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!
Amish Country Casserole
adapted from Mr. Food
- 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
Preheat oven to 350 degrees. Lightly spray a 9x13-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.
**IF FREEZING FOR LATER - Cover with foil and freeze at this point. When ready to cook, thaw in the fridge for 24 hours and bake according to directions.**
Bake uncovered for 25 to 30 minutes.