By Kevin Williams
No, there’s nothing “peachy” tasting about this recipe, the name just comes from the Amish woman who submitted the recipe. Peachy is a common last name in some communities, I feel like it is a variation of Beachy, like perhaps the more common “Beachy” was misconstrued somewhere along the way. We’ve talked about that with other Amish surnames, like Byler and Beiler or Bontrager and Borntrager. I suspect some sloppy immigration paperwork skewed some name spellings for all-time.
Anyway, peachy or not, this casserole is a hearty filling favorite in Amish kitchens. Very classic, simple.
The ingredients below are store bought because that is how 99 percent of readers will make it, but keep in mind Amish cooks would generally use homemade sour cream, cottage cheese, and home-raised meat. All of those homemade items add a “freshness factor” that will be absent from your version, but this is a still a great dish!
So, here is this comfort food classic recipe!
- 2 cups sour cream (a 16-ounce container)
- 2 cups small-curd cottage cheese (a 16-ounce container)
- ¼ cup finely chopped onion
- 2 Tbsp. minced fresh parsley
- 1 7- to 8-ounce package medium egg noodles
- 1 Tbsp. vegetable oil
- 2 pounds lean ground round or well-trimmed chuck
- 1 small jar pizza sauce, about 14 oz. (
- Note: You can also use plain tomato sauce in place of pizza sauce
- In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside. In a large saucepan, cook the noodles according to the package directions.
- Drain and set aside.
- Heat the oil in a large saute pan, over medium heat, and add the ground beef, stirring now and then until the meat is no longer pink.
- Drain off all liquid and discard.
- Stir in the pizza sauce, basil, oregano, salt and pepper and simmer for 5 minutes.
- Preheat the oven to 325-f degrees.
- Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, and one-half of the sour cream mixture. Repeat these layers, ending with the meat sauce.
- Bake covered for 1 hour or until the casserole is bubbly.
- If you would like, remove the cover the last 20 minutes of baking to crunch up the topping a bit. Allow to stand for 15 minutes, then serve.