when baked, has the appearance of a cake but is consumed like a potato. as a component of the main course.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 1 (8 ounce) package egg noodles
- 1 ½ pounds ground beef
- salt and ground black pepper to taste
- 1 (14.5 ounce) can chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- 4 ounces processed cheese (such as Velveeta®)
- ½ cup sour cream
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 6 minutes. Drain.
- Heat a large nonstick skillet over medium heat. Add ground beef to the skillet; season with salt and pepper. Cook and stir beef until crumbly and browned, about 8 minutes. Use a slotted spoon to remove beef to a plate; leave drippings in the skillet.
- Reduce heat to medium-low. Add chicken broth, condensed soup, cheese, sour cream, rosemary, and thyme to drippings in the skillet. Cook and stir until well combined and cheese is melted, 5 to 7 minutes. Season with salt and pepper. Reduce heat to low. Stir in egg noodles and ground beef; cook until heated through and evenly mixed, 3 to 5 minutes.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 13 g |
| Sodium | 950 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This was immediately a family favorite take on a nostalgic classic easy meal. Very yummy!
This came out really delicious. The only change I made was to saute some sliced mushrooms and added them in at the end. The family loved it!