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Amish Country Casserole

Amish Country Casserole is an economical, creamy dinner, perfect for a crowd. Make-ahead and freezer friendly recipe too !

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

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.

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.

Load the Amish Country Casserole with vegetables !

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.

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

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 ??

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 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.

How to freeze the Amish Country Casserole :

Simply cool the casserole completely, transfer to a freezer container.
Not too big, it should be big enough for the leftovers, otherwise on defrosting it might turn out a bit watery.

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

**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.

 

Pasta recipes you might like:

 

Update: I have since started to alternate the ground beef with chicken strips (or cubed) and the end result is just as delicious ! No other changes to the recipe required.

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Amish Country Casserole

Yield: 8 Servings

Amish Country Casserole

Amish Country Casserole

Delicious, creamy Amish Country Casserole is an economical recipe enough for 8 - 10 servings. Make-ahead and freezer friendly recipe !

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 500 g Pasta your choice ( 16 oz )
  • 1 TB Olive Oil extra-virgin
  • 1 Onion chopped
  • 750 g Lean Ground Beef ( 1 1/2 pounds )
  • 1 can Tomato Soup **See note in post**
  • 1 can Mushroom Soup **See note in post**
  • 1 cup Milk
  • Salt and Black Pepper to taste
  • 1/2 t Paprika
  • 1/2 t Dried Parsley

Instructions

  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 and Mushroom Soups and Milk to the Pasta – stir through – season to taste with Salt and Pepper.
  6. Transfer to the prepared oven dish – sprinkle with Paprika and Parsley – bake 25 – 30 minutes.

Notes

  • See in post for vegetable addition recommendations
  • Update: October 4, 2016 - adapted from Mr Food
  • See in post recommedations for type of soup to use

Nutrition Information

Yield

8 Servings

Amount Per Serving Calories 403Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 86mgSodium 549mgCarbohydrates 29gFiber 2gSugar 4gProtein 33g

Nutrition value is not always accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Serve with a salad or a side dish.

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Donna Crum

Saturday 14th of May 2016

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?

Linda Nortje

Saturday 14th of May 2016

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)

Jennifer S.

Saturday 14th of May 2016

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.

Unknown

Friday 13th of May 2016

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.)

Suellen Dehnke

Friday 13th of May 2016

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.

Linda Nortje

Friday 13th of May 2016

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 :-)

Unknown

Friday 13th of May 2016

Is there a substituted for the Mushroom soup?

Linda Nortje

Friday 13th of May 2016

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

Unknown

Friday 13th of May 2016

Cream of celery would likely be good.

Linda Nortje

Friday 13th of May 2016

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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