Crockpot Cheesy Beef and Noodles
A comforting and crowd-pleasing meal of tender beef, creamy sauce, and cheesy egg noodles, perfect for busy weeknights.
Ingredients
Beef and Base Ingredients
- 1 lb ground beef (or stew beef, diced)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup 10.5 oz
- 1 can beef broth 10.5 oz
- 1 packet ranch seasoning mix optional, for extra flavor
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Noodles and Cheese
- 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
Preparation
- In a skillet over medium heat, brown the ground beef along with the chopped onion. Cook until the beef is no longer pink, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Drain excess grease.
- In your crockpot, add the browned beef mixture, cream of mushroom soup, beef broth, ranch seasoning (if using), salt, and black pepper. Stir to combine everything well.
Cooking
- Place the uncooked egg noodles on top of the mixture in the crockpot. Do not stir; this allows the noodles to absorb the flavors as they cook.
- Cover the crockpot and cook on low for 5-6 hours, or on high for about 3 hours. The noodles should be tender, and the liquid should mostly be absorbed.
- If you’re adding sour cream, stir it into the mixture once the cheese has melted for a creamier texture. Mix in the shredded cheese and let it cook for another 15 minutes, or until the cheese is fully melted.
Notes
To store leftovers, let them cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze in a freezer-safe container for up to 2 months. Reheat in the microwave or stovetop before serving.