John-Ben-Getty
Creamy, beefy noodles smothered in a blanket of gooey, melty cheese. This vintage dish comes together in a flash! Your kids are going to love this one! Guaranteed!!!
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.