Cheesy Beef Noodles Recipes

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!

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.

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.

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.

Steps:

• Brown ground beef with onion and garlic. Drain excess fat.
• Stir in mushrooms, seasonings, tomato sauce and tomatoes. Cover and simmer about 20 minutes. Taste and adjust seasoning.
• Beat together cream cheese, sour cream and green onions.
• Cook noodles in boiling salted water until almost tender. Drain and toss with butter. In a buttered 9 x 13 baking dish, spread about half the noodles. Top with half of the meat sauce, then half of the cream cheese mixture.
• Repeat layers.
• Sprinkle cheese over top.
• Bake at 350° for 45 minutes or until bubbling hot.

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.

Steps:

• Bring broth to boil in small saucepan. Add Noodles; stir into hot broth. Cook as directed on package. Discard Seasoning Packet.
• Heat heavy medium nonstick skillet on medium-high heat. Slip eggs, 1 at a time, into skillet, leaving space between eggs. Cook 2 min. on each side or until whites and yolks are set. Remove from heat.
• Ladle soup into 2 serving bowls; top with Singles, eggs and onions.

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. , Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Remove from heat; stir in tomato sauce, sugar, salt, garlic salt and pepper. , In a small bowl, combine cottage cheese, cream cheese, green onion, green pepper and sour cream., Drain noodles; place half of noodles in a greased 1-qt. baking dish. Spoon half of beef mixture over the top. Layer with cottage cheese mixture and remaining noodles. Top with remaining beef mixture; sprinkle with Parmesan cheese., Cover and bake 20-25 minutes or until heated through.

Steps:

• Cook the noodles in a large saucepan of boiling, salted water with 1tsp cooking oil, until just soft (about 7-10 minutes).
• Grate the cheese, or chop it finely into very small cubes.
• Drain the noodles, return to the hot, dry pan and shake for a moment in the pan over the heat, to dry them and keep them hot. Remove from the heat and stir in the cheese and the butter. Season with the salt and pepper and pile onto a hot dish. Serve at once.

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.

Steps:

• Cook and drain noodles.
• Add butter,salt and pepper to taste.
• Stir in cheddar cheese and sour cream.
• Bake for 15 minutes at 350 degrees or until cheese melts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish.
• Cook noodles according to directions on package. Rinse in cold water and drain.
• Combine cream cheese, sour cream, onion, Worcestershire sauce, garlic salt and hot pepper sauce in a blender or food processor. Blend until smooth and stir into cooked noodles. Pour into prepared casserole dish.
• Top with bread crumbs and bake at 350 degrees F (175 degrees C) for 25 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles at a boil until tender yet firm to the bite, about 6 minutes. Drain.
• Heat a large non-stick skillet over medium heat. Cook and stir ground beef, seasoning with salt and pepper, until no longer pink in the center, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain; reserve drippings in the skillet.
• Reduce heat to medium-low. Pour chicken broth, chicken soup, sour cream, cheese, rosemary, and thyme into the skillet. Cook and stir, seasoning with salt and pepper, until well combined and the cheese is melted, 5 to 7 minutes. Reduce heat to low. Stir in the egg noodles and ground beef; cook until evenly mixed, 3 to 5 minutes.

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.