Ingredients
Scale
- 1 lb ground beef (or stew beef, diced)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) beef broth
- 1 packet ranch seasoning mix (optional, for extra flavor)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 3 cups egg noodles (uncooked)
- 2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
- 1/2 cup sour cream (optional, for extra creaminess)
Instructions
- In a skillet over medium heat, cook the ground beef (or stew beef) with the chopped onion until browned and cooked through, about 6-8 minutes. Drain any excess fat.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Transfer the cooked beef mixture into your crockpot.
- Add the cream of mushroom soup, beef broth, ranch seasoning (if using), salt, and pepper. Stir to combine.
- Add the uncooked egg noodles to the crockpot and stir everything together. Make sure the noodles are submerged in the liquid.
- Cover the crockpot and cook on low for 4-5 hours, or on high for 2-3 hours. Stir halfway through cooking, if possible, to ensure the noodles cook evenly and don’t stick to the bottom.
- About 10-15 minutes before serving, sprinkle the shredded cheddar cheese on top. Cover and let it melt into the noodles and beef.
- If you’re adding sour cream, stir it into the mixture once the cheese has melted for a creamier texture.
- Serve hot, garnished with chopped parsley or extra cheese, if desired.
Notes
- For extra flavor, use ranch seasoning mix.
- Add sour cream for creaminess.
- Garnish with parsley or extra cheese.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg