Amish Country Casserole

There’s something deeply comforting about a casserole dish that brings everyone to the table without any fuss. That’s exactly what Amish Country Casserole offers—hearty, budget-friendly, and loaded with familiar flavors that feel like a big warm hug after a long day. It’s a creamy, meaty, noodle-packed bake that reminds me of those old-school community suppers and Sunday dinners growing up.

It’s one of those meals I reach for when I need something that pleases even the pickiest eaters in my house. And while the name might suggest it comes straight from the heart of Pennsylvania Dutch country, what really matters is how this dish delivers big comfort with simple, pantry-friendly ingredients. Whether you’re feeding a big family or batch-cooking for the week, this casserole is one of those dependable dinners you’ll want to keep in rotation.

Ingredients That Make It Work

• Wide Egg Noodles: These cook quickly and hold the sauce well without turning mushy. They’re ideal for baked casseroles because they stay tender but never fall apart. I always cook them just until al dente so they don’t get overdone in the oven.
• Ground Beef: Lean ground beef gives the dish its savory depth. I go for 85/15 for a little richness, but you can swap in ground turkey, chicken, or even pork sausage if that’s what you have on hand.
• Tomato Soup: Yes, the canned kind. It’s a shortcut, but it brings the slightly sweet, tangy flavor that balances out the creamy ingredients. Think of it as your secret flavor booster.
• Cream of Mushroom Soup: This adds velvety texture and subtle umami. You can use homemade if you prefer, but honestly, a good-quality condensed soup gets the job done perfectly.
• Milk: It helps loosen the sauce just enough to coat the noodles and meat without being watery. Whole milk gives a creamier result, but 2% works well too.
• Worcestershire Sauce, Garlic Powder, Onion Flakes: These simple seasonings add layers of flavor. Don’t skip the Worcestershire—it brings a little depth and saltiness that ties the dish together.
• Parmesan Cheese: A light dusting on top adds a salty, cheesy finish that toasts up beautifully in the oven. It’s not overwhelming—just a little extra richness.

There’s nothing fancy here, but the way these ingredients come together is what makes the dish feel special. Sometimes the simplest things are the ones we crave the most.

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Step-by-Step Instructions

Step 1: Boil the Noodles

Bring a large pot of salted water to a boil and cook your egg noodles until just al dente. Drain and set aside. Don’t overcook—remember, they’ll keep cooking in the oven.

Step 2: Brown the Beef

In a large skillet, cook your ground beef over medium-high heat until fully browned and no longer pink. Break it up as it cooks. Drain any excess fat and return the beef to the pan.

Step 3: Mix the Sauce

To the skillet with the beef, stir in both soups, the milk, Worcestershire sauce, garlic powder, onion flakes, salt, and black pepper. Mix well until everything is smooth and heated through.

Step 4: Combine with Noodles

In a large bowl (or right in the baking dish if it’s big enough), gently fold the cooked noodles into the sauce mixture. Be gentle so the noodles don’t break apart.

Step 5: Transfer and Top

Pour everything into a greased 9x13-inch baking dish and spread evenly. Sprinkle Parmesan cheese over the top for a golden, slightly crisp finish.

Step 6: Bake

Cover with foil and bake at 350°F for 25 minutes. Then remove the foil and bake an additional 10–15 minutes until bubbly and lightly browned on top. Let it rest a few minutes before serving so it can settle and slice cleanly.

I usually pair this with a green salad and maybe some crusty garlic bread. It makes the perfect, balanced comfort meal.

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Serving & Leftover Tips

Serve it hot with a sprinkle of parsley or extra Parmesan.

Leftovers keep well in the fridge for up to 3 days. Just cover the dish with foil or transfer to a container.

To reheat: Cover and bake at 325°F for about 20 minutes, or microwave individual portions until hot.

To freeze: Wrap the unbaked or baked casserole tightly in plastic and foil. Label it and freeze for up to 3 months. To bake from frozen, thaw overnight in the fridge and bake as directed.

Final Thoughts

Amish Country Casserole is one of those humble dishes that punches way above its weight. It’s rich but not heavy, comforting without being complicated, and flexible enough to make it your own every time. Whether you’re cooking for a crowd or just want a nostalgic bite of creamy noodles and beef, this casserole delivers.

It’s earned a permanent spot in my recipe box, and I have a feeling once you try it, it’ll do the same for you.

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a great lean option and works well in this recipe.

→ Can I make it ahead of time?

Absolutely. Assemble it ahead and refrigerate until ready to bake.

→ What other cheeses work for topping?

Cheddar, mozzarella, or a cheese blend will all melt nicely on top.

→ Can I freeze leftovers?

Yes, just let the casserole cool completely, then wrap and freeze for up to 2 months.

→ Is cream of mushroom soup required?

No, you can use cream of chicken or even cream of celery if preferred.