Homestyle Beef and Cheddar Egg Noodle Bake
A comforting casserole combining ground beef, egg noodles, and cheddar cheese, perfect for family dinners.
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.
Notes
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. 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.