Cheesy Beef N Noodles Recipes

ONE-SKILLET CHEESY BEEF AND MACARONI

Steps:

• Heat a very large skillet (for this full recipe, it should be a deep 12-inch pan) over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes. Drain the beef and set aside.
• Wipe out the skillet, add the oil, and heat it over medium heat. Add the peppers, carrots, onion and garlic and sauté until almost tender, about 5 minutes.
• Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes with their juice, water, Worcestershire sauce, and chili powder if using. Season with salt and pepper, turn the heat to high, and bring to a simmer. Add the pasta, stir and cover. Lower the heat to medium and simmer covered, stirring occasionally, until the pasta is tender, and most of the liquid is absorbed, 8 to 10 minutes. Taste and season again if needed.
• Sprinkle the cheese over the casserole then cover for just 1 more minute until the cheese is melty, and serve. Serve this right out of the pan.

CREAMY BEEF AND SHELLS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Set aside. Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and Italian seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes. Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese until melted, about 2 minutes. Serve immediately.

CHEESY BEEF NOODLE SKILLET

Steps:

• Brown meat in large nonstick skillet on medium heat; drain. Stir in peppers, tomatoes, water and dressing.
• Discard Seasoning Packets from soup mixes or reserve for another use. Break apart Noodles. Add to meat mixture; mix well. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 5 min., stirring occasionally.
• Remove from heat. Sprinkle with cheese.

CHEESY BEEF NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir gravy mix, water, and milk together in a bowl until dissolved and smooth.
• Heat a large skillet over medium-high heat and crumble in ground beef; add onion, mushrooms, and garlic. Cook and stir until the beef is evenly browned, 10 to 15 minutes. Drain and discard any excess grease.
• Stir gravy mixture, tomato sauce, diced tomatoes, Italian seasoning, oregano, and basil into ground beef mixture. Season with salt and pepper. Bring beef-tomato mixture to a boil, reduce heat, cover skillet with a lid, and simmer until heated through, 10 minutes.
• Stir Cheddar cheese, mozzarella cheese, and egg noodles into beef-tomato mixture; pour entire mixture into a 9x13-inch casserole dish. Top casserole with Parmesan cheese. Cover dish with aluminum foil.
• Bake in the preheated oven until cheese is melted and noodles are cooked, about 25 minutes.

CHEESY BEEF N NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the noodles, tomatoes, water, celery, corn, dry soup mix and garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender. , Remove from the heat; sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.

CHEESY CRUNCHY NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
• Cook the egg noodles until al dente as per the package directions. Drain and set aside.
• In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add the Cheddar and green onions, then stir.
• Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
• Garnish with green onions, then serve.

BEEF NOODLE SKILLET

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.

CHEESY BEEF AND EGG NOODLES

Steps:

• In a large skillet heated over medium heat brown beef until almost all of the pink is gone. Season to taste with salt, pepper and onion powder.
• Cube the Velveeta cheese into small chunks and put them in a small sauce pan heated over medium low heat. Stirring constantly, add in garlic, Worcestershire sauce, milk, onion powder, salt and pepper to taste. Cook until creamy and smooth.
• In a large pot boil water and cook noodles to directions on packaging.
• Once meat is almost fully cooked add in Velveeta sauce. Drain the pasta and add to skillet. Stir and serve.
• I like to serve this with green beans or carrots. Sometimes I add on a salad for myself. Very quick and uncomplicated. Hope you enjoy!

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

CHEESY BEEF NOODLES

Steps:

• Brown and drain ground beef.
• Cook and drain noodles.
• Mix ground beef, tomato sauce and taco seasoning.
• Spread noodles in the bottom of a 9x13 pan.
• Spread beef mixture over noodles. Mix slightly.
• Cover with cheese.
• Bake 350 for about 20 minutes until heated though and cheese is melted.