Amish Country Casserole
I’ll be honest: this Amish Country Casserole is the kind of comfort food that sticks to your ribs and reminds you of a church potluck where someone’s aunt brought the best dishes and wouldn’t tell you her secrets (I won’t either, but I’ll nudge you in the right direction). Warm, simple, and forgiving — it’s the kind of meal you pull together when the day ran long and supper needs to feel like a hug.
Small note: I like to brown the beef just a touch more than the recipe asks for (call it Appalachian instincts), and the kitchen smells like Sunday afternoon — tomato and mushroom, with parmesan teasing from the oven. If you like casseroles with a little nostalgia, try pairing it with a sweet corn side like this Savory Pineapple Casserole for contrast.
Why this casserole feels like home
- It’s unfussy: pantry soups do the heavy lifting (saves time without sacrificing comfort).
- The textures play nice: soft noodles, hearty beef, and the crisped parmesan top (little contrasts matter).
- It’s forgiving — tweak the seasonings or swap proteins and it still sings.
- Feeds a crowd without drama (perfect for a small-town supper or a weeknight rescue).
A tiny kitchen moment
We ate the first helping straight from the dish while the second finished browning — no shame. I spilled a little on my apron and considered it a badge of honor.
Pantry & fridge lineup
12 oz medium egg noodles, 1 lb ground beef, 1 can tomato soup, 1 can cream of mushroom soup, 1 cup grated parmesan cheese, Salt and pepper to taste
Step-by-step and nothing fancy
- Preheat oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain.
- In a skillet, brown the ground beef over medium heat; drain excess fat.
- In a large bowl, combine the cooked noodles, browned beef, tomato soup, cream of mushroom soup, and salt and pepper.
- Pour the mixture into a greased casserole dish and top with grated parmesan.
- Bake for 30-35 minutes until golden and bubbly.
Quick cooking conversions (because math in the kitchen should be optional)
If you need cups to grams or Fahrenheit to Celsius on the fly, this little converter makes it painless.
Top tip from my kitchen (one little thing that helps)
Let the casserole sit 5–10 minutes before serving so it settles — it slices cleaner and the flavors knit together (also, if you want a tiny bit of sweetness to cut the tomato tang, a spoonful of apple butter tucked in the mix is a Southern trick I adore; if you’re curious about sweet-savory casseroles, this Hearty Chicken and Stuffing Casserole plays in the same friendly neighborhood and is a great companion idea).
Hope you tuck into it with something warm to drink and a mind for seconds if anyone’s generous enough to offer them.
FAQ and quick answers
Yes — penne or rotini work fine; cook to al dente so the bake doesn’t go mushy.
Assemble and refrigerate up to 24 hours; add a few extra minutes to baking if chilled.
Replace beef with cooked lentils or a mix of sautéed mushrooms and bell peppers for a hearty swap.
Yes — freeze before baking for up to 2 months; thaw overnight in the fridge before baking.
Broil for 1–2 minutes at the end (watch closely) or add a sprinkle of panko with the parmesan.
Daily Calorie Needs Calculator:
Curious about portions and energy needs? Use this quick tool to tailor servings to your household.
Amish Country Casserole
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Cook the egg noodles according to package instructions; drain.
- In a skillet, brown the ground beef over medium heat; drain excess fat.
- In a large bowl, combine the cooked noodles, browned beef, tomato soup, cream of mushroom soup, and salt and pepper.
- Pour the mixture into a greased casserole dish and top with grated parmesan.
- Bake for 30-35 minutes until golden and bubbly.
- Let the casserole sit 5–10 minutes before serving to allow it to settle for cleaner slicing.
