Directions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.
Add the frozen peas and cook for an additional 2 minutes.
In a large mixing bowl, combine the cooked beef and vegetable mixture with the cooked egg noodles, cream of mushroom soup, milk, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Let it cool for a few minutes before serving.
Variations & Tips
For a lighter version, you can substitute ground turkey or chicken for the beef. If you’re looking to add more veggies, consider tossing in some chopped bell peppers or zucchini. For a bit of spice, add a pinch of red pepper flakes or a dash of hot sauce to the mixture. If you’re short on time, you can prepare the casserole the night before and simply bake it when you’re ready to eat.
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My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!
Put raw ground beef in a slow cooker with these 4 ingredients. It’s comfort food perfection.
