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September 6, 2013

Amish Country Casserole



Delicious, creamy Amish Country Casserole ~ economical recipe enough for 8 - 10 servings

I had this recipe for an Amish Country Casserole written down on a piece of paper and found it stuck in one of my recipe books.  No idea, when I wrote it, or how it ended up in the book (see update below recipe name further down)


Delicious, creamy Amish Country Casserole ~ economical recipe enough for 8 - 10 servings


It had to have been since before I started blogging, as I did not make a note of the source. What I did do, however, was to make a note on the side that this dish had been handed down from Amish generation to generation.

I was curious about one thing, though,,,, going back a few {and I mean quite a few} generations, did they have canned soup already, homemade and bottled, or would the cooks have made a batch of Tomato- and a batch of Mushroom Soup specially for this dish ??

Delicious, creamy Amish Country Casserole ~ economical recipe enough for 8 - 10 servings

Anyhow, back to the recipe ~ it's quite a large dish, but so tasty, all of us had second helpings.

**NOTE:  Use thick cream of soups and only the best quality you can get as this is what gives this casserole most of it's flavor

Amish Country Casserole

Update October, 4, 2016 - adapted from Mr Food

8 - 10 Servings

INGREDIENTS:


500g  Pasta  (your favorite)
1 TB Olive Oil
1 Large Onion, chopped
750g Lean Ground Beef
1 can (410g) Tomato Soup**  (see note)
1 can (410g) Mushroom Soup**  (see note)
1 cup Milk
Salt and Black Pepper, to taste
1/2 t Paprika
1/2 t Dried Parsley

DIRECTIONS:

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a large oven dish with cooking spray.
2.) Cook the Pasta, in a large pot, as per the instructions on the packet.
3.) Meanwhile, saute the Onion in the Olive Oil until soft - add the Ground Beef and cook until done.
4.) As soon as the Pasta is done - drain and return to the pot.
5.) Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta - stir through - season to taste with Salt & Pepper.
6.) Transfer to the prepared oven dish - sprinkle with Paprika and Parsley - bake 25 - 30 minutes.
Serve with a salad or a side dish.

You might also like;
AMISH BREAKFAST BAKE (click on the picture for recipe)

Amish Breakfast Bake


Delicious, creamy Amish Country Casserole ~ economical recipe enough for 8 - 10 servings

Linda

LINKED UP AT  :  WEEKEND POTLUCK
Delicious, creamy Amish Country Casserole ~ economical recipe enough for 8 - 10 servings

18 comments:

  1. That's a nice quick meal to prep, still I oven for me yet :(

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  2. Looks like a really easy pasta dish to make! I'm all about easy these days now that the sports season has started!

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  3. Hi Linda! I found your blog from Anyonita Nibbles Tasty Tuesdays link party. I'm always looking for hearty recipes like this and so perfect for the cold fall and winters in England. I love big meals as well where seconds are required! I've pinned this and looking forward to trying it!

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  4. Hi Linda! I found your blog through Anyonita Nibbles Take a look Tuesdays link party. I'm always looking for hearty meals like this and this is perfect for fall and winter nights in England. Also a recipe that requires seconds is always good! I've pinned this and look forward to trying it!

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  5. I'm guessing they would have had to make the soup from scratch .... although, I'm not really sure when canned soup would have came on the market? Interesting! Either way, I love how easy this is and it's sooo economical :)

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  6. I think this is the Casserole that my aunt used to make it is soooo good. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

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  7. Thank you very much for sharing such a great recipe. It looks absolutely delicious.

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  8. Sounds so delicious - and a nice easy recipe too!

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  9. Is there a substituted for the Mushroom soup?

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    Replies
    1. In this particular recipe I have used a can of mixed vegetable soup before, which also turned out delicious, but you can use any vegetable soup which would go well with beef and tomato -hope this helps :-)

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    2. Cream of celery would likely be good.

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    3. Celery sounds excellent ! One I did try before was cream of asparagus, but it tasted a bit bland, not spicy enough.. celery really sounds like a delicious substitute

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  10. I bought a cookbook once at a little Amish store in the middle of Amish country. I expected it to have homemade Amish recipes but it was full of recipes using canned soup, tater tots, etc. I guess they're just like us.

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    Replies
    1. That is interesting, Suellen ! I think we, and I'm mainly speaking of myself, watch too much TV and just assume everything Amish is made from scratch :-)

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  11. Well, honestly, this is not true Amish. They only just in the last generation or 2 started using things like canned soup and prepared pasta. Their true generationally passed down recipes would have hand made noodles that a lot of people know from chicken and dumplings. So I think they were not totally honest with you in saying it was passed down from generation to generation. With all that said, it sounds interesting and I would be willing to give it a try. Sure is easy enough. (and btw, I come from an area with a huge Amish community so I have been exposed ALOT to their way of life so my comments are based on my interactions with them.)

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  12. Actually, the Campbells Soup Company has been around for a very long time so its possible that the Amish developed this dish decades and decades ago! Tomato soup was one of the first soups that Campells produced. Here is their history from their website!:

    The Campbell Soup Company began in 1869 in Camden, New Jersey, USA.
    The company was originally called the Joseph A Campbell Preserve Company and made canned tomatoes and vegetables, jellies, soups, condiments and minced meats.

    In 1897, a major landmark occurred when Arthur Dorrance, the general manager of the company, reluctantly hired his 24-year-old nephew to join the company. Dr. John T. Dorrance, a chemist who had trained in Europe, was so determined to join Campbell that he agreed to pay for laboratory equipment out of his own pocket and accept a token salary of just $7.50 per week. In 1897, Dr John T Torrance invented condensed soup. This invention revolutionised soup....

    The Campbell Soup Company is famous for its high quality products. In 1876, the company was awarded a medal for quality at the Centennial Exhibition. In 1900, Campbell's soups won the Gold Medallion for excellence at the Paris Exposition. This medal has been featured on cans ever since.

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  13. Sounds good may have to tey this out for dinner in a day or two. Question-If this is truly Amish then why metric measurements?

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    Replies
    1. Hope you enjoy the dish as much as we do, Donna ! We only use metric in South-Africa and I have found this recipe many years ago, which, when I found it in imperial I converted to metric (if any problems, you can use the KITCHEN CHEAT SHEET in the tabs above)

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