Hearty and filling, when you are in need of comfort food this Amish casserole recipe is bound to deliver. An easy and budget-friendly meal, Amish casserole is full of seasoned ground beef and tender noodles.
Casseroles are not only a classic comfort food, but they are easy to put together, making them ideal for busy weeknight dinners. Amish casserole uses a handful of simple ingredients and can be on the table ready to eat in just 40 minutes.
Perfect for a crowd, Amish casserole is an excellent choice for bringing to a potluck as well as being a cozy dinner recipe that your family will request again and again. If you happen to have any leftovers, they reheat deliciously for lunch the next day. You can also make Amish casserole as a freezer meal.
Amish Casserole Ingredients
- Pasta - rotini pasta
- Oil - canola oil
- Onion - sweet onion, diced
- Garlic - cloves, minced
- Ground beef
- Season-All seasoning
- Tomato soup
- Cream of mushroom soup
- Milk - whole milk
- Parsley - dried parsley
The soup is an important part of this casserole dish, and using a good quality condensed soup will make a noticeable difference in the finished flavor. However, you can switch out the types of soups used. You could use cream of chicken soup or cream of celery in place of either the mushroom or tomato soups.
Don’t have rotini on hand? This dish works well with other noodles including wide egg noodles, macaroni, shells, or whatever you have handy. When you are cooking your pasta al dente is the ideal consistency. The pasta will be tender but will still have a slightly firm texture when you bite into it.
For a creamier finished casserole, you can mix in a dollop of sour cream or mix in some cheddar cheese before baking. Add a sprinkle of parmesan cheese on top of the casserole right before you are ready to serve it. For a bit of spice, you might add a dash of hot sauce or some diced jalapeño peppers.
How to Make Amish Casserole
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: Cook pasta as instructed, drain, and set aside.
THIRD STEP: In a large skillet (12-inch or bigger), add the canola oil, diced onions, and bell peppers. Cook until translucent.
FOURTH STEP: Add the garlic and cook for a further 2 minutes.
FIFTH STEP: Add the ground beef and Season-All seasoning. Cook until no pink remains.
SIXTH STEP: Drain the excess fluid from the skillet. Add to the pot with the pasta and mix.
SEVENTH STEP: Add the tomato soup, the mushroom soup, and the milk. Combine well.
EIGHTH STEP: Pour into a lightly greased 9x13 dish and sprinkle the paprika and parsley.
NINTH STEP: Cook in the oven, uncovered, for 25 minutes (until bubbling at the sides)
TENTH STEP: Remove and serve immediately with garlic bread.
Can I use cream of chicken soup?
Yes, the dish is flexible and you can swap either soup for something different. Try using cream of chicken soup or cream of celery in place of either the mushroom or tomato soup. Just make sure to get a good quality condensed soup.
Can I use a different pasta?
This casserole can be served with a variety of different noodles. It works well with egg noodles, macaroni, shells, or whatever you have handy.
Can I use ground chicken?
Yes, ground chicken, ground pork, or ground turkey would all work well in place of ground beef in this recipe.
How to Store Amish Casserole
IN THE FRIDGE: Store Amish casserole covered in the refrigerator for up to 3 days. Reheat in the microwave.
IN THE FREEZER: Leftover casserole can be put in a freezer-safe container and stored in the freezer for up to 3 months. Defrost in the refrigerator before reheating and serving. You can also make the casserole ahead of time and freeze the entire dish. Thaw fully before baking.
- 1 box rotini pasta 16-ounce
- 1 tablespoon canola oil
- 1 sweet onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 pound ground beef
- 1 teaspoon Season-All seasoning
- 2 cans tomato soup 14.5-ounce
- 1 can cream of mushroom soup 14.5-ounce
- 1 cup whole milk
- ½ teaspoon paprika
- ½ teaspoon dried parsley
- Preheat the oven to 350°F.
- Cook pasta as instructed, drain, and set aside.
- In a large skillet (12-inch or bigger), add the canola oil, diced onions, and bell peppers. Cook until translucent.
- Add the garlic and cook for a further 2 minutes.
- Add the ground beef and Season-All seasoning. Cook until no pink remains.
- Drain the excess fluid from the skillet. Add to the pot with the pasta and mix.
- Add the tomato soup, the mushroom soup, and the milk. Combine well.
- Pour into a lightly greased 9x13 dish and sprinkle the paprika and parsley.
- Cook in the oven, uncovered, for 25 minutes (until bubbling at the sides)
- Remove and serve immediately with garlic bread.