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Velveeta Beef Stroganoff

Velveeta beef stroganoff with ground meat and mushrooms is a cheesy, hearty dinner that your whole family will love. The easy dish is ready in 30 minutes using everyday ingredients, perfect for busy weeknights!

beef stroganoff with cheese

Velveeta stroganoff with ground beef

If you’re in a pinch and need an easy dinner recipe that even picky eaters in the house will enjoy, Velveeta beef stroganoff is the perfect choice! It’s a super satisfying meal and whips up in less than 30 minutes.

Hearty ground beef and tender egg noodles taste delicious in a thick, creamy sauce that is loaded with mushrooms and cheese.

The recipe combines cream of mushroom soup and Velveeta cheese to create the most irresistible, smooth sauce that covers every bite in creamy, cheesy goodness.

It is a great addition to your weeknight dinner routine and tastes good enough for any special occasion!

Looking for more easy dinner recipes that will satisfy your hungry family? Then try our Velveeta hamburger helper, mac and cheese, cheese sauce, and broccoli casserole next!

Velveeta stroganoff ingredients

Ingredients

Scroll down to the recipe card to see the exact measurements.

  • Ground beef: I prefer lean ground beef because it doesn’t have to be drained, but you could also use a fattier ground beef like ground chuck.
  • Onion (optional) gives the dish lots of flavor. Feel free to substitute 1 tablespoon onion powder.
  • Mushrooms (optional): I love cremini mushrooms in this dish. To speed up prep, buy pre-sliced mushrooms.
  • Egg noodles work best here because they cook quickly and cling well to the sauce.
  • Water is needed to cook the pasta. If you want this dish extra savory, use beef broth or chicken broth in place of the water.
  • Cream of mushroom soup makes up the base of the sauce.
  • Velveeta cheese melts into the cream of mushroom soup. It gives the sauce an incredibly creamy consistency and rich, smooth mouthfeel.
  • Salt + black pepper to season the dish.
Velveeta cheesy beef stroganoff

Variations

  • Protein substitute: Swap out ground beef for ground turkey, ground chicken, or ground sausage.
  • Other soup: Try the recipe with cream of broccoli soup, cream of bacon soup, cream of celery soup, cream of onion soup, or cream of asparagus soup.
  • Add veggies: Stir cooked veggies such as roasted broccoli, cooked carrots, or peas into your Velveeta skillet meal.
  • More cheese: For any extra cheesy beef stroganoff, top the dish with grated cheddar cheese. Next, put it under the broiler for 2 to 3 minutes, until the cheddar has melted and looks golden brown.
  • Lighter dish: Use lean ground beef and 98% fat-free condensed cream of mushroom soup to lighten up your Velveeta dinner.

Instructions

step 1 brown meat

1. Brown meat

  • Add the ground beef, onion, and mushrooms to a large skillet. Break the meat apart and season with salt and pepper.
  • Cook over medium heat, occasionally stirring, until the beef is browned and the onion smells fragrant, about 4 to 5 minutes.
step 2 cook egg noodles

2. Cook egg noodles

  • Pour the water into the skillet and bring to a boil over medium-high heat.
  • Tip the pasta into the skillet and make sure that each noodle is submerged in water. Cover the skillet with a lid and continue cooking over medium-high heat for 7 to 8 minutes, or until the noodles are tender. Stir every minute or so.
step 3 melt Velveeta cheese

3. Melt cheese

  • Add the Velveeta and cream of mushroom soup. Simmer on medium-low flame until the cheese is completely melted and the mixture is well blended, about 3 to 4 minutes. Stir frequently.
  • Serve Velveeta stroganoff hot and garnish with chopped chives or parsley if desired.
Velveeta skillet meals

Serving suggestions

Serve Velveeta beef stroganoff as dressed-up or dressed down as you like. It makes a great, filling meal as is, and plays well with all kinds of sides. I love serving it with a simple green salad, garlic bread, and Italian cheese bread.

Store & reheat

  • Store: After your cheesy stroganoff is cooked, let it cool completely before placing it in an airtight container. Then store in the fridge for up to 2 days.
  • Freeze: Let the dish cool completely, then transfer it into a freezer-friendly container and place it in the freezer for up to 2 months.
  • Reheat: If your Velveeta stroganoff was frozen, defrost it in the refrigerator first. Then, either after thawing or just storing in the fridge, reheat the dish in a hot pan on the stovetop. Alternately, reheat the dish in the oven covered at 350°F / 180°C / gas mark 4 until warmed through. You can also reheat individual portions in the microwave.

More easy dinner recipes

Velveeta beef stroganoff

Velveeta Beef Stroganoff Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Velveeta beef stroganoff with ground meat and mushrooms is a cheesy, hearty dinner that your whole family will love. The easy dish is ready in 30 minutes using everyday ingredients, perfect for busy weeknights!

Ingredients

  • 1 onion, chopped
  • 2 cups / 170 g / 6 oz sliced mushrooms
  • 1 lb / 450 g ground beef
  • 2 cups / 475 ml / 16 fl oz water
  • 3 cups / 170 g / 6 oz egg noodles, uncooked
  • 1/2 lb / 225 g / 8 oz Velveeta cheese, cut into 1/2-in / 0.6 cm cubes
  • 1 can / 285 g / 10-3/4 oz condensed cream of mushroom soup
  • 1 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste

Instructions

  1. Brown meat. Add the ground beef, onion, and mushrooms to a large skillet. Break the meat apart and season with salt and pepper. Cook over medium heat, occasionally stirring, until the beef is browned and the onion smells fragrant, about 4 to 5 minutes.
  2. Add water. Pour the water into the skillet and bring to a boil over medium-high heat.
  3. Cook egg noodles. Tip the pasta into the skillet and make sure that each noodle is submerged in water. Cover the skillet with a lid and continue cooking over medium-high heat for 7 to 8 minutes, or until the noodles are tender. Stir every minute or so.
  4. Melt cheese. Add the Velveeta and cream of mushroom soup. Simmer on medium-low flame until the cheese is completely melted and the mixture is well blended, about 3 to 4 minutes. Stir frequently.
  5. Serve. Serve Velveeta stroganoff hot and garnish with chopped chives or parsley if desired.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 633Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 164mgSodium: 2077mgCarbohydrates: 28gFiber: 2gSugar: 9gProtein: 46g

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