Amish Casserole Recipe - Allrecipes.com
Amish Casserole Recipe
  • READY IN 55 mins

Amish Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

 
Most Helpful Critical Review
Jan 02, 2006

I wasn't too impressed with this. I followed the recipe exactly and it was dry. The flavor would have been better if it was moister. Can't think of any way to improve it, maybe add more soup?

 
Dec 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!

 
Jul 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!!

 
Jun 20, 2006

The first time I made it I followed the recipe exactly an thought it was only okay. The second time I made it, I decreased the amount of brown sugar and used cream of mushroom instead of cream of chicken. It was much better the second time I made it. In fact several have asked for the recipe!

 
Mar 16, 2007

My husband and I both enjoyed this casserole very much! However, where we live I do have to often substitute ingredients. On this recipe, I used a combination of gouda and cheddar cheeses (american and cheddar are both less common here) and I used elbow macaroni noodles instead of egg noodles. I think the egg noodles would have been nicer for casserole appearance, but the flavor was so good. After eating the leftovers the next evening, my husband told me I have to make this again soon! =)

 
Apr 06, 2006

My family didn't like this. The brown sugar make's it taste too sweet. Guess it could be made without the sugar.

 
Nov 26, 2006

When i made this the first time it was a "What do I have I can throw together?" kind of night. I never really follow recipes exactly and that night I made it that night with cream of potato instead of chicken. I also used regular macaroni noodles and most cheese. It was so fantastic my husband took it to work and his coworkers all asked abotu it.

 

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Nutrition

  • Calories
  • 630 kcal
  • 31%
  • Carbohydrates
  • 57 g
  • 18%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 1472 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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