Back in the 70’s when I was a young girl, sometimes referred to as the olden days by my boys…LOL, our local utility company offered a week long summer cooking class just for kids. I know it’s kinda weird, a utility company offering cooking classes, right? But hey, it was free and I learned how to make this delicious recipe so what can I say? My sister and I both attended the classes along with some of the neighborhood kids. Good times! At the end of the week we were able to invite our parents to come for dinner and we cooked a meal for them to enjoy.
John-Ben-Getty was the main dish that we served to our parents on the last day of the classes. It’s a really tasty, simple dish to prepare and it’s really good! Noodles with beef in a creamy sauce topped with lots of melted cheese, it has all the ingredients for a delicious, kid friendly meal. Yes there’s even veggies in it, but they get lost in the saucy noodles and under a blanket of gooey, melted cheese; kids won’t even know they’re in there. You’re going to love how easy it is to make, and the fact that you only need one pan to prepare it means clean up is a snap. I’d say that just about makes it the perfect weeknight meal for busy, hungry families.
Start by chopping the onion and green bell pepper.
Next, portion out the seasonings.
Place ground beef in a large skillet over medium heat. Use a wooden spoon to break it up into small crumbles as it begins to cook.
Add the diced onions and diced green bell pepper to the skillet and cook them with the ground beef until the veggies are soft and the beef is cooked through. Drain off any excess fat.
Add tomato soup, cream of mushroom soup, jar of diced pimentos (including the juices in the jar) and the frozen peas to the skillet.
Add the seasonings; kosher salt, pepper, garlic powder and paprika.
Stir to combine all the ingredients.
Add water and stir to combine.
Add the uncooked noodles to the pan. Stir to coat the noodles with the sauce and bring the mixture to a low simmer.
Cover the pan with a lid and reduce heat to low. Cook over low heat for 20 minutes or until noodles are soft and they have absorbed the liquid in the pan. Stir occasionally.
Top with a layer of shredded cheddar cheese.
Cover the pan with the lid and cook for another 4-5 minutes on low heat.
Heat until cheese is melted and gooey.
I’ve been making this meal for years and years and it’s ALWAYS a hit with my family. Pasta coated in a creamy, beefy sauce with a gooey blanket of cheese on top; what’s not to love?
Be sure to give this recipe a try, I promise your family will love it! Leftovers, if you have any taste great the next day for lunch. Your co-workers will want the recipe when they smell the delicious aroma coming from the microwave as you’re heating up your lunch. Ask me how I know. I hope it saves you a trip through the drive through or from a bowl of cereal for dinner one night after a long day.
John-Ben-Getty
Equipment
- large skillet with lid
Ingredients
- 1 lb ground beef
- ½ green bell pepper, diced
- ½ large yellow onion, diced
- 1 can condensed tomato soup
- 1 can cream of mushroom soup
- 3 oz jar diced pimentos
- 1 cup frozen peas, no need to thaw them
- 1 tsp kosher salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup water
- 8 oz wide egg noodles
- 1½ cups cheddar cheese, shredded
Instructions
- Place ground beef in a large skillet over medium heat. Use a wooden spoon to break it up into small crumbles as it begins to cook.
- Add the diced onions and diced green bell pepper to the skillet and cook them with the ground beef until the veggies are soft and the beef is cooked through. Drain off any excess fat.
- Add tomato soup, cream of mushroom soup, jar of diced pimentos (including the juices in the jar) and the frozen peas to the skillet.
- Add the seasonings; kosher salt, pepper, garlic powder and paprika. Stir to combine all the ingredients.
- Add water and stir to combine.
- Add the uncooked noodles to the pan. Stir to coat the noodles with the sauce and bring the mixture to a low simmer.
- Cover the pan with a lid and reduce heat to low. Cook over low heat for 20 minutes or until noodles are soft and they have absorbed the liquid in the pan. Stir occasionally.
- Top with a layer of shredded cheddar cheese. Cover the pan with the lid and cook for another 4-5 minutes on low heat until cheese is melted.
This post was originally published August 2019 and republished with updated photos, recipe notes, and new content July 2023.
Did You Make This?
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John 6:35
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