The Amish Sunday Savior Casserole is a heartwarming, family-style dish made with layers of savory ground beef, tender vegetables, creamy mushroom sauce, and cheesy egg noodles. It’s simple, comforting, and perfect for busy Sundays or when I want to serve something satisfying without much fuss.
Why You’ll Love This Recipe
I love how effortless this casserole is to put together. It has that classic, homemade flavor I crave in a hearty meal, and the texture is just right—creamy, cheesy, and filling. It’s a go-to recipe when I want a one-dish dinner that hits the spot, and it’s always a crowd-pleaser at the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 lb ground beef
- 1 medium onion, chopped
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 2 cups cooked egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese, divided
Directions
- I start by preheating the oven to 350°F (175°C).
- In a large skillet, I cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft.
- I add in the carrots, celery, and peas, cooking for a few more minutes until the vegetables begin to soften.
- In a large mixing bowl, I combine the cooked beef mixture with the cooked egg noodles, cream of mushroom soup, milk, and half of the cheddar cheese. I stir until everything is well blended.
- I pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
- I sprinkle the remaining cheddar cheese on top.
- I bake it uncovered for 25–30 minutes, or until the cheese is bubbly and golden.
- I let it cool slightly before serving for best texture and flavor.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- I sometimes swap ground beef with ground turkey or chicken for a leaner option.
- For a vegetarian version, I leave out the meat and double the vegetables.
- I’ve added chopped bell peppers or corn for more color and crunch.
- Using cream of chicken or cream of celery instead of mushroom changes up the flavor.
- A sprinkle of crushed crackers or fried onions on top adds a great crunchy finish.
Storage/Reheating
- I store any leftovers in an airtight container in the fridge for up to 3–4 days.
- For longer storage, I freeze individual portions or the whole casserole (before or after baking) for up to 2 months.
- To reheat, I warm it in the oven at 350°F until heated through, or microwave single servings until hot.
FAQs
Can I make this casserole ahead of time?
Yes, I often prepare it up to the baking step, cover it, and refrigerate. When ready, I just pop it in the oven and bake as usual.
What kind of noodles should I use?
I use egg noodles because they hold up well and have a tender bite, but any short pasta can work.
Can I use fresh vegetables instead of frozen?
Definitely. I chop and sauté fresh veggies like carrots, peas, or green beans before adding them in.
Is this recipe kid-friendly?
Absolutely. The creamy texture and mild flavors make it a hit with kids every time I serve it.
Can I double this recipe for a larger group?
Yes, I just use two baking dishes or a larger pan and double the ingredients to feed a crowd.
Conclusion
Amish Sunday Savior Casserole is one of those reliable, comforting meals I keep coming back to. It’s rich, filling, and flexible enough to suit whatever I have in the fridge. Whether it’s for a family dinner or meal prepping for the week, this casserole always delivers satisfying results.
Print
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Amish
- Diet: Halal
Description
The Amish Sunday Savior Casserole is a hearty, comforting baked dish combining seasoned ground beef, tender vegetables, creamy mushroom sauce, and melted cheddar cheese over egg noodles. Ideal for cozy family dinners or gatherings.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup frozen peas
- 2 cups cooked egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese, divided
Instructions
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned.
- Add sliced carrots, celery, and frozen peas. Cook for 3–5 minutes until vegetables begin to soften.
- Stir in cooked egg noodles, cream of mushroom soup, milk, and half of the shredded cheddar cheese. Mix well.
- Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
- Sprinkle remaining cheddar cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until cheese is melted and bubbly.
- Let cool slightly before serving. Enjoy warm.
Notes
- Can substitute ground turkey or chicken for a lighter version.
- For extra creaminess, add ½ cup of sour cream to the mixture.
- Omit meat and add mushrooms or zucchini for a vegetarian option.
- Mix in mozzarella or Monterey Jack for varied cheese flavor.
- Store leftovers refrigerated for 3–4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
