Amish Country Casserole

I’ve been making this Amish Country Casserole for years, and it’s become my go-to comfort food when I need something that’ll feed a crowd without breaking the bank. The layers of seasoned ground beef, creamy vegetables, and fluffy mashed potatoes create the kind of satisfying meal that makes everyone ask for seconds. What makes this recipe special isn’t just the hearty ingredients—it’s the simple technique that transforms ordinary pantry staples into something extraordinary.

Recipe

I can tell you with absolute certainty that this Amish Country Casserole will become your new go-to comfort food obsession—it’s the kind of hearty, soul-warming dish that makes everyone at the dinner table go quiet for the first few bites, then erupt in compliments. What makes this casserole so incredibly special is the perfect marriage of tender egg noodles, seasoned ground beef, and a creamy sauce that’s been elevated with a blend of cream cheese and sour cream, creating this velvety richness that coats every single bite.

I’ve been making variations of this recipe for years, but this particular combination—inspired by the simple, wholesome cooking traditions of Amish kitchens—hits that sweet spot between indulgent and comforting that’s honestly hard to find. The magic happens when that golden, bubbly cheese topping meets the savory layers beneath, creating these incredible pockets of flavor that range from creamy and mild to deeply savory with just the right amount of seasoning.

The beauty of this casserole is that it’s forgiving, flexible, and absolutely foolproof—whether you’re cooking for a busy weeknight dinner or preparing something special for Sunday supper, this recipe delivers that homemade, made-with-love taste that’ll have your family asking for seconds before they’ve even finished their first helping.

Ingredients

For the Meat Layer:

• 1 pound ground beef (80/20 blend) – The fat content is essential for flavor and moisture; don’t go leaner or you’ll sacrifice taste
• 1 medium yellow onion, diced – Sweet onions work beautifully here, but any cooking onion will do
• 2 cloves garlic, minced – Fresh garlic is non-negotiable; the pre-minced stuff just won’t give you that aromatic punch
• 1 teaspoon salt – Kosher salt distributes more evenly than table salt
• ½ teaspoon black pepper – Freshly cracked makes a noticeable difference

For the Vegetable Layer:

• 1 bag (12 oz) frozen corn – No need to thaw first; frozen actually holds its texture better than canned
• 1 can (14.5 oz) diced tomatoes, drained – Save that liquid for soups; you don’t want excess moisture here
• 1 packet taco seasoning – Homemade is fantastic, but store-bought saves time without sacrificing much flavor

For the Potato Layer:

• 2 pounds russet potatoes – Russets are vital for that fluffy, creamy texture; waxy potatoes won’t mash properly
• ½ cup butter – Real butter, not margarine—this is where richness comes from
• ¼ cup milk or heavy cream – Heavy cream creates restaurant-quality smoothness
• Salt and pepper to taste

For the Cheese Topping:

• 2 cups sharp cheddar cheese, shredded – Sharp cheddar is indispensable for that tangy bite that cuts through the richness; mild cheese will get lost
• ¼ cup fresh chives, chopped – The fresh herb brightness elevates the entire dish and adds a pop of color

Using a digital kitchen scale ensures precise measurements for a perfectly balanced casserole every time.

How to Make the Best Serves 6-8 People

Preheat your oven to 350°F and grease a 9×13-inch baking dish.

Get your oven warming up first—this casserole needs consistent heat from the moment it goes in. A well-greased dish prevents sticking and makes cleanup a breeze. If you don’t have cooking spray, butter works perfectly and adds extra flavor.

Brown 1 pound ground beef in a large skillet over medium-high heat, breaking it into small crumbles.

Take your time here—properly browned meat develops rich, savory flavors that form the backbone of this casserole. Break the meat into bite-sized pieces as it cooks, confirming even browning.

Don’t overcrowd the pan or the meat will steam instead of brown.

Add diced onion to the beef and cook until softened, about 3-4 minutes.

The onions should become translucent and fragrant, not browned. This step builds layers of flavor while the natural sweetness of the onions balances the hearty meat.

If your onions start browning too quickly, lower the heat slightly.

Stir in garlic, salt, pepper, and paprika, cooking for another 30 seconds until fragrant.

Watch carefully during this step—garlic can go from perfectly aromatic to burnt in seconds. You’ll know it’s ready when the kitchen fills with that irresistible savory smell.

This brief cooking time releases the spices’ full potential without making them bitter.

Remove from heat and mix in cream of mushroom soup and frozen mixed vegetables.

Let the skillet cool slightly before adding the soup to prevent splattering. Frozen vegetables work best here because they won’t release excess moisture during baking.

Stir everything until well combined—this mixture becomes your casserole’s flavorful base layer.

Prepare instant mashed potatoes according to package directions, but use 25% less water for thicker consistency.

Thicker potatoes hold their shape better during baking and create a more satisfying top layer. If your potatoes seem too thick, add milk one tablespoon at a time.

For extra richness, substitute some of the water with chicken broth.

Spread the meat mixture evenly in your prepared baking dish.

Use a spatula to create an even layer that reaches all corners—this confirms every serving has the perfect meat-to-potato ratio.

Press gently to eliminate air pockets that could cause uneven cooking.

Top with the prepared mashed potatoes, spreading carefully to seal the edges.

Start from the center and work outward, creating a complete seal around the dish’s edges. This prevents the bottom layer from bubbling over and helps the potatoes develop a beautiful golden crust.

Use a fork to create decorative ridges if desired—they’ll crisp up beautifully.

Sprinkle shredded cheddar cheese evenly over the potato layer.

Don’t skip this step—the cheese creates an irresistible golden-brown top while adding richness. For best melting, use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that can affect texture.

Bake uncovered for 25-30 minutes until the cheese is bubbly and lightly golden.

You’ll know it’s done when the edges bubble actively and the cheese develops golden-brown spots. If the top browns too quickly, tent loosely with foil for the remaining time.

The internal temperature should reach 165°F for food safety.

Let rest for 5-10 minutes before serving to allow layers to set.

This resting period is vital—it allows the casserole to firm up slightly, making clean cuts possible and preventing a soupy mess.

Use this time to prepare side dishes or set the table. The casserole will stay warm and actually taste better after this brief rest.

Chef Tips

While mastering this casserole’s basic technique is straightforward, several chef secrets can elevate your dish from good to exceptional.

I recommend layering your flavor combinations strategically, with stronger tastes at the bottom.

My preferred cooking techniques include pre-browning meats and partially cooking vegetables separately. This prevents soggy textures and guarantees even heating throughout the casserole. For optimal results, use a pre-seasoned cast iron skillet to enhance the dish’s depth of flavor and ensure even heat distribution.

Nutrition

This hearty Amish Country Casserole provides a well-balanced combination of protein, carbohydrates, and essential nutrients. The nutritional values below are calculated per serving, assuming the recipe serves 8 people.

What You’ll Love About This Recipe

This hearty Amish Country Casserole brings all the comfort and warmth of traditional Pennsylvania Dutch cooking right to your dinner table. With its rich, satisfying flavors and simple preparation, this dish captures the essence of wholesome country living that busy families crave.

Easy one-dish convenience**** – Everything comes together in a single baking dish, which means less cleanup and more time to spend with your loved ones around the dinner table.

Budget-friendly ingredients – Made with affordable pantry staples and simple proteins, this casserole stretches your grocery budget while still delivering a filling, nutritious meal that satisfies everyone.

Perfect for meal prep – This generous recipe makes plenty of leftovers that taste even better the next day. It also freezes beautifully for those hectic weeknights when you need dinner ready in minutes.

Recipe Card

This hearty Amish Country Casserole brings together simple, wholesome ingredients in a comforting one-dish meal that feeds a crowd. The combination of ground beef, egg noodles, and creamy sauce creates a satisfying dinner that embodies the traditional flavors of Pennsylvania Dutch cooking. For best results, use a 660W motor stand mixer to efficiently combine the ingredients and ensure a smooth, even consistency.

Ingredients:

• 1 pound ground beef
• 1 medium onion, diced
• 8 oz wide egg noodles
• 1 can (10.75 oz) cream of mushroom soup
• 1 can (10.75 oz) cream of celery soup
• 1 cup sour cream
• 1 cup frozen corn
• 1 cup frozen peas
• 2 cups shredded cheddar cheese, divided
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
2. Cook egg noodles according to package directions, drain and set aside.
3. In a large skillet, brown ground beef and diced onion over medium heat until beef is fully cooked and onion is tender. Drain excess fat.
4. In a large bowl, combine cream of mushroom soup, cream of celery soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
5. Add cooked noodles, ground beef mixture, corn, peas, and 1 1/2 cups of cheddar cheese to the soup mixture. Stir until well combined.
6. Transfer mixture to prepared baking dish and spread evenly.
7. Mix breadcrumbs with melted butter and sprinkle over casserole along with remaining 1/2 cup cheese.
8. Bake for 25-30 minutes until heated through and cheese is melted and bubbly.
9. Let stand 5 minutes before serving.

Notes:

Casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 10-15 minutes to baking time if cooking from cold. Leftovers keep well in refrigerator for 3-4 days.

Equipment:

9×13 inch baking dish, large skillet, large mixing bowl, measuring cups and spoons

Prep Time: 20 minutes

Cooking Time: 30 minutes

Cuisine: American/Pennsylvania Dutch

Serving: 8-10 servings

Frequently Asked Questions

What Makes This Casserole Specifically “Amish Country” Style?

I’d say it’s the cultural influences from Pennsylvania Dutch cooking traditions and regional ingredients like hearty root vegetables, simple dairy products, and wholesome grains that create that authentic Amish country flavor profile.

Can I Prepare This Casserole Ahead of Time and Freeze It?

Yes, I recommend preparing it for meal prep! Here’s my freezing tips: assemble completely but don’t bake, wrap tightly in foil, freeze up to three months, then thaw overnight before baking.

What Are Traditional Amish Side Dishes to Serve With This Casserole?

I’d recommend serving fresh Amish salads like coleslaw or cucumber salad alongside warm, buttery potato rolls. These traditional sides complement the hearty casserole perfectly and create an authentic Amish-style meal.

How Long Will Leftovers Stay Fresh in the Refrigerator?

I’d recommend storing leftovers for 3-4 days maximum in the refrigerator. Proper leftover storage requires temperatures below 40°F, and refrigeration safety guidelines suggest reheating thoroughly before serving to maintain food quality and safety.

Can I Use a Slow Cooker Instead of Baking in the Oven?

Yes, I’d recommend adapting your slow techniques for this dish. While traditional cooking methods work best, you can use a slow cooker on low for 4-6 hours, though the texture won’t be identical.