Beef Noodle Cheddar Bake

This beef noodle casserole is serious comfort food made simple layering a creamy beef and noodle mixture with lots of melty cheddar. It is my go to dinner for chilly evenings when everyone comes home hungry and I want something guaranteed to be a hit

My family first tried this when I needed a filling dinner for my teenage sons and their friends and now it is the casserole they ask for whenever they smell onions and beef sizzling

Ingredients

• Egg noodles: bring a tender bite and soak up all the creamy sauce Choose the broad kind for best texture
• Ground beef: gives savory heartiness Be sure to pick a fresh pound with good color
• Onion: adds sweetness and builds flavor Always select a firm onion with no green shoots
• Garlic: boosts the base flavor and rounds out the richness Use fresh cloves for the best aroma
• Condensed cream of mushroom soup: adds creamy body and umami look for a brand with plenty of mushroom bits
• Sour cream: gives tang and keeps the whole casserole luscious Choose full fat for creaminess
• Shredded cheddar cheese: brings melty sharp richness A blend of medium and sharp cheddar is my favorite
• Tomato sauce: adds brightness and ties all the flavors together Opt for a simple unsalted sauce
• Worcestershire sauce: adds just the right savory depth
• Dried thyme: gives a warm herby note that balances the dish
• Salt and black pepper: essential for seasoning taste as you go

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 375 degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish This ensures the casserole will not stick and makes cleanup easy

Boil and Drain Noodles:

Cook the egg noodles per package directions aim for al dente so they keep their shape after baking Drain well and set aside

Brown the Beef and Aromatics:

In a large skillet over medium heat brown the ground beef Use a wooden spoon to break it up as it cooks until no pink remains Add chopped onion and minced garlic Cook another four minutes until the onion turns translucent and smells sweet Pour off any fat that collects

Mix the Creamy Sauce:

Return skillet to the heat Stir in cream of mushroom soup sour cream one cup shredded cheddar tomato sauce Worcestershire thyme salt and black pepper Stir well until it becomes a creamy unified mixture and the cheese is mostly melted

Coat Noodles with Sauce:

Pour the cooked egg noodles into the skillet Use a big spoon to gently fold the noodles into the beef mixture making sure every noodle is coated

Assemble the Casserole:

Transfer everything to the prepared baking dish Spread it evenly with your spatula Top with the rest of the shredded cheddar cheese for a golden cheesy crust

Bake Until Golden and Bubbling:

Place in the oven and bake for about twenty five to thirty minutes until heated throughout and the cheese on top melts and begins to turn golden

Serve and Savor:

Scoop into generous helpings and enjoy while hot

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Storage Tips

Let the casserole cool completely before covering leftovers tightly Cover with foil or transfer portions to airtight containers and store in the fridge for up to three days You can also freeze in portions for quick weeknight dinners Reheat gently in the oven or microwave adding a splash of milk to keep it creamy

Ingredient Substitutions

No egg noodles Use rotini fusilli or penne in a pinch For a lighter version try ground turkey or chicken and use low fat dairy instead of full fat cheddar and sour cream Switch out tomato sauce for crushed tomatoes or even salsa for extra zing

Serving Suggestions

This dish shines with a simple green salad on the side or some steamed broccoli A little extra sour cream and a sprinkling of fresh chives make plates look special My kids love it with buttered green beans

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Cultural and Historical Context

Classic beef noodle casseroles like this became popular in American kitchens in the mid twentieth century especially for their convenience and economical use of pantry staples Every family puts their own spin on it mine passed down a love of sharp cheddar and a good dash of Worcestershire for that signature flavor

Recipe FAQs

→ Can I substitute other noodles for egg noodles?

Yes, rotini, penne, or wide ribbon noodles work well, though egg noodles add a traditional tender texture.

→ Can I add vegetables to the bake?

Absolutely. Try stirring in cooked peas, mushrooms, or bell peppers for extra flavor and nutrition.

→ What cheese can replace cheddar?

Monterey Jack, mozzarella, or a shredded cheese blend will melt nicely and offer a different taste.

→ How can I make this ahead of time?

Assemble the casserole, cover and refrigerate up to a day ahead. Bake when ready, allowing extra time if chilled.

→ Can the casserole be frozen?

Yes. Cool completely, wrap tightly and freeze for up to 3 months. Thaw overnight and bake until heated through.

→ Why use cream of mushroom soup?

It brings a velvety, savory element that coats the noodles and beef, enhancing richness and melding flavors.