Amish Country Casserole That You'll Crave After Every Pressure Cooker Meal
A hearty and comforting dish made from egg noodles, ground beef, tomato and mushroom soup, spices, and cheese, all baked to perfection—ideal for a cozy family dinner or easy leftovers.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 12 ounce bag medium egg noodles
- 1 pound ground beef
- Salt and pepper to taste
- 10.75 ounce tomato soup
- 10.5 ounce cream of mushroom soup or cream of chicken
- 1 cup milk
- 2 teaspoons Worcestershire sauce
- 0.5 teaspoon minced garlic
- 2 Tablespoons dried onion flakes
- 0.25 cup grated Parmesan cheese
Instructions
Instructions
- Preheat oven to 350°F so it’s ready when your casserole hits the baking dish.
- Cook your egg noodles according to package instructions until al dente. Drain and set aside.
- Brown ground beef in a skillet over medium heat with salt and pepper. Drain excess grease.
- Stir in tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, dried onion flakes, and a bit more salt and pepper. Combine well.
- Add the cooked noodles into the skillet and fold gently to coat evenly.
- Transfer mixture to a greased 9x13-inch baking dish and spread evenly.
- Sprinkle ¼ cup grated Parmesan cheese over the top.
- Bake for about 25–30 minutes until heated through and bubbly.
- Remove from oven once casserole is golden and bubbling. Let rest briefly before serving.
Notes
Can be stored in an airtight container in the fridge for 3–4 days, or frozen for longer keeping. Reheat slowly to maintain texture.