Short on time? Make this Amish country casserole for dinner tonight. It takes less than an hour, is inexpensive, and picky toddler approved!
This dish has never really actually had a name until one of our recent trips to Pennsylvania. I always knew how to make it and it was a sure hit with anyone who sat at our table but nobody really knew where it came from or what to call it.
UNTIL…we came back to New York from our semi-annual trip.
I realized a day or two after we had returned home while I was flipping through one of my old Amish recipe books that it had some sort of a name. It was called an “Amish Country Casserole“. Once again, my German American blood blended seamlessly with the Pennsylvania Dutch we visit so very often.
My best friend Heather -the other founder and contributor to Natural Home Apothecary- called it a goulash that was similar to one her Nana used to make.
What it is can be anything you have on hand. The versatility is truly amazing.
In general, it’s a quick fix meal to feed a crowd on just a few dollars when you have unexpected company and not much in the pantry to offer.
It’s amazingly tasty, picky toddler approved, and I’ve never met a soul who doesn’t enjoy pasta with some meat and good spices thrown into the oven.
Lean on this recipe for an Amish Country Casserole the next time you’re in a bind.
Guests will be none the wiser and you’ll come out on top as the forever resourceful, dedicated hostess and homemaker!
Amish Country Casserole Recipe
Ingredients:
- 2 pounds ground beef (or meat of your choice)
- 1 box of pasta
- 1 onion, chopped
- 2 cloves garlic, peeled and minced
- 1 can condensed tomato soup
- 1 can cream of mushroom soup
- 2 teaspoons salt
- 1 cup of milk
- Oil for sautéing and greasing
Instructions:
If you are not using leftover cooked meat, cook the ground beef or whichever meat you decide to use. I usually make this dish with ground beef since it’s easy and inexpensive but leftover ground sausage, shredded chicken or pork work beautifully as well.
Dice an onion and peel/mince garlic while the meat is cooking. Boil the box of pasta so that it is slightly undercooked and still a bit firm.
Preheat your oven to 375F.
Lightly grease a casserole dish and combine the cooked pasta, cooked meat, diced onion, minced garlic, milk, condensed tomato soup, cream of mushroom (or whatever you have) soup, salt, and herbs. Gently stir to combine.
Cover with aluminum foil and bake for 25 minutes. During the last 5 minutes, remove the foil to allow the edges to crisp up.
Top with grated cheese, more herbs, crushed red pepper, or toppings of your choosing.
Let the dish rest for 5-10 minutes before serving to let the liquids reabsorb.
Enjoy!!!
Storing Leftover Amish Country Casserole
Store leftovers in an airtight container or cover the casserole dish in plastic wrap. Leftovers in the refrigerator will easily keep for up to 5 days.
More Amish Recipes
Amish Chicken Pot Pie Recipe (With Square Noodles)
Amish Sweet Pickles (Recipe for Canning)
Easy Amish Zucchini Bread Recipe (Pennsylvania Dutch)
Amish Country Casserole
Short on time? Make this Amish country casserole for dinner tonight. It takes less than an hour, is inexpensive, and picky toddler approved!
Ingredients
- 2 pounds ground beef (or meat of your choice)
- 1 box of pasta
- 1 onion, chopped
- 2 cloves garlic, peeled and minced
- 1 can condensed tomato soup
- 1 can cream of mushroom soup
- 2 teaspoons salt
- 1 cup of milk
- Oil for sautéing
Instructions
- If you are not using leftover cooked meat, cook the ground beef or whichever meat you decide to use. I usually make this dish with ground beef since it's easy and inexpensive but leftover ground sausage, shredded chicken or pork work beautifully as well.
- Dice an onion and peel/mince garlic while the meat is cooking. Boil the box of pasta so that it is slightly undercooked and still a bit firm.
- Preheat your oven to 375F.
- Lightly grease a casserole dish and combine the cooked pasta, cooked meat, diced onion, minced garlic, milk, condensed tomato soup, cream of mushroom (or whatever you have) soup, salt, and herbs. Gently stir to combine.
- Cover with aluminum foil and bake for 25 minutes. During the last 5 minutes, remove the foil to allow the edges to crisp up.
- Top with grated cheese, more herbs, crushed red pepper, or toppings of your choosing.
- Store leftovers in an airtight container or cover the casserole dish in plastic wrap. Leftovers in the refrigerator will easily keep for up to 5 days.
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