Description
This Amish Country Casserole is a hearty and comforting baked pasta dish featuring tender egg noodles, savory ground beef, and creamy tomato and mushroom soups, all topped with a golden layer of grated Parmesan cheese. Perfect for a family dinner, this casserole combines rich flavors with simple ingredients for an easy, satisfying meal.
Ingredients
Scale
Pasta
- 12 oz medium egg noodles
Meat
- 1 lb ground beef
Soup Mixture
- 1 (10.5 oz) can tomato soup
- 1 (10.5 oz) can unsalted cream of mushroom soup
- 1 cup milk
- 1/8 tsp salt
- 1/4 tsp pepper
- 2 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 2 Tbsp onion flakes
Topping
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and set aside.
- Cook noodles: Boil the egg noodles according to the package instructions until al dente. Drain thoroughly and set aside.
- Cook beef: In a large skillet over medium heat, cook the ground beef until it is no longer pink, breaking it apart as it cooks. Drain off any excess fat to keep the casserole from being greasy.
- Mix casserole ingredients: In a large bowl, combine tomato soup, cream of mushroom soup, milk, salt, pepper, Worcestershire sauce, garlic powder, and onion flakes. Stir in the cooked ground beef and drained noodles until everything is well coated and evenly mixed.
- Assemble casserole: Spread the noodle and beef mixture evenly into the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top to create a flavorful crust.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes until heated through and the cheese topping is melted and starting to brown.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra flavor, add chopped onions or bell peppers to the beef while cooking.
- If you prefer a cheesier casserole, sprinkle shredded cheddar or mozzarella along with the Parmesan.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.
- Use unsalted soups and adjust salt to taste to control sodium levels.
