Easy Amish Hamburger Casserole (Print version)
Ground beef, egg noodles, and cheese layered in a creamy sweet-and-savory sauce for a simple baked Amish casserole that feeds a crowd.
# Ingredients:
For the meat layer
01 -
1 lb (450 g) ground beef (80/20)
02 -
1 small onion, diced
03 -
1 can (10.5 oz / 298 g) condensed tomato soup
04 -
1 tablespoon brown sugar
05 -
1 teaspoon Worcestershire sauce
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon salt
08 -
1/8 teaspoon black pepper
For the noodle layer
09 -
12 oz (340 g) wide egg noodles
10 -
1 can (10.5 oz / 298 g) condensed cream of chicken soup
For the top
11 -
10 slices American cheese
12 -
Optional: chopped fresh parsley for garnish
# Instructions:
01 -
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until just tender, about 7 minutes. Drain and return to the pot. Stir in the cream of chicken soup until the noodles are evenly coated.
02 -
Crumble the ground beef into a large skillet over medium-high heat. Add the diced onion and cook, breaking up the meat, until it is browned and no longer pink. Drain off excess fat.
03 -
Stir the tomato soup, brown sugar, Worcestershire sauce, garlic powder, salt, and pepper into the beef. Simmer for 2 minutes so the sugar dissolves and the flavors combine.
04 -
Grease a 2.5-quart casserole dish. Spread half the beef mixture in the bottom. Arrange 5 slices of cheese over the beef. Top with half the noodles. Repeat the layers once more, ending with cheese on top.
05 -
Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the cheese is lightly browned and the sauce bubbles at the edges. Let rest 5 minutes before serving.
# Good to know:
01 -
Let the casserole rest 5 minutes before slicing so the layers hold together.
02 -
An 80/20 ground beef blend gives the best flavor without excess grease.