Amish Country Casserole, 1st Recipes Style (Print Version)
A creamy ground beef and egg noodle casserole with tomato soup, mushroom soup, Worcestershire, and Parmesan.
# Ingredients:
For the casserole
01 -
12 oz (340 g) medium egg noodles
02 -
1 lb (450 g) lean ground beef
03 -
1/2 teaspoon kosher salt, plus more for pasta water
04 -
1/4 teaspoon black pepper
05 -
1 can (10.75 oz / 305 g) condensed tomato soup
06 -
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
07 -
1 cup (240 ml) whole milk
08 -
2 teaspoons Worcestershire sauce
09 -
1/2 teaspoon minced garlic or garlic paste
10 -
2 tablespoons dried onion flakes
11 -
Nonstick cooking spray or 1 teaspoon butter, for the dish
For finishing
12 -
1/4 cup (25 g) grated Parmesan cheese
13 -
1 tablespoon chopped parsley, optional
14 -
Paprika, optional
# Instructions:
01 -
Preheat the oven to 350 F. Grease a 9x13-inch baking dish with nonstick spray or a thin layer of butter.
02 -
Boil the egg noodles in salted water until al dente according to the package directions. Drain well and set aside.
03 -
Cook the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Season with salt and pepper and cook until no pink remains, then drain excess fat.
04 -
In a large mixing bowl, whisk together tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, dried onion flakes, and a small pinch of pepper until smooth.
05 -
Fold the cooked noodles and browned beef into the sauce until evenly coated. Spread the mixture into the prepared baking dish.
06 -
Bake uncovered for 25-30 minutes, until the casserole is bubbling around the edges and hot in the center. Sprinkle with Parmesan, parsley, and paprika if using, then rest 5 minutes before serving.
# Notes:
01 -
Best served hot after a 5-minute rest.
02 -
Add a splash of milk before reheating leftovers.
03 -
Use low-sodium soups if you prefer a less salty casserole.