Here’s a Homestyle Beef and Cheddar Egg Noodle Bake recipe that’s hearty, comforting, and perfect for a weeknight dinner or a cozy weekend meal:
Homestyle Beef and Cheddar Egg Noodle Bake
Ingredients:
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12 oz wide egg noodles
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, undrained
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1 can (8 oz) tomato sauce
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1/2 cup sour cream
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1/2 cup cottage cheese
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2 cups shredded sharp cheddar cheese
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1 tsp Italian seasoning
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Salt and pepper to taste
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Optional: chopped parsley or green onions for garnish
Instructions:
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Cook the Noodles
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside. -
Cook the Beef Mixture
In a large skillet over medium heat, brown the ground beef with the diced onion until no longer pink. Drain excess fat. Add minced garlic and cook for 1 minute until fragrant. -
Add Tomato Base
Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Let it simmer for 5–10 minutes to let flavors meld. -
Prepare the Cheese Mixture
In a separate bowl, mix the sour cream, cottage cheese, and 1 cup of shredded cheddar cheese. Add a pinch of salt and pepper. -
Assemble the Bake
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish. Layer half of the noodles on the bottom, then spread half the cheese mixture over them. Top with half the beef sauce. Repeat the layers. Finish with the remaining 1 cup of cheddar cheese on top. -
Bake
Cover loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes until bubbly and cheese is melted. -
Serve
Let rest for 5–10 minutes before serving. Garnish with chopped parsley or green onions if desired.
Tips:
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You can substitute ground turkey or chicken for a leaner version.
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Add in chopped bell peppers, mushrooms, or spinach for extra veggies.
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For extra creaminess, mix in a few tablespoons of cream cheese with the sour cream.