Amish Country Casserole (+Video)
Amish Country Casserole is an easy and budget-friendly meal. Egg noodles, ground beef, special sauce and seasonings with a touch of cheese!
A DELICIOUS BEEF AND NOODLE DINNER RECIPE
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? 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.
FREQUENTLY ASKED QUESTIONS:
Amish Country Casserole is a delicious and hearty casserole made with ground beef, egg noodles, cream of mushroom soup, tomato soup and seasonings.
Yes! Simply prepare the casserole as directed, cover with foil, and refrigerate until ready to bake. When you’re ready to serve, remove the foil and bake in the oven as directed.
This is a hearty and filling dish on its own, but it can be served with a side salad, some garlic bread or some steamed vegetables to balance out the meal.
Certainly! Ground Italian sausage would work wonderfully in this. You could also use ground chicken, turkey or pork as well.
Certainly, although you’d want to make sure they were partially cooked before adding because the cook time for this casserole may not be long enough for certain vegetables to cook throughly.
The milk adds moisture and creaminess to the dish. However, you could substitute with something like sour cream or plain Greek yogurt to still maintain the creaminess and adding a touch more flavor. I would still use the same amount.
Definitely! 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! After it has cooled fully, just wrap with plastic wrap then aluminum foil and it will freeze well for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- medium egg (or egg-free) noodles
- ground beef
- tomato soup
- cream of mushroom soup
- salt and pepper
- Worcestershire sauce
- dried onion flakes
- Parmesan cheese
HOW TO MAKE AMISH COUNTRY CASSEROLE:
Preheat oven to 350f degrees. Spray a 9×13-inch 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.
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Originally published: July 2017
Updated & republished: January 2020
Amish Country Casserole (+Video)
- 12 ounce bag medium egg noodles
- 1 pound ground beef
- salt and pepper (to taste)
- 10.75 ounce can tomato soup
- 10.5 ounce can cream of mushroom soup (or cream of chicken)
- 1 cup milk
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon minced garlic
- 2 Tablespoons dried onion flakes
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Cook 12 ounce bag medium egg noodles to package directions and drain well.
- In a large skillet, cook and crumble 1 pound ground beef. Season with a little salt and pepper (to taste). Drain excess grease.
- In a large bowl stir together 10.75 ounce can tomato soup, 10.5 ounce can cream of mushroom soup, 1 cup milk, 2 teaspoons Worcestershire sauce, 1/2 teaspoon minced garlic, 2 Tablespoons dried onion flakes and a little bit of salt and pepper.
- In the same large bowl, stir in cooked egg noodles and cooked ground beef. Spread mixture into prepared baking dish.
- Bake, uncovered, for 25-30 minutes. If the top looks like it's getting too dry or crispy, remove and add aluminum foil on top and put back in the oven to finish cooking.
- Then top with 1/4 cup grated Parmesan cheese and serve with garlic bread and salad.
- This casserole can be frozen.
- Use egg noodles or no-yolk noodles.
- Cream of chicken can be used instead of cream of mushroom.
- Onion powder can be substituted for the onion flakes. You would use about 1 1/2-2 teaspoons.
“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.
thanks a million!
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!!
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.
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.
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.
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 🙂
Made it tonight. Super easy and super good! You can’t beat that!
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.
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!
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.
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.!
Can you substitute tomato sauce for the tomato soup? Really want to try this!
Hi Kim – you sure could!
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!!
can you substitute cream of chicken or other cream soup instead of the mushroom
Can you use cream of chicken or cream of celery soup instead of the mushroom soup? Thanks
I would use cream of chicken over cream of celery in this. The celery might overpower the other flavors.
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.
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.
I made it and didn’t use cheese. Didn’t miss it!
If I freeze it how long do I make it and at what temp?
Same temperature, just add about 5-10 minutes onto the cooking time.
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!
Hi Rachel! So, you will want to hold off on baking until you are ready to serve. 🙂 Hope you love it!!
Can you still freeze the leftovers?
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.
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.