What it is:
Amish Country Casserole is the kind of humble, church-supper favorite that turns simple pantry staples into something deeply satisfying. Think tender egg noodles, savory ground beef, gentle onion and garlic, and a creamy tomato-mushroom sauce that bakes into the noodles so every bite is saucy and comforting. It’s balanced, mild, and familiar—exactly the sort of casserole that tastes like a hug and stretches to feed a table without stretching your budget.
Snapshot
Serves: 8 (one 9×13-inch pan)
Active time: 25 minutes
Bake time: 25–30 minutes
Total time: ~55 minutes
Budget notes: Uses inexpensive staples; easy to swap ingredients based on what you have
Ingredients (Classic Version)
Pasta & Protein
12 ounces wide egg noodles (or any short pasta)
1 to 1¼ pounds ground beef (80–90% lean)
Aromatics
1 medium yellow onion, finely diced
2 garlic cloves, minced (optional but recommended)
Sauce Base
1 can (10.5–11 oz) condensed cream of mushroom soup
1 can (10.5–11 oz) condensed tomato soup
¾ cup milk (whole or 2%)
½ cup sour cream (adds tang and silkiness)
1 tablespoon Worcestershire sauce (depth)
1 teaspoon yellow mustard or ½ teaspoon dry mustard (optional, gentle tang)
1 teaspoon sweet paprika
½–1 teaspoon kosher salt, to taste
½ teaspoon black pepper
Optional Add-Ins (choose 1–2)
1–1½ cups frozen peas or corn (no need to thaw)
1 cup sliced mushrooms (sauté with the onion)
1 cup shredded sharp cheddar or Colby Jack (for inside the casserole)
Pinch of red pepper flakes (for a little warmth)
Topping
1–1½ cups shredded cheddar (or a blend)
2 tablespoons fresh parsley or chives, chopped (optional garnish)
Equipment
9×13-inch baking dish (glass, ceramic, or metal)
Large skillet or sauté pan
4–5 quart pot for pasta
Colander, spatula, mixing bowl, and foil
Step-by-Step Instructions
Preheat & Prep
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or spray lightly with cooking spray. Set aside.
Boil the Noodles
Bring a large pot of salted water to a boil. Cook the egg noodles to barely al dente (usually 1–2 minutes less than package directions). Drain well.
Why undercook? The noodles will finish in the oven and stay pleasantly firm instead of mushy.
Brown the Beef & Aromatics
Heat a large skillet over medium-high. Add the ground beef and cook, breaking it into crumbles, until no longer pink—about 5–7 minutes. If there’s excess fat, drain it, leaving about a tablespoon for flavor.
Add diced onion (and mushrooms, if using). Sauté 3–4 minutes until translucent and lightly golden. Stir in garlic for 30–60 seconds until fragrant. Season with a pinch of salt and pepper.
Whisk the Sauce
In a large bowl, whisk together: cream of mushroom soup, tomato soup, milk, sour cream, Worcestershire, mustard (if using), paprika, salt, and pepper until smooth.
Combine Everything
Add the drained noodles and the beef mixture to the bowl of sauce. Fold gently to coat. If using peas or corn, stir them in now. Taste and adjust seasoning—this is your last chance before baking.
Assemble
Spread the mixture evenly in the prepared baking dish. If adding cheese inside the casserole, sprinkle about 1 cup throughout as you spread. Top with the remaining 1–1½ cups shredded cheese.
Bake
Cover loosely with foil (to melt the cheese without over-browning) and bake 15 minutes. Remove foil and bake another 10–15 minutes until bubbling at the edges and golden on top.
Rest & Serve
Let the casserole rest 5–10 minutes to set (this helps the slices hold). Garnish with parsley or chives. Serve warm.
Why This Works (Flavor & Texture Notes)
Two-Soup Base: Tomato soup adds gentle sweetness and acidity; cream of mushroom adds body and savory notes. Together they make the classic mellow, creamy profile.
Sour Cream + Milk: Lightens the condensed soups and adds a tangy, silky finish.
Worcestershire & Mustard: Tiny amounts create depth and balance so the casserole tastes “from scratch,” not canned.
Barely Al Dente Noodles: Prevents mushiness after baking.
Variations & Swaps
Protein Swaps
Ground turkey or chicken: Use 1–1¼ lb; add 1 tablespoon olive oil and an extra pinch of salt for richness.
Sausage (mild or sweet): Skip extra salt until you taste—sausage is seasoned.
Venison or lean beef: Add 1–2 tablespoons butter while sautéing onion for richness.
Meatless: Replace beef with 2 cups sautéed mushrooms + 1 can (15 oz) white beans or lentils.
Soup Alternatives (No Cans)
DIY Cream of Mushroom: Make a quick roux (2 Tbsp butter + 2 Tbsp flour), whisk in 1 cup milk + ½ cup broth; simmer thick. Stir in ½ cup finely chopped sautéed mushrooms, salt, pepper.
DIY Tomato Base: 1¼ cups tomato purée + 1–2 tsp sugar + ¼ tsp onion powder + pinch of salt; simmer to slightly thicken.
Veggie Boosters
Frozen peas, corn, or mixed veg; sautéed bell pepper; spinach (squeeze dry); diced carrots (par-cook); or broccoli florets (steam 2–3 minutes first).
Cheese Paths
Sharp cheddar for classic comfort, Colby Jack for extra melt, or Monterey Jack + a little Parmesan for savory depth.
Seasoning Twists
Smoked paprika, Italian seasoning, or a small pinch of nutmeg in the cream base.
For gentle heat: red pepper flakes or a teaspoon of hot sauce in the sauce bowl.
Make-Ahead, Freezing & Reheating
Make-Ahead (24 hours):
Assemble through Step 6. Cover tightly and refrigerate. Bake covered 20 minutes, then uncover and bake 10–15 minutes more (cold casserole needs a bit longer).
Freeze (Best unbaked):
Assemble in a freezer-safe dish, wrap well, and freeze up to 3 months. Bake from thawed (overnight in fridge) at 350°F, covered 25 minutes, then uncovered 15 minutes.
Baked leftovers also freeze well: cool, portion, wrap, freeze up to 2 months.
Reheat Leftovers:
Whole pan: 300–325°F covered, 20–30 minutes (add a splash of milk if dry).
Single portions: microwave 1½–3 minutes at 50–70% power, stirring halfway.
Troubleshooting
Too dry: Add ¼–½ cup milk to the mixture before baking; cover for longer.
Too loose/watery: Bake uncovered a bit longer; next time cook noodles 1 minute less and drain very well.
Bland: Increase Worcestershire to 1½ Tbsp, add ½ tsp onion powder and ¼ tsp garlic powder, and use sharper cheese.
Greasy: Drain beef thoroughly; blot with paper towels if needed. Leaner meat helps.
Lighter & Special-Diet Adaptations
Lightened-Up: Use 93% lean beef or turkey; low-fat sour cream or plain Greek yogurt; add extra steamed veg to bulk up servings.
Gluten-Free: Use GF pasta; thicken homemade cream base with cornstarch instead of flour; verify Worcestershire is GF.
Dairy-Free: Use dairy-free condensed soup substitutes or make from scratch with oat/almond milk and olive oil; skip cheese or use plant-based shreds; swap sour cream for dairy-free yogurt.
Reduced Sodium: Choose low-sodium soups or make your own; season to taste at the end.
What to Serve With It
Green vegetable: Steamed green beans with lemon, roasted broccoli, or a simple salad with vinaigrette to cut the richness.
Bread: Homemade rolls, cornbread, or buttered toast if you want to stretch servings.
Pickles or chow-chow: A tangy counterpoint that brightens each bite.
Cost-Saving Tips
Buy family packs of ground beef and freeze in 1-lb portions.
Store-brand condensed soups are usually excellent here.
Stretch protein with beans or extra veggies.
Use whatever cheese you already have; even a small amount on top goes a long way.
Small-Batch & Crowd-Size
Half batch: Use an 8×8-inch pan; bake 20–25 minutes.
Double batch: Two 9×13 pans. Bake side by side, rotating halfway; add 5–10 minutes if crowded.
Quick Stovetop Skillet Version (No Bake)
Brown beef with onion/garlic in a deep skillet.
Stir in soups, milk, sour cream, and seasonings; simmer 5 minutes.
Add cooked noodles and peas; toss to coat and heat through.
Sprinkle cheese on top, cover 2–3 minutes to melt. Serve.
“Recipe Card” Summary
Ingredients: 12 oz egg noodles; 1–1¼ lb ground beef; 1 onion; 2 garlic cloves; 1 can cream of mushroom soup; 1 can tomato soup; ¾ cup milk; ½ cup sour cream; 1 Tbsp Worcestershire; 1 tsp paprika; salt/pepper; 1–1½ cups shredded cheddar; optional peas/corn.
Method: Boil noodles to barely al dente. Brown beef with onion; add garlic. Whisk soups, milk, sour cream, Worcestershire, paprika, salt/pepper. Combine sauce with noodles and beef (plus veggies if using). Spread in 9×13, top with cheese. Bake at 350°F 25–30 minutes (foil for first 15, then uncover). Rest 5–10 minutes and serve.
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