Amish Casserole

February 10, 2013 at 7:58 pm | Posted in Casserole, Main Dish, Supper, Uncategorized | Leave a comment

I found this recipe by Deedledeet at All Recipes.  I tweaked it around a bit, because it just didn’t make sense to me to make a BEEF casserole with cream of chicken soup.  So I left that out and added tomato sauce instead.  Oh, and I also cut the recipe in HALF because a 9 x 13 is just too much for the three of us.


One pound hamburger (85/15)

One can of condensed tomato soup (10.75 ounces)

2 tbsp. brown sugar

1/4 tsp. black pepper

1/4 tsp. salt

12 ounces wide egg noodles

5 slices of American cheese

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Preheat oven to 350 degrees F.  Spray an 11 x 7 casserole dish with Pam butter-flavored spray.  Brown hamburger in skillet.

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Boil salted water and cook noodles about 4 minutes; since this dish is going into the oven for 35 minutes, you don’t want to overcook them.  The directions say to cook the noodles for 6, and I typically cut the time by at least 2 minutes, depending on the thickness or type of pasta.

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Drain any fat from the hamburger and add the tomato soup, brown sugar, pepper and salt.

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Mix and keep on low heat while the noodles finish boiling.

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Drain noodles and set aside.  Scoop about half of the hamburger into the prepared casserole dish.  Top with 2 and a 1/2 slices of American cheese.

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Top with half of the noodles.  Top with the remaining meat and 2 and a 1/2 more slices of American cheese.

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Top with remaining noodles and tomato sauce, sprinkle with oregano and if you want, another slice of American, torn up into pieces and scattered.

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Bake, uncovered for 30 minutes.  Remove from oven and let rest for five minutes.

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Eat it up!

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It was a bit dry with the addition of 8 ounces of tomato sauce versus the recipe which called for a 10.75 ounce can of Cream of Chicken soup.  Next time, I will use Cream of Celery soup; that makes more sense to me than chicken with beef.


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