Amish Sunday Savior Casserole
This Amish Sunday Savior Casserole is a warm, comforting one-dish meal that tastes like home. The savory browned beef and sautéed onion give a hearty, meaty base while tender carrots, celery, and sweet peas add gentle sweetness and a pleasant bite. Cream of mushroom soup binds the mixture, creating a smooth, creamy texture that clings to the egg noodles. Topped with melted cheddar cheese, the casserole finishes with a golden, bubbly crust that adds a salty, tangy contrast to the rich filling. The aroma while baking is inviting, a mix of caramelized meat, mushrooms, and melted cheese that fills the kitchen.
This dish is ideal for busy weeknights, casual family dinners, or as a comforting Sunday supper when you want something simple, filling, and dependable. It reheats well and is perfect for serving with a simple green salad or crusty bread.
Ingredients
- 1 lb ground beef, provides the savory, protein-rich base for the casserole.
- 1 medium onion, chopped, adds sweetness and depth when browned with the beef.
- 1 cup carrots, sliced, bring mild sweetness and a tender crunch.
- 1 cup celery, sliced, contributes a fresh, slightly peppery texture.
- 1 cup frozen peas, add pop of color and sweet flavor; keep frozen until added.
- 2 cups cooked egg noodles, supply comforting starch and soak up the creamy sauce.
- 1 can cream of mushroom soup, creates a creamy binder and mushroom flavor.
- 1 cup shredded cheddar cheese, melts on top for a golden, savory finish.
- Salt and pepper to taste, to season and balance the flavors.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). This ensures the oven is ready when your casserole is assembled.
- In a skillet over medium heat, brown the ground beef and chopped onion until the beef is cooked through and the onion is translucent. Break the beef into small pieces as it cooks for even texture. Drain excess fat and return the meat to the skillet.
- Add the sliced carrots, sliced celery, and frozen peas to the skillet and cook for an additional 5 minutes, stirring occasionally until the vegetables are slightly tender. If the skillet seems dry, a splash of water can prevent sticking.
- In a large bowl, combine the cooked beef and vegetable mixture with the cooked egg noodles, cream of mushroom soup, and salt and pepper. Mix gently so the noodles stay intact and everything is evenly coated.
- Pour the mixture into a greased casserole dish and sprinkle the shredded cheddar cheese evenly over the top. For an extra-melty top, you can cover the dish for the first 15 minutes of baking, then uncover to brown.
- Bake for 25 to 30 minutes, or until the cheese is bubbly and golden. Let the casserole rest for 5 minutes before serving to set slightly.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes (including baking)
- Total Time: 55 minutes
- Servings: 6
- Calories: Approximately 395 calories per serving
Tips, Storage & Variations
Tips
- Use lean ground beef to reduce excess fat and make draining easier.
- Cook the egg noodles just until tender to prevent them from becoming mushy in the casserole.
- Let the casserole rest a few minutes after baking so it firms up for easier serving.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- To avoid a dried top when reheating, cover loosely with foil.
Freezing
- For freezing, assemble the casserole but do not bake. Wrap tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking and add a few extra minutes to the bake time if still chilled.
Variations using existing ingredients only
- Extra cheesy: Stir half of the shredded cheddar into the filling before topping with the remaining cheese for a richer, cheesier interior.
- Creamier sauce: Stir a little more cream of mushroom soup into the filling for a saucier casserole.
- Vegetable-forward: Increase the peas, carrots, or celery amounts to highlight vegetables and reduce the noodle-to-vegetable ratio.
Frequently Asked Questions
Q: Can I use a different type of noodle?
A: Yes, you can use any cooked egg-style noodle you have on hand as long as it is about the same volume.
Q: Do I need to thaw the frozen peas before adding?
A: No, add frozen peas directly to the skillet; they will cook through during the 5 minutes and in the oven.
Q: How can I prevent the casserole from becoming soggy?
A: Avoid overcooking the noodles and drain any excess fat after browning the beef to keep the casserole from getting too wet.
Q: Can I make this ahead of time?
A: Yes, assemble and refrigerate for a few hours before baking, or freeze unbaked for longer storage.
Q: What is the best dish to bake this in?
A: Use a greased 9×13 inch casserole dish or a similar-sized baking dish so the filling spreads evenly.
People Also Ask
Q: What temperature do you bake a beef and noodle casserole at?
A: Bake this casserole at 350°F (175°C) until the cheese is bubbly and golden.
Q: How long should I brown ground beef for a casserole?
A: Brown ground beef until no pink remains and it reaches a crumbly texture, usually 7 to 10 minutes over medium heat.
Q: Can I substitute another canned soup for cream of mushroom?
A: This recipe is written with cream of mushroom soup; using another condensed soup will change the flavor and texture.
Q: How can I make this recipe stretch for more people?
A: Serve the casserole with simple sides like a green salad to make it go further.
Q: Does this casserole reheat well?
A: Yes, it reheats well in the oven or microwave and maintains flavor for a few days refrigerated.
Q: Should I cover the casserole while baking?
A: You can cover for part of the bake to keep moisture, then uncover to allow the cheese to brown.
Conclusion
This Amish Sunday Savior Casserole is a dependable, cozy meal that brings simple ingredients together into something satisfying and homey. It is perfect for family dinners, leftovers for busy weekdays, or a comforting dish to bring to a neighbor. If you enjoy traditional, unfussy casseroles, you might also like to read more about similar recipes such as Amish Savior Sunday Supper for another version and serving ideas. For additional recipe inspiration and variations, check out Amish Sunday Savior | Recipes – Umami. I hope you give this casserole a try and share how it turned out with friends or family for a cozy, satisfying meal.
Amish Sunday Savior Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, brown the ground beef and chopped onion until the beef is cooked through and the onion is translucent. Break the beef into small pieces as it cooks.
- Drain excess fat and return the meat to the skillet.
- Add the sliced carrots, sliced celery, and frozen peas to the skillet and cook for an additional 5 minutes, stirring occasionally until the vegetables are slightly tender.
- In a large bowl, combine the cooked beef and vegetable mixture with the cooked egg noodles, cream of mushroom soup, and salt and pepper. Mix gently.
- Pour the mixture into a greased casserole dish and sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 25 to 30 minutes, or until the cheese is bubbly and golden.
- Let the casserole rest for 5 minutes before serving.