Creamed Beef Sauce with Noodles
Submitted by wally
Quick creamed ground beef with mushroom soup, sour cream, and dill served over egg noodles. A 40-minute weeknight dinner the whole family will clean their plates for.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of no-frills weeknight dinner that’s been saving busy families for generations.
Browned ground beef gets stirred together with cream of mushroom soup, sour cream, green onions, and a hint of dill for a rich, savory sauce that coats every noodle.
It’s on the table in 40 minutes with minimal cleanup, which is honestly half the appeal.
Kids love it, adults love it, and there are rarely leftovers.
Kitchen Tips
- Drain the ground beef well after browning; excess grease will make the sauce oily instead of creamy.
- Use full-fat sour cream for the richest sauce; low-fat versions can break and get grainy when heated.
- A pinch more dill goes a long way if you’re a fan; start small and taste as you go.
- Wide egg noodles hold the sauce better than thin ones, so go big on the noodle choice.
Ingredients
Directions
Prepare noodles as label directs.
Meanwhile in 10 inch skillet over medium heat, cook beef, onions and dill until meat is browned, drain.
Stir in undiluted soup, sour cream, water, salt/pepper; cook until heated through.
Serve over hot noodles.
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