We never had Hamburger Helper when I was growing up – not that it wasn’t available, but Mom scorned such things. Luckily, though, we had Vera Hinman’s Noodle dish so we didn’t feel too deprived.
Vera Hinman’s Noodle Dish, simple & quick ground beef & noodles
This is plain, good home-cooking at its best, seriously tasty, made in one pan and under 30 minutes to get on the table. It’s also a great example of how a home-made dish can beat out a box by a long shot, in quality, taste, and price. We loved it as kids, and I still do as an adult.
About Vera Hinman’s Noodle Dish:
The funny thing is, for decades, I never knew who Vera Hinman was. I assumed she was one of Mom’s friends. Over the years (I just couldn’t let it go), I would search now and then, and finally, I found the recipe in the Des Moines Register, 28 of June 1970.
Vera Hinman and her friend, Flo Hopewell (I still make Flo’s Cheesy Bacon Foil Potatoes) were both featured in that issue. The two best friends lived on houseboats with their families, at least part of the year, near Muscatine, Iowa.
I can’t help but think that Vera’s family might be tickled to know that this recipe has been a staple in our family now for decades!
Making Vera Hinman’s Noodle Dish:
The recipe is super easy to pull off, but there is a bit of chopping, onion, celery and some bell pepper. I found my kids did best if these were finely chopped and pull out the food processor, but you do you.
The original recipe called for a jar of mushrooms, which we never used.Add if you wish, or saute fresh mushrooms with the other vegetables.
Wide egg noodles work best; they hold up better in the recipe than more delicate noodles would. Use a good simmer and don’t boil too hard. Avoid stirring while cooking – instead, use a spatula to turn the mixture up from the bottom.
If you like more spice, feel free to add a touch of cayenne or a few red pepper flakes. If cheese is your thing, when finished, top with grated cheese of your choice, and add a lid for a few minutes to melt it.
Vera Hinman’s Noodle Dish, simple & quick ground beef & noodles
Leftover Noodle Dish:
Store in the refrigerator, tightly covered, for three to four days.
- For best results, reheat servings, lightly covered, in the microwave, stirring every minute.
- Larger amounts may do better reheated in a saucepan over medium heat. Add a touch of water and stir very gently.
Freezing is not recommended.
Other Skillet Recipes You Might Like:
Saving Money on Groceries:
Let’s talk budget tips: You are likely to find great prices on all kinds of breakfast items in the week prior to almost any holiday, but particularly prior to those holidays famous for brunch, Easter and Mother’s Day.
Use holidays as opportunities to stock up (in as much as you can) on many items, buying enough to last for weeks or months. To see what might be on sale during any holiday, check out my post Win at the Grocery and follow the clickable photos at the bottom of the page.
Take advantage of discount stores like Aldi or Lidl, if you have one nearby.
Back in the day, when I priced every ingredient out and totalled for each recipe, this recipe cost $2.38 in 2011 with careful shopping. In 2025, the cost was $5.82 – but if I stopped by my regular grocery and picked up what I needed irregardless of sales, this would have been $10.22.
Egg Noodles:
- Egg noodles generally come in 16-ounce (1 pound) packages, and the price, even for the same or similar brands, can vary widely by store. They tend to run higher than other pasta forms, so it pays to shop around. If your family uses regularly, stock up during sales.
- Egg noodles come boxed or in cellophane, and unless a recipe states otherwise, this is the standard. Your store may sell “premium” egg noodles, dried or frozen. These are generally used in specific dishes and are usually pricey. Consider making your own premium egg noodles when the occasion calls for them.
Ground Beef:
- Ground Beef is on sale often and freezes well – there’s no need to ever pay full price. When prices are low, stock up and freeze in amounts that make sense for your family. Most recipes using ground beef call for one pound. Some can get by with a little less.
- As a general rule, grocery store pricing is lowest during the summer months, and some of the lowest prices are before the Summer Holidays.
- Regardless of the time of year, each percentage of ground beef drops to a low about once a quarter; being versatile gives more options for savings. Generally, the higher the % of fat, the lower the cost, but there is more waste in fat.
- Ground beef is usually cheaper in larger family packs and even cheaper in the “chubs.”
- Discount stores like Aldi or Lidl have great sales, and your buyers club is worth checking.
Tomato Juice:
- If you drink/use tomato juice, consider buying it at discount stores or buyer’s clubs. Compare buying in larger containers to individual servings.
- Keep in mind that preventing waste and saving money are not always the same thing when it comes to beverages.
- Since I make many recipes that call for whole tomatoes but don’t use the juice, I save the juice in a freezer bag, and it’s there for recipes like this.
Basic Veggies:
- Basic veggies like onions, celery, and carrots are some of the cheapest. For best pricing, try the discount stores.
- Store onions in a dark place, away from potatoes. No need to wrap celery in foil (that adds up), just slip it in the produce bag and put another over the top. Make sure carrots have ventilation – poke a few extra holes in the bag, place them at right angles to any grooves in the produce drawer. Turn them now and then.
Bell Peppers:
- Buy on sale; they’ll keep two to three weeks in the fridge. Discount groceries run about the same price as grocery store sales. Green are always less expensive than other colors.
- Compare pricing in two or three packs to singles. If a save is needed, roast the colored ones and freeze them. The green can be diced and frozen.
Vera Hinman’s Noodle Dish
Vera Hinman’s Noodle Dish
A very simple, very quick & very scrumptious down-home mix of ground beef & noodles. Add additional spices if you’d like or pass the hot sauce for those who appreciate it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 - 8 servings 1x
- Category: main dish beef
- Cuisine: America
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 stalks celery, diced
- 1/2 bell pepper, diced
- 1/2 teaspoon chili powder
- salt and pepper, to taste
- 2 cups v-8® vegetable juice or tomato juice
- 2 cups water
- 8 ounces egg noodles, wide
Instructions
In a Dutch oven, brown hamburger, drain. Add vegetables and seasonings, and cook until onion is tender.
Add juice and water, bring to a boil. Add noodles and simmer until cooked through, about 15 – 20 minutes. If needed, use a spatula to bring up the noodles from the bottom, turning over, once or twice. Don’t actually “stir” or this could end up mushy.
If this becomes too dry, add a bit more water.
Notes
Add cheese if you’d like.
Nutrition
- Calories: 278
- Sodium: 258mg
- Fat: 13g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 69mg
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