Amish Country Casserole

Are you looking for an easy, creamy pasta dish? This is a cozy, pantry friendly recipe that comes together easily and can be whipped up even on a busy work night.

If you wanted to plan ahead, you could pre-cook the meat and veggie mixture and have that ready to go in your refrigerator for a time saver. I don't usually think that far ahead though!

The base is just so very creamy! The sour cream and tomato soup mixture adds a terrific lightly tangy sauce base for the noodles and meat mixture.

This is one of those casseroles you can easily mix and match ingredients in to use up what you have on hand - swap the veggies or protein or cheese to use up what you have on hand, it's a very mild and "friendly" base to work with!

Amish Country Casserole

1 lbs lean ground beef
1 medium onion, diced
1 green bell pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces uncooked egg noodles
8 ounces (1 cup) cottage cheese
1 cup sour cream
1 (14.5 oz) can petite diced tomatoes
1 (10.75 oz) can condensed tomato soup, undiluted
2 teaspoons Worcestershire sauce
1 cup shredded cheddar or cheddar jack cheese

  1. Preheat the oven to 350 degrees.
  2. Brown the ground beef in a large skillet with the onion and bell pepper, until vegetables are tender and meat is cooked through (10-15 minutes). Season mixture with salt and pepper while cooking.
  3. Meanwhile, bring a 5-quart Dutch Oven (or other oven-safe pot) with salted water to a boil and cook the noodles to al dente per package directions, drain and pour noodles back into the pot.
  4. Stir in the can of diced tomatoes, tomato soup, cottage cheese, sour cream, and Worcestershire sauce. Stir to blend. When the meat mixture is cooked through, stir that in as well to evenly combine. Taste. Adjust the seasonings if desired.
  5. Sprinkle the cheese over the top and place the pot in the preheated oven, uncovered, for 25-30 minutes, until heated through and cheese is melted and golden.
  6. Serve immediately.
Recipe adapted from The Seasoned Mom


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