Creamy Amish Ground Beef Casserole with Egg Noodles
This Amish ground beef casserole is a cozy one-dish dinner with tender egg noodles, a creamy tomato sauce, and a golden blanket of melted cheddar. It uses simple pantry staples and comes together without much fuss.
The sauce gets its richness from sour cream and cream of mushroom soup, while corn adds pops of sweetness. In about 45 minutes, you have a hearty meal that tastes like it cooked all day.
Why This Casserole Works So Well
I keep coming back to this casserole because it’s filling but not heavy. The egg noodles stay soft and soak up all the savory saucy goodness, so every bite is moist and flavorful.
The browned ground beef and onion give it a deep, homey taste, and that cheesy top gets bubbly and irresistible. It’s the kind of dinner that quiets a hungry table in the best way.
Ingredients
- 1 lb ground beef (85% lean): lean enough to not be greasy but still tender
- 1 small yellow onion, diced: a sweet onion works too
- 2 garlic cloves, minced
- 8 oz egg noodles (about 4 cups dry): cook them slightly under the package time
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (14.5 oz) diced tomatoes, drained: drain well to keep the casserole from getting watery
- 1 cup sour cream: full-fat gives the best richness
- 1 cup frozen corn, thawed: no need to cook it beforehand
- 1 ½ cups shredded sharp cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
Variations / Substitutions
- Protein: Swap in ground turkey, chicken, or sausage for a different flavor.
- Soup base: Use cream of chicken soup or a homemade white sauce if you prefer.
- Pasta: Rotini, shells, or penne work in place of egg noodles. Cook them to al dente.
- Cheese: Any good melting cheese like Monterey Jack or Colby can replace the cheddar.
- Gluten-free: Use gluten-free noodles and a gluten-free cream soup.
Southern Squash Casserole is another reader favorite dinner worth making next.
How to Make Amish Ground Beef Casserole
Step 1: Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the 8 oz egg noodles and cook them about 6 to 8 minutes, just until they still have a little bite. They will finish cooking in the oven, so stop short of fully tender.
Drain the noodles well and set them aside. A quick toss with a drizzle of oil keeps them from sticking, but the sauce will loosen them up later.
Step 2: Brown the Beef and Onion
While the noodles cook, warm a large skillet over medium-high heat. Add the 1 lb ground beef, the diced onion, and 1 tsp salt. Cook, breaking the meat into small pieces, until the beef is no longer pink and the onion turns translucent, about 7 minutes.
Stir in the 2 minced garlic cloves and cook just until fragrant, about 30 seconds. Drain off any excess fat so the finished casserole stays rich but not oily.
Step 3: Mix the Creamy Sauce
In a large mixing bowl, whisk together the 10.5 oz can of cream of mushroom soup, the 14.5 oz can of drained diced tomatoes, 1 cup sour cream, 1 cup thawed corn, and ½ tsp black pepper until smooth, about 1 minute.
Add the drained egg noodles and the browned beef mixture. Stir gently until everything is evenly coated. The sauce will look a bit loose, but it will thicken and bind the noodles as it bakes.
Step 4: Layer the Casserole
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, then spread the noodle mixture evenly inside.
Sprinkle the 1 ½ cups of shredded cheddar cheese over the top. At this point, you can cover and refrigerate the unbaked casserole if you want to bake it later.
Step 5: Bake and Serve
Bake the casserole, uncovered, for 20 to 25 minutes. You’ll know it’s ready when the cheese has melted fully and the edges of the noodles peek out golden and bubbly.
Let it sit for 5 minutes after taking it out of the oven. Then scoop generous servings onto plates, making sure each portion gets some of that crispy cheesy top and the creamy noodles beneath.
A Few Notes Before You Start
- Shred your own cheese.: Pre-shredded bags contain starches that prevent the cheese from melting into a smooth, gooey layer.
- For a smoky kick, stir 1 teaspoon of smoked paprika into the sauce mixture along with the black pepper.
- Check the noodles before mixing.: Overcooked egg noodles turn mushy in the casserole, so undercook them by a minute or two.
Storing Leftover Casserole
- Refrigerate: Keep leftovers in an airtight container for up to 4 days.
- Reheat: Warm individual portions in the microwave or reheat the full dish in a 350°F oven, covered with foil, for 20 minutes.
- Make ahead: Assemble the casserole without baking, cover tightly, and refrigerate overnight. Bake as directed, adding 5 to 10 minutes to the time.
- Freeze: Assemble unbaked, wrap in plastic and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
What to Serve with This Casserole
This rich casserole pairs nicely with something crisp and acidic to balance the creaminess. A simple mixed green salad with a sharp lemon vinaigrette does the job. For a hot side, steamed green beans tossed with a little butter and slivered almonds work well.
Frequently Asked Questions
Why do I need to drain the tomatoes?
Draining removes thin tomato liquid that would otherwise make the casserole watery. You still get plenty of tomato flavor from the solids.
Can I add other vegetables?
Sure. Diced bell peppers, sliced mushrooms, or a cup of frozen peas all cook well when added with the beef mixture.
What should I do if the cheese browns too quickly?
If the top browns before the casserole is hot through, loosely cover the dish with foil for the last 10 minutes of baking.
Amish Ground Beef Casserole Recipe
Ingredients
Method
- Cook egg noodles in salted boiling water until just shy of al dente, 6 to 8 minutes, then drain and set aside.
- Brown the beef with onion and salt in a skillet over medium-high heat, about 7 minutes. Stir in garlic for 30 seconds. Drain excess fat.
- Whisk soup, drained tomatoes, sour cream, corn, and pepper in a large bowl until smooth. Fold in noodles and beef mixture gently.
- Preheat oven to 350°F. Grease a 9×13-inch dish, spread the mixture evenly, and top with all the shredded cheese.
- Bake uncovered 20 to 25 minutes until bubbly and golden. Let rest 5 minutes, then serve.
Notes
