Cheesy Beef Stroganoff

I recently decided to try out a simple recipe I saw in my recent issue of Kraft’s Food & Family magazine.  It is basically like a homemade version of hamburger helper.  The whole dish is made in one skillet – who doesn’t love that?  Only one dish to clean up!

My youngest loved it and devoured her whole serving.  The rest of us thought that it was a bit rich and too cheesy, so I recommend reducing the Velveta used in the recipe by half (use 4 oz instead of 8 oz).  You could also add 1/2 cup sour cream to make up for the reduced Velveta, but I don’t think it would be necessary. I also think it would add more flavor to use beef broth for at least 1/2 the amount of water used in the recipe.  You could even add some onion while cooking the beef and a few dashes of Worcestershire sauce to punch up the flavor even more.  While you are at it, you could even add a can of mushrooms, however, that wouldn’t work with my mushroom hating family.

With a few alterations this dish is a success.  All made in one pan and ready to eat in 30 minutes.

Cheesy Beef Stroganoff
  • 1 lb. ground beef
  • 2 cups water (I would recommend at least using 1 cup of beef broth in place of 1 cup of water for more flavor)
  • 3 cups medium wide egg noodles, uncooked
  • 4 - 8 oz Velveta cheese, cut into 1 inch cubes (I recommend using 4 oz)
  • 1 (10¾ oz.) can condensed cream of mushroom soup
  • pepper
  1. In a large skillet (that has a lid to use later), brown ground beef and drain of grease.
  2. Add water/beef broth to the skillet and bring to a boil.
  3. Add noodles to the skillet, cover. Cook over medium-low heat for about 8 minutes or until noodles are tender.
  4. Add Velveta, soup, and pepper to the skillet and stir to combine. Continue cooking for about 5 minutes until cheese is melted and the dish is warmed through.

Recipe adapted from Kraft Foods.



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