The first time I made this Amish Country Casserole, it felt like dinner had a hug around it.
It’s one-pan, forgiving, and uses pantry staples most of us already keep on hand.
Weeknight magic: it comes together fast and feeds a crowd without fuss.
Why You’ll Love This Recipe
- Ready in about an hour with minimal hands-on time.
- Uses inexpensive, shelf-stable ingredients that stretch into leftovers.
- Kid-friendly textures and broad appeal — picky eaters rarely complain.
- Flexes for substitutions: swap beef for turkey or make it vegetarian easily.
The texture is a comforting balance of tender, just-cooked elbow macaroni and meaty, savory ground beef wrapped in a silky mushroom-soup sauce.
The tomatoes add a gentle bright acidity that keeps the casserole from tasting heavy, and the melted cheddar on top creates a golden, slightly crispy blanket that contrasts the soft interior.
Each bite should give you a little tooth from the pasta, a meaty chew from the beef, and a creamy note from the soup that brings everything together.
"Five stars — reminded me of my grandma’s kitchen. Easy, filling, and the whole family asked for seconds." — Reader review
Key Ingredients
Ground beef (1 pound)
Choose 80/20 ground beef for flavor and mouthfeel; the small amount of fat keeps the casserole luscious.
If you prefer leaner meat, drain well and add a tablespoon of butter or olive oil back into the mix to preserve richness.
Cream of mushroom soup (1 can)
This is the glue that creates a creamy, silky sauce without extra steps.
A well-known brand works fine, but if you want cleaner labels, go for a condensed mushroom soup with simple ingredients and no added MSG.
Elbow macaroni (2 cups, uncooked)
Elbows hold the sauce in their little curves and cook up tender while baking inside the casserole.
Using uncooked pasta keeps the assembly simple — it absorbs liquid while baking and avoids a separate boiling step.
Shredded cheddar cheese (1 cup)
Sharp cheddar gives a bright, tangy finish and browns nicely on top.
Pre-shredded is convenient, but freshly shredded melts more smoothly; a mix of sharp and mild gives depth.
Full ingredient list:
- 1 pound ground beef
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 can diced tomatoes
- 1 cup frozen mixed vegetables
- 2 cups elbow macaroni, uncooked
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C).
This temperature lets the pasta cook through while the casserole warms evenly.
Pro Tip: Use the center rack for even browning. You’ll know it’s right when the oven hits temperature for at least five minutes before the dish goes in.
Step 2: Brown the beef and onion
Heat a large skillet over medium heat and add the ground beef and chopped onion.
Cook, breaking the beef into small pieces, until the meat is browned and the onions are translucent.
Pro Tip: Drain excess fat well to prevent the casserole from becoming greasy. If you used lean beef and drained, add a teaspoon of butter back for flavor.
Step 3: Add the canned ingredients and pasta
Stir the cream of mushroom soup, the can of diced tomatoes (undrained), frozen mixed vegetables, and the uncooked elbow macaroni into the browned beef.
Mix until the pasta is evenly coated and ingredients are well combined.
Pro Tip: Make sure the soup is fully incorporated so pockets of dry pasta don’t remain. The tomatoes add essential liquid — if your mixture looks very dry, stir in 1/2 cup of water or milk.
Step 4: Transfer to a baking dish
Pour the combined mixture into a greased 9×13-inch baking dish, spreading it into an even layer.
Cover the dish tightly with aluminum foil to hold in steam as the pasta cooks.
Pro Tip: Grease the dish with a thin layer of oil or nonstick spray at the edges to prevent cheesy sticking later. A glass or ceramic dish gives a gentler bake than metal.
Step 5: Bake covered
Bake the covered casserole at 350°F for 30 minutes.
This steam bath allows the uncooked macaroni to absorb liquid and soften.
Pro Tip: After 20 minutes, give a quick peek; if the top seems dry, add a splash (1-2 tablespoons) of water to the surface, then recover and finish the 30 minutes.
Step 6: Add cheese and finish baking
Remove the foil, sprinkle a cup of shredded cheddar evenly over the top, and return to the oven.
Bake uncovered for 10–15 minutes until the cheese is melted and the casserole bubbles at the edges.
Pro Tip: If you want a golden, slightly crisp top, run the oven on broil for 1–2 minutes—watch closely to avoid burning.
Step 7: Rest and serve
Let the casserole rest for 5–10 minutes before serving to set up slightly.
Scoop portions hot and serve warm.
Pro Tip: Resting makes portioning cleaner and stops the cheese from stretching into a stringy mess.
Expert Tips for Success
- Use a heavy skillet to brown the beef: A thicker pan prevents hot spots and gives even browning, which develops the savory flavors.
- Drain vs. retain fat: If you prefer richness, leave a tablespoon of fat after draining; otherwise drain fully and add a splash of broth to keep moisture.
- Salt strategically: Season the beef while browning and taste the assembled mixture before baking; canned soup can be salty, so adjust accordingly.
- Check pasta doneness visually: The pasta will finish cooking in the oven. Aim for it to be slightly firmer than you’d like before baking because it softens as it sits.
- Substitute liquids carefully: If your canned tomatoes are very thick, add 1/2 cup of milk, broth, or water to ensure the uncooked pasta has enough moisture.
- Layer cheeses for texture: Mix half the cheese into the casserole before baking for internal creaminess and reserve half for a golden top.
- Cover tightly: Use foil or a lid to trap steam in the first bake stage; this prevents the top from drying out before the pasta is tender.
- Use frozen veggies straight from the freezer: No need to thaw — they add chill and moisture that help the pasta cook properly.
- Avoid over-browning the cheese: If you want melted but not leathery cheese, bake uncovered only until it bubbles and loosens from the sides.
- Baking dish size matters: A 9×13 spreads everything thinly and cooks evenly; a deeper dish may need extra time.
- Make-ahead tip: Assemble in the dish, cover tightly, and refrigerate up to 24 hours; bake 5–10 minutes longer if cold from the fridge.
- Crowd control: For bigger gatherings, double the recipe and use two dishes rather than one oversized pan to ensure even baking.
Storage & Freezing
Fridge: Cool leftovers to room temperature for no more than two hours.
Place in an airtight container and refrigerate for up to 3–4 days.
To reheat: Microwave individual portions covered with a damp paper towel until hot, or reheat in a 350°F oven covered with foil for 15–20 minutes.
If the casserole seems dry, add 1–2 tablespoons of milk or broth before reheating.
Freezer: For longer storage, freeze in an airtight, freezer-safe container for up to 3 months.
Portion into meal-sized containers for faster thawing and reheating.
Thawing & reheating from frozen: Thaw overnight in the refrigerator when possible.
Reheat in a 350°F oven covered for 30–40 minutes until heated through.
If reheating from fully frozen, bake at 350°F covered for 45–60 minutes, then uncover, add cheese, and bake until bubbly.
Avoid repeated reheating: Reheat only the portion you plan to eat to preserve texture and food safety.
Use a food thermometer if unsure: internal temperature should reach 165°F for safe reheating.
Variations & Substitutions
Vegetarian swap: Replace ground beef with cooked lentils or a plant-based crumbled meat substitute.
Increase the vegetables to make the dish heartier and consider using vegetable broth or a dairy-free condensed soup.
Turkey or chicken: Use ground turkey or shredded rotisserie chicken for a lighter flavor.
You may want to add an extra tablespoon of olive oil for moisture with lean turkey.
Cheese upgrades: Mix in a bit of Monterey Jack, Colby, or mozzarella with the cheddar for a milder, creamier melt.
Add 1/4 cup of grated Parmesan on top before baking for a nutty crust.
Spicy or smoky twist: Stir in 1/2 teaspoon smoked paprika or a diced jalapeño when browning the onion for a subtle heat and smokiness.
A dash of Worcestershire sauce or mustard powder can deepen savory notes.
Gluten-free option: Use a gluten-free elbow pasta and check the canned soup label for gluten-containing thickeners.
You may need a little extra liquid since GF pasta sometimes absorbs differently.
One-dish meal boosters: Stir in a can of drained black beans or a cup of corn for added fiber and color.
Toss in fresh herbs like parsley or chives right before serving for brightness.
Frequently Asked Questions
Q: Can I use pre-cooked pasta instead of uncooked macaroni?
A: Yes. If you use pre-cooked pasta, reduce added liquid and shorten the covered baking time to 15–20 minutes.
Watch the casserole closely to prevent the pasta from becoming mushy.
Q: Is condensed cream of mushroom soup necessary?
A: It acts as the thickening, creamy base. You can substitute a homemade quick white sauce (béchamel) or another condensed soup like cream of chicken.
If using homemade sauce, aim for similar thickness so the pasta can cook correctly.
Q: My casserole was watery—what went wrong?
A: Common causes are too much added liquid, very watery canned tomatoes, or not baking long enough covered for the pasta to absorb moisture.
Next time, reduce added liquid and ensure the dish stays covered the initial bake; you can always bake a few minutes longer uncovered.
Q: Can I prepare this in advance?
A: Yes. Assemble the dish, cover tightly, and refrigerate up to 24 hours.
Bring to room temperature for 20–30 minutes before baking, and add an extra 5–10 minutes to the bake time if still cool.
Q: How can I make this lower in sodium?
A: Use low-sodium canned tomatoes and reduced-sodium cream of mushroom soup.
Season lightly and taste before baking; adding fresh herbs and lemon juice can brighten flavor while keeping salt low.
Final Thoughts
This Amish Country Casserole is the sort of straightforward comfort food that becomes a weekly go-to.
It’s forgiving, adaptable, and reliably popular at the family table.
Please leave a star rating in the recipe card below if you try it, and pin this to Pinterest for easy meal planning.
Conclusion
For extra recipe inspiration or slight variations from other home cooks, check out this version at Amish Country Casserole | With A Blast.
If you want a slightly different take with photos and tips, see Amish Country Casserole – The Country Cook.
For a classic, well-loved recipe walkthrough, read the notes at Famous Amish Country Casserole Recipe – Easy Ground Beef Dinner.
And if you prefer video guidance, there’s a helpful demonstration at Amish Country Casserole {VIDEO} – I Am Homesteader.
Amish Country Casserole
Ingredients
Main Ingredients
- 1 pound ground beef Choose 80/20 for flavor; drain and add butter if lean.
- 1 cup frozen mixed vegetables No need to thaw.
- 1 can cream of mushroom soup The base for creamy sauce.
- 1 can diced tomatoes Do not drain.
- 2 cups elbow macaroni, uncooked Absorbs liquid while baking.
- 1 cup shredded cheddar cheese Sharp cheddar recommended.
- salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat a large skillet over medium heat and add the ground beef and chopped onion. Cook until browned.
- Stir in the cream of mushroom soup, diced tomatoes, frozen mixed vegetables, and uncooked elbow macaroni.
- Pour the mixture into a greased 9x13-inch baking dish and cover with aluminum foil.
- Bake the covered casserole for 30 minutes.
- Remove the foil, sprinkle the shredded cheddar over the top, and bake uncovered for an additional 10-15 minutes.
- Let the casserole rest for 5-10 minutes before serving.
