Homestyle Beef and Cheddar Egg Noodle Bake – Cozy Comfort in Every Bite!
This warm and hearty casserole brings together tender egg noodles, seasoned ground beef, creamy sauce, and plenty of melty cheddar cheese for the ultimate weeknight dinner the whole family will love.
Ingredients
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
2 cups shredded cheddar cheese, divided
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
8 oz egg noodles
Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook egg noodles according to package instructions. Drain and set aside.
- In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is soft. Add garlic and cook for 1 more minute. Drain excess fat.
- Stir in cream of mushroom soup, sour cream, milk, 1 cup cheddar cheese, salt, pepper, and paprika. Mix well.
- Fold in cooked egg noodles until everything is evenly combined.
- Transfer mixture to the prepared baking dish and top with remaining 1 cup cheddar cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and cheese is golden.
- Let cool for 5 minutes, then sprinkle with chopped parsley and serve.
Serving Idea:
Pair with a crisp green salad or steamed green beans for a full meal.
Storage Tip:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
FAQs
Q: Can I use another type of pasta?
A: Yes, rotini or penne works well, but egg noodles keep it extra classic.
Q: Can I add veggies?
A: Totally! Stir in peas, corn, or diced bell peppers for extra flavor and color.
Q: Can I freeze this bake?
A: Yes, assemble and freeze before baking. When ready to cook, thaw in the fridge overnight and bake as directed.
