Amish Country Casserole
A comforting, one-dish casserole with ground beef, egg noodles, creamy mushroom soup, and cheddar cheese that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Leaner beef works if drained well
- 1 medium onion, chopped Yellow or sweet
- 1 can (10.5 oz) cream of mushroom soup Use low-sodium if watching salt
- 1 cup milk Whole milk recommended for richness
- 2 cups cooked egg noodles Cook to just al dente
- 1 cup shredded cheddar cheese Sharp or mild; reserve a little for topping
- to taste Salt and freshly ground black pepper
- 1 cup frozen mixed vegetables (optional) No need to thaw
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch or similar casserole dish.
- Cook the egg noodles according to package directions until just firm (al dente). Drain and set aside.
- In a large skillet over medium-high heat, add the ground beef and chopped onion. Brown until the meat is cooked through and the onion is softened, breaking the beef into small pieces. Season with a pinch of salt and pepper.
- Drain excess fat from the skillet to keep the casserole from becoming greasy.
- Reduce heat to medium. Stir in the can of cream of mushroom soup and the milk until smooth. Taste and adjust seasoning.
- Add the cooked egg noodles and the optional frozen mixed vegetables. Fold everything together until evenly coated.
- Pour the mixture into the prepared casserole dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top.
Baking
- Bake for 25–30 minutes, or until the cheese is melted and bubbly and the edges are hot. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the casserole sit for 5–7 minutes before serving so it firms slightly and is easier to portion.
Notes
This casserole is adaptable: add frozen vegetables for color and nutrition, swap cheeses, or use a different noodle shape. Serve with a side salad or steamed green beans.