Ingredients
– 1 lb ground beef
– 12 oz egg noodles
– 2 cups shredded cheddar cheese
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup beef broth
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– ½ cup grated Parmesan cheese (for topping)
Equipment Needed
– Large pot
– Skillet
– Mixing bowl
– 9×13-inch baking dish
– Wooden spoon or spatula
– Oven
Step-by-Step Instructions
First, I start by cooking the egg noodles according to the package directions. I like to toss them in just a little salt to enhance their flavor. While the noodles are cooking, I brown the ground beef in a skillet with the diced onion and minced garlic until cooked through, which fills my kitchen with an irresistible aroma. Once everything is nicely sautéed, I drain off any fat. This step is crucial because we don’t want a greasy dish. After that, I stir in the cream of mushroom soup, beef broth, and Italian seasoning right into the skillet with the beef mixture, letting it simmer for a few minutes to combine the flavors. It’s super simple! (See the next page below to continue steps…)