Ingredients You’ll Need
- 1 lb Hamburger meat
- 1 lb Cheddar cheese (shredded)
- 1-2 cans Cream of mushroom soup (depending on how saucy you want it)
- 8-12 oz Noodles (egg noodles work best here, but elbow macaroni or penne do the trick too)
- Optional pantry add-ins: Half a diced onion, a splash of milk to thin the sauce, or a pinch of garlic powder.
The Method
- Boil the noodles
8-10 min
Bring a pot of salted water to a boil. Cook your noodles until they are al dente (just slightly firm), as they will soften up more when baked. Drain and set aside. - Brown the beef
6-8 min
In a large skillet, brown your hamburger meat over medium-high heat. If you have an onion on hand, dice it and toss it in with the meat. Once fully cooked, drain off any excess grease. - Build the sauce
3-5 min
Turn the skillet heat down to low. Stir in the cream of mushroom soup directly into the beef. Stir in about half of your shredded cheddar cheese until it starts to melt into a rich, creamy meat sauce. If it’s too thick, add a splash of milk or water. - Combine and bake
20 min
Toss your drained noodles into the cheesy beef mix until everything is well coated. Transfer it all to a greased baking dish (9 \times 13 inch works perfectly). Top the whole thing with the remaining half pound of cheddar cheese. Bake at 350°F (175°C) for about 20 minutes, or until the cheese on top is completely melted and bubbling at the edges.
Quick Tip: If you like a crispy top, pop the oven’s broiler on for the last 2 to 3 minutes of baking. Just keep a close eye on it so the cheese browns beautifully without burning.
This makes a massive, filling meal that reheats incredibly well for leftovers the next day. Cook’s choice on what to serve it with—a simple green salad or some canned green beans pairs with it beautifully.
Enjoy,
Big Dave
