Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain off any excess grease thoroughly. Transfer the browned beef to a separate bowl.
- In the same skillet (no need to clean it), add the chopped onion, carrots, and celery. Sauté over medium heat for 5-7 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Return the browned ground beef to the skillet with the vegetables.
- In a medium bowl, whisk together the cream of mushroom soup, milk, Italian seasoning, black pepper, and salt until smooth.
- Add the cooked egg noodles and thawed frozen peas to the skillet with the beef and vegetables. Pour the creamy soup mixture over the top. Stir everything gently until all ingredients are well combined and coated in the sauce.
- Spread half of the beef and noodle mixture evenly into the prepared baking dish. Sprinkle with 1 cup of the shredded cheddar cheese.
- Spoon the remaining beef and noodle mixture over the cheese layer, spreading it out evenly.
- Top the entire casserole with the remaining 1 cup of shredded cheddar cheese.
- Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and golden brown.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh chopped parsley, if desired.
Cooking Tips and Variations
For the best results, always aim for quality ingredients. Using a good quality sharp cheddar cheese will elevate the flavor significantly, and it melts beautifully, creating that irresistible golden crust. When browning your ground beef, ensure you drain the fat completely; this prevents the casserole from becoming greasy. Don’t overcook your egg noodles before adding them to the casserole; they should be al dente as they will continue to cook and absorb flavors in the oven, ensuring they don’t turn mushy. If you prefer a richer sauce, substitute half-and-half for the milk. For an extra layer of flavor, consider adding a pinch of garlic powder to your ground beef as it browns.
This casserole is wonderfully adaptable. For a vegetarian option, swap the ground beef for an equal amount of cooked lentils or your favorite plant-based crumbles. Just be sure to season them well. If cream of mushroom soup isn’t your favorite, feel free to substitute with cream of celery or cream of chicken soup for a slightly different flavor profile. Cheese variations are a fun way to experiment; Monterey Jack, Colby, or a blend of Mexican cheeses would all work beautifully. You can also sneak in more vegetables – green beans, corn, or broccoli florets are excellent additions. Simply add them in with the peas. For those who like a little heat, a pinch of red pepper flakes stirred into the sauce will give it a nice kick. To make this dish ahead of time, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time, or until heated through and bubbly.
Storage and Reheating
The “Amish Sunday Savior Casserole” is an excellent candidate for meal prepping and enjoying leftovers. To store, allow the casserole to cool completely to room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this casserole freezes beautifully. Once cooled, you can freeze the entire casserole in its baking dish (if freezer-safe) covered tightly with several layers of plastic wrap and foil, or portion it into individual freezer-safe containers. It will last in the freezer for up to 2-3 months. Thaw frozen casserole overnight in the refrigerator before reheating.
To reheat, for individual portions, simply microwave on high for 2-4 minutes, stirring halfway through, until heated through. For a whole casserole, preheat your oven to 300°F (150°C). Cover the casserole dish with foil and bake for 20-30 minutes, or until heated through. If you prefer a crispy cheese topping, remove the foil for the last 5-10 minutes of reheating. Avoid reheating at too high a temperature or for too long, as this can dry out the noodles and sauce. Adding a tablespoon or two of milk or broth before reheating can help restore moisture if it seems a bit dry.
Frequently Asked Questions
What makes this casserole “Amish”?
While there isn’t a single “Amish” recipe, this casserole embodies the spirit of Amish cooking: practical, hearty, and designed to feed a family with simple, readily available ingredients. Casseroles are a staple in Amish communities due to their ease of preparation, ability to be made in large batches, and use of wholesome ingredients that provide comforting, satisfying meals.
Can I prepare this casserole ahead of time?
Absolutely! This casserole is perfect for making ahead. Assemble the entire casserole as directed, but do not bake. Cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature. You may need to add an extra 10-15 minutes to the baking time to ensure it’s heated through and bubbly.
What are some good side dishes to serve with this casserole?
This “Amish Sunday Savior Casserole” is quite a complete meal on its own, but it pairs wonderfully with a simple green salad with a light vinaigrette to add freshness and cut through the richness. Steamed green beans, roasted broccoli, or a side of crusty bread for soaking up the delicious sauce would also be excellent choices.
Can I use fresh vegetables instead of frozen peas?
Yes, you can definitely use fresh peas! If using fresh peas, you might want to blanch them quickly in boiling water for 1-2 minutes before adding them to the casserole mixture to ensure they are tender. You can also add other fresh vegetables like diced bell peppers or zucchini; just be sure to sauté them along with the onions, carrots, and celery until they are tender-crisp before mixing them into the casserole.