Creamy Beef and Bowtie Noodle Casserole

Ingredients

1 large block of Velveeta cheese (16 oz): Adds creamy, melty cheesiness to the dish.

1 (8 oz) block of cream cheese: For a rich and tangy layer of flavor.

1 can cream of chicken soup (10.5 oz): Creates a smooth, creamy base.

1 can Rotel tomatoes with chilies (10 oz): Adds a spicy kick and tangy tomato flavor.

2.25 pounds ground beef: The hearty protein base of the dish.

1 box of bowtie noodles (16 oz): Perfectly complements the creamy sauce.

Directions

1. Brown the Ground Beef

Heat a large skillet over medium heat and cook the ground beef until browned and fully cooked.

Drain any excess grease. If desired, add garlic powder, paprika, or diced onions while cooking for extra flavor.

2. Prepare the Cheese Mixture

Cube the Velveeta cheese and cream cheese for easier melting.

In a slow cooker, combine the Velveeta, cream cheese, cream of chicken soup, and Rotel tomatoes (undrained). Stir to combine.

3. Add the Ground Beef

Transfer the cooked ground beef to the crockpot and stir it into the cheese mixture.

4. Cook the Cheese Sauce

Cover and cook on low for 2–3 hours or until the cheeses are fully melted and the sauce is creamy. Stir occasionally to prevent sticking or uneven melting.

5. Cook the Bowtie Noodles

About 20 minutes before serving, cook the bowtie noodles according to the package instructions until al dente.

Drain and rinse with cold water to stop the cooking process.

6. Combine and Serve

Add the cooked noodles to the crockpot and stir until evenly coated with the cheese sauce.

Cover and let cook for another 10–15 minutes on low to heat through.