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Okay, listen. I’ve made a lot of casseroles in my day—some flops, some keepers, and a handful that downright saved my week. But this Amish Country Casserole? It’s the kind of dish that sneaks its way into your regular rotation before you even realize what’s happening.
The first time I made it, I’d just come home from running errands all afternoon—hadn’t even thought about dinner. It was hot, I was cranky, and I was this close to handing everyone cereal and calling it a night. But I poked around the pantry, saw some pasta, a can of soup, and ground beef in the fridge… and well, the rest is history.
Now? I make this on nights when I need something easy that still feels like a real meal. The kind of thing that makes the house smell like dinner’s ready and lets you sit down with a plate of something warm, cheesy, and familiar.
Why You’ll Probably Fall In Love With It
Let me just say it straight: this casserole is not fancy. It’s not trying to impress anyone. But it will make your life easier and your dinner table happier. Here’s why:
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Takes barely any effort but tastes like you tried
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Budget-friendly (bless those pantry staples)
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Makes enough for dinner and lunch the next day
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Cozy, creamy, and just the right amount of cheesy
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You can sneak in veggies and nobody will even notice
Honestly, it’s comfort food at its most convenient—and who doesn’t need that?
What You’ll Need (Nothing Weird, Promise)
Here’s everything I use. You probably already have most of it. And if you don’t, I’ve got some workarounds too.
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1 box of pasta – I usually grab penne, but elbow, rotini, or even bowtie all work
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1 tablespoon olive oil – or butter if that’s what’s within arm’s reach
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1 onion, chopped – yellow, white, red, whatever’s in the bin
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2 tablespoons garlic – fresh, jarred, paste… you know I don’t judge
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750g ground beef (that’s about 1.5 lbs) – or ground turkey/chicken if that’s your thing
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1 can tomato soup – the classic kind, don’t overthink it
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1 can cream of mushroom soup – creamy and magical
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1 cup milk – whole milk makes it rich, but use whatever you’ve got
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Salt & pepper to taste
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½ tbsp paprika + ½ tbsp parsley – adds color and flavor
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Optional: shredded cheese – which, let’s be honest, I never skip
How to Make It (Without Breaking a Sweat)
Here’s how it goes—simple, straightforward, and no drama in the kitchen.
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Preheat your oven to 200°F. Yes, it’s low. Trust the process.
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Cook your pasta just until al dente. Drain it and run a little cool water over it so it doesn’t turn into a sticky mess.
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Sauté onion and garlic in a skillet with olive oil until they smell amazing.
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Add the beef and cook until browned. Drain it if needed—totally up to you.
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Mix it all together in a big bowl: cooked pasta, beef, soups, milk, salt, pepper. Stir it real good.
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Pour into a greased baking dish, sprinkle with paprika, parsley, and a big ol’ handful of cheese if you’ve got it.
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Bake for 20–25 minutes uncovered, until bubbly and golden.
That’s it. No layers. No drama. Just scoop and serve.
But Can You Add Veggies?
Oh absolutely. I’ve done it a dozen different ways—especially when the kids were going through that “I hate green things” phase.
Here’s what works great:
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Frozen peas or corn (no need to thaw)
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Diced carrots or bell peppers
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Steamed broccoli or chopped asparagus
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Mushrooms, spinach, even zucchini if you’re feelin’ fancy
And you know what? Once it’s all creamy and baked into that cheesy goodness, they’ll eat it. They always eat it.
Got Leftovers? You’re Winning.
This casserole actually gets better the next day. The flavors hang out overnight and get all cozy together.
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In the fridge: Store in an airtight container for up to 4 days
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To reheat: Pop it in the oven or microwave. Add a splash of milk if it seems dry.
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Make-ahead tip: Prep the whole thing (uncooked), cover, and stash in the fridge. When you’re ready, bake it straight from cold—just give it 5–10 extra minutes.
Good Sides If You Wanna Get Fancy
You don’t need a side, but if you want one:
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A crisp green salad
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Garlic bread
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Roasted green beans or asparagus
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Corn on the cob (hello, summer)
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Baked sweet potatoes or just a pile of kettle chips (I’m not proud, but I am honest)
Last Little Bit…
If you’re tired, stretched thin, or just craving something that feels like home—this is it. Amish Country Casserole isn’t the prettiest dish on the block, but it shows up for you. Just like a good friend.
And hey, if you make it, let me know how it turns out. Add your twist, your flair, your fridge clean-out secrets. I live for that kind of stuff.

Amish Country Casserole
Ingredients
- Salt and pepper to taste
- 1 packet pasta any kind you prefer
- 1 tbsp olive oil
- 1 onion chopped
- 2 tbsp garlic chopped or crushed, garlic paste works too
- 750 grams ground beef
- 1 can tomato soup
- 1 can mushroom soup
- 1 cup milk
- 1/2 tbsp paprika for garnish
- 1/2 tbsp parsley for garnish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
- Cook pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
- In a skillet, heat olive oil and sauté chopped onion and garlic for 2–3 minutes. Add ground beef, season with salt and pepper, and cook until browned.
- In a large bowl, combine cooked pasta, beef mixture, tomato soup, mushroom soup, milk, and season with salt and pepper to taste. Stir well.
- Pour the mixture into the greased baking dish. Sprinkle paprika and parsley over the top.
- Bake uncovered for 20–25 minutes, or until hot and bubbly.
Notes
Nutrition