Amish Country Casserole is an economical, creamy dinner, perfect for a crowd – make-ahead and freezer friendly too !
I have 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).
The recipe is so easy to make and can be doubled or even tripled easily. Vegetables can also be added to give the dish that little extra stretch.
Ever since I have started to make the Amish Country Casserole, I have added lightly fried Mushrooms, Broccoli, Peas and once I even added Carrots.
However, the Carrots took a bit longer to cook and my family did not really like the end result.
We all love the added Mushrooms though ! And I try to add some every time I make the casserole, if I happen to have a punnet of Mushrooms available.
Which I normally do have, by the way. Saute the Mushrooms just before adding the ground beef to the heated oil and carry on with the recipe.
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 ??
Anyhow, back to the recipe ~ it’s quite a large dish, but so tasty, all of us always have second helpings.
Since my daughter moved into her own house and my son is not always home for dinner, I started to freeze half the dish.
Simply cool the casserole completely, transfer to a freezer container (not too big, it should be big enough for of leftovers, otherwise on defrosting it might turn out a bit watery.
**NOTE (very Important): Use thick cream of soups (the condensed type) and only the best quality you can get as this is what gives this casserole most of it’s flavor.
Amish Country Casserole
- 500 g Pasta your favorite ( 16 oz )
- 1 TB Olive Oil
- 750 g Lean Ground Beef ( 1 1/2 pounds )
- 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
Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking spray.
Cook the Pasta, in a large pot, as per the instructions on the packet.
Meanwhile, saute the Onion in the Olive Oil until soft – add the Ground Beef and cook until done.
As soon as the Pasta is done – drain and return to the pot.
Add the cooked Meat, Tomato and Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt and Pepper.
Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes.
Update October, 4, 2016 - adapted from Mr Food
**NOTE: Use thick cream of soups (the condensed type) and only the best quality you can get as this is what gives this casserole most of it’s flavor
Serve with a salad or a side dish.
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AMISH BREAKFAST BAKE (click on the picture for recipe)
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