Oh my goodness, let me tell you about this Amish Country Beef Noodle Casserole—it’s like a warm hug on a plate! This dish has quickly become a favorite in our home, especially during those chilly evenings when you just want something hearty and comforting. With rich, tender beef melded into noodles and a creamy sauce, it’s the perfect dinner to share with family after a long day. Plus, my husband can’t get enough of it; he’ll dive back for seconds every time!
What I love most about this recipe is how simple it is to whip up. The noodles soak up all that delicious beef flavor, and the blend of spices gives it a cozy aroma that fills the kitchen. It’s truly a crowd-pleaser, making it great for family dinners or even potlucks. If you’re looking for something to pair with it, try serving it alongside a fresh salad or some warm garlic bread for an extra treat! Trust me—you’ll want to add this one to your rotation.
Why You’ll Love This Amish Country Beef Noodle Casserole
- Hearty and comforting, perfect for family dinners
- Rich flavors from the combination of beef, cream of mushroom soup, and cheddar cheese
- One-pan dish makes for easy preparation and cleanup
- Simple ingredients you probably already have in your pantry
- Egg noodles cook right in the casserole, absorbing all the delicious flavors
- Adds a pop of color with peas and carrots for a nutritious twist
- Perfect for leftovers or freezer meals—just reheat and enjoy!
This casserole is a classic, combining familiar flavors into a delightful dish that will remind you of home-cooked meals from the heart of the Amish country.
How to Make Amish Country Beef Noodle Casserole
This hearty and comforting casserole is the definition of family-friendly! It’s quick to prepare and truly a crowd-pleaser, perfect for cozy nights or bringing joy to a potluck gathering.
What You’ll Need:
- Ground beef – 1 lb. I recommend using lean ground beef for a nice balance of flavor without too much grease.
- Onion – 1 medium, diced. Yellow onions work perfectly here for their sweetness!
- Garlic – 2 cloves, minced. Fresh garlic makes a world of difference in flavor.
- Cream of mushroom soup – 1 can (10.5 oz). I often go for Campbell’s; it’s creamy and rich.
- Sour cream – 1 cup. Look for full-fat sour cream for the best texture and flavor.
- Beef broth – 1 cup. You can’t go wrong with Swanson’s for its deep flavor, but homemade is always a treat!
- Egg noodles – 3 cups, uncooked. I love using wide egg noodles for a heartier bite.
- Frozen peas and carrots – 1 cup. They add color and sweetness to the dish.
- Shredded cheddar cheese – 1 1/2 cups. I usually opt for sharp cheddar for that punchy flavor!
- Worcestershire sauce – 1 tsp. This adds a delightful depth to the overall flavor.
- Salt and pepper – to taste. Always adjust to your preference.
- Dried thyme – 1/2 tsp, optional. A lovely herb that complements the beef beautifully.
- Fresh parsley – chopped, for garnish. It adds a nice freshness right before serving.
The Directions:
- Preheat your oven to 350°F (175°C) so it’s ready for our delicious casserole.
- In a large skillet over medium heat, brown the ground beef, diced onion, and minced garlic until the beef is fully cooked. Make sure to drain any excess fat for a lighter meal.
- Add cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, and thyme (if you’re using it). Stir everything together until well blended.
- Fold in the uncooked egg noodles, ensuring they’re nicely coated with that creamy sauce.
- Gently mix in the frozen peas and carrots, then season with salt and pepper to your liking.
- Transfer the beef and noodle mixture to a greased 9×13 inch baking dish for a cozy casserole vibe.
- Sprinkle the top generously with shredded cheddar cheese for that melty goodness.
- Cover the dish with aluminum foil and pop it into the preheated oven to bake for 25 minutes.
- After 25 minutes, remove the foil and let it bake for another 10-15 minutes, or until the cheese is bubbling and golden.
- Take it out of the oven and let it cool for a few minutes. Sprinkle fresh parsley on top, and then serve warm. Enjoy!
This Amish Country Beef Noodle Casserole is sure to warm your heart and fill your belly—happy cooking!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative. Just be sure to cook it thoroughly to an internal temperature of 165°F (74°C). You might want to add a bit more seasoning since turkey can be milder in flavor than beef.
How to Store Leftovers?
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through, or microwave individual portions on high for about 2-3 minutes.
Can I Use Fresh Vegetables Instead of Frozen?
Yes, you can use fresh peas and carrots! Just steam or sauté them briefly before folding them into the casserole. This will help ensure they are tender when you serve the dish.
What Can I Use Instead of Cream of Mushroom Soup?
If you don’t have cream of mushroom soup, you can substitute it with a homemade white sauce or a different cream soup like cream of chicken. You can even blend cooked mushrooms with cream to recreate a similar flavor and texture if desired!
