Too Easy Vegetable Beef Hot Dish
Warm, hearty, and packed with comfort, the "Too Easy Vegetable Beef Hot Dish" is the ultimate one-pan wonder for busy weeknights. Combining savory ground beef, tender egg noodles, and a medley of colorful frozen vegetables, this casserole gets its creamy, rich texture from a mixture of condensed cream of mushroom and celery soups. Topped with a generous layer of melted cheddar cheese, this dish is baked to golden perfection in just 30 minutes. With minimal prep and family-friendly flavors, this easy casserole recipe is perfect for feeding a crowd or making ahead for leftovers. A sprinkle of optional paprika adds a touch of color and flair, making every bite as delightful as it is filling. If you're searching for quick dinner ideas or crave a classic hot dish recipe, this is guaranteed to satisfy!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 can (10.5 ounces) condensed cream of celery soup
- 1 cup milk
- 3 cups egg noodles
- 2 cups cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned and fully cooked, about 6-8 minutes. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook for an additional 3 minutes until the onion is softened and fragrant.
Stir in the frozen mixed vegetables and cook for 2-3 minutes until they are heated through.
In a large mixing bowl, combine the cream of mushroom soup, cream of celery soup, and milk. Whisk until smooth.
Add the cooked egg noodles, ground beef mixture, salt, and black pepper to the bowl with the soup mixture. Gently stir until everything is evenly coated.
Lightly grease a 9x13-inch baking dish. Pour the mixture into the dish and spread it out evenly.
Sprinkle the shredded cheddar cheese over the top of the mixture in an even layer.
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Optionally, sprinkle paprika over the top as a garnish before serving.
Serve hot and enjoy your Too Easy Vegetable Beef Hot Dish!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 385 mg | 30% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
