1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (15 ounces) corn, drained
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese
8 ounces egg noodles
Salt and pepper to taste
1 tablespoon olive oil
Directions
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
2. Add the ground beef to the skillet, cooking until browned and no longer pink. Drain any excess fat.
3. Stir in the corn, cream of mushroom soup, and milk. Mix well to combine.
4. Add the egg noodles to the skillet, stirring to coat them in the sauce.
5. Cover the skillet and let it simmer on low heat for about 10-12 minutes, or until the noodles are tender.
6. Stir in the shredded cheddar cheese until melted and creamy.
7. Season with salt and pepper to taste. Serve hot.
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Variations & Tips
For a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce. If you prefer a different cheese, try using Monterey Jack or a blend of cheeses for a different flavor profile. You can also add some chopped bell peppers or mushrooms for extra vegetables. For a lighter version, use ground turkey instead of beef and low-fat cheese.
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