Amish Country Casserole

Amish Country Casserole – comfort food at its best!! Hamburger, Tomato soup, cream of mushroom, onion, garlic, milk, Worcestershire sauce, egg noodles and parmesan cheese. SO simple and tastes amazing! Everyone cleaned their plate!!! Makes a great freezer meal for an easy weeknight dinner.

Amish Country Casserole - comfort food at its best!! Hamburger, Tomato soup, cream of mushroom, onion, garlic, milk, Worcestershire sauce, egg noodles and parmesan cheese. SO simple and tastes amazing! Everyone cleaned their plate!!! Makes a great freezer meal for an easy weeknight dinner.

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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 Chicken Legs 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!

Amish Country Casserole - comfort food at its best!! Hamburger, Tomato soup, cream of mushroom, onion, garlic, milk, Worcestershire sauce, egg noodles and parmesan cheese. SO simple and tastes amazing! Everyone cleaned their plate!!! Makes a great freezer meal for an easy weeknight dinner.

WATCH How to Make Amish Country Casserole

Amish Country Casserole

Yield: 8 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Amish Country Casserole – comfort food at its best!! Hamburger, Tomato soup, cream of mushroom, onion, garlic, milk, Worcestershire sauce, egg noodles and parmesan cheese. SO simple and tastes amazing! Everyone cleaned their plate!!! Makes a great freezer meal for an easy weeknight dinner.

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
  • tsp salt
  • ¼ tsp pepper
  • 2 tsp Worcestershire Sauce
  • ¼ tsp garlic
  • 2 Tbsp onion flakes
  • ¼ cup grated parmesan cheese

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.
  • Bake uncovered for 25 to 30 minutes.

Video:

Notes:

Can assemble casserole in advances and refrigerate or freeze for later.
When ready to cook, thaw in the fridge for 24 hours and bake according to directions.

Steph

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plate of beef noodle casserole with baking dish in the background
baking dish of amish country casserole

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Comments

  1. Well I made this, I don’t know which site I got the recipe from, but it was the exact same as this…
    except the reviews said it was bland so I took some advice from the reviews & also added a few changes myself. I cut the recipe in 1/2 (just 2 of us). In the hamburger I added Montreal steak seasoning, diced green pepper, onion, and a lot of fresh minced garlic (can’t have too much!). I ended up using the whole can of both soups, added a little red pepper flakes to the mixture, along with garlic salt, and whatever else it called for. Even though it wasn’t the original recipe….
    It was yummy!! Will definitely make again!!

  2. In my experience, cooking egg noodles first before baking in a casserole results in overly mushy noodles…do you cook yours al dente, or slightly under?

  3. Made this just like the recipe and used frozen egg noodles. Next time I think I would do what someone else suggested and put in a little less milk, but otherwise everyone loved it. A winner in my book!

  4. I enjoyed this creamy delicious pasta casserole. It calls for ingredients I normally have on hand and isn't difficult to prepare. I prepared this earlier in the day, then covered it and refrigerated it (once it cooled). When dinner time approached, I just took it out of the fridge and let it sit on the counter while I pre-heated the oven. Then just baked it and dinner was ready! This casserole is delicious and makes a lot. I think next time, instead of having leftovers (which by the way this reheats quite nicely), I'm going to divide it up into two square pans and freeze one for a convenient meal when I don't feel like cooking. I served this with a simple green salad, or what I like to call "the family salad bar". I just put out the salad fixin’s and let everyone build their own to their liking. Thank you for such a great recipe Stephanie!

  5. I'm from Ohio Amish country and have many Amish friends. They call this dish, Yumasetta. Means " Should we do it" in Dutch. It's very good. They always use cheddar opposed to parmesan.

  6. Made this last year…using the 1 1/2 lbs.Hamburger, Yellow Harvest tomato Soup, Cream of Chicken Soup, and no Worcestershire Sauce…'cause that is what I had/didn't have. Came out GREAT!!!
    Wish I had remembered that I had canned mushrooms downstairs.

  7. My family loved this meal! My daughter eagerly told her brother "I didn't think it would be good, but it actually tasted good!" Now they are asking me to make it again! It's definitely going to be a regular meal at our house.

  8. This dish is great. My kids loved it which is huge. They can be picky. I did only use 1/2 cup of milk and cooked it for 23 minutes. It tasted great!

  9. Hi Stephanie,
    Thanks for all of the great recipes. I always get a little confused when a recipe calls for grated parmesan cheese, does that mean freshly grated or that stuff in the green can?

  10. I made half of the batch tonight. And froze the other half. (Loving this option) I don't eat meat, so this was purely a hubby meal. He commented that the flavor didn't stick to the noodles enough… I'm thinking that after I added the milk to the soup/seasoning it looked a little too liquid-y. Going to try it without the milk next time, but still using everything else, and then I think it will work out better. I also think I added too many noodles, so that probably contributed too! Thanks for the recipe!!! I'm loving your site, especially since my husband is very picky and I think that for most of these recipes he has a chance at trying and liking!

    1. If you stir in a tablespoon of apple cider vinegar to the noodles after you cook them, they will absorb more of the flavor or the sauce. You won't taste the vinegar but it will help the noodles absorb the sauce.

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