Creamy Amish Country Casserole

This Creamy Amish Country Casserole is the definition of comfort food, a true one dish wonder that has saved many of my busy weeknights. It’s hearty, satisfying, and brings the whole family to the table with its rich, savory flavors.

I first threw this together on a hectic Tuesday when I had almost nothing in the fridge but a few basics. It was such a massive hit that it’s now a permanent fixture in our meal rotation, especially when we need something cozy and reliable.

Ingredients

• Wide egg noodles: they have the perfect texture and their shape is ideal for catching all of the creamy sauce
• Lean ground beef: using lean beef prevents the casserole from becoming greasy while still providing rich flavor
• One medium onion: a non negotiable ingredient for building a deep, aromatic flavor base
• Minced garlic: it adds that savory punch that complements the beef and tomato perfectly
• Canned tomato soup: this classic ingredient gives the sauce its signature tangy and slightly sweet foundation
• Canned cream of mushroom soup: the secret to the incredibly velvety and rich texture of the sauce
• Milk: helps to create a smooth, pourable sauce consistency that coats every single noodle
• Sour cream: it adds a wonderful tangy counterpoint to the richness of the soups and beef
• Worcestershire sauce: just a teaspoon adds a complex umami depth that you can’t get from anything else
• Paprika: for a hint of smoky warmth and beautiful color
• Salt and black pepper: to season properly and make all the other flavors pop
• Shredded cheddar cheese: choose a sharp cheddar for the best flavor and a glorious melted topping
• Breadcrumbs: these provide a fantastic crunchy texture contrast to the creamy casserole underneath

Step by Step Instructions

Cook the Noodles:

Bring a large pot of generously salted water to a rolling boil. Add the egg noodles and cook them just until they are al dente, which means they should still have a slight bite. This is important because they will continue to cook in the oven. Drain them well and set them aside for a moment.

Prepare the Beefy Sauce Base:

In a large skillet or Dutch oven, cook the ground beef over medium high heat, breaking it up with a spoon as it cooks. Once it’s nicely browned, carefully drain off any excess grease. Add the finely chopped onion and minced garlic to the skillet with the beef and continue to cook for another two to three minutes, stirring frequently, until the onion has softened and become translucent.

Create the Creamy Sauce:

Reduce the heat to medium and pour in the tomato soup, cream of mushroom soup, and milk. Stir everything together until the mixture is smooth. Next, stir in the sour cream, Worcestershire sauce, paprika, salt, and pepper. Continue to stir until the sauce is well combined and gently simmering.

Combine Everything:

Gently add the drained egg noodles to the skillet with the beef and sauce mixture. Stir carefully until every noodle is evenly and generously coated in the creamy sauce.

Assemble the Casserole:

Preheat your oven to 350°F or 175°C. Lightly grease a 9x13 inch baking dish. Pour the entire noodle and beef mixture into the prepared dish and use a spatula to spread it into an even layer.

Bake to Golden Perfection:

If you're using them, sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top of the casserole. Bake it uncovered for 25 to 30 minutes. You’ll know it’s done when the top is golden brown and the sauce is bubbling happily around the edges. Let it cool for about five minutes before serving; this helps it set up a bit.

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For me, the cream of mushroom soup is the absolute key to this dish. It delivers a velvety texture and savory depth that you just can't get from anything else. I remember my own grandmother making a similar casserole, and the comforting smell of it baking in the oven instantly takes me back to her warm, inviting kitchen.

Storage and Reheating

Leftovers are fantastic and can be stored in an airtight container in the refrigerator for up to four days. To reheat, you can use the microwave or place it back in the oven at 350°F until warmed through. This casserole is also perfect for making ahead. You can assemble it completely, cover it tightly, and keep it in the fridge for up to 24 hours before baking as directed.

Easy Ingredient Swaps

Don't be afraid to make this recipe your own. If you don't have ground beef, lean ground turkey or shredded rotisserie chicken works wonderfully as a substitute. For a vegetarian version, you can replace the meat with sautéed mushrooms and lentils. For a slightly healthier twist, try using plain Greek yogurt in place of the sour cream and whole wheat egg noodles.

Serving Suggestions

While this casserole is a complete meal on its own, it pairs beautifully with a simple side. A crisp green salad with a light vinaigrette is a perfect fresh contrast to the rich casserole. Steamed green beans or a side of buttery garlic bread are also excellent choices for rounding out the meal and making sure no drop of that delicious sauce goes to waste.

Frequently Asked Questions

→ What kind of noodles work best?

Wide egg noodles are traditionally used and hold the sauce well, but any medium-sized pasta shape will work.

→ Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

→ Is this casserole freezer-friendly?

Yes! Prepare the casserole, cover tightly with foil, and freeze unbaked for up to 2 months. Bake straight from frozen, adding approximately 20 minutes to the baking time. Ensure it is heated through to 165°F (74°C) internal temperature.

→ What vegetables can I add to this casserole?

Peas, green beans, corn, mushrooms, or diced carrots all make great additions. Sauté them lightly before adding them to the beef mixture.

→ Can I use ground turkey or chicken instead of beef?

Yes, both ground turkey and shredded rotisserie chicken are excellent substitutes. Adjust seasoning as needed.

→ How can I make this casserole vegetarian?

Substitute the ground beef with sautéed mushrooms, lentils, or meatless crumbles. You may need to adjust the seasoning to taste.