Amish Country Casserole is an economical, creamy dinner, perfect for a crowd. Make-ahead and freezer friendly recipe 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.
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.
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.
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.
**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:
- Quick Pasta Casserole
- One Pot Spicy Steak Fajita Pasta
- Stir Fried Pasta Side Dish
- Quick White Cheddar And Bacon Pasta
- Cheesy Chicken Pasta with Sundried Tomatoes and Mushrooms
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
- 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
- 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.
- 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
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
Serve with a salad or a side dish.
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