This Amish Beef Country Casserole is straight-up comfort food. It’s creamy, cheesy, hearty, and feeds a crowd without a lot of work. Just cook, mix, layer, and bake. It uses simple pantry stuff but comes out tasting like you put in way more effort than you actually did. The beef and noodles soak up all that savory sauce, and the golden cheese on top seals the deal.
Why I Love This Recipe
I got this recipe from a handwritten cookbook passed down from a friend’s grandma. It’s one of those no-fail meals that always gets a “wow” even though it’s made with budget-friendly ingredients. It hits that perfect balance of creamy, beefy, and cheesy.
- Everything cooks in layers for max flavor
- It’s super freezer-friendly
- Made with ingredients I always have on hand
- Feels like a warm hug in a bowl
- Easy to double for a crowd
What You’ll Need
- 1 lb ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 cup sour cream
- 1 cup small curd cottage cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 3 cups cooked egg noodles (from about 6 oz dry)
- 1 ½ cups shredded cheddar cheese
Pro Tips
- Use wide egg noodles for best texture
- Drain your beef well after browning to avoid a greasy bake
- Don’t skip the sour cream and cottage cheese — it makes the filling rich and creamy
- You can make it ahead and bake later
- A little fresh parsley on top makes it look extra finished
Tools You’ll Need
- Large skillet
- Large mixing bowl
- Spatula or wooden spoon
- 9×13 baking dish
- Oven
Substitutions and Variations
- Swap ground beef with ground turkey or chicken
- Use ricotta in place of cottage cheese
- Add spinach or mushrooms for more veggies
- Use mozzarella instead of cheddar for a milder top
Make Ahead Tips
You can prep the whole casserole, cover, and store in the fridge for up to 2 days before baking. It also freezes beautifully—just wrap tightly and freeze before baking. When ready, thaw overnight in the fridge and bake as directed.
Step 1: Brown the Beef and Onions
In a large skillet over medium heat, cook 1 lb ground beef and 1 diced yellow onion until the beef is browned and the onion is soft, about 8–10 minutes. Drain the excess fat.
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Step 2: Add Garlic and Tomato Sauce
Add 2 cloves minced garlic to the skillet and cook for 1 minute. Stir in 1 (15 oz) can tomato sauce, ½ teaspoon dried basil, ½ teaspoon dried parsley, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for 5 minutes.
Step 3: Mix Creamy Layer
In a large bowl, combine 1 cup sour cream and 1 cup small curd cottage cheese. Stir until fully blended and smooth.
Step 4: Add Noodles
To the creamy mixture, add 3 cups cooked egg noodles. Gently fold the noodles into the mixture until evenly coated.
Step 5: Layer in Baking Dish
Grease a 9×13 baking dish. Spread half the noodle mixture in the bottom. Spoon over half the beef sauce. Repeat with remaining noodles and beef. Top with 1 ½ cups shredded cheddar cheese.
Step 6: Bake
Place the casserole in a preheated 350°F oven. Bake uncovered for 30–35 minutes, until hot and bubbly and the cheese is melted and golden on top.
Let it rest for 5 minutes, then scoop into a round white ceramic bowl and top with chopped parsley if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven. This dish also freezes well in individual portions for quick meals later.
Servings and Time
Servings: 6–8
Cook Time: 35 minutes
Total Time (with prep): 50 minutes
Macros (Per Serving – Approximate)
- Calories: 480
- Protein: 28g
- Carbs: 30g
- Fat: 28g
- Fiber: 2g
Why This Recipe Works (Quick Science)
The creamy noodles hold moisture during baking, while the tomato meat sauce brings acidity and richness. Layering keeps the flavors defined but still allows them to blend while baking. The cheese on top acts as a seal and gets beautifully golden in the oven.
Common Mistakes
- Not draining the beef — makes the dish too greasy
- Overcooking noodles — they’ll turn mushy during baking
- Using large curd cottage cheese — it won’t mix as smoothly
- Skipping seasoning — this dish needs the herbs and salt
What to Serve With
- Garlic bread or soft dinner rolls
- Roasted green beans or steamed broccoli
- Crisp romaine salad with ranch or Italian dressing
- A cold glass of iced tea or lemonade
FAQ
Can I use a different type of noodle?
Yes, but egg noodles work best because they’re soft and absorb flavor well.
Can I use ricotta instead of cottage cheese?
Yep! Ricotta works great — it makes it a bit richer.
Can I freeze it after baking?
Absolutely. Let it cool, portion it, and freeze for up to 2 months.
Can I make this without sour cream?
You can try Greek yogurt or more cottage cheese, but the flavor and texture will be a little different.
Does this double well?
Yes, just use two baking dishes or one large deep pan and increase the baking time slightly.
If you’re craving something cozy and filling, this casserole will do the trick. It’s warm, satisfying, and just plain good. Let me know if you try it or make any fun swaps!