Creamy, juicy, and meltingly cheesy, this Homestyle Beef and Cheddar Egg Noodle Bake is the kind of comfort food that wraps your weeknight in a warm, delicious hug. Think tender ground beef, pillowy wide egg noodles, bright peas and carrots, and pockets of sharp cheddar that bubble up into golden, crispy spots. Fun fact: casseroles like this were popularized for being easy to make ahead and reheat — perfect for busy families and anyone who loves a hearty one-dish meal.
This recipe is special because it combines ease and flavor without fuss. If you love simple casseroles like our popular dishes from the same family of comfort foods, you’ll appreciate how quickly this one comes together. For more cozy recipe inspiration, check out Sandia’s recipe collection for ideas that pair well with weeknight casseroles. Get ready to preheat your oven and make something the whole family will ask for again.
What is Homestyle Beef and Cheddar Egg Noodle Bake?
What’s in a name? Homestyle Beef and Cheddar Egg Noodle Bake sounds like a warm hug on a plate, right? Is it homestyle because it tastes like something your grandmother would bring to a potluck, or because it’s the sort of dish that makes the whole house smell like home? Maybe both. And who can resist a dish that practically screams comfort food?
I like to joke that this casserole earned its name after surviving numerous family dinners and winning over picky eaters — after all, “the way to a man’s heart is through his stomach.” Want to see for yourself why it’s called homestyle? Grab your apron and give it a try. You might just rename it your family favorite.
Why You’ll Love This
First, the main highlight: the combination of savory browned beef, creamy noodles, and sharp cheddar creates layers of comfort in every forkful. The texture contrast — tender noodles, melty cheese, and the occasional crispy edge — keeps each bite interesting.
Second, this recipe is wallet-friendly. Ground beef and pantry staples like egg noodles and frozen veggies make it an economical meal that stretches to feed a family without sacrificing flavor.
Third, the toppings and seasonings are simple but effective. Garlic and onion powder give the beef a subtle, savory backbone while beef broth adds moisture and depth. A final scattering of cheddar creates those irresistible golden pockets of cheese.
If you enjoy rich, family-style casseroles, you’ll also like other comforting dishes featured on the blog — for more cozy dinner ideas check out Sandia’s other recipes. Now go ahead — make it tonight.
How to Make
Quick Overview
This dish is easy, satisfying, and perfectly weeknight-friendly. Prep is simple: boil the noodles, brown the beef, mix everything together, top with cheese, and bake. The standout element is the creamy, cheesy sauce that clings to each noodle with speckles of golden, crispy cheddar on top. Prep time is about 15 minutes and baking takes 20 to 25 minutes, so you’ll have a comforting meal on the table in roughly 40 minutes.
Ingredients
- 1 pound ground beef, raw
- 12 ounces wide egg noodles, dry
- 1 cup frozen peas, no need to thaw
- 1 cup frozen cubed carrots, or fresh and parboiled if preferred
- 1 and 1/2 cups shredded cheddar cheese, divided (1/2 cup + 1 cup)
- 1/2 cup beef broth, low-sodium preferred
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Butter or nonstick spray (for greasing the baking dish)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook until just al dente according to package directions. Drain the noodles and set them aside in the colander to stop cooking.
- Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and brown, breaking it up with a spatula. Sprinkle in the garlic powder, onion powder, salt, and black pepper as it cooks. When beef is fully browned, drain any excess fat. Pour in the beef broth and stir, letting it simmer for about one minute to add moisture and flavor.
- Combine Everything: In a large mixing bowl, combine the cooked noodles, the beef mixture, frozen peas, and frozen or parboiled carrots. Add 1/2 cup of shredded cheddar cheese and gently fold everything together. Be careful not to overmix so you keep pockets of cheese intact.
- Assemble and Top: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 13 inch baking dish with butter or nonstick spray. Transfer the noodle and beef mixture into the dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, aiming for visible pockets of cheese that will melt into gooey spots.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the cheese is fully melted and the edges are lightly golden.
- Rest and Serve: Remove the casserole from the oven and let it sit for five minutes to set. This makes serving easier and lets the flavors meld.
What to Serve With
- A crisp green salad with lemon vinaigrette to cut through the richness.
- Garlic bread or warm dinner rolls for mopping up any cheesy sauce.
- Steamed broccoli or a roasted vegetable medley for extra color and nutrients.
- A simple cucumber and tomato salad for a fresh, acidic counterpoint.
- For drinks, a light-bodied red wine or a sparkling lemonade works beautifully.
Top Tips for Perfecting
- Use wide egg noodles for the best texture — they hold sauce well.
- If using fresh carrots, parboil them for a few minutes so they finish tender in the bake.
- Don’t overcook the noodles; slightly firm noodles will absorb sauce without becoming mushy.
- For deeper flavor, substitute half the ground beef with ground pork or add a tablespoon of Worcestershire sauce.
- To get crispier edges, bake uncovered and optionally broil for the last 1–2 minutes watching carefully.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: The casserole can be frozen for up to 2 months. Freeze before baking for best texture, thaw overnight in the refrigerator before baking.
- Reheating: Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes, stirring halfway. Add a splash of beef broth or milk if the casserole seems dry when reheating.
FAQs
What type of beef is best to use?
Use regular ground beef (80/20) for flavor and a bit of juiciness. If you prefer leaner options, 90/10 works too—just watch moisture and add an extra splash of beef broth if needed.
Can I use a different cheese?
Yes. Sharp cheddar gives great flavor, but a mix of cheddar and Monterey Jack or Colby works wonderfully for a creamier melt.
Can I make this vegetarian?
Absolutely. Substitute the beef with cooked lentils or a plant-based ground meat alternative and use vegetable broth instead of beef broth.
Do I have to use frozen vegetables?
No — fresh carrots should be parboiled and peas can be briefly blanched. Frozen is convenient and cooks perfectly in the casserole.
Can I assemble this ahead of time?
Yes. Assemble in the dish, cover, and refrigerate for up to 24 hours. Bake from chilled, adding a few extra minutes to the bake time.
Conclusion
This Homestyle Beef and Cheddar Egg Noodle Bake is proof that simple ingredients can create big, comforting flavors. It’s easy to assemble, budget-friendly, and exactly the kind of dish that brings people together. If you enjoyed this recipe and want more variations or inspiration, check out this classic take on a similar dish at Beef Noodle Casserole – Easy Egg Noodle Casserole Recipe and another beloved version at Beef Noodle Casserole – Dinner at the Zoo. Give it a try, share it with family, and enjoy the comfort on a plate.
Homestyle Beef and Cheddar Egg Noodle Bake
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 1 pound Ground beef Raw, preferably 80/20 for flavor
- 12 ounces Wide egg noodles Dry
- 1 cup Frozen peas No need to thaw
- 1 cup Frozen cubed carrots Or fresh and parboiled if preferred
- 1.5 cups Shredded cheddar cheese Divided (1/2 cup + 1 cup)
- 0.5 cup Beef broth Low-sodium preferred
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- to taste Salt
- to taste Black pepper
- as needed Butter or nonstick spray For greasing the baking dish
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add the wide egg noodles and cook until just al dente according to package directions. Drain the noodles and set them aside in the colander to stop cooking.
- Step 2: Cook the Beef: Heat a large skillet over medium heat. Add the ground beef and brown, breaking it up with a spatula. Sprinkle in the garlic powder, onion powder, salt, and black pepper as it cooks. When beef is fully browned, drain any excess fat. Pour in the beef broth and stir, letting it simmer for about one minute to add moisture and flavor.
- Step 3: Combine Everything: In a large mixing bowl, combine the cooked noodles, the beef mixture, frozen peas, and frozen or parboiled carrots. Add 1/2 cup of shredded cheddar cheese and gently fold everything together. Be careful not to overmix so you keep pockets of cheese intact.
- Step 4: Assemble and Top: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 13 inch baking dish with butter or nonstick spray. Transfer the noodle and beef mixture into the dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, aiming for visible pockets of cheese that will melt into gooey spots.
- Step 5: Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the cheese is fully melted and the edges are lightly golden.
- Step 6: Rest and Serve: Remove the casserole from the oven and let it sit for five minutes to set. This makes serving easier and lets the flavors meld.