Amish Casserole

Amish Casserole

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deedledeet 3

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

55 m servings 630 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

123
  1. 151 Ratings

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Most helpful positive review

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...

Most helpful critical review

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?

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...

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...

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 h...

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 o...

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 (amer...

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?

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

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 ins...

My family loves this recipe. The first time I made it, I did not change a thing. I now use cream of mushroom soup in place of the cream of chicken. I also add a can of corn to the layers. My fam...