Description

This Easy Crockpot Cheesy Beef and Noodles recipe is a comforting, hearty one-pot meal perfect for busy weeknights. Ground beef is browned with onions and garlic, then slow-cooked with creamy mushroom soup, beef broth, and ranch seasoning. Tender egg noodles are cooked right in the crockpot, absorbing all the delicious flavors before being topped with melted cheddar cheese and optional sour cream for an extra creamy finish.

Ingredients

Scale

Beef and Vegetables

1 lb ground beef (or stew beef, diced)
1 medium onion, chopped
2 cloves garlic, minced

Liquids and Seasonings

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)

Pasta 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)

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Instructions

Brown the Beef and Onion: Start by heating a skillet over medium-high heat. Add the ground beef (or diced stew beef) and chopped onion, cooking until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat if necessary.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
Transfer to Crockpot: Move the browned beef, onion, and garlic mixture into your crockpot or slow cooker.
Add Cream Soup and Broth: Pour in the can of cream of mushroom soup, beef broth, and add the ranch seasoning mix if you’re using it. Season with salt and black pepper. Stir everything together thoroughly to combine all ingredients well.
Add Egg Noodles: Stir in the uncooked egg noodles evenly into the mixture in the crockpot.
Cook the Mixture: Cover and cook on low heat for 2 to 3 hours, or until the noodles are tender and have absorbed most of the liquid. Stir occasionally if possible to prevent noodles from sticking.
Check Noodles: Confirm that the noodles are fully cooked and tender. The liquid should be mostly absorbed but still moist enough to be creamy.
Add Cheese: Sprinkle the shredded cheddar cheese (or cheddar and mozzarella blend) evenly over the noodles. Cover and allow the cheese to melt, about 5 to 10 minutes.
Add Sour Cream: If you like, stir in the sour cream once the cheese has melted. This will make the dish extra creamy and rich.
Serve: Give the mixture a final stir to combine everything. Serve hot, garnished with fresh herbs if desired, and enjoy your hearty, cheesy crockpot meal!

Notes

You can substitute ground beef with ground turkey or stew beef based on your preference.
For a lower-sodium option, use low-sodium beef broth and cream of mushroom soup.
If you want a thicker sauce, reduce the beef broth slightly or add more cheese.
Add vegetables like mushrooms, peas, or bell peppers to increase the nutrition and flavor.
Leftovers store well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.