subtle umami kick. That enhances the overall flavor. Without overpowering the creaminess of the dish. Make sure not to overcook the noodles — keep them al dente. For the best texture!
Frequently Asked Questions:
Can I use a different type of pasta?
Yes! While egg noodles work best for texture. Feel free to use whatever pasta you have on hand. Like penne or rotini.
Can I make this dish ahead of time?
Absolutely. This dish reheats well. Making it great for meal prep. Just store it. In an airtight container. In the fridge. And reheat in the microwave or oven.
What can I use instead of cream of mushroom soup?
If you’re not a fan of mushrooms. You can substitute cream of chicken. Or cream of celery soup. For a similar creamy base.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Quick Beef and Noodles
Ingredients
- 1 10 oz bag of egg noodles
- 2 lbs ground beef
- A pinch of onion powder adjust to your taste
- A pinch of garlic powder adjust to your taste
- Salt and freshly ground black pepper to taste
- 1 8 oz block of cream cheese
- 1 10.75 oz can of cream of mushroom soup
- 1 10 oz can of whole kernel corn, well-drained
- 1 5 oz can of evaporated milk
- 1 8 oz bag of shredded mozzarella cheese (optional)
Instructions
- Fill a large pot with water. Add a pinch of salt. And bring it to a boil. Once boiling. Cook the egg noodles. For around 7 minutes. Or until tender. Drain. And set aside.
- In the meantime. Heat a skillet. Over medium-high heat. And add the ground beef. Season with onion powder, and garlic powder. Salt, and pepper. Cooking the beef for 5-7 minutes. Until it's browned. Drain any excess fat.
- Add the cream cheese. And cream of mushroom soup. To the skillet. Stirring everything together. Until well combined. Which should take about 5 minutes. Next, gently fold in the drained noodles. And corn. Stir in the evaporated milk. Adjusting the consistency. To your preference. Sprinkle mozzarella cheese on top. And cook for an additional 5 minutes. Until the cheese melts.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
