Description
This Amish Country Casserole is a comforting and hearty dish made with ground beef, noodles, and a creamy, flavorful sauce. It’s the perfect dinner for feeding a family or enjoying leftovers the next day.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cups egg noodles
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup breadcrumbs or crushed crackers (optional, for topping)
- 1 tbsp butter (for topping, optional)
Instructions
1. Cook the Noodles:
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
2. Prepare the Ground Beef Mixture:
- In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain excess fat.
- Season with garlic powder, paprika, salt, and pepper. Stir to combine.
3. Make the Sauce:
- In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, and milk until smooth.
- Stir in the cooked noodles, ground beef mixture, and shredded cheddar cheese. Mix well.
4. Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Pour the noodle mixture into a greased 9×13-inch baking dish and spread it out evenly.
- If using, sprinkle breadcrumbs or crushed crackers over the top and dot with small pieces of butter.
5. Bake:
- Bake the casserole for 25-30 minutes, or until bubbly and golden on top.
6. Serve:
- Let the casserole cool for 5 minutes before serving. Enjoy with a side salad or vegetables.
Notes
- Make It Your Own: Add sautéed mushrooms, peas, or corn for extra flavor and texture.
- Cheese Variation: Swap cheddar for mozzarella or Monterey Jack for a different taste.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.