Homestyle Beef and Cheddar Egg Noodle Bake

There’s something deeply comforting about a warm, cheesy casserole bubbling away in the oven, isn’t there? Growing up, Sunday dinners at my grandma’s house always revolved around hearty dishes that felt like a warm hug on a plate. This Homestyle Beef and Cheddar Egg Noodle Bake is exactly that kind of dish—it’s the kind of meal that brings everyone running to the table and keeps them lingering long after the last forkful has vanished.

I first stumbled upon this recipe on one of those whirlwind weeks when I’d been living on toast and takeout (not exactly my finest culinary moment). My fridge was looking pretty bare—just some ground beef lurking in the back, a lonely block of cheddar, and a bag of frozen peas I thought I’d never actually use. I figured, why not toss them all together with some pantry staples and see what happens? The result was pure comfort-food magic: tender ground beef simmered in a savory tomato-beef sauce, wide egg noodles coated in every last bit of flavor, and just the right amount of sharp cheddar to pull it all together.

What I love most about this bake is its simplicity and versatility. You can prep it in under 30 minutes, then let the oven do the heavy lifting while you catch up on that show you’ve been meaning to binge or sneak in a quick workout. Leftovers reheat beautifully for lunch the next day, which is a huge bonus if you’re anything like me and hate wrestling with soggy, sad sandwiches at your desk. Plus, this casserole doubles (or triples) easily for potlucks or feeding a crowd—just grab a larger dish, bump up the ingredients, and you’re good to go.

In true “I Am Baker” fashion, I’ve thrown in a few behind-the-scenes tips to make sure your bake comes out perfect every time—like drizzling butter around the edges to get that golden-brown cheese crust without burning, and a little secret ingredient swap to elevate the sauce from “meh” to “wow.” Ready to dig in? Let’s roll up our sleeves and get cooking!

this recipe

STEPS

1. Preheat and prep.
   Preheat your oven to 350°F (175°C). While it’s heating up, lightly grease a 9×13-inch baking dish—trust me, this makes cleanup a breeze and prevents any cheese fiascos.

2. Brown the beef.
   In a large skillet over medium heat, add 1 pound of ground beef. Break it apart with a wooden spoon as it cooks until no pink remains and it’s starting to turn golden. If there’s excess fat, drain it off—too much grease can make the casserole soggy.

3. Sauté the aromatics.
   Add 1 medium diced onion and 2 cloves of minced garlic to the skillet. Stir frequently for about 4 minutes, or until the onion becomes translucent and fragrant. This step is the flavor foundation of our sauce, so don’t rush it!

4. Build the sauce.
   Pour in 1 cup beef broth and 1 (8-ounce) can of tomato sauce. Stir in 1 tablespoon Worcestershire sauce, 1 teaspoon dried oregano, and ½ teaspoon dried thyme. Season with salt and pepper to taste. Bring everything to a gentle simmer, then let it cook for about 5 minutes—this helps the flavors meld and prevents any tinny tomato taste.

5. Cook the noodles.
   While the sauce simmers, fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add 12 ounces of wide egg noodles and cook according to package directions until just al dente (usually about 1–2 minutes less than recommended). Drain well and return the noodles to the pot.

6. Combine and transfer.
   Stir the hot noodles into the beef mixture, making sure each strand is coated in that rich sauce. If you’re using 1 cup of frozen peas, toss them in now for a pop of color and a touch of sweetness. Transfer everything into your prepared baking dish, spreading it out evenly.

By now, your beefy, noodle-filled casserole is nestled nicely in its baking dish, and all that’s left is to transform it into a bubbling, golden masterpiece. In my kitchen, this is where the magic happens—and I’ve picked up a few tricks over the years to make sure your Homestyle Beef and Cheddar Egg Noodle Bake emerges picture-perfect every single time.

1. Layer on the cheddar.
   Even though every bite will be packed with flavor, the cheese is the real show-stopper here. Sprinkle 1½ cups of shredded sharp cheddar evenly over the noodle-and-beef mixture. Don’t skimp—the more, the merrier!

2. Drizzle the butter.
   It may sound too simple to matter, but drizzling 2 tablespoons of melted unsalted butter around the edges of the dish makes a world of difference. The butter helps the cheese at the perimeter brown evenly, giving you that irresistible golden crust while preventing the edges from crisping up too quickly.

3. Bake until bubbly.
   Slide the dish into your preheated 350°F (175°C) oven and bake for 20–25 minutes. You’re looking for bubbling sauce peeking through the cheese and a lightly browned top. If you notice the center isn’t quite bubbling, give it an extra 3–5 minutes—ovens vary, and it’s better to be slightly overbubbly than underdone.

4. Finish with extra cheddar.
   As soon as the timer dings, remove the casserole from the oven and immediately sprinkle the remaining ½ cup of cheddar over the top. The residual heat will melt this final layer without overbaking the casserole, giving you a fresh, gooey top that looks—and tastes—next-level.

5. Rest and serve.
   Let the casserole rest for about 5 minutes before digging in. This brief pause helps everything set up so you get neat, hearty scoops instead of a molten cheese flood. Serve straight from the dish, family-style, with a simple side salad or crusty bread to mop up every last bit of sauce.

Pro Tips & Variations

1. Make-Ahead Magic
   Want to prep this casserole in the morning or even the night before? Assemble the entire dish up to the first layer of cheese, cover tightly with foil or plastic wrap, and refrigerate. When you’re ready to bake, add an extra 5–7 minutes to the total bake time since everything will be cold.

2. Veggie Boost
   Frozen peas are a quick, no-fuss addition, but feel free to swap in mixed vegetables, corn, or even a handful of fresh spinach. Just stir them into the beef-noodle mixture before transferring to the baking dish. If you’re using delicate greens like spinach, wilt them briefly in the hot skillet before mixing to avoid excess moisture.

3. Richer, Creamier Sauce
   For an indulgent twist, stir in ¼ cup of sour cream or cream cheese into the sauce just before mixing in the noodles. This adds a silky richness that pairs beautifully with the tang of sharp cheddar.

4. Turn Up the Heat
   If you like a little kick, add a pinch of red pepper flakes or a splash of your favorite hot sauce to the tomato-beef sauce. Start small—you can always add more if you want extra zing.

5. Cheese Variations
   While sharp cheddar is classic, feel free to experiment with smoked gouda, Monterey Jack, or a blend of pepper jack and mozzarella for a melty, multi-flavored crust.

6. Leftover Love
   Store leftovers in an airtight container in the fridge for up to three days. To reheat, zap individual portions in the microwave until warmed through, or reheat the whole casserole (covered) in a 325°F oven for 15–20 minutes.