Description
This Amish Sunday Savior Casserole is a comforting and hearty baked pasta dish featuring wide egg noodles, ground beef, and a creamy mushroom sauce topped with sharp cheddar cheese. Perfect for family dinners, it combines familiar, approachable flavors into an easy-to-make casserole that’s both satisfying and nostalgic.
Ingredients
Scale
Pasta
- 12 oz (340 g) wide egg noodles
Meat and Vegetables
- 1 lb (450 g) ground beef, 85 to 90 percent lean
- 1 medium yellow onion, finely chopped, about 1 cup
- 2 cloves garlic, minced
Dairy and Sauces
- 1 can (10.5 oz or 298 g) condensed cream of mushroom soup
- 1 cup (240 g) sour cream
- 2 cups (8 oz or 225 g) shredded sharp cheddar cheese, divided
Seasonings and Oils
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (only if needed for sautéing)
Instructions
- Preheat and Prepare Noodles: Heat your oven to 350°F (175°C). Bring a large pot of well-salted water to a boil and cook the wide egg noodles until just shy of al dente, about 1 to 2 minutes less than the package instructions. Drain the noodles and set them aside.
- Cook Ground Beef: Place a large skillet on medium heat and add the ground beef. Break it up with a spoon as it cooks and brown it thoroughly, about 6 to 8 minutes. Drain any excess fat if necessary.
- Sauté Onion and Garlic: Add the chopped onion and minced garlic to the beef in the skillet. If the pan seems dry, drizzle in the olive oil. Cook, stirring occasionally, until the onion becomes translucent and tender, about 2 to 3 minutes.
- Make Creamy Sauce: Stir in the condensed cream of mushroom soup and sour cream, mixing until the sauce is smooth and creamy. Season with Italian seasoning, kosher salt, and freshly ground black pepper. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors. Taste and adjust seasoning as needed.
- Assemble Casserole: Lightly grease a 9 by 13 inch casserole dish. Spread the cooked egg noodles evenly onto the bottom. Spoon the beef and creamy mushroom mixture over the noodles, spreading it to the edges. Sprinkle 1 and 1/2 cups of shredded sharp cheddar cheese evenly over the top.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 20 to 25 minutes, until heated through.
- Bake Uncovered: Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Return the casserole to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and Serve: Let the casserole rest for 5 minutes before slicing. This allows cleaner portions. Serve the casserole warm, paired with a crisp green salad or steamed vegetables for a complete meal.
Notes
- Use wide egg noodles for the best texture; regular noodles or pasta shapes will alter the dish.
- For a lighter version, substitute ground turkey or chicken.
- If you prefer, replace the cream of mushroom soup with homemade creamy mushroom sauce to reduce preservatives and excess sodium.
- The casserole can be assembled a day ahead and refrigerated; bake before serving, adding a few extra minutes to the baking time if cold from the fridge.
- Leftovers store well in the fridge for up to 3 days and reheat covered in the oven or microwave.
