Amish Country Casserole
- SERVES
- 6
- COOK TIME
- 45 Min
The Amish are known for many homestyle dishes, and this warm and comforting Amish Country Casserole is no exception! It's so tasty, it's no wonder it's been passed down from generation to generation.
What You'll Need
- 1 1/2 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (16-ounce) package wide egg noodles
- 1 (10-3/4-ounce) can condensed tomato soup
- 1 (10-3/4-ounce) can condensed cream of mushroom soup
- 1 1/4 cup milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
What to Do
- Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.
- In a large skillet over medium heat, saute beef, onion, and garlic 5 to 7 minutes, or until browned; drain off liquid.
- Meanwhile, in a soup pot, cook noodles according to package directions; drain well and return noodles to pot. Add ground beef mixture and remaining ingredients, except paprika; mix well. Place in casserole dish and sprinkle with paprika.
- Cover and bake 30 to 35 minutes or until heated through.
Mr. Food Test Kitchen Tips!
- Freezer instructions: You can freeze this recipe before or after baking. If before, let thaw 24 hours in advance and bake at regular temperature and time. If after, let thaw and reheat. Click here for more tips on freezing this recipe.
- Amish Country Casserole made our reader favorites list for 2010! Check out all the top 20 recipes of 2010.
- If you enjoyed this recipe, be sure to check out Easy Pasta Bake Recipes: 24 Ultimate Pasta Casseroles.
- Looking for more Amish casserole recipes? Check out our free eCookbook, Welcome to Amish Country: 16 Easy Amish Recipes from Mr. Food.
Up Next:
Read NextGood Ol' Tuna Noodle Casserole
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 648
- Calories from Fat 222
- Total Fat 25g 38 %
- Saturated Fat 9.0g 45 %
- Trans Fat 1.2g 0 %
- Protein 35g 71 %
- Amount Per Serving % Daily Value *
- Cholesterol 145mg 48 %
- Sodium 1,070mg 45 %
- Total Carbohydrates 70g 23 %
- Dietary Fiber 3.5g 14 %
- Sugars 9.9g 0 %
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lshaull66 3801325
Jul 17, 2022
made this last night for supper....added fresh mushrooms and topped with shredded cheese, it was a big hit!!! will definitely make again.
frankw 7509095
Feb 20, 2021
The good makes 6 good sized portions, taste would appeal to kids, quick and easy to prepare, filling. The not so good very bland for adult palates, not a recipe we will repeat. There are so many other variations of this noodle and ground beef combination that are much tastier. We followed the recipe as written, with no variations.
marktchr 1578166
Jan 12, 2021
You mentioned something about using soups as short cuts -- what would the Amish use without the shortcuts ...???
Test Kitchen Team
Jan 18, 2021
Hello! The Amish would make a creamy liquid base using flour, water, broth and tomatoes in place of tomato soup , which is more time consuming. This is why we use canned soup as a short cut. Hope this helps!
lcook58554 2905905
Mar 04, 2018
This recipe is really easy to make and tasted fantastic. I will definitely make this again.
Alysanne
Mar 03, 2017
With so many comments I have decided not to even read them and just make the dish and see how we like it. The combination as given sounds good to me as we use a lot of hamburger and pasta in various ways. Definitely going to try freezing it to have on hand for busy days.
magie0217 2295309
May 19, 2016
This is fantastic! My aunt made a similar spaghetti sauce, which we love. Made this for my Scottish hubby who is mostly NOT fond of American casseroles and hot dishes and he totally loved it. Good, honest homestyle food
sweetrose46 250009 8
Jan 28, 2016
This recipe sounds very good and I plan on getting the ingredients the next time I go grocery shopping. I must comment on all different ratings. It always amazes me how grown-ups can be so snappy with each other on some thing like a recipe, who cares where it came from as long as the recipe appeals to you. If it's some thing your family will eat make it, if not go to another recipe. The idea of this site is to give us a good verity of recipes. Enjoy using it as ideas for what's for dinner tonight. Thank you sweetrose
Crafter 1187924
Jan 22, 2016
my taste buds for the used of tinned soup in a casserole is a little weird...but I bet I could use chicken rather than beef, cream of celery and cream of chicken soups, eliminate the paprika and come up with something tasty )
magie0217 2295309
May 19, 2016
I used ground turkey thighs because hubby can't have beef and it was excellent
Scarlett Vale
Sep 08, 2015
So after reading all the comments (there were so many!), I finally made this last night and combined suggestions from several other posters. I added garlic, Worcestershire, and sour cream, used onion powder instead of onions, and left off the paprika. I could not have been more pleased with the result! I even had the shredded Cheddar all ready for the top, but after baking I tried it first and it absolutely did not need it. The flavor was delicious, and I had to force myself to stop eating it so I would have some leftovers for lunch. I will make this again for the very next potluck I attend!
donnaern 7280652
Sep 05, 2015
I have made this recipe and my family loved it. I don't quite understand when people rate a recipe and say how horrible it was, blame the Amish etc. etc. Not everyone has the same taste buds. You can say it wan't your "cup of tea" but to bad mouth it is not necessary. Some people like non spicy etc. I can't believe the comments about the Amish....it is just a casserole that many people happen to like...if YOU don't...that is okay but don't put the rest of us down for bad taste!!!!!
slaurie364 0969250
Aug 21, 2015
This was not good at all . . . no one cared for it. I've been making something similar for years and only 4 ingredients all cooked in a large skillet with lid. I think it was a recipe on the back of dry onion soup, but haven't seen it in years . . . cook 1 lb ground chuck in skillet, drain and mix in one pkg of onion soup, add one 15 ounce can of whole tomatoes, cutting in fourths in the pan, then add about 1/2 can of water and put uncooked x-tra wide egg noodles on top mix and add another 1/2 can of water. Bring to a boil and mix good and reduce heat to med. . . . put on lid and stir often. When the noodles are tender it's done. You can use more noodles and water to your liking.
Scarlett Vale
Sep 07, 2015
While your recipe might be great, I don't think it is "similar" at all. But thanks for sharing.
joanottimoran 7750 017
Aug 21, 2015
This was just blahhh. Won't make it again. Ended up throwing out leftovers.
bldarrah 5121622
Apr 22, 2015
whats wrong with hamburger helper?
couriergrrrrl 7423 308
May 19, 2015
Are you serious? Have you ever read the ingredients on a box of Hamburger Helper? The sodium alone is enough to make me cringe. I won't get started on the chemical preservatives and the fact that their ingredients GMO's.
misspearl
Aug 29, 2015
Have you ever read the sodium content on a can of soup Cream of mushroom soup mg sodium per serving servings per can Tomato soup mg sodium per serving servings per can miligrams sodium Have you seen the ingredients I can make bets you haven't One is as bad as the other Granted helper has more the daily comsumption of sodium for a heathy human is about mg The soup has monosodioum glutamate and who knows if the tomatos are GMO UNLESS you make your food from scratch growing your own veges and fruits and you don't know if gmo growing your own spices and herbs can you control the ingredients I do all of the above canning all of my own foods buying flour and dry products from health food store And milk and eggs from the dairy farm That's the best i can do to keep my family as…Read More healthy as possible Neither of these recipes is healthy
katey dear
Feb 06, 2015
This simple recipe s easy to make with ingredients I usually have on hand. My husband loves it, and it makes great reheated leftovers.
chihuahuamom15
Jan 31, 2015
This is great recipe, my husband loved it. I put my own spin on it when it came to the seasoning and added more cheese but this recipe has endless variations that can come from it. Try subbing the tomato soup for tomato sauce the ones already seasoned with Italian or chili spices for twist. If you didn't like it once try it again and tweak it to your taste.
chewrz 0768977
Nov 08, 2014
terrible....just terrible. worse than Hamb. Helper. I gave it one star just because of the noodles. A little Parm. cheese did not help. :(((
thinkjesus1st
Nov 05, 2014
it was good, but reminded me of hamburger helper. It needed something.
atteabarnes 558604 0
Sep 30, 2014
Can I print all 62 comments before I bake this--sounds great?!
Test Kitchen Team
Oct 01, 2014
Hello! We're working on adding this as one of our printing features. However, for now you can highlight the whole page, right click, and select print. You can also log in to your account and copy and paste all the comments into your notes. The notes will print below the recipe title.
curious1
Sep 09, 2014
This is like the recipe my mother used for her 'Irish-Italian Spaghetti Sauce' it was soooo good! The only thing I do is add a dash of cumin to it.
jeannie C
May 28, 2014
I also added seasoned salt to hamburg when frying, also added chedder cheese. Very good will make again.
MikeM 1021
May 13, 2014
Excellent! I also added about three shakes of Lowery's Seasoned Salt to the hamburger.
Evil Klown
Feb 01, 2014
I added a bag of frozen mixed veggies to this. I'm going to have to give it the thumbs down. Wasn't much flavor at all and it came out pretty dry. Ended up adding some sour cream and hot sauce. I doubt I'll be making this again unless I think up some way to add flavor and moisture to it. Please keep in mind, I'm no chef, I just try to follow directions.
hairybear2 4378283
Oct 06, 2013
I love this dish! I make it .But I also add a bag of frozen mix vegs. It really turns out good. I also make it with ground turkey or ground sauage at time too. Love this dihs it easy to make too
suebirk
Sep 12, 2013
We liked this recipe! Good flavor from the mix of soups. Just a note for future reference. I used 14 oz of macaroni instead of noodles. It was a bit too dry so next I will used 10-12 oz of macaroni. Husband loved it.
texas4650 8072777
Aug 28, 2013
Amish Custard Pie This is a very tasty pie. And is easy to make.
baconlover56
Aug 26, 2013
This sounds so delicious to me. I would personally add about 6 strips of bacon to it. Everything is better with bacon!
LadyBabs
Aug 23, 2013
I've been making this recipe, given to me by Amish friends, for many years. It's normally called something like 'Yum Zetti' or 'Yumma Zetti'. It's a family favorite. By all means substitute according to your taste but don't leave out the tomato soup. I add a doppup of sour cream to the mix. I also add sliced or shredded cheddar cheese on top the last few minutes of baking.
catlady6866 288727 4
Jun 11, 2013
This recipe sounds pretty 'plain' and 'bland' to me. Personally, I'd use a can of Cream of Mushroom Soup, and also a can of Cream of Celery Soup (instead of Tomato Soup). I'd also add a clove or two of minced garlic, and a small finely diced green bell pepper. I'd top it off with a mixture of Italian Seasoned Bread Crumbs mixed with some melted margerine or butter and some 'dry' Parmesan Cheese (in a plastic jar). I'd sprinkle the top with a bit of dried (or fresh) parsley & some paprika. I'd then bake it according to the original instructions. (If you like, you can also add a few capers to the casserole.)
tdzm 7811775
Sep 08, 2013
It seems you've created an entirely new recipe. Let us know if your creamy noodle casserole works and is tasty.
coronalandscaping 2365930
Nov 15, 2012
this recipe it looks easy and delicious to me!! thank you.
meatandtaters
Oct 02, 2012
I think if you were grown you wouldn't be daring anybody to do anything. Most of these so-called Amish recipes are quite tasteless. The Mennonite restaurant in Montezuma, Ga has very good food though.
markh2020 1664674
Jun 03, 2012
We have enjoyed many of the recipes on this site and appreciate them being listed! We also have several of Mr Food's cookbooks. But, the Amish Country Casserole was not a hit with us. Was just too plain and reminded me of Golosh when I was a child. To make it more appealing I added some shredded cheese and sour creme. It was entirely eaten after that but it reminded me of Hamburger Helper! I think I'll just count this as one of those recipes that isn't a hit with our family and move on to another one! Everyone has different tastes. ;-)
wineglass
May 31, 2012
My family has been making this for at least the last 50 years!!! I loved it as a small child in upstate New York, and my grandchildren are now enjoying it in Texas!!!
Pwag7227 6973358
May 06, 2012
I for one have eaten at an Amish home and know that not everything is made from scratch.I also have seen the Amish buying groceries at the store and have seen some buying box cakes,brownies,dinners such as hamb. helper etc and I would never tell them to their face they arent Amish.I dare you big mouths to do so,double dare you!!!!!!!!!
graver 4862520
Mar 30, 2012
Why do people have to post smart remarks about each other. If you don't like certain people don't even look at the recipes. And pnutt, I grew up in "Amish country" eating their food. These AMISH recipes are GOOD! Keep them coning.
marygenoand 620156 7
Mar 17, 2012
Question: Do the Amish use electric can openers or is it not "kosher"? Sereously, is it canned soups now? What happened to homemade?
JoinJackson
Mar 20, 2012
mary... there are such things as manual can openers. Also at a guess this was a "modernized" recipe for those of you who can't make a mushroom white sauce or tomato soup from scratch as Amish women can. And as hard as Amish women work, who cares if they take a shortcut ocassionally?
babyuggie 3790446
Mar 24, 2012
Amish would not be considered "kosher" regardless of how you opened the can.
rtdwilli 1102776
Apr 19, 2012
Perhaps you might want to think about using your time more wisely and studying English spelling like "seriously" instead of criticizing Amish people with Jewish terminolgy. This is a delicious recipe by the way.
leeniles 2319170
May 30, 2012
Mary, grew up in OK. During drought season,when veggies were hard as a rock grandma went to cans.. It is still homemade. I still have and use a old hand held opener. It is a great meal. enjoy
tomo805 6791728
Mar 05, 2012
Added a few spices, and it was good, but a little on the bland side. It just needed something more.
BLONDEE1922 258597 3
May 10, 2012
HEY GUYS IT DOES SOUND A LIL BLAND.WHAT ABOUT THROWING SOME SHARP CHEDDAR OVER THE TOP AND ADDING SOME CHOPPED SWEET RED AND YELLOW BELL PEPPERS?WHAT DO YALL THINK?
JudyTrudy
Feb 28, 2012
Sorry, but my Amish are not going to use any "canned" soups in their Amish recipes.....not an Amish recipe if you're talking old order, real Amish.
mmmb6 8066519
Feb 23, 2012
I tried this out a few nights ago and it was so very good and you can freeze the leftovers if you have any left!
JaneyBeth
Feb 18, 2012
I make a similar recipe I call goulash--instead of the soups and milk, I use 16 oz of tomato sauce, 1/4 cup parmesan cheese and 4 oz. velveeta or shredded cheddar. To spice it up, I add 1 clove of garlic, minced and about 1 Tbsp of worchestershire sauce. The worchestershire is what makes this dish great!
alrodriguez3 25663 87
Feb 08, 2012
I would like to have the recipe for what he made on Tuesday, February 7, 2012. Thank you, Carol Rodriguez alrodriguez3@cox.net 1236 SW 92nd Street Oklahoma City, OK 73139 691-3803
leaperlover 269588 8
Jan 20, 2012
Very, very bland. It wasn't something I would eat again even spicing it up. On to the next recipe in line :)
toyhorse99 1633795
Jan 20, 2012
I made this recently and while the base is good, for my family I would have tospice it up a little more. It cooked perfectly and I had absolutely no problem with it except it needed to be perked up a little. Good recipe for picky eaters to tend to like blander food anyway. When you have a large following you have to keep your recipes on a more average scale in order to please the greatest number of people. Good base recipe, tweak away!
rebeccastutzman 12 99321
Nov 04, 2011
If you print only page 1, you get a beautiful copy of the recipe. Also, you can check print preview, and if you don't like it, copy and paste it to a new document.
rebeccastutzman 12 99321
Nov 03, 2011
I am going to try this this weekend, but I have to ask the person who used 3 cans of soup-golden mushroom, cheddar cheese, and tomato-did you use less amounts of any of the soups?
jackie2830
Nov 02, 2011
I don't care where this recipe comes from, it was pretty darn good! Very close to Goulash minus the green peppers and all the cheese. I used Dreamfield's rotini instead of noodles, and you get to eat a little more! I will freeze the leftovers.....we had steamed zucchini on the side, and I bet homemade applesauce would be good on the side as well. By the way....for those complaining about wasted paper - just copy/paste to Word Pad, or Word - that way you use the amount of paper you want and you can increase/change the font + you can also save to a document recipe folder on your pc.
Cat Lover 16
Jan 09, 2012
I copy my recipes to a 5"x8" card, using the back side if I have to, and put them into a recipe file. It only takes one card for any recipe. Just go into word, page set-up, and adjust the size of the paper you want. You'll get the card instead of a regular sheet of paper, so you can copy and paste right onto it. Use the following card to copy for the back, and print first page, turn the card over and print the second page onto the back. EASY!
Chef 0210982
Nov 01, 2011
I agree with the comment about the 2nd page when you print a recipe it is a waste of paper.
seaj 6829266
Nov 01, 2011
I've noticed that on every recipe I print, I am using 2 sheets of paper and on the second sheet, it prints just a small amount, which consists of lines, which is a waste. Can you please "make it fit on one sheet." Thanks
Crafter 1202340
Feb 26, 2012
To save paper just highlight the recipe and go on print and and click on print selection only. You can get several recipes on front and back of your paper. "Happy printing'
fefehill60 3243438
Oct 30, 2011
mr.food all of the casserole dishes sound good but i think it.s getting bad comments is because you are labeling it as AMISH. JUST MY VIEW
Diane D McCormick
Oct 17, 2011
I personally found this recipe to be very bland. It needed more meat and something to give it more flavor. I added cloves of minced garlic, a chopped bell pepper and a whole onion instead of recipe directions. I sauteed the onion, pepper and garlic before adding the meat. I also added Nature Seasoning. I think they had a great beginning, but it needed a little touch up of flavor. It also took longer to get hot than stated and I put some grated cheddar cheese on top at the end. I appreciate the recipe because it made me use my noggin' to make it truly flavorful. My family enjoyed it, (4 of us) and there are plenty of leftovers for another dinner this week. All in all, this one is worth keeping in my recipe box.
pnutt 5748861
Oct 16, 2011
I really wonder why you ascribe so many recipes to the Amish -- are you confusing them with the Pennsylvania Dutch (Deutsch -- German). Neither the Mennonites (origional religion) or their post-cursors, the Amish, are Pennsylvania Dutch; they are Swiss. As Lebanon Co. (PA) puts it in their travel brochure, "our German and Swiss ancestors." My father's paternal family, Lutheran Pennsylvania Dutch, arrived in PA in the 1600's; those people tolerated (even welcomed the Swiss who spoke German and later adopted the changed language of the earlier settlers). You are doing a great disservice to the PA. Dutch by ascribing so many foods incorrectly.
shiela1953
Oct 09, 2011
I have been making this for years! We call it boyscout supper. The only difference is that we use golden mushroom soup and also add a can of cheddar cheese soup along with the tomato soup. yummm!
drozdibob 7537844
Oct 08, 2011
This is a pretty good dish. It is similar to thwat was called Johnny Marzetti in the school cafeteria. I believe whole kernel corn and grated cheese were the add-ins to the Marzetti. My husband and son, who are not very adventuresome eaters, ate this one up. You can always tweak a recipe to your own taste, but if it is and unfamiliar recipe, follow it the first time and then tweak to taste. It was good leftover and I served one day with a tossed garden salad, second day with fresh green beans. Simple, fast and economical. Use store brand or generic soups to save more money!
soloman
Oct 08, 2011
What is a "prepared casserole dish?" Is that glass and is it @"9 X 13" If I need to buy one, since all I have in a baking pan, aluminum 9 X 13, is that different enough that I shouldn't use it? Aluminum pan that is.
nikkigirl48847
Jun 21, 2013
Prepared casserole dish just means you either sprayed it with pam, or put oil or butter on it so the stuff doesn't stick. Aluminum works, size may slightly change cook time. The pan size and glass or aluminum is just a suggestion.
stargazerv2000
Aug 26, 2011
Amish cook this way? No thanks, I cook from scratch.
kittieperry 864621 5
Jan 04, 2012
Um...I do not know where you get your information but you cant cook nearly as close to cooking from scratch as the Amish, they grow, milk, churn and grind all of there own food. Also, if you see anything that was made or created by the Amish, the quality of that item is good and pure because they pride themselves in what they do. Who care who made it, if its good does it matter?
stargazerv2000
Jan 17, 2012
My point is just because it says "Amish" doesn't mean it's good. Too many people think that way and I am FULLY aware of how they grow, produce and cook. I grew up on a farm that raised everything, from milk, eggs, meat, produce. We are surrounded by Amish in this area and to be honest the ones here don't produce anywhere near what we did on the farm.
jeanneree 2995148
Jul 30, 2011
This is a good point! Read so many reviews that have been changed so much one does not even recognize what was published!!
heidsta71 7594394
Mar 13, 2011
Made this for the 4 of us and was good..not great..I think I will try to tweak this w/ some spices.. It was very bland. The picky eater ate all his up and even asked for 2nds. Thats all I ask, that it doesn't get thrown away.. ;)
betandbob 2462555
Mar 11, 2011
This is terrible tasting. I will not be making again. I used on 12 0z of noodles and was to dry. The paprika caused it to almost burn on top. I am going to have throw half of this away. I followed directions exactly and I have been cooking a long time so I do know what I am doing. I hate to throw this away because of the price of food.
maryannmoveson 279 1525
Mar 07, 2011
I did tweak this recipe to suit our needs , and man oh man !!! I followed recipe to as directed , however , I add half of mixture to pan , then sprinkled a layer of cheese ( had colby jack on hand ) then the remainder of cheese on top , OH YA , I also included a portion ( 1/2 lb. ) of Italian sausage to ground beef mixture . We were all fighting over the last bite !!! FANTASTIC ,Thanks Mr. Food for such a great recipe .
Member 20731
Feb 27, 2011
I have a question how can you comment on a dish when you change half the ingredients in it. To me you need to fix the dish exactly how the recipe says then suggest changes. I am not trying to be ugly but when we read comments on the recipe we would like to know about the exact recipe then what you would change.
jsmbear1999 901544 9
Jun 14, 2015
I agree 100% with you 20731. You are not being "ugly", just using your head! Some people make so many changes it doesn't nearly represent the original recipe.
LadyBabs
Feb 26, 2011
This recipe is also known as "Yum Zetti" and other spellings among the Amish. It's been my family favorite for over 40 years. You can substitute cream of celery soup, cream of chicken soup but keep the tomato soup. I also add a little sour cream and slices of cheese the last few minutes in the oven. Absolultely delicious!
sallyh
Feb 07, 2011
Back in the dark ages when I was growing up, I knew this under a different name - Johnny Mazetti (or something similar). By the way, I live in Indiana Amish country. :)
shiraeisok
Jan 26, 2011
Made this recipe few weeks ago and it was a hit with the entire family!(a rare occurence) I used cream of chicken soup instead of cream of mushroom and ground turkey instead of ground beef. I'm gonna fix it again tonight and will top with shredded cheese....great idea, CPCP!
CPCP
Jan 12, 2011
Has anybody tried making this dish with shredded cheese on top of any kind? I take a look at it and it sure seems like it'd benefit from some. (Keep in mind I've never had it, but boy does it sound good.)
Charlierae39
Dec 29, 2010
To Morninghawk49 As with all recipes- they are only a guide. If it liooks dry add a bit more liquid. If you are allergic to any certain food, put in what YOU like. A recipe, again, is only a guide. You don't need them to cook- you need to learn what you like and put together those items. Make a roux based sauce instead of using mushroom soup. In fact, use a roux sauce in all of your cooking. That is the base of all cream soups. crbertram( chef charlie)
morninghawk49 4465 566
Nov 03, 2010
I am alergic to mushrooms. Is there a soup I can substatute for mushroom?
cajungirl
Jul 14, 2010
i was raised up around the Amish and loved there food. this dish was great even my picky husband loved it.
Bite me
Jun 30, 2010
I love Amish food but most important that it is easy but good,and Thanks a lot keep them coming. Also love things made in crockpot Mr Food. Ramboe
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