Amish Country Casserole

by HomeCooking
Prep: 15m
Cook: 30m
beef
Amish Country Casserole - Image

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Ingredients
Servings:6
12ozegg noodles
1lbground beef
10 3/4ozcondensed tomato soup
10 1/2ozcondensed cream of mushroom soup
1cupmilk
2tspWorcestershire sauce
1/2tspgarlic
2tbspdried onion flakes
1/4cupParmesan cheese
0salt
0black pepper
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Boil the noodles

    Bring a big pot of salted water to a boil and cook the egg noodles until just tender, following the package timing. Drain them well and set aside.

  1. 2

    Brown the beef

    In a large skillet over medium heat, cook and crumble the ground beef until no pink remains. Season with a little salt and pepper, then drain off the grease.

  2. 3

    Stir up the sauce

    In a large bowl, stir together the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes with another pinch of salt and pepper.

  3. 4

    Combine everything

    Fold the drained noodles and browned beef into the sauce until everything is coated. Spread the mixture into a greased 9x13-inch baking dish.

  4. 5

    Bake it off

    Bake uncovered at 350°F for 25 to 30 minutes, until hot and bubbly. If the top starts looking too dry, tent it with a piece of foil to finish.

  5. 6

    Finish and serve

    Sprinkle the grated Parmesan over the top and serve warm. It's real good with garlic bread and a simple green salad on the side.

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Amish Country Casserole

Created by: HomeCooking

Prep Time: 15m
Cook Time: 30m
Servings: 6

Ingredients

  • 12 oz egg noodles
  • 1 lb ground beef
  • 10 3/4 oz condensed tomato soup
  • 10 1/2 oz condensed cream of mushroom soup
  • 1 cup milk
  • 2 tsp Worcestershire sauce
  • 1/2 tsp garlic
  • 2 tbsp dried onion flakes
  • 1/4 cup Parmesan cheese
  • 0 salt
  • 0 black pepper

Instructions

  1. Boil the noodlesBring a big pot of salted water to a boil and cook the egg noodles until just tender, following the package timing. Drain them well and set aside.
  2. Brown the beefIn a large skillet over medium heat, cook and crumble the ground beef until no pink remains. Season with a little salt and pepper, then drain off the grease.
  3. Stir up the sauceIn a large bowl, stir together the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes with another pinch of salt and pepper.
  4. Combine everythingFold the drained noodles and browned beef into the sauce until everything is coated. Spread the mixture into a greased 9x13-inch baking dish.
  5. Bake it offBake uncovered at 350°F for 25 to 30 minutes, until hot and bubbly. If the top starts looking too dry, tent it with a piece of foil to finish.
  6. Finish and serveSprinkle the grated Parmesan over the top and serve warm. It's real good with garlic bread and a simple green salad on the side.

Notes & Tips

This is the kind of budget-friendly, throw-it-together supper that got a lot of families through busy weeknights, and it's still one of my favorites. It leans on pantry staples you probably already have on hand - a couple cans of soup, a bag of egg noodles, and a pound of ground beef - so there's nothing fancy to hunt down at the store. The tomato soup and cream of mushroom cook down into a creamy, savory sauce that hugs every noodle, and that little shower of Parmesan on top is what pulls it all together. A few tips from my kitchen: don't skip draining the beef or the casserole can turn greasy, and if you like it saucier, just double up on both cans of soup. It reheats beautifully the next day and freezes like a champ, so I'll often make a double batch and tuck one in the freezer for a night I don't feel like cooking. Ground turkey or Italian sausage work just as well if that's what you've got.