Beef and Cheddar Egg Noodle Bake
Ground beef, egg noodles, peas, carrots, and cheddar baked until bubbly with golden cheese pockets on top.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 1 lb ground beef
- 12 oz wide egg noodles
- 1 cup frozen peas
- 1 cup frozen diced carrots thawed
- ½ cup shredded cheddar cheese for mixing
- 1 cup shredded cheddar cheese for the top
- ½ cup beef broth
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp butter for greasing the dish
Instructions
Cooking
- Boil. Cook the egg noodles in salted water until just al dente, then drain.
- Brown. Cook the beef with the onion powder, garlic powder, salt, and pepper, drain the fat, and stir in the broth.
- Mix. Combine the noodles, beef, peas, carrots, and 1/2 cup of the cheddar.
- Layer. Spread in a greased 9x13 inch dish and top with the remaining cheddar in pockets.
- Bake. Bake at 350 F for 20 to 25 minutes until melted and golden, then rest for 5 minutes.
Notes
Substitutions: Use ground turkey or swap the peas for corn.
Tips: Cook the noodles until just al dente because they finish in the oven.
Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition is calculated per serving.