Amish Country Casserole
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.
Trifecta: Easy, tasty, and economical! I’ve already put this on regular dinner rotation. Try it: you won’t regret it!
– Nancy M.
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 noodles – I tend to use no yolk or egg free noodles but you can use what you enjoy.
- ground beef – see my FAQ’s above on substitutions.
- tomato soup – I would recommend if you are sensitive to salt to use low or no sodium options for this one.
- cream of mushroom soup – I have a homemade cream of mushroom soup recipe if you prefer to make it from scratch.
- milk – this is going to add creaminess and to help it be a bit more saucy. You could also use heavy cream or half and half.
- Worcestershire sauce – this doesn’t add a strong flavor, it just adds an extra layer of flavor. If you do not like Worcestershire sauce you can leave it out.
- garlic – you can use the jarred minced garlic. Fresh minced garlic will give you stronger garlic flavor.
- dried onion flakes – onion powder can be substituted. You’d want to use about 1-2 teaspoons (to taste.) Or you can dice up about half a small onion. Just make sure to cook it with the ground beef so they soften up.
- Parmesan cheese – I’m just using the shakeable kind from the green bottle but you could use shredded Parmesan cheese as well.
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.
CRAVING MORE RECIPES?
Originally published: July 2017
Updated photos & republished: January 2020
Amish Country Casserole (+Video)
Ingredients
- 12 ounce bag medium egg noodles (about 6 1/2 cups)
- 1 pound ground beef
- salt and pepper (to taste)
- 10.75 ounce can tomato soup (see notes below)
- 10.5 ounce can cream of mushroom soup (or cream of chicken)
- 1 cup milk
- 2 teaspoons Worcestershire sauce
- ½ teaspoon minced garlic
- 2 Tablespoons dried onion flakes
- ¼ cup grated Parmesan cheese
Instructions
- 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.
Video
Notes
- This casserole can be frozen.
- Use egg noodles or no-yolk noodles.
- Like this with more sauce? Just double up on the tomato and cream of mushroom soups.
- Onion powder can be substituted for the onion flakes. You would use about 1-2 teaspoons (to taste)
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 and other nutritional values can vary quite a bit depending on which brands were used.
Do you think this could be placed in the crock pot after assembling?
I haven’t tried that. You have to be really careful with noodles as they can turn mushy.
made this last night for dinner and it was amazing! the whole family loved it!!
My mom was Amish and I loved cake she made she called it red beat cake I would appreciate it if anyone has that recipe please post it
Trifecta: Easy, tasty, and economical! I’ve already put this on regular dinner rotation. Try it: you won’t regret it!
Sounds like nobody made the recipe “as is”. Would appreciate comments with the recipe prepared exactly and not “tinkered” with.
Sorry, I can’t make people comment a certain way. It is what it is. Perhaps you can give it a try yourself and come back to report 🙂
Made this for dinner tonight. Since I didn’t have tomatoe soup I used ketchup and put frozen peas and sliced mushrooms in it. My family loved it!
I am so happy you were able to use what you had on hand to make this work – thank you Becky!