Bacon Cheeseburger Noodle Bake takes everything people crave in a juicy bacon cheeseburger and tucks it into a bubbling pan of cheesy egg noodles. Ground beef, crispy bacon, and plenty of cheddar get wrapped in a rich, creamy sauce, then baked until the top is melty and golden and the edges are just starting to caramelize.
It’s the kind of weeknight comfort food that comes together with basic pantry ingredients but tastes like a splurge, and it’s easy to make ahead, freeze, or double for potlucks and game-day spreads.
Equipment
- 9×13-inch baking dish or similar casserole dish.
- Large pot for boiling egg noodles.
- Large skillet for browning ground beef and cooking bacon.
- Large mixing bowl.
- Wooden spoon or spatula.
- Measuring cups and spoons.
- Cutting board and knife for chopping onion and bacon.
Ingredients
- 12 oz (about 340 g) wide egg noodles.
- 1–1 ½ lb (450–680 g) lean ground beef (1–1 ½ lb depending on how meaty you like it).
- 6–8 slices bacon, cooked crisp and crumbled (about ¾–1 cup).
- ½ cup finely chopped onion.
- 1 tablespoon Worcestershire sauce.
- 1–2 teaspoons burger or steak seasoning (or a mix of salt, pepper, garlic powder, and onion powder).
- 1 can (10.5 oz / ~300 g) condensed cheddar cheese soup.
- ¾–1 cup (180–240 g) sour cream.
- 4 oz (115 g) cream cheese, softened (optional but extra creamy).
- 2–3 cups (200–300 g) shredded cheddar cheese, divided.
- ½ teaspoon garlic powder.
- ½ teaspoon onion powder.
- ½ teaspoon kosher salt, or to taste.
- ½ teaspoon black pepper, or to taste.
- 2–3 tablespoons milk or beef broth, as needed to loosen the mixture.
- Optional toppings: diced tomatoes, chopped pickles, sliced green onions for serving.
Instructions And Steps
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil, then set it aside. This keeps the noodles from sticking and helps the edges get that nice, slightly crisp finish.
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just al dente; you want them slightly firm so they hold up in the oven. Drain the noodles well, return them to the warm pot, and set aside while you make the beef and sauce mixture.
In a large skillet over medium heat, cook the bacon until it is crisp, then transfer it to a paper towel–lined plate and crumble when cool enough to handle. Pour off most of the bacon drippings, leaving about a tablespoon in the pan to flavor the beef.
Add the ground beef and chopped onion to the same skillet and cook over medium-high heat, breaking the meat into crumbles, until the beef is no longer pink and the onion is softened. Drain any excess grease from the pan so the casserole doesn’t end up overly greasy.
Season the beef mixture with Worcestershire sauce, burger seasoning (or your salt/pepper/garlic/onion blend), garlic powder, onion powder, and a pinch of salt and pepper, stirring to coat the meat evenly. Let it cook for another minute or two to bloom the seasonings, then remove from the heat.
In a large mixing bowl, combine the condensed cheddar cheese soup, sour cream, and cream cheese if using, and stir until smooth and well blended. If the mixture is very thick, add a tablespoon or two of milk or broth to loosen it; you want a thick but stirrable sauce.
Add 1½–2 cups of the shredded cheddar cheese into the creamy base and stir to combine, reserving at least 1 cup for topping. Fold in the cooked ground beef mixture and crumbled bacon (saving a small handful of bacon for the very top if you like), stirring until everything is evenly coated in the cheesy sauce.
Tip the drained egg noodles into the bowl and gently toss until the noodles are fully coated and the beef and bacon are distributed throughout. The mixture should look thick and creamy; if it seems too tight, add another splash of milk or broth so it doesn’t dry out in the oven.
Transfer the bacon cheeseburger noodle mixture into the prepared baking dish, spreading it into an even layer and pressing lightly into the corners without packing it too firmly. Sprinkle the remaining cheddar cheese evenly over the top, followed by any reserved bacon crumbles so the surface is generously covered.
Bake uncovered for about 20–30 minutes, or until the casserole is hot and bubbling around the edges and the cheese on top is fully melted and starting to turn golden. If you like a deeper color and slight crisp on the cheese, you can broil for 1–3 minutes at the end, watching closely so it doesn’t burn.
Remove the casserole from the oven and let it rest for about 5–10 minutes so it can set slightly and scoop more cleanly. Just before serving, you can scatter diced tomatoes, chopped pickles, and sliced green onions over the top to mimic cheeseburger toppings and add a fresh bite.
Tips And Tricks
Cook the noodles to al dente so they keep some bite after baking; overcooked noodles will soften too much once they’re coated in sauce and baked under cheese. Tossing the drained noodles back into the warm pot keeps them from clumping while you finish the sauce.
Using lean ground beef and draining excess fat is important with a rich sauce base that already includes cheese soup, sour cream, and shredded cheese. Browning the beef well and seasoning it generously with Worcestershire and burger seasoning builds that true cheeseburger flavor instead of just “meaty pasta.”
Let the cream cheese soften before mixing so it blends smoothly into the sauce without lumps; if needed, microwave it briefly until just soft. If your mixture looks dry before baking, a small splash of milk or broth will keep the finished casserole creamy and prevent the noodles from soaking up every last bit of moisture.
You can easily assemble this casserole ahead: mix everything, spread it in the dish, cover, and refrigerate for up to 24 hours. When baking from cold, add 5–10 extra minutes and check that the center is piping hot before serving.
Leftovers reheat well in the oven or microwave; stir in a spoonful of milk or broth before reheating to revive the sauce. The casserole also freezes nicely assembled but unbaked—wrap tightly, freeze, then thaw overnight in the fridge before baking as directed.
Variations
Swap egg noodles for other short pasta like rotini, penne, or shells if that’s what you have on hand, keeping the same basic ratios. For a more “sauce-based” bacon cheeseburger pasta, you can add a bit of tomato sauce or ketchup and mustard to the beef mixture to echo burger condiments.
Stir in sautéed mushrooms, bell peppers, or a handful of frozen mixed vegetables to bulk up the casserole and sneak in some veg. For a tangy finish, top the baked casserole with chopped dill pickles and a drizzle of burger sauce or a little ketchup and mustard right before serving.
Change the cheese profile by using a mix of cheddar and mozzarella or Colby Jack for extra melt, or add a bit of Monterey Jack with jalapeños for a slight kick. To lighten things up, use reduced-fat sour cream, a bit less cheese, and leaner beef, then serve smaller portions alongside a big salad.
