The “Sunday Best” Amish Country Casserole
This version uses “Wide Egg Noodles” to ensure the maximum surface area for the creamy beef sauce to cling to.
| Category | Details |
| Prep Time | 10 minutes |
| Bake Time | 20–25 minutes |
| Total Time | 35 minutes |
| Yield | 6–8 servings |
🍴 Ingredients
- The Protein & Grain:
- 1 lb Ground beef (browned and drained)
- 12 oz Wide egg noodles (cooked 2 minutes under al dente)
- The “Double-Cream” Sauce:
- 1 can (10.5 oz) Cream of Mushroom soup
- 1 can (10.5 oz) Cream of Chicken soup
- ½ cup Whole milk
- 1 small Yellow onion (finely diced and sautéed with the beef)
- The “Simple” Seasoning:
- 1 tsp Garlic salt
- ½ tsp Black pepper
- 1 tsp Dried parsley
- The “Lid” (Topping):
- 1 ½ cups Mild Cheddar or Colby Jack cheese (shredded)
👩🍳 Instructions
1. The Beef & Onion Sear
- Preheat your oven to 175°C (350°F).
- In a large skillet, brown the ground beef with the diced onion. Drain any excess grease—this is vital to prevent a “grease slick” on top of your casserole.
2. The Sauce Marriage
- In a large mixing bowl, whisk together both cream soups, the milk, garlic salt, pepper, and parsley.
- The Pro Move: Stir in a tablespoon of the starchy pasta water to help the sauce emulsify with the noodles.
3. The Big Mix
- Gently fold the browned beef/onions and the partially cooked egg noodles into the sauce. Ensure every noodle is “drowned” in the cream mixture.
4. The Casserole Build
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle the shredded cheese in an even layer across the top.
5. The Bubbly Bake
- Bake for 20–25 minutes.
- The Visual Cue: The cheese should be completely melted and starting to turn golden at the edges, and the sauce should be “huffing” (thick bubbles) around the sides of the dish.
The “Vegetable” Hack: If you want to make this a full one-dish meal, stir in 1 cup of frozen peas or canned green beans (drained) before baking. They add a pop of color and a sweetness that balances the savory beef.