Amish Country Casserole


Amish Country Casserole

Amish Country Casserole
45 Min

The Amish are known for many homestyle dishes, and this warm and comforting Amish Country Casserole is no exception! It's so tasty, it's no wonder it's been passed down from generation to generation.

What You'll Need

  • 1 1/2 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (16-ounce) package wide egg noodles
  • 1 (10-3/4-ounce) can condensed tomato soup
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 1 1/4 cup milk
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

What to Do

  1. Preheat oven to 375 degrees F. Coat a 3-quart casserole dish with cooking spray.
  2. In a large skillet over medium heat, saute beef, onion, and garlic 5 to 7 minutes, or until browned; drain off liquid.
  3. Meanwhile, in a soup pot, cook noodles according to package directions; drain well and return noodles to pot. Add ground beef mixture and remaining ingredients, except paprika; mix well. Place in casserole dish and sprinkle with paprika.
  4. Cover and bake 30 to 35 minutes or until heated through.

Mr. Food Test Kitchen Tips!


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 648
  • Calories from Fat 222
  • Total Fat 25g 38 %
  • Saturated Fat 9.0g 45 %
  • Trans Fat 1.2g 0 %
  • Protein 35g 71 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 145mg 48 %
  • Sodium 1,070mg 45 %
  • Total Carbohydrates 70g 23 %
  • Dietary Fiber 3.5g 14 %
  • Sugars 9.9g 0 %

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made this last night for supper....added fresh mushrooms and topped with shredded cheese, it was a big hit!!! will definitely make again.

Very good


The good makes 6 good sized portions, taste would appeal to kids, quick and easy to prepare, filling. The not so good very bland for adult palates, not a recipe we will repeat. There are so many other variations of this noodle and ground beef combination that are much tastier. We followed the recipe as written, with no variations.

You mentioned something about using soups as short cuts -- what would the Amish use without the shortcuts ...???

Hello! The Amish would make a creamy liquid base using flour, water, broth and tomatoes in place of tomato soup , which is more time consuming. This is why we use canned soup as a short cut. Hope this helps!

The picture looks like there are bits of green. Is that peas?

Hi there! That's chopped Parsley that we used for garnish!

Just o.k.

This recipe is really easy to make and tasted fantastic. I will definitely make this again.

Hahaha it says "new photo" and then there is no photo! Mr. Food-are you pulling my leg?? lol

Photo on top of my page!!

With so many comments I have decided not to even read them and just make the dish and see how we like it. The combination as given sounds good to me as we use a lot of hamburger and pasta in various ways. Definitely going to try freezing it to have on hand for busy days.

Has anyone made this recipe and tried to freeze it?

Hi there! Yes, the Test Kitchen says that you can freeze this recipe and then bake according to the recipe's instructions. Enjoy!

This is fantastic! My aunt made a similar spaghetti sauce, which we love. Made this for my Scottish hubby who is mostly NOT fond of American casseroles and hot dishes and he totally loved it. Good, honest homestyle food

This recipe sounds very good and I plan on getting the ingredients the next time I go grocery shopping. I must comment on all different ratings. It always amazes me how grown-ups can be so snappy with each other on some thing like a recipe, who cares where it came from as long as the recipe appeals to you. If it's some thing your family will eat make it, if not go to another recipe. The idea of this site is to give us a good verity of recipes. Enjoy using it as ideas for what's for dinner tonight. Thank you sweetrose

my taste buds for the used of tinned soup in a casserole is a little weird...but I bet I could use chicken rather than beef, cream of celery and cream of chicken soups, eliminate the paprika and come up with something tasty )

I used ground turkey thighs because hubby can't have beef and it was excellent

So after reading all the comments (there were so many!), I finally made this last night and combined suggestions from several other posters. I added garlic, Worcestershire, and sour cream, used onion powder instead of onions, and left off the paprika. I could not have been more pleased with the result! I even had the shredded Cheddar all ready for the top, but after baking I tried it first and it absolutely did not need it. The flavor was delicious, and I had to force myself to stop eating it so I would have some leftovers for lunch. I will make this again for the very next potluck I attend!

I have made this recipe and my family loved it. I don't quite understand when people rate a recipe and say how horrible it was, blame the Amish etc. etc. Not everyone has the same taste buds. You can say it wan't your "cup of tea" but to bad mouth it is not necessary. Some people like non spicy etc. I can't believe the comments about the is just a casserole that many people happen to like...if YOU don't...that is okay but don't put the rest of us down for bad taste!!!!!

This was not good at all . . . no one cared for it. I've been making something similar for years and only 4 ingredients all cooked in a large skillet with lid. I think it was a recipe on the back of dry onion soup, but haven't seen it in years . . . cook 1 lb ground chuck in skillet, drain and mix in one pkg of onion soup, add one 15 ounce can of whole tomatoes, cutting in fourths in the pan, then add about 1/2 can of water and put uncooked x-tra wide egg noodles on top mix and add another 1/2 can of water. Bring to a boil and mix good and reduce heat to med. . . . put on lid and stir often. When the noodles are tender it's done. You can use more noodles and water to your liking.

While your recipe might be great, I don't think it is "similar" at all. But thanks for sharing.

this is not similar at all

This was just blahhh. Won't make it again. Ended up throwing out leftovers.

whats wrong with hamburger helper?

Are you serious? Have you ever read the ingredients on a box of Hamburger Helper? The sodium alone is enough to make me cringe. I won't get started on the chemical preservatives and the fact that their ingredients GMO's.

Have you ever read the sodium content on a can of soup Cream of mushroom soup mg sodium per serving servings per can Tomato soup mg sodium per serving servings per can miligrams sodium Have you seen the ingredients I can make bets you haven't One is as bad as the other Granted helper has more the daily comsumption of sodium for a heathy human is about mg The soup has monosodioum glutamate and who knows if the tomatos are GMO UNLESS you make your food from scratch growing your own veges and fruits and you don't know if gmo growing your own spices and herbs can you control the ingredients I do all of the above canning all of my own foods buying flour and dry products from health food store And milk and eggs from the dairy farm That's the best i can do to keep my family asRead More healthy as possible Neither of these recipes is healthy

You can get low sodium soup. smh!

Make a roux with flour,unsalted butter and milk. NO SALT ADDED!!!!

This simple recipe s easy to make with ingredients I usually have on hand. My husband loves it, and it makes great reheated leftovers.

This is great recipe, my husband loved it. I put my own spin on it when it came to the seasoning and added more cheese but this recipe has endless variations that can come from it. Try subbing the tomato soup for tomato sauce the ones already seasoned with Italian or chili spices for twist. If you didn't like it once try it again and tweak it to your taste.

terrible....just terrible. worse than Hamb. Helper. I gave it one star just because of the noodles. A little Parm. cheese did not help. :(((

it was good, but reminded me of hamburger helper. It needed something.

Can I print all 62 comments before I bake this--sounds great?!

Hello! We're working on adding this as one of our printing features. However, for now you can highlight the whole page, right click, and select print. You can also log in to your account and copy and paste all the comments into your notes. The notes will print below the recipe title.

This is like the recipe my mother used for her 'Irish-Italian Spaghetti Sauce' it was soooo good! The only thing I do is add a dash of cumin to it.

I also added seasoned salt to hamburg when frying, also added chedder cheese. Very good will make again.

Excellent! I also added about three shakes of Lowery's Seasoned Salt to the hamburger.

Was a huge hit at our church's coffee hour!

I added a bag of frozen mixed veggies to this. I'm going to have to give it the thumbs down. Wasn't much flavor at all and it came out pretty dry. Ended up adding some sour cream and hot sauce. I doubt I'll be making this again unless I think up some way to add flavor and moisture to it. Please keep in mind, I'm no chef, I just try to follow directions.

I love this dish! I make it .But I also add a bag of frozen mix vegs. It really turns out good. I also make it with ground turkey or ground sauage at time too. Love this dihs it easy to make too

We liked this recipe! Good flavor from the mix of soups. Just a note for future reference. I used 14 oz of macaroni instead of noodles. It was a bit too dry so next I will used 10-12 oz of macaroni. Husband loved it.

Amish Custard Pie This is a very tasty pie. And is easy to make.

This sounds so delicious to me. I would personally add about 6 strips of bacon to it. Everything is better with bacon!

I've been making this recipe, given to me by Amish friends, for many years. It's normally called something like 'Yum Zetti' or 'Yumma Zetti'. It's a family favorite. By all means substitute according to your taste but don't leave out the tomato soup. I add a doppup of sour cream to the mix. I also add sliced or shredded cheddar cheese on top the last few minutes of baking.

This recipe sounds pretty 'plain' and 'bland' to me. Personally, I'd use a can of Cream of Mushroom Soup, and also a can of Cream of Celery Soup (instead of Tomato Soup). I'd also add a clove or two of minced garlic, and a small finely diced green bell pepper. I'd top it off with a mixture of Italian Seasoned Bread Crumbs mixed with some melted margerine or butter and some 'dry' Parmesan Cheese (in a plastic jar). I'd sprinkle the top with a bit of dried (or fresh) parsley & some paprika. I'd then bake it according to the original instructions. (If you like, you can also add a few capers to the casserole.)

It seems you've created an entirely new recipe. Let us know if your creamy noodle casserole works and is tasty.

sounds really good.

this recipe it looks easy and delicious to me!! thank you.

I think if you were grown you wouldn't be daring anybody to do anything. Most of these so-called Amish recipes are quite tasteless. The Mennonite restaurant in Montezuma, Ga has very good food though.


We have enjoyed many of the recipes on this site and appreciate them being listed! We also have several of Mr Food's cookbooks. But, the Amish Country Casserole was not a hit with us. Was just too plain and reminded me of Golosh when I was a child. To make it more appealing I added some shredded cheese and sour creme. It was entirely eaten after that but it reminded me of Hamburger Helper! I think I'll just count this as one of those recipes that isn't a hit with our family and move on to another one! Everyone has different tastes. ;-)

My family has been making this for at least the last 50 years!!! I loved it as a small child in upstate New York, and my grandchildren are now enjoying it in Texas!!!

sounds delicious/I will be trying on my family


And real onion and Garlic. No powdered

I for one have eaten at an Amish home and know that not everything is made from scratch.I also have seen the Amish buying groceries at the store and have seen some buying box cakes,brownies,dinners such as hamb. helper etc and I would never tell them to their face they arent Amish.I dare you big mouths to do so,double dare you!!!!!!!!!

When do u add the soups? It doesn't say.

I'm assuming when you add the ground beef and "other ingredients", except paprika. Sounds delicious!

Oops! "remaining ingredients"! My coffee hasn't kicked in!

Why do people have to post smart remarks about each other. If you don't like certain people don't even look at the recipes. And pnutt, I grew up in "Amish country" eating their food. These AMISH recipes are GOOD! Keep them coning.

Question: Do the Amish use electric can openers or is it not "kosher"? Sereously, is it canned soups now? What happened to homemade?

mary... there are such things as manual can openers. Also at a guess this was a "modernized" recipe for those of you who can't make a mushroom white sauce or tomato soup from scratch as Amish women can. And as hard as Amish women work, who cares if they take a shortcut ocassionally?

Amish would not be considered "kosher" regardless of how you opened the can.

Perhaps you might want to think about using your time more wisely and studying English spelling like "seriously" instead of criticizing Amish people with Jewish terminolgy. This is a delicious recipe by the way.

Mary, grew up in OK. During drought season,when veggies were hard as a rock grandma went to cans.. It is still homemade. I still have and use a old hand held opener. It is a great meal. enjoy

Added a few spices, and it was good, but a little on the bland side. It just needed something more.


Sorry, but my Amish are not going to use any "canned" soups in their Amish recipes.....not an Amish recipe if you're talking old order, real Amish.

I tried this out a few nights ago and it was so very good and you can freeze the leftovers if you have any left!

I make a similar recipe I call goulash--instead of the soups and milk, I use 16 oz of tomato sauce, 1/4 cup parmesan cheese and 4 oz. velveeta or shredded cheddar. To spice it up, I add 1 clove of garlic, minced and about 1 Tbsp of worchestershire sauce. The worchestershire is what makes this dish great!

sounds yummy, can;t wait to try it! anne in newport

I would like to have the recipe for what he made on Tuesday, February 7, 2012. Thank you, Carol Rodriguez 1236 SW 92nd Street Oklahoma City, OK 73139 691-3803

Very, very bland. It wasn't something I would eat again even spicing it up. On to the next recipe in line :)

I made this recently and while the base is good, for my family I would have tospice it up a little more. It cooked perfectly and I had absolutely no problem with it except it needed to be perked up a little. Good recipe for picky eaters to tend to like blander food anyway. When you have a large following you have to keep your recipes on a more average scale in order to please the greatest number of people. Good base recipe, tweak away!


If you print only page 1, you get a beautiful copy of the recipe. Also, you can check print preview, and if you don't like it, copy and paste it to a new document.

I am going to try this this weekend, but I have to ask the person who used 3 cans of soup-golden mushroom, cheddar cheese, and tomato-did you use less amounts of any of the soups?

I don't care where this recipe comes from, it was pretty darn good! Very close to Goulash minus the green peppers and all the cheese. I used Dreamfield's rotini instead of noodles, and you get to eat a little more! I will freeze the leftovers.....we had steamed zucchini on the side, and I bet homemade applesauce would be good on the side as well. By the way....for those complaining about wasted paper - just copy/paste to Word Pad, or Word - that way you use the amount of paper you want and you can increase/change the font + you can also save to a document recipe folder on your pc.

I copy my recipes to a 5"x8" card, using the back side if I have to, and put them into a recipe file. It only takes one card for any recipe. Just go into word, page set-up, and adjust the size of the paper you want. You'll get the card instead of a regular sheet of paper, so you can copy and paste right onto it. Use the following card to copy for the back, and print first page, turn the card over and print the second page onto the back. EASY!

I agree with the comment about the 2nd page when you print a recipe it is a waste of paper.

I've noticed that on every recipe I print, I am using 2 sheets of paper and on the second sheet, it prints just a small amount, which consists of lines, which is a waste. Can you please "make it fit on one sheet." Thanks

To save paper just highlight the recipe and go on print and and click on print selection only. You can get several recipes on front and back of your paper. "Happy printing' all of the casserole dishes sound good but i think it.s getting bad comments is because you are labeling it as AMISH. JUST MY VIEW

I personally found this recipe to be very bland. It needed more meat and something to give it more flavor. I added cloves of minced garlic, a chopped bell pepper and a whole onion instead of recipe directions. I sauteed the onion, pepper and garlic before adding the meat. I also added Nature Seasoning. I think they had a great beginning, but it needed a little touch up of flavor. It also took longer to get hot than stated and I put some grated cheddar cheese on top at the end. I appreciate the recipe because it made me use my noggin' to make it truly flavorful. My family enjoyed it, (4 of us) and there are plenty of leftovers for another dinner this week. All in all, this one is worth keeping in my recipe box.

I really wonder why you ascribe so many recipes to the Amish -- are you confusing them with the Pennsylvania Dutch (Deutsch -- German). Neither the Mennonites (origional religion) or their post-cursors, the Amish, are Pennsylvania Dutch; they are Swiss. As Lebanon Co. (PA) puts it in their travel brochure, "our German and Swiss ancestors." My father's paternal family, Lutheran Pennsylvania Dutch, arrived in PA in the 1600's; those people tolerated (even welcomed the Swiss who spoke German and later adopted the changed language of the earlier settlers). You are doing a great disservice to the PA. Dutch by ascribing so many foods incorrectly.

I have been making this for years! We call it boyscout supper. The only difference is that we use golden mushroom soup and also add a can of cheddar cheese soup along with the tomato soup. yummm!

This is a pretty good dish. It is similar to thwat was called Johnny Marzetti in the school cafeteria. I believe whole kernel corn and grated cheese were the add-ins to the Marzetti. My husband and son, who are not very adventuresome eaters, ate this one up. You can always tweak a recipe to your own taste, but if it is and unfamiliar recipe, follow it the first time and then tweak to taste. It was good leftover and I served one day with a tossed garden salad, second day with fresh green beans. Simple, fast and economical. Use store brand or generic soups to save more money!

What is a "prepared casserole dish?" Is that glass and is it @"9 X 13" If I need to buy one, since all I have in a baking pan, aluminum 9 X 13, is that different enough that I shouldn't use it? Aluminum pan that is.

Prepared casserole dish just means you either sprayed it with pam, or put oil or butter on it so the stuff doesn't stick. Aluminum works, size may slightly change cook time. The pan size and glass or aluminum is just a suggestion.

Amish cook this way? No thanks, I cook from scratch.

Um...I do not know where you get your information but you cant cook nearly as close to cooking from scratch as the Amish, they grow, milk, churn and grind all of there own food. Also, if you see anything that was made or created by the Amish, the quality of that item is good and pure because they pride themselves in what they do. Who care who made it, if its good does it matter?

My point is just because it says "Amish" doesn't mean it's good. Too many people think that way and I am FULLY aware of how they grow, produce and cook. I grew up on a farm that raised everything, from milk, eggs, meat, produce. We are surrounded by Amish in this area and to be honest the ones here don't produce anywhere near what we did on the farm.

This is a good point! Read so many reviews that have been changed so much one does not even recognize what was published!!

Family requests to have this dish often. Yummy.

We thought this was very good!!!

Made this for the 4 of us and was good..not great..I think I will try to tweak this w/ some spices.. It was very bland. The picky eater ate all his up and even asked for 2nds. Thats all I ask, that it doesn't get thrown away.. ;)

This is terrible tasting. I will not be making again. I used on 12 0z of noodles and was to dry. The paprika caused it to almost burn on top. I am going to have throw half of this away. I followed directions exactly and I have been cooking a long time so I do know what I am doing. I hate to throw this away because of the price of food.

I did tweak this recipe to suit our needs , and man oh man !!! I followed recipe to as directed , however , I add half of mixture to pan , then sprinkled a layer of cheese ( had colby jack on hand ) then the remainder of cheese on top , OH YA , I also included a portion ( 1/2 lb. ) of Italian sausage to ground beef mixture . We were all fighting over the last bite !!! FANTASTIC ,Thanks Mr. Food for such a great recipe .

I have a question how can you comment on a dish when you change half the ingredients in it. To me you need to fix the dish exactly how the recipe says then suggest changes. I am not trying to be ugly but when we read comments on the recipe we would like to know about the exact recipe then what you would change.

I agree 100% with you 20731. You are not being "ugly", just using your head! Some people make so many changes it doesn't nearly represent the original recipe.

This recipe is also known as "Yum Zetti" and other spellings among the Amish. It's been my family favorite for over 40 years. You can substitute cream of celery soup, cream of chicken soup but keep the tomato soup. I also add a little sour cream and slices of cheese the last few minutes in the oven. Absolultely delicious!

I always sub cream of cellery soup for mushroom!!!

Back in the dark ages when I was growing up, I knew this under a different name - Johnny Mazetti (or something similar). By the way, I live in Indiana Amish country. :)

Made this recipe few weeks ago and it was a hit with the entire family!(a rare occurence) I used cream of chicken soup instead of cream of mushroom and ground turkey instead of ground beef. I'm gonna fix it again tonight and will top with shredded cheese....great idea, CPCP!

Has anybody tried making this dish with shredded cheese on top of any kind? I take a look at it and it sure seems like it'd benefit from some. (Keep in mind I've never had it, but boy does it sound good.)

All we can say is yum, yum , yum.

To Morninghawk49 As with all recipes- they are only a guide. If it liooks dry add a bit more liquid. If you are allergic to any certain food, put in what YOU like. A recipe, again, is only a guide. You don't need them to cook- you need to learn what you like and put together those items. Make a roux based sauce instead of using mushroom soup. In fact, use a roux sauce in all of your cooking. That is the base of all cream soups. crbertram( chef charlie)

I am alergic to mushrooms. Is there a soup I can substatute for mushroom?

i was raised up around the Amish and loved there food. this dish was great even my picky husband loved it.

I love Amish food but most important that it is easy but good,and Thanks a lot keep them coming. Also love things made in crockpot Mr Food. Ramboe

This is so good and kids love it!


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