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Amish Casserole

Amish Casserole

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
deedledeet

deedledeet

A satisfyingly rich and hearty casserole from the Pennsylvania Dutch country.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 630 kcal
  • 31%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 57g
  • 18%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1472 mg
  • 59%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
  3. Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
  4. Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KATYPI
73

KATYPI

9/23/2006

The first time I made this recipe, I thought it was okay but not one that I would make again. However, it was one that seemed so promising, I decided to tinker with it to make it "mine." First of all, I added a can of diced tomatoes, drained, with diced green peppers and onions, and some grated carrot to the tomato soup and cooked it all with the hamburg. (This will make a lot, so I use the extra to make Spanish rice later on in the week....) I don't care for sliced American cheese particularly, so I used shredded cheddar. I think there is way too much sugar, so I cut that back to a couple of teaspoons (the carrot is a natural sweetner, anyway, so less sugar can be used). When I mixed the cream of chicken soup with the noddles, I also added additional shredded cheddar cheese and sour cream. Voila! We love, love, love this recipe, and it gets served frequently. Wonderful comfort food! Great reheated, too.

Marsha
41

Marsha

12/30/2006

I've been making this recipe for years. I think the brown sugar in the meat mixture makes the dish. It's plain and simple, yet delicious. I do two things differently. One is add a chopped onion to the ground beef while I'm browning it. Two, I also prefer shredded cheddar cheese to the American cheese. Excellent dish!

Stacy J
26

Stacy J

7/27/2008

I have been making this recipe for about 20 years, we grew up with it. except instead of layering it we mix it all together on top the stove, just untill its hot. It cuts your cooking time in half. and we also like corn in it as well. It is so good!!

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