The ultimate comfort food, Amish country casserole is what home cooking is all about.
Amish Country Casserole
This recipe for Amish country casserole is easy to throw together so that you can have a hot dinner on the table quickly without having to sacrifice time with your family. This adaptable recipe that feeds a crowd will be enjoyed by even the pickiest of eaters. Another added bonus? Some say that this is even better heated up the next day. Leftovers are really not a thing around here, so I’ll have to take your word for it. It is also freezer friendly, but again, not happening in this household.
What can I serve with Amish Country Casserole?
Bread! This is a saucy recipe. When I think of saucy recipes I think of bread and dipping bread in the said sauce. Hook yourself up and whip up some no yeast breadsticks. While you are at it, make a double batch, these babies go with everything. You are welcome.
Tips Tricks and Variations
There are a lot of ways you can dress this dish up. Try sprinkling in some freshly grated mozzarella for a cheesy effect, or swapping out the ground beef for ground turkey to save on calories. One of our favorite things to do is to use homemade cream of mushroom soup. This version is so much better than anything you could buy in a store. It is perfectly condensed with real mushrooms and I feel so much better feeding this to my family. We also like to use our homemade canned tomato soup, but we spend quite a bit of time canning in the summer so we usually have plenty!
Can I Use a Different Noodle in Amish Country Casserole?
Yes, really the sky is the limit. My opinion would be to stick to a more structured noodle like Bowtie, Fussili, or Gemelli. If you like to make your own noodles, check out this recipe for homemade egg noodles!
Can I Use Different Vegetables?
Of course, you are asking someone who spends a lot of time nurturing a garden full of vegetables. I want them all to see a little love. Green, red, and yellow peppers, mushrooms, and some fresh herbs. Spice it up with some spicy peppers like jalapeno. This dish really is very versatile!
Amish Country Casserole
- ½ pound macaroni pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- ½ teaspoon paprika
- salt and black pepper
- 1 cup whole milk
- 1 can cream of mushroom soup
- 1 can tomato soup
- ½ teaspoon dried parsley
- Pre-heat oven to 350°F and grease a 9×13 baking pan.
- Cook the pasta according to package directions, minus two minutes. Drain and return to pot. Set aside.
- In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook until softened and translucent. Add the beef and cook thoroughly, breaking up the meat into crumbles with a wooden spoon. Pour over the cooked pasta
- Stir in the soups and milk. Season with salt and pepper to taste. Transfer to the prepared baking pan and sprinkle with paprika and parsley.
- Bake for 25-30 minutes until bubbly.
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.
So.. what makes this exactly Amish? It looks very good. But just a regular everyday casserole to me.
Could I put this together and store in refrigerator overnight and cook the next day?? I am not a seasoned cook so I am not sure this would be a good thing!
I added a small can of crushed stewed tomatoes! Amazing!
Where the heck do you get 15 oz cans of soup ?? only soups I can find are 10 oz .
Used to make something like this but we did corn and onion and green pepper and cheddar cheese. Goulash style.
Someone asked if they could change the vegetables. The only vegetable I saw in the recipe was onion. Did I miss something?
what is the sodium content? My family is on a restricted salt diet.
Can you freeze it ?
It was very good!
I replaced tomato soup with spec sauce (because i had it) and added zucinni slices with more sauce on top…tasty!
It looks very good.
It was excellent. We added fresh grated parmesan cheese to the top of ours after it came out of the oven. Delicious!
What kind of soup. Condensed, or ready to eat? If condensed, did you prepare per can instructions to be soup? Any particular brand you would recommend?
Use condensed soup. The recipe calls for a cup of milk that will thin out the condensed soup.
Normally it is condensed and just dumped in. It is going to make a sauce and the 1 cup of milk enables that. You can add broth or low fat milk too to cut calories, just be aware the sauce wont be quite as creamy. You can adjust this recioe lots of ways. Baking the pasta in the sauce is the key to its richness.
Condensed, or ready to eat canned soup. If condensed, do you prepare per can instructions, into soup.
I use a lot of soup in recipes, and although I don’t know for sure, I would guess you use condensed soup, and do NOT add extra liquid to the recipe/