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Cheesy Mississippi Beef Noodles

Cheesy Mississippi Beef Noodles

Discover the ultimate comfort food with Cheesy Mississippi Beef Noodles slow-cooked to perfection, creamy, tangy, and irresistibly cheesy.
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Prep Time 10 minutes
Cook Time 8 hours
Finishing Time 20 minutes
Total Time 8 hours 30 minutes
Servings: 6 people
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.53 lbs chuck roast or stew beef
  • 1 packet ranch seasoning mix
  • 1 cup pepperoncini juice from the jar
  • 6 tbsp butter, cut into chunks
  • 8 oz cream cheese, softened
  • 1.5 cups shredded mozzarella or cheddar cheese
  • 1 lb egg noodles or wide butter noodles

Equipment

  • 6-quart or larger slow cooker
  • Large pot for boiling noodles
  • Colander for draining
  • Measuring cups and spoons
  • Two forks for shredding and a sturdy spoon for stirring

Method
 

  1. Place the chuck roast in the center of your crock pot and sprinkle the ranch seasoning over the beef.
  2. Pour the pepperoncini juice around the roast and scatter the chunks of butter on top.
  3. Cover and set the slow cooker to LOW for 8 hours or HIGH for 5-6 hours.
  4. After cooking, shred the beef with two forks, and add the cream cheese and 1 cup of shredded mozzarella.
  5. Stir until the cheeses melt into the cooking liquid and heat through for an additional 15-20 minutes on LOW.
  6. Cook the egg noodles according to package directions until al dente, then drain them.
  7. Add the drained noodles to the crock pot, gently folding them into the creamy beef mixture.
  8. Sprinkle the remaining ½ cup of cheese over the top and cover for 3-5 minutes until melted.

Nutrition

Calories: 580kcalCarbohydrates: 40gProtein: 36gFat: 32gSaturated Fat: 15gCholesterol: 90mgSodium: 950mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Don’t skip using pepperoncini juice for the signature tangy flavor. Shred your own cheese for a smoother melt. Resist stirring the mixture early to keep the heat trapped while cooking. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge; they can be frozen for up to 2 months. You can incorporate veggies like diced carrots or spinach for added nutrition.
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