Amish Country Casserole


  • 12- oz medium egg noodles, spirals, elbow, any pasta you desire
  • 1 lb ground beef
  • 1 (10.75-oz) can tomato soup
  • 1 (10.75-oz) can cream of mushroom
  • 1 cup milk
  •  tsp salt
  • ¼ tsp pepper
  • 2 tsp Worcestershire Sauce
  • ¼ tsp garlic
  • 2 Tbsp onion flakes
  • ¼ cup grated parmesan cheese


  • Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
  • Cook egg noodles according to package directions and drain.
  • In a large skillet, cook ground beef until no longer pink. Drain fat.
  • In a large bowl, combine tomato soup, cream of mushroom, milk, salt, pepper, Worcestershire, garlic, and onion flakes. Stir in cooked ground beef and cooked noodles.
  • Spread noodle mixture into prepared pan. Top with grated parmesan cheese.
  • Bake uncovered for 25 to 30 minutes.


Can assemble casserole in advance and refrigerate or freeze for later.
When ready to cook, thaw in the fridge for 24 hours and bake according to directions.


  1. Sounds good and the photo makes it look yum. Happy Tuesday and have a great week.

  2. My husband hates mushrooms so I substituted cream of potato and added 1/4tsp of celery salt. It is wonderful! Thanks so much.


Thank you for your comment!