There’s something magical about a recipe that fills your kitchen with the warm, comforting aroma of home. The first time I made this Amish Country Casserole, a dear friend shared it with me on a crisp fall afternoon, promising it was the ultimate in cozy, satisfying meals. As it bubbled away in my oven, filling the air with the savory scent of beef, tomatoes, and herbs, I knew she was right. It’s become my go-to dish for busy weeknights and potluck dinners alike—a simple, humble casserole that somehow feels like a heartfelt hug on a plate. I’m so excited to share this piece of culinary comfort with you.
Ingredients
- 12 oz medium egg noodles
- 1 lb ground beef (I prefer 85/15 for flavor)
- 1 (10.5 oz) can condensed tomato soup
- 1 (10.5 oz) can condensed cream of mushroom soup (I use the “unsalted” version to better control seasoning)
- 1 cup sour cream
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Now, let’s talk ingredients. I know “cream of” soups can be divisive, but in this classic casserole, they’re non-negotiable for creating that iconic, creamy, cohesive sauce—don’t skip them. I specifically seek out the unsalted cream of mushroom soup because, trust me, it makes a huge difference in preventing the final dish from becoming too salty, especially with the added cheese and beef. For the ground beef, I’ve tried leaner versions, but an 85/15 blend gives the best flavor without being greasy. That bit of fat carries the savory notes throughout the whole dish.
Equipment Needed
- Large pot for boiling noodles
- Large skillet or Dutch oven
- Colander
- 9×13 inch baking dish
- Mixing spoon or spatula
- Measuring cups and spoons
- Grater (if shredding cheese from a block)
- Aluminum foil
You don’t need any fancy gadgets for this recipe, which is part of its charm. My most-used piece here is my trusty Dutch oven. I brown the beef and onions right in it, then mix everything together before transferring to the baking dish—fewer pans to wash! If you don’t have one, a large skillet works perfectly. For the baking dish, a classic 9×13 is ideal. I always give mine a quick spray with non-stick cooking spray, even if it’s ceramic or glass. A pro tip from my many messy experiences: place the baking dish on a foil-lined sheet pan before it goes in the oven. It catches any bubble-overs and saves you from a smoky kitchen and a dreaded oven cleanup.
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