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Easy Amish Sunday Supper Casserole

This Amish Sunday Savior Casserole is the perfect comforting meal for busy weeknights or cozy Sundays. Warm, hearty, and simple, it’s an easy-to-make dish that’s sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 40 minutes
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef leaner grind optional
  • 1 medium onion chopped
  • 1 cup carrots sliced thinly
  • 1 cup celery sliced
  • 1 cup frozen peas no need to thaw
  • 2 cups cooked egg noodles cook al dente
  • 1 can cream of mushroom soup
  • 0.5 cup milk
  • 1 cup shredded cheddar cheese divided; sharp or mild
  • salt and black pepper to taste

Equipment

  • Large skillet
  • 9x13 inch Baking Dish

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
  2. Step 2: Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the beef, until browned and the onion is softened. Drain off any excess grease.
  3. Step 3: Stir in the sliced carrots, sliced celery, and frozen peas into the skillet with the beef. Cook for a few minutes until the veggies start to soften.
  4. Step 4: Add the cooked egg noodles, cream of mushroom soup, and milk to the skillet. Stir gently until everything is coated in the creamy sauce.
  5. Step 5: Stir in half (½ cup) of the shredded cheddar cheese until it melts into the sauce.
  6. Step 6: Transfer the mixture from the skillet into the prepared 9x13-inch baking dish, spreading it out evenly.
  7. Step 7: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
  8. Step 8: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, golden brown, and bubbling.
  9. Step 9: Remove from the oven and let the casserole rest for about 5-10 minutes before serving. This helps the sauce thicken.

Notes

Customize this casserole by swapping ground beef for ground turkey or chicken. Add different veggies like canned green beans or corn. Use cream of chicken or celery soup instead of mushroom. Try other cheeses like Colby Jack or Monterey Jack. Add flavor with garlic powder, onion powder, dried thyme, or parsley. For a crunchy topping, add breadcrumbs or crushed crackers mixed with melted butter over the cheese before baking.
To prevent mushy noodles, cook them just until al dente. Always drain excess grease after browning the beef. Letting the casserole rest after baking is important for the sauce to set up.
Store cooled leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the microwave or covered in a 300°F (150°C) oven, adding a splash of milk if needed.
You can assemble the casserole (without the top cheese layer) up to 24 hours ahead and refrigerate. Allow it to sit at room temp for 15-20 minutes before baking and add 5-10 minutes to the baking time.