By Kevin Williams
This recipe is “famous” because you find it in every Amish cookbook, every food website, etc. But what is it really? There are now so many different variations on it that the original, if there ever was one, is probably lost to history. But the versions are all very similar: pasta, veggies, ground beef, cheese, tomatoes, this is right up the wheelhouse of Amish cooks who want to make a hearty plate piler for their hard-working family.
So, if you are looking for something similar, give this a try. Now, I will say that my parents enjoy this when they fixed it, but they’d recommending adding fresh mushro0oms. I’d probably add plump button mushrooms. But I love mushrooms so as far as I’m concerned the more mushroomy, the merrier. But I know some people hate mushrooms, so, if that is the case, just make the recipe as posted below!
As many variations as there are on this recipe online and in cookbooks, we hadn’t posted this on Amish365, so I am excited to do so. Enjoy!
- 16 ounces of your favorite pasta (penne, rotini, etc)
- 1 tablespoon of olive oil
- 1 onion, large, chopped
- 1 1 /2 pounds lean ground beef
- 1 can tomato soup
- 1 can cream of mushroom soup
- 1 cup milk
- salt and pepper to taste
- 2 cups sharp shredded Cheddar cheese.
- 1 /2 teaspoon paprika
- 1 /2 teaspoon dried parsley
- Preheat the oven to 350 and spray a 10 X 13 casserole with cooking spray.
- Cook the pasta and while that is going, saute the onion in the olive oil until soft and then add the ground beef.
- Cook until done.
- As soon as the pasta is done, drain and return to the pot.
- Add the cooked meat, soups, and milk to the pasta.
- Transfer to the prepared oven dish.
- Sprinkle with paprika and parsley and top with cheese.
- Bake for 30 minutes.