This is easy to get going in the morning or early afternoon and yummy on a cool night.
- 1 lb egg noodles (uncooked wide)
- 1.5 lb ground beef
- 4 oz shredded cheddar cheese
- 2 jars brown gravy (I use jarred gravy because I stink at making gravy from scratch.)
- 8 oz cream cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- salt and pepper to taste
Cook the egg noodles according to the package, removing them when they are slightly underdone (just before they are al dente).
While noodles are cooking, brown the ground beef.
Drain the noodles and put them back into the pot.
Drain the cooked ground beef.
Add the gravy, ground beef, cheddar cheese, cream cheese, garlic powder and onion powder into the pot and mix well.
Put all contents into the crockpot.
Cook on low for about 4 hours, when all of the cheeses are melted.
(Sorry I forgot to take the picture when it was finished cooking.)
In case you’re wondering, I make this dish wet because we always have leftovers and it really absorbs the liquids when refrigerated overnight.