Homestyle Beef and Cheddar Egg Noodle Bake is a comforting dish that combines ground beef, egg noodles, and cheddar cheese into a delicious casserole. This meal is not only hearty and satisfying but also easy to make, making it perfect for family dinners. With a blend of tender noodles and savory beef, it’s sure to please everyone at the table.
Table of Contents
Why Make This Recipe
This recipe is an excellent choice for busy weeknights or cozy weekends. It’s simple to prepare, and the ingredients are usually pantry staples. The dish is a crowd-pleaser, full of flavor, and provides a great way to sneak in some vegetables with the peas and carrots. Plus, who can resist the melted cheese on top?
How to Make Homestyle Beef and Cheddar Egg Noodle Bake
Ingredients:
- 1 pound ground beef
- 12 ounces wide egg noodles
- 1 cup frozen peas
- 1 cup frozen cubed carrots (or fresh, parboiled)
- 1 and 1/2 cups shredded cheddar cheese, divided
- 1/2 cup beef broth (for moisture, not saucy)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Butter or nonstick spray (for greasing)
Directions:
- Boil the egg noodles in salted water until just al dente. Drain and set aside.
- In a skillet, brown the ground beef over medium heat. Season with garlic powder, onion powder, salt, and pepper. Drain any excess fat. Stir in beef broth and simmer for one minute to add moisture.
- In a large bowl, mix the cooked noodles, beef mixture, peas, and carrots. Add half a cup of shredded cheddar cheese and gently mix. Do not fully melt or over-stir.
- Transfer the mixture to a greased 9 by 13 inch baking dish. Sprinkle the remaining one cup of cheddar cheese over the top in visible pockets.
- Bake at 350 degrees Fahrenheit or 175 degrees Celsius for 20 to 25 minutes, or until the cheese is melted and the edges are lightly golden.
- Let the casserole sit for five minutes before serving.
How to Serve Homestyle Beef and Cheddar Egg Noodle Bake
Serve this dish warm straight from the oven. It pairs nicely with a fresh green salad or some crusty bread. Cut into squares for easy serving and enjoy!
How to Store Homestyle Beef and Cheddar Egg Noodle Bake
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven until warmed through or microwave individual portions.
Tips to Make Homestyle Beef and Cheddar Egg Noodle Bake
- Make sure not to overcook the egg noodles, as they will continue to cook in the oven.
- Feel free to add any other vegetables you like, such as bell peppers or spinach.
- Adjust the seasonings to your taste for more flavor.
Variation
You can use ground turkey or chicken instead of beef for a lighter option. Additionally, using different cheeses such as mozzarella or pepper jack can give it a unique flavor.
FAQs
1. Can I use whole wheat egg noodles?
Yes, whole wheat egg noodles are a great alternative and will work well in this recipe.
2. Can I freeze leftovers?
Yes, you can freeze leftovers. Just make sure to let it cool completely before transferring it to a freezer-safe container.
3. How long does this dish take to prepare?
The Homestyle Beef and Cheddar Egg Noodle Bake takes about 15 minutes to prepare and 20-25 minutes to bake.
Enjoy your cooking, and savor every bite of this delightful casserole!
Homestyle Beef and Cheddar Egg Noodle Bake
Ingredients
Main Ingredients
- 1 pound ground beef
- 12 ounces wide egg noodles
- 1 cup frozen peas
- 1 cup frozen cubed carrots or fresh, parboiled
- 1.5 cups shredded cheddar cheese divided
- 0.5 cup beef broth for moisture, not saucy
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Butter or nonstick spray for greasing
Instructions
Preparation
- Boil the egg noodles in salted water until just al dente. Drain and set aside.
- In a skillet, brown the ground beef over medium heat. Season with garlic powder, onion powder, salt, and pepper. Drain any excess fat. Stir in beef broth and simmer for one minute to add moisture.
- In a large bowl, mix the cooked noodles, beef mixture, peas, and carrots. Add half a cup of shredded cheddar cheese and gently mix. Do not fully melt or over-stir.
- Transfer the mixture to a greased 9 by 13 inch baking dish. Sprinkle the remaining one cup of cheddar cheese over the top in visible pockets.
- Bake at 350 degrees Fahrenheit or 175 degrees Celsius for 20 to 25 minutes, or until the cheese is melted and the edges are lightly golden.
- Let the casserole sit for five minutes before serving.
