Time 30m Yield 8 Number Of Ingredients 10 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.
Time 30m Yield 5 Number Of Ingredients 11 Steps:
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot.
Time 1h Yield 5 Number Of Ingredients 22 Steps:
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the undrained mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot.
Time 40m Yield 6 servings. Number Of Ingredients 11 Steps:
Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.
Time 6h20m Yield 8 Number Of Ingredients 7 Steps:
Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes. Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours. Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more. 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. Ladle beef tips mixture over egg noodles.
Time 1h Yield 12 serving(s) Number Of Ingredients 9 Steps:
In large, deep skillet, cook beef, onion and pepper til done. Drain grease. Add Manwich, soup, brown sugar and mushrooms, mix well. Heat til bubbly, stir in 1 cup of the cheese. Gently fold in noodles WELL. Pour into lightly greased 4 qt casserole, pan or crock pot. Sprinkle top with cheese. Turn crockpot on low, cover and bake for about an hour til heated through. Or bake, covered, in 350 oven for about 35-40 minutes. This makes 1 large pan, or 2 (13x9) pans. *Canmake half a batch.
More about “creamy beef noodle combo recipes”
Time 55m Yield 4 serving(s) Number Of Ingredients 8 Steps:
HEAT oven to 375ºF. BROWN meat with onions in skillet; drain. Spoon over noodles in 13x9-inch baking dish; top with vegetables. WHISK soup, milk and water until well blended; pour over vegetables. Top with cheese; cover. BAKE 35 minute or until heated through, uncovering after 25 minute.
