Contents
- 1 The Story Behind the Casserole
- 2 Why This Meal Matters
- 3 Let’s Get Cooking
- 4 A Little Secret Ingredient
- 5 Your Turn in the Kitchen
- 6 Ingredients:
- 7 My Cozy Amish Noodle Casserole
- 8 Three Fun Twists to Try
- 9 Serving Your Masterpiece
- 10 Storing Your Casserole for Later
- 11 Fixing Common Casserole Troubles
- 12 Your Casserole Questions Answered
- 13 Until Next Time, Friends
- 14 Easy Amish Ground Beef Noodle Casserole
The Story Behind the Casserole
My friend Sarah gave me this recipe years ago. She learned it from her Amish neighbors. They know all about simple, hearty food.
She wrote it on a little card for me. I still have it, all stained and splattered. It reminds me of her kindness every time I make it.
Why This Meal Matters
This casserole is more than just food. It brings everyone to the table. That is the most important part of any day.
It also teaches you how to build a meal. You learn to cook things step by step. That is a skill you will use forever.
Let’s Get Cooking
First, get your pasta boiling. Then, start on the onions and peppers. Doesn’t that smell amazing as they soften up?
I love the sound of the beef sizzling in the pan. Mix everything together in that big pot. It feels like you are making magic.
A Little Secret Ingredient
Fun fact: The Amish call this “Hamburger Casserole.” It is a classic at their community gatherings. I still laugh at how simple the name is.
But that simple name holds so much flavor. It reminds us that the best food doesn’t need a fancy title. It just needs to be made with care.
Your Turn in the Kitchen
What is your favorite comfort food from your family? I would love to hear about it. Maybe I can try making it myself.
Do you like to cook with a friend or by yourself? I find it more fun with company. The time just flies by.
What song do you like to listen to while you cook? I always have some old tunes playing in my kitchen.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| rotini pasta | 16 ounces | |
| canola oil | 1 tablespoon | |
| sweet onion | 1 | diced |
| green bell pepper | 1 | diced |
| garlic | 2 cloves | minced |
| ground beef | 1 pound | |
| Season-All seasoning | 1 teaspoon | |
| tomato soup | 29 ounces | (2 14.5-ounce cans) |
| cream of mushroom soup | 14.5 ounces | |
| whole milk | 1 cup | |
| paprika | ½ teaspoon | |
| dried parsley | ½ teaspoon |
My Cozy Amish Noodle Casserole
This casserole always reminds me of my friend Sarah. She was Amish and taught me this recipe. We would make it on chilly afternoons. Her kitchen was always so warm and full of good smells. This dish is like a big, comforting hug from her.
It’s perfect for a busy weeknight. You just mix everything together in one big pan. The whole family will gobble it up, I promise. I still laugh at how my grandson always asks for seconds. Doesn’t that smell amazing when it starts to bubble in the oven?
Ingredients
Ingredients list would typically go here.
Instructions
Step 1: First, get your oven warming up to 350°F. This is like giving it a little head start. While it heats, cook your rotini pasta. Follow the directions on the box. Then drain all that hot water away.
Step 2: Now, grab your biggest skillet. Pour in a little canola oil. Toss in your diced onion and green pepper. Cook them until they look soft and shiny. (A hard-learned tip: don’t walk away from the onions! They can burn so fast.)
Step 3: Next, add the minced garlic. It makes the kitchen smell so good. Stir it for about two minutes. Then add your ground beef and that special Season-All. Break up the meat with your spoon as it cooks.
Step 4: Once the beef is brown, drain the extra liquid. I use a lid to hold the meat back. Then mix the beef and veggies right into the pot with your cooked pasta. It’s starting to look like a real meal now.
Step 5: Here comes the creamy part! Pour in the tomato soup and cream of mushroom soup. Add the whole milk, too. Stir everything until it’s a lovely orangey-pink color. Do you like to add any extra seasonings? Share below!
Step 6: Spread the whole mixture into a greased 9×13 dish. Be careful, the pan is heavy! Sprinkle the top with paprika and dried parsley. This makes it look so pretty for the table. Then it’s ready for the oven.
Step 7: Bake it uncovered for about 25 minutes. You’ll know it’s done when you see little bubbles at the edges. I love that sound. Take it out and serve it right away while it’s piping hot.
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
Category: Dinner
Three Fun Twists to Try
I love recipes you can make your own. This casserole is a wonderful blank canvas. Here are a few ways to change it up. They are all so simple and tasty.
The Garden Lover’s Swap: Use a plant-based ground “beef” instead. Add a cup of sweet corn for a pop of color.
A Little Spicy Kick: Stir in a diced jalapeño with the bell pepper. Top with shredded cheddar cheese before baking.
Cozy Autumn Version: Try it with ground turkey. Use a can of cream of celery soup instead of mushroom.
Which one would you try first? Comment below!
Serving Your Masterpiece
This casserole is a meal all by itself. But I think every good dinner needs a friend or two on the plate. A simple side makes it feel extra special.
I always serve it with warm, buttery garlic bread. A crisp green salad with a tangy vinaigrette is lovely, too. For a fresh touch, sprinkle some chopped parsley on top right before serving.
For a drink, a tall glass of cold apple cider is perfect. Grown-ups might enjoy a chilled lager beer with theirs. It cuts through the richness so nicely. Which would you choose tonight?
Storing Your Casserole for Later
This casserole keeps well in the fridge. Just cover the dish tightly. It will be good for up to three days. You can also freeze it for a busy month. Let it cool down completely first. Then wrap the whole dish in foil. It freezes beautifully for two months.
Reheating is simple. I like to add a splash of milk. This keeps it from drying out. Then warm it in the oven until bubbly. I once reheated it without that extra milk. The noodles got a little too dry. A little liquid fixes everything.
Batch cooking like this saves your week. It means a good meal is always ready. This matters on those long, tiring days. You will be so glad you planned ahead. Have you ever tried storing it this way? Share below!
Fixing Common Casserole Troubles
Is your casserole too dry? This happens to everyone. The pasta soaks up all the sauce. The fix is easy. Just add a bit more milk before you bake it. Your casserole will be creamy and perfect.
Sometimes the flavor seems a little plain. I remember when my grandson said it needed something. A pinch more salt or seasoning can help a lot. This matters because good flavor makes a meal special. It turns simple food into a happy dinner.
Is the bottom burning? Your oven might be too hot. An oven thermometer can help you check. Getting the temperature right builds your cooking confidence. You will know your dish will cook evenly. Which of these problems have you run into before?
Your Casserole Questions Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free pasta and cream soup.
Q: Can I make it ahead of time? A: Absolutely. Assemble it, cover, and refrigerate. Just add ten minutes to the bake time.
Q: What if I don’t have a bell pepper? A: You can use a can of mushrooms instead. It will still taste wonderful.
Q: Can I double the recipe? A: You can. Use two baking dishes so it cooks evenly.
Q: Any extra tips? A: A fun fact for you. The rotini noodles hold the sauce in their twists. It makes every bite delicious. Which tip will you try first?
Until Next Time, Friends
I hope this recipe brings warmth to your table. It is a simple, hearty dish for your family. My own family has loved it for years. I would love to see your kitchen creations.
Sharing food is a way of sharing love. So please, show me what you made. Have you tried this recipe? Tag us on Pinterest! I always enjoy seeing your photos. Thank you for cooking with me today.
Happy cooking! —Elowen Thorn.
Easy Amish Ground Beef Noodle Casserole
Description
This easy Amish casserole mixes ground beef, noodles, and creamy tomato sauce for the perfect weeknight comfort food. You can bake it fast with simple ingredients for a hearty family dinner everyone loves.
Ingredients
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
- For a creamier texture, you can add a cup of shredded cheddar cheese on top before baking. For a lighter version, use lean ground beef and low-fat milk and soups.