This Amish Country Casserole combines a few simple ingredients to make a delicious, comforting casserole. You probably already have all the ingredients in the house now! We had this for dinner the other night, and we couldn’t stop raving about it. He ate it for dinner and reheated some leftovers for lunch the next day. He loved it!!
This casserole can be made ahead of time and frozen for later for a quick and easy weeknight meal. Assemble the casserole, don’t bake it, cover it with foil, and pop it in the freezer. When you’re ready to make it, take the casserole out of the freezer the day before and let it thaw in the refrigerator. Pop it in the oven when you get home from work and dinner is ready in a flash! Easy Peasy! We like to serve this with some green beans or a side salad. It has quickly become a family favorite!
How to Prepare Amish Country Casserole
This Amish Country Casserole is not only delicious but also incredibly easy to prepare. With just a handful of ingredients, you can whip up a hearty meal that everyone will love.
Ingredients:
- 12 oz medium egg noodles
- 1 lb ground beef
- 1 (10.75-oz) can tomato soup
- 1 (10.75-oz) can cream of mushroom soup
- 1 cup milk
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 tsp Worcestershire Sauce
- 1/4 tsp garlic powder
- 2 Tbsp onion flakes
- 1/4 cup grated parmesan cheese
Directions:
Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch pan with cooking spray and set it aside.
Cook the egg noodles according to the package directions. Once cooked, drain the noodles and set them aside.
In a large skillet, cook the ground beef until it’s no longer pink. Once cooked, drain the excess fat.
In a large bowl, combine the tomato soup, cream of mushroom soup, milk, salt, pepper, Worcestershire sauce, garlic powder, and onion flakes. Stir these ingredients together until well combined.
Add the cooked ground beef and cooked egg noodles to the bowl with the soup mixture. Gently fold everything together until the noodles and beef are coated with the flavorful sauce.
Spread the noodle mixture evenly into the prepared 9×13-inch pan.
Top the casserole with the grated parmesan cheese, adding an extra layer of savory goodness.
Note: If you plan to freeze the casserole for later, this is the point where you’ll cover it with foil and place it in the freezer. When you’re ready to cook it, simply thaw it in the fridge for about 24 hours and then bake it according to the directions below.
Bake the casserole in the preheated oven for about 25-30 minutes, or until it’s hot and bubbly, and the cheese on top is melted and golden.
Serve this Amish Country Casserole with a side of green beans or a refreshing side salad for a complete and satisfying meal.
Can I make this casserole ahead of time?
Absolutely! This casserole is a great candidate for preparing ahead of time. Assemble the casserole, but don’t bake it. Cover it tightly with foil and place it in the freezer. When you’re ready to enjoy it, thaw it in the refrigerator for 24 hours and then bake as directed.
What can I use instead of ground beef?
If you’re looking to switch things up, you can substitute ground beef with ground turkey or even ground chicken for a leaner option.
Can I add vegetables to this casserole?
Certainly! You can add diced bell peppers, sautéed mushrooms, or even frozen peas to the casserole for an extra dose of color and nutrients.
Is this casserole kid-friendly?
Absolutely. With its comforting flavors and creamy texture, this casserole is likely to be a hit with kids of all ages.
What side dishes go well with Amish Country Casserole?
This casserole pairs perfectly with steamed green beans, a crisp garden salad, or even some buttered dinner rolls.
Can I use different types of cheese on top?
Of course! While parmesan cheese adds a delightful nutty flavor, you can experiment with other cheeses like cheddar or mozzarella for a gooey, cheesy topping.
Amish Country Casserole
Ingredients
- 12 oz medium egg noodles
- 1 lb ground beef
- 1 10.75-oz can tomato soup
- 1 10.75-oz can cream of mushroom
- 1 cup milk
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 tsp Worcestershire Sauce
- 1/4 tsp garlic
- 2 Tbsp onion flakes
- 1/4 cup grated parmesan
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
- Cook egg noodles according to package directions and drain.
- In a large skillet, cook ground beef until no longer pink. Drain fat.
- In a large bowl, combine tomato soup, cream of mushroom, milk, salt, pepper, Worcestershire, garlic and onion flakes. Stir in cooked ground beef and cooked noodles.
- Spread noodle mixture into prepared pan. Top with grated parmesan cheese.
Notes
