This Ground Beef and Egg Noodle Skillet Supper is a cozy, family-friendly one-pan meal loaded with savory flavor. Tender egg noodles simmer right in a rich beef and onion sauce, with colorful veggies and a blanket of melted cheddar on top. It’s the kind of hearty, weeknight comfort food that comes together fast, with minimal cleanup and maximum satisfaction.
Ingredients
- 1 pound ground beef
- 8 ounces egg noodles (about 4 cups uncooked)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon olive oil or neutral oil, if needed for browning (optional)
- Additional beef broth or water, as needed to loosen the skillet (optional)
Instructions
- In a large, deep skillet over medium heat, add the ground beef. Cook, breaking it apart with a spatula, for 5–7 minutes or until fully browned and no pink remains. Drain excess fat if there is a lot in the pan.
- Return the skillet to medium heat. Add the chopped onion (and a drizzle of oil if the pan seems dry). Cook for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to burn.
- Pour in the beef broth and Worcestershire sauce, then sprinkle in the Italian seasoning. Stir well, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Add the egg noodles and frozen mixed vegetables to the skillet. Stir to combine and press the noodles down so they’re mostly submerged in liquid. If needed, add a splash more broth or water to help cover them.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 10–12 minutes, stirring once or twice, until the noodles are tender and most of the liquid has been absorbed into a saucy consistency.
- Remove the lid and taste the mixture. Season with salt and black pepper to taste, adjusting as needed.
- Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover again and let it sit for 2–3 minutes, or until the cheese is fully melted and gooey.
- Remove from the heat. Garnish with chopped fresh parsley and serve the skillet supper hot, straight from the pan.
Variation
- Swap the protein: Substitute ground turkey or chicken for the ground beef for a lighter skillet, or use Italian sausage for bolder flavor.
- Make it creamy: Stir in 1/4–1/2 cup sour cream or heavy cream at the end of cooking (before topping with cheese) for a stroganoff-style twist.
- Different noodles and cheese: Use wide egg noodles or swap in short pasta like rotini or penne, and try mozzarella, Monterey Jack, or pepper jack instead of cheddar.
Cooking Notes
- Keep an eye on the liquid level as the noodles cook; they should be mostly submerged to cook evenly. Add small splashes of broth or water if the skillet looks too dry.
- Stir the skillet once or twice during simmering to prevent noodles from sticking to the bottom or clumping together.
- Season in layers: the broth and Worcestershire add salt, so wait until the end to add extra salt to avoid over-seasoning.
Serving Suggestions
- Serve with a simple green salad or steamed green beans to balance the richness of the skillet.
- Add a slice of crusty bread or garlic toast to soak up any extra sauce.
- Top each serving with a spoonful of sour cream, extra shredded cheese, or a sprinkle of red pepper flakes for a touch of heat.
Tips
- Chop the onion and mince the garlic before you start browning the beef to keep the recipe moving quickly.
- For extra flavor, brown the beef until you get some crispy bits those browned bits will enrich the sauce when you deglaze with broth.
- If you’re meal prepping, slightly undercook the noodles so they don’t get too soft when reheated later.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 25 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use fresh vegetables instead of frozen?
Yes. Add firmer veggies like carrots first so they have time to soften, then add quicker-cooking veggies like peas closer to the end. - Can I make this ahead of time?
Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water. - Can I freeze this skillet supper?
You can, but the noodles may soften slightly after thawing. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. - How can I make this recipe lower in sodium?
Use low-sodium beef broth, choose a reduced-sodium Worcestershire sauce if available, and go light on added salt at the end.
Conclusion
This Ground Beef and Egg Noodle Skillet Supper delivers big comfort with minimal effort. Everything cooks in one pan juicy beef, tender noodles, and veggies then gets finished with a melty cheese topping for a satisfying, homestyle meal. It’s fast enough for busy weeknights, flexible with pantry staples, and cozy enough to become a regular in your dinner rotation.
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Ground Beef and Egg Noodle Skillet Supper
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
This Ground Beef and Egg Noodle Skillet Supper is a cozy, family-friendly one-pan meal loaded with savory flavor. Tender egg noodles simmer right in a rich beef and onion sauce, with colorful veggies and a blanket of melted cheddar on top. It’s the kind of hearty, weeknight comfort food that comes together fast, with minimal cleanup and maximum satisfaction.
Ingredients
Scale
- 1 pound ground beef
- 8 ounces egg noodles (about 4 cups uncooked)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon olive oil or neutral oil, if needed for browning (optional)
- Additional beef broth or water, as needed to loosen the skillet (optional)
Instructions
- In a large, deep skillet over medium heat, add the ground beef. Cook, breaking it apart with a spatula, for 5–7 minutes or until fully browned and no pink remains. Drain excess fat if there is a lot in the pan.
- Return the skillet to medium heat. Add the chopped onion (and a drizzle of oil if the pan seems dry). Cook for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to burn.
- Pour in the beef broth and Worcestershire sauce, then sprinkle in the Italian seasoning. Stir well, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Add the egg noodles and frozen mixed vegetables to the skillet. Stir to combine and press the noodles down so they’re mostly submerged in liquid. If needed, add a splash more broth or water to help cover them.
- Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 10–12 minutes, stirring once or twice, until the noodles are tender and most of the liquid has been absorbed into a saucy consistency.
- Remove the lid and taste the mixture. Season with salt and black pepper to taste, adjusting as needed.
- Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover again and let it sit for 2–3 minutes, or until the cheese is fully melted and gooey.
- Remove from the heat. Garnish with chopped fresh parsley and serve the skillet supper hot, straight from the pan.
Notes
- Use lean ground beef (85–90% lean) to reduce excess grease in the skillet.
- If the noodles are not tender after the initial cooking time, add a splash more broth, cover, and continue to cook for a few more minutes.
- You can swap the frozen mixed vegetables for any combo you like just keep the total amount around 1 cup.
- Shred your own cheddar from a block for the best flavor and melt; pre-shredded cheese can be used in a pinch.
- This dish thickens as it stands add a little warm broth or water when reheating leftovers to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/4 of recipe)
- Calories: 450 kcal (approximate)
- Sugar: 4 g (approximate)
- Sodium: 650 mg (approximate, varies by broth and Worcestershire sauce)
- Fat: 22 g (approximate)
- Saturated Fat: 9 g (approximate)
- Unsaturated Fat: 12 g (approximate)
- Trans Fat: 0–1 g (approximate, depends on beef)
- Carbohydrates: 38 g (approximate)
- Fiber: 3 g (approximate)
- Protein: 25 g (approximate)
- Cholesterol: 90 mg (approximate)
Keywords: ground beef skillet, egg noodle skillet, one pan dinner, weeknight meal, ground beef and noodles