If I had to pick one dish that feels like a warm hug after a long day, it’s this one. Creamy ground beef and egg noodles is one of those comforting, down-to-earth meals that doesn’t ask for much but always delivers. It’s the kind of meal that shows up when you’re short on time, low on groceries, but still want something that hits the spot for the whole family.
I make this all the time on busy weeknights—and honestly, sometimes even on weekends when I’m not in the mood for complicated. It’s hearty, filling, and ridiculously flexible. Got leftover veggies? Toss them in. Need a freezer stash? It’s perfect for that too.
Why This Is One of My Weeknight Go-Tos
This isn’t just comfort food—it’s survival food for parents, students, or anyone who’s had one of those days.
Cozy and creamy – That satisfying combo of tender noodles, seasoned beef, and cheesy, creamy sauce never disappoints. It’s like a casserole without the fuss.
Freezes like a champ – I always double the batch and freeze one. It’s saved me on sick days, moving days, and the dreaded “there’s nothing to eat” days.
Ready in about 40 minutes – It comes together quickly with pantry and freezer staples. You’re probably already stocked without realizing it.
What You’ll Need
Here’s the core lineup. You can play around with it based on what’s in your kitchen—this dish forgives a lot.
Ground Beef (1 lb) – I go for 85% lean, but anything works. I’ve swapped in ground turkey or even venison when we’ve had some stocked in the freezer.
Cream of Mushroom Soup – Store-bought works just fine, but if I’ve got time, I use my homemade “cream of anything” soup mix—it adds a little extra love to the dish.
Onion (1 medium) – Dice it small so it melts right into the beef. If you’re out of fresh onion, a bit of onion powder or dried minced onion can fill in.
Corn – I’ve used everything from canned cream-style corn to fresh-off-the-cob frozen corn from the garden. Use what you have.
Velveeta (2–4 oz) – I know people have mixed feelings about Velveeta, but it gives the sauce a velvety finish. Shredded cheddar, Colby Jack, or American deli slices also work.
Egg Noodles (12 oz) – Wide or medium doesn’t matter. I grab whatever I’ve got. This is not the time to stress over noodle shape.
Garlic (2 tsp minced) – Add more if your family’s into garlic. Mine definitely is.
Real-Life Variations That Work
This dish has been on my rotation long enough that I’ve tried just about every variation possible. A few favorites:
Swap in cream of chicken or celery soup for a different flavor.
Throw in a handful of frozen peas, green beans, or mixed veggies for a little nutrition boost.
Use cheddar or Monterey Jack if Velveeta isn’t your thing.
Add a pinch of chili flakes if you want a gentle kick.
This is also a great “clean out the fridge” meal. I’ve stirred in leftover roasted vegetables, sautéed spinach, even chopped-up hot dogs once when the fridge was looking sad—and it still turned out delicious.
Step-by-Step: How I Make It
Brown the Beef
Start by heating a bit of butter, olive oil, or even beef tallow in a big skillet. Add diced onion and let it soften for a few minutes—this builds flavour right from the start. Then toss in your ground beef and brown it well. Add garlic at the end and let that cook just until fragrant.
Boil the Noodles
While the beef’s cooking, bring a pot of salted water to a boil and cook your egg noodles. Drain them just before they’re fully soft—you want them to hold up in the final mix.
Combine Everything
Add the soup and corn to the browned beef. Stir it all up into a creamy, rich mixture. Dump in the drained noodles and mix everything until coated.
Finish With Cheese
Toss in the Velveeta cubes or whatever cheese you’re using. Stir over medium heat until it melts into the sauce. That’s it. Scoop, serve, and eat while it’s hot.
Leftovers and Freezer Tips
Reheating Leftovers
This keeps really well in the fridge for up to 4 days. I usually reheat individual portions in the microwave, but it works on the stovetop too—just add a splash of milk to loosen it up if needed.
Freezing Instructions
Let it cool completely, then transfer to a freezer-safe dish. I like using foil pans for this—it makes gifting or reheating later super easy. Cover tightly and freeze for up to 3 months. When it’s time to eat, thaw in the fridge overnight and bake at 350°F, covered for 30 minutes and uncovered for another 5–10 minutes. I always add a sprinkle of shredded cheddar on top for a bubbly, cheesy finish.
This is one of my go-to freezer meals when I’m making food for friends with new babies or someone going through a tough time. It’s simple, comforting, and deeply appreciated.
Can I Swap the Meat?
Definitely. I’ve made this with ground turkey, sausage, and even leftover shredded chicken once. Just adjust seasoning to taste.
No Egg Noodles? No Problem.
I’ve used penne, rotini, even broken-up lasagna sheets when I’ve run out of egg noodles. Just keep an eye on texture—egg noodles have that soft bite that makes this dish especially cozy.
What to Serve on the Side
I usually keep it simple—this dish is hearty enough on its own. But if I’m feeling a little extra or want to balance the meal out:
Garlic bread
A quick salad with lemon vinaigrette
Steamed broccoli or cauliflower
Apple slices or a basic fruit salad for a fresh contrast
This Saved Me After Baby #2
After my second baby arrived, this dish basically kept me alive those first few weeks. I remember warming up a bowl of this at 11pm with one hand while rocking a baby with the other. I’d frozen a couple trays in advance and let me tell you—past me was a genius for doing that.
If you’re prepping for a baby or helping a friend who is, this meal plus a batch of cookie bars makes for an amazing care package. Add a little handwritten card, and you’ve just made someone’s day.
More No-Fuss Comfort Recipes from My Kitchen
Creamy Beef and Rice Casserole – Like this one, but with rice
Pizza Sliders – Always a hit with the kids
Hamburger Steaks with Gravy – Serious comfort food
Mac and Cheese with Velveeta – If creamy’s your thing, don’t skip it
Swedish Meatball Bake – A cozy twist on a classic
Hope you love this creamy beef and egg noodle recipe as much as we do. It’s the kind of dish that sticks around in the weekly rotation because it just works—simple, filling, and made with ingredients most of us already have on hand.
Let me know how you make it your own!
Creamy Ground Beef and Egg Noodles
When life gets hectic and everyone’s hungry, this creamy beef and noodles dish is a true lifesaver. It’s cozy, filling, and flexible—just toss in what you have on hand. Perfect for weeknights, picky eaters, or stashing in the freezer for later.
Ingredients
- 12 oz egg noodles (any shape works)
- 1 lb lean ground beef
- 2 tsp minced garlic
- ½–1 onion, finely diced (or 2 tbsp dried minced onion)
- 1 (15 oz) can corn (creamed or whole kernel)
- 2 (10 oz) cans cream of mushroom soup (or use chicken or celery)
- 2–4 oz Velveeta cheese, cubed (or shredded cheddar/Colby Jack)
- Splash of milk, as needed for thinning
- Salt and pepper, to taste
- Butter or oil, for sautéing
Instructions
- Start by bringing a pot of water to a boil and cooking your noodles according to the package instructions. Drain and set aside.
- While the noodles are cooking, heat a bit of oil or butter in a large skillet. Sauté the onion until soft and fragrant, then stir in the garlic. Add the ground beef and cook until browned, breaking it up as it cooks. Drain off any extra grease.
- Lower the heat and stir in the condensed soup and corn. Let it warm through, then fold in the cooked noodles and cubed cheese. Stir gently until the cheese melts and the mixture is creamy. If it’s a bit thick, splash in some milk to loosen it up.
- Taste and adjust with salt and pepper. Serve hot and enjoy the comfort!
Notes
- Veggie Boost: Toss in frozen peas, mixed vegetables, or even green beans for extra nutrition. Add a little extra milk if it thickens too much.
- Cheese Swaps: No Velveeta? Use shredded cheddar, Colby Jack, or whatever melty cheese you love.
- Soup Options: Mix and match your condensed soups—mushroom, chicken, or celery all work great, even the lighter versions.
- This dish makes great leftovers and freezes beautifully. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of milk to bring back the creaminess.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 723Total Fat 43gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 10gCholesterol 183mgSodium 2189mgCarbohydrates 37gFiber 2gSugar 14gProtein 46g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Try Other Ground Beef Recipe:
