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Preheat your oven to 350°F (175°C).
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In a large skillet, cook the ground beef over medium heat until browned, then drain any excess fat.
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Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
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Stir in the carrots, green beans, and corn, cooking for about 5 minutes until slightly softened.
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Add the diced tomatoes, beef broth, salt, pepper, and thyme. Bring to a simmer and cook for 10 minutes.
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Mix in the cooked egg noodles and half of the shredded cheddar cheese.
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Transfer the mixture to a greased 9×13-inch baking dish and sprinkle the remaining cheese on top.
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Bake for 25–30 minutes, until the cheese is melted, bubbly, and golden.
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Let cool for a few minutes before serving.
Variations & Tips:
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Swap ground beef for ground turkey or chicken for a lighter version.
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Use any vegetables you have on hand—zucchini, bell peppers, or peas all work beautifully.
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Add a pinch of red pepper flakes if you like a little heat.
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For a gluten-free option, replace the egg noodles with gluten-free pasta or rice.