Amish Country Casserole is an easy and budget-friendly meal. Egg noodles, ground beef, special sauce and seasonings with a touch of cheese!
AMISH COUNTRY CASSEROLE
So, full disclosure: I have no idea if this is a true Amish recipe. What exactly makes a recipe 'Amish'? Is there a set of guidelines or rules for this category of food? All I know is that, in general, if a recipe title starts with the word 'Amish', we automatically assume it's gonna be awesome! Right?
VIDEO INCLUDED BELOW
EASY AND BUDGET-FRIENDLY CASSEROLE
So this recipe may (or may not) be Amish but I suppose it doesn't matter at the end of the day. It's good and it's easy and budget-friendly. It reheats really well for lunch the next day and it also freezes well too. 
CAN I FREEZE THIS DISH?
If you have a small family, like I do, you could separate this into two smaller pans. Eat one now and freeze one for later! And you could certainly add your favorite veggies to this as well. I love to serve it with a great big salad and some sort of bread.
WHAT YOU'LL NEED:
medium egg (or egg-free) noodles
ground beef
tomato soup
cream of mushroom soup
milk
salt & pepper
Worcestershire sauce
garlic
dried onion flakes
Parmesan cheese
STEP-BY-STEP INSTRUCTIONS TO MAKE AMISH COUNTRY CASSEROLE:
Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside. Cook egg noodles according to package directions and drain well. In a large skillet, cook and crumble ground beef. Drain grease.
In a large bowl stir together tomato soup, cream of mushroom soup, milk, salt, pepper, Worcestershire sauce, minced garlic and dried onion flakes. Finally, stir in cooked egg noodles and ground beef. 
Spread mixture into prepared baking dish.
Bake, uncovered, for 25-30 minutes. Then top with grated Parmesan cheese.
Serve with some bread and a salad.
Enjoy!
CRAVING MORE? GIVE THESE RECIPES A TRY!
GRANDMA'S AMERICAN GOULASH
TACO MACARONI & CHEESE
PHILLY CHEESESTEAK CASSEROLE
AMISH FRIENDSHIP BREAD
INSTANT POT GOULASH
ONE POT BBQ CHICKEN PASTA
AMISH COUNTRY CASSEROLE
Ingredients
- 1 (12 oz) bag medium egg noodles
- 1 lb ground beef
- 1 (10.75 oz) can tomato soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup milk
- salt & pepper to taste
- 2 teaspoon Worcestershire sauce
- ¼ teaspoon minced garlic
- 2 tablespoon dried onion flakes
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- Cook egg noodles according to package directions and drain well.
- In a large skillet, cook and crumble ground beef. Drain grease.
- In a large bowl stir together tomato soup, cream of mushroom soup, milk, salt, pepper, Worcestershire sauce, minced garlic and dried onion flakes.
- Finally, stir in cooked egg noodles and ground beef. Spread mixture into prepared baking dish.
- Bake, uncovered, for 25-30 minutes.
- Then top with grated Parmesan cheese and serve with garlic bread and salad.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: July 2017
Updated & republished: January 2020
Brian
My husband makes fun for me for now knowing how to cook, so I made this tonight....My husband loved it! Thanks for a fool proof recipe! I followed the recipe exactly...except I may have added more cheese than called for but who doesn't love a little extra cheese? Thank you!!
Linda Range
Made a double batch of this casserole. One for a friends celebration of life gathering, and the other I split into two casseroles. One went to my senior parents apartment and the other just stayed with us to enjoy. All were a great hit. All I added was 1 chopped onion, 2 stalks of celery diced, and cooked with the ground beef. I also added a can of sliced mushrooms and a can of whole kernel corn to the soup mixture. This recipe was easy to make, tastes yummy, and makes a nice large casserole for a gathering.
For our meal I added a green salad and sweet Hawaiian rolls To make a nice meal.
Emily
Made this tonight and it was great! I halved the recipe since it was just for me, and I still have plenty for leftovers. The only thing I may change next time is to cook some frozen diced onions in with the beef. I'm not the biggest onion fan so that may help cut back on the onion taste. I could still add some dried onion, just not near as much. I wasn't sure how the flavors of tomato and cream of mushroom soups would taste together so I was pleasantly surprised at how good this was! Will definitely be making it again.
Annette
I have a tendency to overdo it at times. LOVED this recipe, the next time i made it I added fresh onion and garlic, tomatoes (replacing tomato soup), Hatch Green Chilis ( if u like a little heat) and half cup sharp vermont chedder cheese before baking. It was AMAZING! Thank you so much.
sherri
Made it tonight. Super easy and super good! You can't beat that! Pretty much the only different thing I did was to add some shredded parm cheese to the pasta mixture and also liberally sprinkled on top. We love cheese 🙂
sherri
Made it tonight. Super easy and super good! You can't beat that!
Jennifer H
My MN parents grew up eating this and it was one of the many recipes they just called "hotdish". You can easily make it a much larger dish for bigger families or groups by using an entire bag of noodles, 1 lb hamburger, and 1 can each of tomato, cream of mushroom, cream of celery, and cream of chicken soups. My sister makes a chicken version with two cans of cream of chicken soup and shredded chicken instead of hamburger. The leftovers are even better.
Pam
I made this dish for dinner. Very good and easy to make. I will definitely make it again. Will also serve this to my extended family too. I served toss salad and brownies. Perfect meal. Highly recommend!
Marnie
Love this and my family did too.Can you cook the meat with the onion and garlic ? I used ground turkey instead of the ground beef.
MARY
Absolutely delicious! EXACTLY as written! My husband does NOT compliment ANYTHING I make with always something negative to say! Like 26 yrs worth! NOT this! he was so full n kept sayin how delicious it was! He wanted it for lunch next day! Needless to say tray was emptied very next day! Thanks for an awesome recipe! Can not wait to try more! Bubble up casserole is next on the list! U r an AWESOME cook ms Brandie! T.y.!
Kim
Can you substitute tomato sauce for the tomato soup? Really want to try this!
Brandie @ The Country Cook
Hi Kim - you sure could!
Michelle Hale
I read the email recipe just in time to prepare it for supper tonight. Yummm! I used fresh chopped onion and garlic and probably added a little extra Worcestershire sauce, and not much salt because of the salt in the soups. Thanks for sharing this!!
Margie
can you substitute cream of chicken or other cream soup instead of the mushroom
Monica
Can you use cream of chicken or cream of celery soup instead of the mushroom soup? Thanks
Brandie @ The Country Cook
I would use cream of chicken over cream of celery in this. The celery might overpower the other flavors.
Tess
Oh, my does that look good!! I have all of the ingredients to make this and will definitely be doing so next week. I'll let you know how much we loved it when I make it!!! 🙂 Thanks for all your recipes.
Donna
This recipe is similar to one I make. Differences are my recipe calls for spaghetti noodles instead of egg noodles and layers of cheddar cheese in middle and on top. My husband doesn't eat much cheese so I'm going to try this recipe. I'm sure it will be good.
Michelle Hale
I made it and didn’t use cheese. Didn’t miss it!
Lanie
If I freeze it how long do I make it and at what temp?
Brandie @ The Country Cook
Same temperature, just add about 5-10 minutes onto the cooking time.
Rachel
Looks Delish! Making a batch tonight for our small family of 3, if I break it up into two pans, one for freezing, should I freeze the final product or hold off on baking until ready for consumption? Thanks in advance!
Brandie @ The Country Cook
Hi Rachel! So, you will want to hold off on baking until you are ready to serve. 🙂 Hope you love it!!
Joy Turcotte
Can you still freeze the leftovers?
Andrea
I made this last night and all my picky eaters liked it. I went back to fix a plate for lunch today and there was none left. Thanks for sharing this recipe.
Brandie
Now that is what I like to hear! Glad it was a hit. It is hard to find something all those picky eaters will eat.