December 31, 2023
Review RecipeAmish Casserole
This hearty Amish casserole full of tender noodles and meaty flavors is sure to be a family favorite for busy weeknights.
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Hearty, meaty, and delicious, this Amish casserole is a fantastic option for a filling meal. Seasoned ground beef, crisp vegetables, and tender pasta are mixed together for a classic baked casserole that your whole family will request often.
We have plenty of meaty and easy casserole recipes to add to your meal plan. Try our hamburger casserole, Mexican beef and rice casserole, and sloppy joe casserole. They are a few of our best casseroles.
AMISH CASSEROLE INGREDIENTS
You will need:
- 1 (16-ounce) box rotini pasta
- 1 tablespoon canola oil
- 1 sweet onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon Season-All seasoning
- 2 (14.5-ounce) cans tomato soup
- 1 (14.5-ounce) can cream of mushroom soup
- 1 cup whole milk
- ½ teaspoon paprika
- ½ teaspoon dried parsley
SUBSTITUTIONS AND ADDITIONS
PASTA: This dish can be served with different noodles if you prefer. It works well with wide egg noodles, macaroni, shells, whatever you have handy.
SOUP: The soups can be switched out too. If you prefer something different from the mushroom or the tomato, try it out. You could use cream of chicken soup or cream of celery for two yummy choices. You’ll be surprised just how flexible this dish can be!
CHEESE: Mix in cheddar cheese before baking or sprinkle it on top. Add a sprinkle of parmesan cheese on top of casserole right before you are ready to serve it.
MEAT: Ground pork, ground chicken, or ground turkey would all work well in place of ground beef in this recipe.
OIL: You can use any type of oil in your pan. Instead of canola oil, olive oil or vegetable oil works fine.
SOUR CREAM: Mix in a dollop of sour cream to make this dish even creamier.
SPICE: Add a dash of hot sauce or diced jalapeño peppers for some spice in this dish.
HOW TO MAKE THIS AMISH CASSEROLE RECIPE
PRO TIP
This hearty recipe would be a perfect one to double if you have an extra casserole dish. Make one batch for dinner and a second for the freezer.
STEP ONE: Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
STEP TWO: In a large pot, cook pasta according to package directions to al dente, drain and set aside.
PRO TIP
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
STEP THREE: In a large skillet (12-inch or bigger) on medium-high heat, add the canola oil, diced onions, and green bell peppers. Cook until translucent.
STEP FOUR: Add the garlic to the pepper and onion mixture and cook for a further 2 minutes.
STEP FIVE: Add the ground beef and Season-All seasoning. Cook until no pink remains.
PRO TIP
For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month. Add to your pan and warm along with the Season-All for this recipe. Or, you could cook it ahead of time with the seasoning.
STEP SIX: Drain the excess fluid from the skillet. Add to the pot with the pasta and mix.
STEP SEVEN: Add the tomato soup, the mushroom soup, and the milk. Combine well.
STEP EIGHT: Spread mixture into the prepared baking dish and sprinkle the paprika and parsley on top.
STEP NINE: Cook in the oven, uncovered, for 25 minutes (until bubbling at the sides).
STEP TEN: Remove and serve immediately with garlic bread.
HOW TO SERVE
Garlic bread and a Caesar salad would be the perfect side dish for this tasty Amish country casserole. Add a sprinkle of parmesan cheese on the top before serving. This comforting casserole is such an easy weeknight meal, and it is so flavorful that you will find your family will request it again and again.
MORE CASSEROLE RECIPES
STORAGE
IN THE FRIDGE: Store this Amish beef and noodle casserole covered in the refrigerator for 3 days. This recipe can be reheated the next day in the microwave. Add a splash of water or milk before reheating so that it won’t dry out.
IN THE FREEZER: This Amish hamburger noodle casserole will freeze well. Put it into a freezer-safe container and freeze safely for up to 3 months. An added bonus is that you can also make it ahead of time and freeze the whole casserole. Thaw fully in the fridge and then bake until bubbly when you are ready to serve it.
Our Amish hamburger casserole recipe is the ultimate comfort food. The next time you are looking for a delicious and filling meal, whip up this casserole, and you won’t regret it. The noodles combine perfectly with seasoned ground beef, cream soup, and veggies for a filling and delicious meal.
FREQUENTLY ASKED QUESTIONS
How do I store this Amish beef casserole?
The best way to store this Amish recipe is in an airtight container in the fridge for up to three days or in the freezer for up to three months.
What is Season-All?
Season-All Salt seasoning blend is a blend of salt and savory spices, including paprika, black pepper, onion, and garlic, with a hint of chili pepper.
Can I add more vegetables to this dish?
This dish is very flexible, and you can customize your vegetables to your preferences. Dice up zucchini, mushrooms, broccoli, or your other favorite vegetables and saute them with the onions and peppers before mixing in with the pasta and beef.
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Amish Casserole
This hearty Amish casserole full of tender noodles and meaty flavors is sure to be a family favorite for busy weeknights.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Ingredients
- 16 ounces rotini pasta
- 1 tablespoon canola oil
- 1 sweet onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon Season-All seasoning
- 29 ounces tomato soup (2 14.5-ounce cans)
- 14.5 ounces cream of mushroom soup
- 1 cup whole milk
- ½ teaspoon paprika
- ½ teaspoon dried parsley
Instructions
- Preheat the oven to 350°F.
- Cook pasta as instructed, drain and set aside.
- In a large skillet (12-inch or bigger), add the canola oil, diced onions, and bell peppers. Cook until translucent.
- Add the garlic and cook for a further 2 minutes.
- Add the ground beef and Season-All seasoning. Cook until no pink remains.
- Drain the excess fluid from the skillet. Add to the pot with the pasta and mix.
- Add the tomato soup, the mushroom soup, and the milk. Combine well.
- Pour into a lightly greased 9×13 dish and sprinkle the paprika and parsley.
- Cook in the oven, uncovered, for 25 minutes until bubbling happens at the sides.
- Remove and serve immediately with garlic bread.
Notes
TIP: This hearty recipe would be a perfect one to double if you have an extra casserole dish. Make one batch for dinner and a second for the freezer.
TIP: Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month. Add to your pan and warm along with the Season-All for this recipe. Or, you could cook it ahead of time with the seasoning.
Nutrition
Calories: 507kcal | Carbohydrates: 67g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 810mg | Potassium: 1051mg | Fiber: 4g | Sugar: 14g | Vitamin A: 580IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 3mg
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Comments
Gloria says
This is an easy and flavorful weeknight dinner. Our family loves it!