Amish Country Easy Casserole (Print-Friendly Version)
A homestyle blend of ground beef, noodles, and cheesy comfort—perfect for cozy, fuss-free weeknight meals.
# What You’ll Need to Make This:
→ Main Components
01 -
450 g ground beef
02 -
1 medium onion, finely chopped
03 -
1 garlic clove, minced
04 -
305 g condensed tomato soup
05 -
305 g condensed cream of mushroom soup
06 -
240 ml whole milk
07 -
200 g uncooked egg noodles
08 -
200 g cheddar cheese, shredded
09 -
Salt, to taste
10 -
Black pepper, freshly ground, to taste
→ Optional Additions
11 -
150 g frozen peas
# How to Prepare:
01 -
Preheat the oven to 175°C to ensure even baking.
02 -
Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking up meat with a spatula. Add onion and garlic, sauté until onion is translucent and aromatic. Drain excess fat if necessary.
03 -
Stir condensed tomato soup, condensed cream of mushroom soup, and milk into the beef mixture. Season with salt and pepper. If including peas, add them now and mix thoroughly.
04 -
In a separate pot, bring salted water to a boil. Add egg noodles and cook until just al dente, according to package instructions. Drain noodles well.
05 -
Gently fold the drained noodles into the beef and sauce mixture. Lightly grease a 23×33 cm baking dish. Spread half the noodle mixture into the dish and sprinkle with half the cheddar cheese. Add the remaining mixture and finish with the rest of the cheese.
06 -
Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the cheese is golden and bubbling. Let rest briefly before serving.
# Extra Tips:
01 -
For added flavour, consider substituting cheddar with mozzarella or Monterey Jack.
02 -
A pinch of red pepper flakes or diced jalapeño can introduce gentle heat.
03 -
Incorporate sautéed mushrooms or fresh spinach when layering for extra nutrients.
04 -
Use plant-based alternatives for beef, milk, and cheddar to suit dietary preferences.