Savor The Homestyle Flavor Of Amish Country Casserole (Print version)
A cozy Amish Country Casserole with ground beef, egg noodles, creamy tomato mushroom sauce, and a simple parmesan topping.
# Ingredients:
For the casserole
01 -
12 oz (340 g) medium egg noodles
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, finely chopped
04 -
1 teaspoon kosher salt, divided
05 -
1/2 teaspoon black pepper
06 -
1 can (10.75 oz) condensed tomato soup
07 -
1 can (10.5 oz) condensed cream of mushroom soup
08 -
1 cup (240 ml) whole milk
09 -
2 teaspoons Worcestershire sauce
10 -
2 cloves garlic, minced
11 -
1/2 teaspoon sweet paprika
12 -
Nonstick cooking spray or butter, for the dish
For finishing
13 -
1/3 cup (30 g) grated parmesan cheese
14 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter.
02 -
Boil the egg noodles in salted water for 1 minute less than the package directions. Drain well and set aside.
03 -
Cook the ground beef and onion in a large skillet over medium-high heat for 6-8 minutes, breaking up the meat, until the beef is browned and reaches 160°F. Drain excess fat.
04 -
In a large bowl, whisk together the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, garlic, paprika, 1/2 teaspoon salt, and black pepper.
05 -
Fold the drained noodles and browned beef mixture into the sauce until evenly coated. Taste and add the remaining salt only if needed.
06 -
Spread the mixture into the prepared baking dish. Bake uncovered for 25-30 minutes, until bubbling at the edges and hot in the center.
07 -
Sprinkle parmesan over the hot casserole and let it rest for 5 minutes. Add parsley if using, then serve warm.
# Good to know:
01 -
Cook noodles slightly underdone so they stay tender after baking.
02 -
The casserole can be assembled 1 day ahead and baked from chilled.
03 -
Leftovers keep refrigerated in an airtight container for up to 4 days.