Amish casseroles have always been a favorite of mine. And we ate Amish beef noodle casserole, also known as “Dairy Casserole,” on a regular basis in our house.
Some of my children dislike casserole dishes, but this is one recipe that they all enjoy. This Amish ground beef casserole has a lot of carbs, but it’s so delicious!
Serve this Amish noodle casserole with a side salad for a delicious and filling meal that is quick to prepare.
COOKING BEEF AND NOODLES IN AN INSTANT POT:
This recipe, I believe, could be easily adapted for the Instant Pot. While I’m still new to mine, I’d suggest browning the meat on the “sauté” setting for 40 minutes, then switching to “Meat” for 40 minutes, 10 minutes natural release, then quick release.
Return to the “sauté” setting for 10 minutes, or until the noodles are cooked through. Of course, you could also use the “slow cook” setting and follow the recipe exactly as written.
WHAT YOU’LL NEED:
- Noodles, medium egg (or egg-free)
- Beef Grain
- Soup with Tomatoes
- Soup with Mushrooms
- seasoned with salt and pepper
- Worcestershire sauce (Worcestershire sauce)
- Flakes of Dried Onion
- Parmigiano Reggiano
EASY AND BUDGET-FRIENDLY CASSEROLE
So, while this recipe may (or may not) be Amish, I suppose it doesn’t matter in the end. It’s good, and it’s simple and inexpensive.
It reheats wonderfully for lunch the next day and also freezes well.
CAN I FREEZE THIS DISH?
You could divide this into two smaller pans if you have a small family, as I do. One to eat now and one to freeze for later!
You could certainly substitute your favorite vegetables for this. I like to serve it with a large salad and some kind of bread.
HOW TO FREEZE THE AMISH COUNTRY CASSEROLE:
- Complete all steps until just before baking.
- Transfer to one or two freezer dishes, depending on the portion size you prefer, and store in the freezer until needed.
- Allow to cool completely before placing in the freezer. Make sure to use an airtight lid, or even plastic wrap will suffice.
- The container should be large enough to hold the leftovers; otherwise, they may become watery after defrosting.
- Defrost overnight in the refrigerator and simply pop into the oven when needed.
STEP-BY-STEP INSTRUCTIONS TO MAKE AMISH COUNTRY CASSEROLE:
- To begin, cook the noodles according to package directions and thoroughly drain them. Meanwhile, brown 1 pound of ground beef and 1 onion, diced. The grease should not be drained.
- Add the paprika, garlic salt, pepper, and flour to the ground beef. Stir it all together until the spices are evenly distributed throughout the beef.
- Cook and stir the beef over medium heat while gradually adding the broth, milk, and tomato soup.
- Bring the mixture to a boil and continue to cook until the sauce thickens.
- Once the sauce has thickened, stir in the cooked noodles and heat through.
- Shredded Parmesan cheese and dried parsley are sprinkled on top of the casserole.
- This quick meal pairs well with roasted vegetables and a fruit salad.
CAN I USE CREAM OF CHICKEN SOUP?
Yes, the dish is adaptable, and you can substitute either soup for something else.
In place of the mushroom or tomato soup, try cream of chicken or cream of celery soup. Just be sure to get a high-quality condensed soup.
CAN I USE A DIFFERENT PASTA?
This casserole can be paired with a variety of noodles. It’s great with egg noodles, macaroni, shells, or whatever else you have on hand.
CAN I MAKE THIS WITH GROUND CHICKEN?
Yes, you could substitute ground chicken, ground pork, or ground turkey for the ground beef in this recipe.
AMISH CASSEROLE STORAGE
- IN THE FRIDGE: Refrigerate Amish casserole, covered, for up to 3 days. Microwave to reheat.
- IN THE FREEZER: Leftover casserole can be stored in the freezer for up to 3 months in a freezer-safe container. Before reheating and serving, defrost in the refrigerator. You can also prepare the casserole ahead of time and freeze it in its entirety. Thaw completely before baking.
Frequently Asked Questions
When the noodles are done, mix 2 tablespoons corn starch with 4 ounces of water. Pour this mixture over the beef and noodles and cook for 5 minutes more. This will thicken the remaining liquid.
Yes, pasta can be cooked in beef broth. However, unless you’re making pasta in brodo, a traditional Italian soup consisting of pasta cooked in broth, you don’t need to. The aroma and flavor difference is far too subtle and far less than most food writers claim.
To freeze fresh noodles, flour them thoroughly and place them flat on a cookie sheet. Place the noodles in the freezer for about an hour to firm up. Remove from the freezer and place in an airtight container or bag that has been labeled.
Cook, scraping the pan with a wooden spoon to loosen any browned bits, over medium-high heat. Combine the beef, beef broth, and bay leaves in a mixing bowl. Bring to a boil, then lower to a low heat. Cook, covered, for 1 1/2 hours, skimming broth occasionally, until the beef is tender.
Amish Beef and Noodle Recipe [Just Like Grandma’s]
- Prep Time: 5 minutes
- Cook Time: 1 hour and 55 miny
- Total Time: 2 hours
- Yield: 6 servings 1x
This recipe for amish beef and noodles can be made in a slow cooker or an instant pot. It’s a simple and popular dinner recipe served over mashed potatoes!
- 2 1/2 lbs chuck roast
- salt & pepper
- 1 packet onion soup mix
- 1 packet au jus mix
- 1 14 oz can beef consommé
- 12 oz canned whole mushrooms
- 1 10 oz can cream of mushroom soup
- 8 oz medium egg noodles
- 1 cup milk or cream
- mashed potatoes for serving
In a skillet, heat the oil over high heat. Add 1 tbsp. olive oil. Season the chuck roast with salt and pepper before searing it in a skillet for 3-4 minutes, or until browned. Flip over and do the same on the other side. You could use this if your slow cooker has a “Roast” or “Sauté” setting.
Place the roast in the slow cooker and top with the onion soup and au jus mixtures. Pour the consommé and cream of mushroom soup over the top and mix briefly. Place the mushrooms in the pan.
Cook for 6 hours on low heat.
In the broth, finely shred the chuck roast. Incorporate the uncooked egg noodles. Recover and cook for 1 hour on HIGH.
Pour in the cream and thoroughly combine.
Place mashed potatoes on a plate and top with a generous helping of beef and noodles.
- Omit the extra 2 cups of beef broth in step 4. Shred the beef, then set half of it aside. Refrigerate it for another use.
- Return the other half of the beef to the slow cooker, and add the mushrooms and 8 ounces noodles.
- Category: Beef
- Method: Beef
- Cuisine: French
- Serving Size: 6 servings
- Calories: 643kcal
- Sodium: 702mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g.
- Trans Fat: 1g
- Carbohydrates: 5g
- Protein: 34g
- Cholesterol: 175mg
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