Name: Hearty Amish Country Casserole with Ground Beef and Noodles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 small onion, chopped; 2 garlic cloves, minced; 1 can (10.5 oz) cream of mushroom soup; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream; ½ cup milk; 12 oz cooked egg noodles; 1½ cups shredded cheddar cheese; 1 tsp salt; ½ tsp black pepper; ½ tsp paprika; Fresh parsley, chopped (for garnish)

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This Hearty Amish Country Casserole with Ground Beef and Noodles is the kind of dish I turn to when I want a comforting, family-style dinner with minimal effort. Creamy soups, rich sour cream, seasoned ground beef, and tender noodles all come together under a blanket of melted cheddar cheese. It’s cozy, satisfying, and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

I love how simple yet hearty this casserole is. With only a few pantry staples and one skillet, I can put together a rich, creamy dinner in under an hour. It’s also versatile—I can mix in vegetables or change the type of cheese to suit my tastes. Whether I’m feeding a crowd or meal-prepping for the week, this dish holds up beautifully. It’s the definition of comfort food made easy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion
Garlic
Cream of mushroom soup
Cream of chicken soup
Sour cream
Cooked egg noodles
Shredded cheddar cheese
Milk
Salt
Black pepper
Paprika
Fresh parsley (for garnish)

directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
In a large skillet over medium-high heat, I brown the ground beef, breaking it apart as it cooks. Once cooked, I drain any excess fat.
I stir in the chopped onion and minced garlic, cooking for about 2–3 minutes until they’re soft and fragrant.
I add the cream of mushroom soup, cream of chicken soup, sour cream, milk, salt, pepper, and paprika. I mix everything together until smooth and creamy.
I fold in the cooked egg noodles and stir to coat them evenly.
I transfer the mixture to the prepared baking dish and spread it out evenly.
I sprinkle the shredded cheddar cheese over the top.
I bake the casserole uncovered for 20–25 minutes, until it’s bubbling and golden on top.
I garnish with freshly chopped parsley just before serving.

Servings and timing

This recipe yields 6 generous servings. The prep takes about 10 minutes, and the cooking time is around 25 minutes, bringing the total to 35 minutes from start to finish.

Variations

When I want to sneak in some vegetables, I mix in frozen peas, diced carrots, or sautéed mushrooms before baking.
Swapping cheddar for mozzarella or Monterey Jack gives the dish a different flavor profile.
For a spicier version, I add a pinch of red pepper flakes or use pepper jack cheese.
If I’m short on time, I use rotisserie chicken instead of cooking the ground beef—still delicious.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions for about 1–2 minutes or warm the whole dish in a 350°F oven for 15–20 minutes. This casserole also freezes well—I just wrap it tightly in foil and freeze for up to 2 months. To serve, I thaw it overnight and reheat as usual.

FAQs

Can I use different types of noodles?

Yes, I’ve used rotini, penne, and elbow macaroni in place of egg noodles. I just make sure to cook them al dente before adding them to the casserole.

Can I make this ahead of time?

Definitely. I assemble everything in the baking dish, cover it, and refrigerate it up to 24 hours in advance. When I’m ready to bake, I uncover and pop it straight into the oven.

What if I don’t have cream of chicken soup?

I’ve used a second can of cream of mushroom or substituted with cream of celery. It still turns out creamy and flavorful.

Can I freeze this casserole?

Yes. I freeze it before or after baking. If freezing unbaked, I let it thaw in the fridge overnight before baking. If freezing leftovers, I portion them into containers for easier reheating.

How do I prevent the noodles from getting mushy?

I undercook the noodles slightly before mixing them into the casserole. That way, they hold their texture even after baking.

Conclusion

The Amish Country Casserole is one of those dishes that always hits the spot. It’s rich, creamy, and packed with flavor, making it perfect for weeknight dinners, family gatherings, or potlucks. I love how it brings together simple ingredients into something that feels so satisfying and hearty. It’s a keeper in my recipe rotation.