Homestyle Beef and Cheddar Egg Noodle Bake Recipe

Homestyle Beef and Cheddar Egg Noodle Bake Recipe

There’s nothing quite like a comforting, cheesy beef and egg noodle bake to warm you up on a chilly evening. This homestyle recipe combines tender ground beef, rich cheddar cheese, and hearty egg noodles in a creamy, savory sauce—all baked to golden perfection. Whether you’re feeding a hungry family or meal prepping for the week, this dish is a crowd-pleaser that’s easy to make and even easier to love.

Egg noodle bakes have been a staple in American kitchens for decades, offering a budget-friendly way to turn simple ingredients into something delicious. This version adds extra protein from lean beef and a boost of calcium from cheddar, making it both satisfying and nutritious. Plus, it’s customizable—swap in whole wheat noodles, turkey instead of beef, or add veggies like spinach or mushrooms for extra nutrients.

Ready to dive in? Below, you’ll find a foolproof recipe with step-by-step instructions, handy substitutions, and pro tips to ensure your bake turns out perfect every time.

Ingredients for Homestyle Beef and Cheddar Egg Noodle Bake

• 12 oz wide egg noodles (or sub with whole wheat or gluten-free noodles)
• 1 lb lean ground beef (90/10 recommended, or use ground turkey)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup (or cream of celery for variation)
• 1 cup sour cream (or Greek yogurt for a lighter option)
• 1.5 cups shredded sharp cheddar cheese (divided)
• 1/2 cup milk (whole or 2%)
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp olive oil (for cooking)
• Fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or oil.
2. Cook the Noodles: Boil egg noodles in salted water until al dente (about 6-7 minutes). Drain and set aside.
3. Brown the Beef: Heat olive oil in a skillet over medium heat. Add onions and cook until soft (3-4 minutes). Stir in garlic, then add ground beef. Cook until browned, breaking it into crumbles. Drain excess fat if needed.
4. Make the Sauce: Reduce heat to low. Stir in cream of mushroom soup, sour cream, milk, Worcestershire sauce, paprika, salt, and pepper. Mix until smooth.
5. Combine: Add cooked noodles and 1 cup of cheddar cheese to the beef mixture. Stir gently to coat everything evenly.
6. Bake: Transfer the mixture to the baking dish. Sprinkle remaining ½ cup cheese on top. Bake uncovered for 20-25 minutes, until bubbly and golden.
7. Serve: Let cool for 5 minutes. Garnish with parsley if desired. Enjoy hot!

Time & Servings

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Nutrition Information (Per Serving)

Calories	Carbs	Protein	Fat
480	38g	28g	24g

Tips for the Best Beef and Cheddar Noodle Bake

• Don’t Overcook Noodles: They’ll soften more in the oven, so boil just until al dente.
• Drain Fat Well: Too much grease can make the bake soggy.
• Cheese Matters: Sharp cheddar melts better than mild. For extra creaminess, mix in a bit of Monterey Jack.
• Add Veggies: Stir in sautéed mushrooms, spinach, or peas for extra nutrition.
• Make Ahead: Assemble the dish, cover, and refrigerate overnight. Bake as directed, adding 5-10 extra minutes if cold.

Frequently Asked Questions

Can I freeze this noodle bake?

Yes! Cool completely, then wrap tightly or store in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating at 350°F until warmed through (about 30 minutes).

What can I use instead of cream of mushroom soup?

Try cream of chicken, celery, or a homemade white sauce (2 tbsp butter + 2 tbsp flour + 1 cup milk, simmered until thick).

How do I prevent the top from drying out?

Cover with foil for the first 15 minutes of baking, then uncover to melt the cheese. For extra moisture, drizzle a tablespoon of broth over the top before baking.