Ever have one of those days when you have no idea what to make for dinner? You know, the days where you’re basically running around like a chicken without a head. Completely forgetting to think ahead and plan for tonight’s family meal. Yea, that was me today. All of a sudden I realized I was hungry.
So, like any person with an empty stomach, I raided my pantry. Which led to today’s Cheesy Beef Noodle Casserole recipe. I was not sure what I was making but since I had ground beef and pasta ribbon noodles, dinner was well on it’s way. Throw in a few other ingredients and dinner really hit the spot!
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To be honest, I hate cooking ground beef from a frozen state. To fix that, I recruited my willing hubby and assigned him that task. While he did that, I took care of the rest. I went on a scavenger hunt for additional ingredients.
What did I find? Sweet corn in the freezer. A can of Cream of Mushroom Soup as well as one of Petite Diced Tomatoes. Those are really the key players in this game. Simple enough. No stress here and all that was missing was a few supporting ingredients to pull everything together.
Garlic makes everything better. And I mean everything! Onion flakes, Olive Oil and Parsley are basically a staple in everyone’s pantry. If they’re not, they should be. I also happen to be big on bullion cubes and keep a variety of them in my pantry. Always. So that meant beef and chicken cubes were being recruited.
In the refrigerator, I discovered I had a bag of Italian Blend Shredded Cheese as well as a bottle of Worcestershire sauce. I bought it a while back for another recipe and you know how that goes. It’s one of those don’t throw it away in case I need it one day kinda ingredients. Which came in super handy!
Well, this wasn’t the first time I throw things together to feed the family but it is one of the first times I actually remember what ingredients I used! Yay!!!! Hooray for me. And that I recently started keeping a pencil and notepad on the table!