Amish Country Casserole (no cream of mushroom)
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Amish Country Casserole is a simple meal made with pantry staples and a creamy homemade sauce, rather than canned soup. It is budget-friendly and easy to prepare with basic ingredients that many people already have at home. This version skips cream of mushroom soup but still has a rich, creamy texture.
Key Takeaways
- Amish Country Casserole is a budget-friendly meal made with pantry staples and a creamy homemade sauce.
- The casserole is easy to prepare, comes together in 15 minutes, and makes eight servings, perfect for leftovers.
- Cooking tips include slightly undercooking pasta and browning meat for added flavor.
- You can customize with vegetables and spices for more nutrition and taste.
- The dish can be stored in the fridge or freezer and works well for lunch, dinner, or meal prep.
Amish Country Casserole
This casserole comes together fast and works well for busy days. The sauce is made from scratch and gives the dish a smooth texture without using canned soup. It makes eight servings, keeps well for leftovers, and freezes well. The base mixture takes about fifteen minutes to put together before baking.
PMc says:
1. Cook the pasta just until tender so it stays firm after baking.
2. Cook extra ground beef for another recipe.
Amish Country Casserole Cooking Tips
Cook the pasta slightly underdone so it does not turn soft while baking.
Brown the meat well to add more flavor before mixing it with the sauce.
Use vegetables to amp up the nutritional value. Try carrots, broccoli, cauliflower, and corn.
Extra spices like garlic powder, onion powder, or black pepper add more flavor if you like a stronger taste.
Ground turkey or chicken can be used in place of beef for a lighter version.
Why you’ll ❤️ this recipe.
💵Budget-friendly meal made with pantry staples
🔴Simple homemade sauce without canned soup
🍽️Works for lunch or dinner
🕜Great for leftovers and meal prep
🍳One pan
🌶️Easy to customize with vegetables and spices
Amish Country Casserole FAQ
Yes. Assemble it earlier in the day and store it covered in the refrigerator. Bake when ready to eat.
Place leftovers in a sealed container and refrigerate. They keep well for several days.
Yes. Many vegetables work well in this dish and help stretch the meal.
Yes. Let the casserole cool first. Store in a freezer-safe container and freeze for later meals.
Short pasta shapes hold the sauce well and mix easily with the meat and sauce.
I like to serve this with Bacon Rolls and Chocolate Walnut Pie.
Conclusion
This Amish Country Casserole is a simple and budget-friendly meal that uses basic ingredients and a creamy homemade sauce. It is easy to customize with vegetables and spices. The dish works well for lunch, dinner, or leftovers the next day.
I enjoy uncomplicated recipes that are still delicious. Give these a try.
CHEESY HAM BUTTERMILK BISCUITS
FROSTED AMISH CHERRY SUGAR COOKIES
Amish Country Casserole
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Ingredients
Substitute for Cream or mushroom soup
- 3 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 and ½ cup whole milk or chicken stock
- 2 tablespoons mushrooms canned or fresh, chopped (optional)
Casserole
- ½ pound pasta any short pasta
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon paprika
- ¼ teaspoon red pepper
- salt and black pepper
- ½ teaspoon Italian seasoning
- 1 cup whole milk
- 1 can tomato soup
Instructions
Substitution for Cream or mushroom soup
- The chopped mushrooms are optional. I know this is a substitute for cream of mushroom soup, but I've made it with and without the mushrooms and can't tell a difference in the final casserole. In a medium saucepan, melt 3 tablespoons of butter. Add flour and cook 1 minute. Add salt, pepper, and mushrooms (if adding) and stir. Stirring constantly, add milk or stock and bring to a low boil. Reduce the heat and simmer 3 to 4 minutes or until the mixture thickens slightly.You'll use this entire mixture, OR you can use 1 can of cream of mushroom soup.3 tablespoons butter, 3 tablespoons all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon black pepper, 1 and ½ cup whole milk, 2 tablespoons mushrooms
Casserole
- Pre-heat oven to 350°F and grease a 9×13 baking pan.
- Cook the pasta according to package directions, minus two minutes. Drain and return them to the pot.½ pound pasta
- In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook until softened and translucent. Add the beef and garlic and cook thoroughly, breaking up the meat into crumbles with a wooden spoon. Drain if there's too much grease for you. Pour over the cooked pasta.1 tablespoon olive oil, 1 pound ground beef, 1 medium onion, 2 cloves garlic
- Stir in the substitute for cream of mushroom soup (above), tomato soup, and milk. Season with salt, pepper, paprika, red pepper, and Italian seasoning to taste. Transfer to the prepared baking pan.½ teaspoon paprika, ¼ teaspoon red pepper, salt and black pepper, ½ teaspoon Italian seasoning, 1 cup whole milk, 1 can tomato soup
- Bake for 25-30 minutes until bubbly.