Amish Sunday Savior Casserole
This Amish Sunday Savior Casserole is a heartwarming, easy-to-make dish perfect for busy weeknights or cozy weekends. Packed with ground beef, egg noodles, vegetables, and creamy cheese, it's a comforting classic the whole family will love.
Equipment
- Large skillet
- 9x13-inch baking dish
Ingredients
- 1 lb Ground Beef Use lean or regular
- 1 medium Onion chopped
- 1 cup Carrots sliced, fresh or frozen
- 1 cup Celery sliced
- 1 cup Frozen Peas no need to thaw
- 2 cups Cooked Egg Noodles cooked al dente
- 1 can Cream of Mushroom Soup 10.5 oz
- 0.5 cup Milk any milk works
- 1 cup Shredded Cheddar Cheese divided
Instructions
- Step 1: Brown Your Beefy Base
Grab a large skillet and pop it over medium heat. Add your ground beef and the chopped onion. Break up the beef as it cooks until nicely browned and the onion is soft. Drain off any excess grease if desired. - Step 2: Add the Veggies
Toss in your sliced carrots, celery, and frozen peas right into the skillet with the beef. Stir and let them cook for a few minutes to soften slightly and mingle flavors. - Step 3: Introduce the Noodles
Add the cooked egg noodles right into the skillet with the beef and veggies. Give everything a gentle stir to combine. - Step 4: Get Creamy
Pour the can of cream of mushroom soup over the mixture, then add the milk. Stir everything really well until the soup and milk are totally combined and coating all the ingredients. - Step 5: Cheese, Please! (Part 1)
Take half of your shredded cheddar cheese (½ cup) and sprinkle it into the skillet mixture. Stir it in gently until it melts into the creamy sauce. - Step 6: Transfer to the Baking Dish
Lightly grease a 9x13-inch baking dish. Pour the entire mixture from your skillet into the prepared dish. Spread it out evenly. - Step 7: Top with More Cheese!
Take the remaining ½ cup of shredded cheddar cheese and sprinkle it generously over the top of the casserole. - Step 8: Bake Until Bubbly
Pop the dish into your oven, preheated to 350°F (175°C). Bake for about 25-30 minutes, or until the edges are bubbling and the cheese topping is melted and slightly golden brown. - Step 9: Rest and Serve
Once it's out of the oven, let the casserole sit for 5-10 minutes before scooping it out and serving.
Notes
Substitutions & Additions: Swap ground beef for ground turkey, chicken, or Italian sausage. Add chopped bell peppers, corn, green beans, or spinach. Use cream of chicken or celery soup instead of mushroom. Vary the cheese with Monterey Jack, Colby Jack, or Parmesan. Add minced garlic with the onion, or a dash of Worcestershire sauce. For a crunchy topping, mix the top cheese layer with breadcrumbs or crushed crackers.
Tips for Success: Cook noodles only until al dente. Drain beef if using regular or fatty ground beef. Taste and season the mixture before adding the final cheese layer. The casserole can be assembled up to 24 hours ahead and refrigerated; add extra baking time if baking from cold.
Storage: Leftovers keep in the fridge for 3-4 days. To freeze, cool completely, then wrap tightly; freezes for up to 3 months. Thaw frozen casserole in the fridge. Reheat individual portions in the microwave or a whole dish covered with foil at 325°F (160°C) until heated through.