Ground Beef and Potato Noodle Bake
Ground Beef and Potato Noodle Bake
Ingredients
For the Noodle Bake
- 8 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 russet potatoes, large, peeled and diced into 1/2-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Preheat your oven to 375°F. Cook the wide egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375
- 2
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.
⏱️ 8 min
- 3
Add the diced russet potatoes, garlic powder, onion powder, dried thyme, salt, and black pepper to the skillet with the beef. Stir well to combine and cook for 5 minutes, stirring occasionally, until the potatoes begin to soften slightly.
⏱️ 5 min
- 4
Sprinkle the all-purpose flour over the beef and potato mixture, stirring continuously for 1 minute to coat everything evenly. Gradually pour in the whole milk, stirring constantly until the sauce is smooth and begins to thicken slightly. Bring to a gentle simmer and cook for 2-3 minutes.
⏱️ 5 min
- 5
Stir the cooked and drained egg noodles into the beef and potato mixture in the skillet, ensuring they are well coated with the sauce. If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish.
⏱️ 3 min
- 6
Evenly sprinkle the shredded sharp cheddar cheese over the top of the noodle bake.
⏱️ 1 min
- 7
Bake for 20-25 minutes, or until the bake is bubbly around the edges and the cheese is melted and lightly golden brown.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Ground Beef and Potato Noodle Bake
Ingredients
For the Noodle Bake
- 8 ounces wide egg noodles
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 russet potatoes, large, peeled and diced into 1/2-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
Instructions
- 1
Preheat your oven to 375°F. Cook the wide egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375 - 2
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.
⏱️ 8 min - 3
Add the diced russet potatoes, garlic powder, onion powder, dried thyme, salt, and black pepper to the skillet with the beef. Stir well to combine and cook for 5 minutes, stirring occasionally, until the potatoes begin to soften slightly.
⏱️ 5 min - 4
Sprinkle the all-purpose flour over the beef and potato mixture, stirring continuously for 1 minute to coat everything evenly. Gradually pour in the whole milk, stirring constantly until the sauce is smooth and begins to thicken slightly. Bring to a gentle simmer and cook for 2-3 minutes.
⏱️ 5 min - 5
Stir the cooked and drained egg noodles into the beef and potato mixture in the skillet, ensuring they are well coated with the sauce. If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish.
⏱️ 3 min - 6
Evenly sprinkle the shredded sharp cheddar cheese over the top of the noodle bake.
⏱️ 1 min - 7
Bake for 20-25 minutes, or until the bake is bubbly around the edges and the cheese is melted and lightly golden brown.
⏱️ 25 min•🌡️ 375