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    Home » Recipes » Amish Main Dishes

    Mattie Beiler's Six-Ingredient Country Casserole

    Published: Aug 6, 2021 · Updated: Aug 6, 2021 by Kevin Williams | Leave a Comment

    Jump to Recipe


     

    CASSEROLE IS KING

    Casseroles are a mainstay of Amish menus.  Why?  Well, they are often easy to assemble, can feed large amounts of people, and usually don't require 12 different dishes that you'll have to scrub later.   Often a good casserole can be made by slicing some veggies, frying some meat, throwing in some noodles, and opening a can of soup or two.  That's the appeal of casseroles in Amish country.  And simplicity fits the bill for Mattie Beiler's six-ingredient country casserole.
    If an Amish family experiences a tragedy, a death or a natural disaster, often the first comfort items to arrive are casseroles.  I've been to Amish homes on such occasions and you'll often see tables groaning under the way of a massive passel of casseroles.  Casseroles are versatile, easy to heat and reheat, and quite portable.  The casserole is definitely king in Amish country.

    POST-WAR FOOD TRENDS

    Mattie Beiler's Six-Ingredient Country Casserole calls for canned tomato soup. Some Amish cooks will make their own homemade tomato soup and use in a casserole, but if you do that it sort of defeats the purpose of a casserole, which is "easy."  I've heard snickers and comments from readers for years like "ha, the Amish use canned soups!?"  Yes, they do.  Canned soups are quite popular in Amish kitchens, the ultimate convenience food that grew in popularity after World War II.   The post-war period was when many processed foods entered the Amish diet: canned soups, Velveeta cheese, crackers, and the like.   I'm not saying necessarily that this was a good thing, it definitely altered the Amish diet.  This casserole has cream of mushroom soup in it (my parents also added fresh mushrooms).  I will say that, in my experience, most Amish cooks make their own noodles instead of buying them.  But there is time efficiency realized in making homemade noodles because you can make a massive batch, store them, and then bring them out for dishes like this.
    What makes this casserole distinctive is that it is so simple: six ingredients.
    For the noodles, use store-bought or if you are ambitious, just make these four-ingredient homemade noodles.

    Saute the onion


    Most Amish cooks would use home-grown onions, chop, saute and then on to the next step!

    Fry the ground beef with the onion until it is brown


    Ditto for the ground beef, most Amish cooks, in my experience, have their own supply of home-butchered beef or if they don't have their own, they can get some from a relative.

    Get it nice and brown and add some sliced mushrooms if you like


    Mushrooms make anything better, don't they?  While the original recipe doesn't have it and I left it out of the recipe below, my parents added mushrooms and loved it.

    The tomato soup adds a splash of color.


    The addition of canned soups really speeds up the prep of this casserole.

    start to assemble in a casserole dish


    This is a layered casserole with a layer of beef mixture on the bottom, followed by noodles, followed by beef, and topped with noodles.   I'm a little surprised this casserole doesn't call for cheese, so many of them do. But I am sure you could top with cheese if you wanted to.

    noodle layer


    I love layered casseroles!

    A beefy layer!


    The casserole looks just like you want out of the oven: golden and hearty!

    Mattie Beiler's Six-Ingredient Country Casserole looks amazing and will feed quite a few people. Another thing about casserole recipes is they can be easily scaled up to feed a larger crowd.

    Delicious!


    So give this casserole a try!

    Jump to:
    • 📋 Instructions
    • 🍲 More Amish Cassseroles
    • 🖨️ Full Recipe

    🍲 Mattie Beiler's Six-Ingredient Country Casserole

    • 1 lb. beef chunks or ground beef
    • 1 chopped onion
    • 1 can tomato soup
    • 1 lb. egg noodles
    • 1 can cream of mushroom soup
    • 1 tbsp. olive oil

    📋 Instructions

    1. Saute chopped onion in olive oil.
    2. Add beef.
    3. Cook well.
    4. Add can of tomato soup undiluted.
    5. Cook egg noodles according to directions on package.
    6. Drain well.
    7. Add can of cream of mushroom soup, undiluted.
    8. Grease casserole dish.
    9. Place ½ of beef mixture in bottom of casserole.
    10. Add ½ of noodle mixture.
    11. Put rest of beef on noodles.
    12. Add remaining noodles.
    13. If desired, sprinkle paprika lightly over top of noodles.
    14. Bake in 375 degree oven for 20-25 minutes, or until bubbly. 

    🍲 More Amish Cassseroles

    Big Beefy Montana Casserole - So good!

    Easy Three-Layer Beef Casserole - Wow!

    Amish Country Casserole - Super!

    Dairy Casserole - this is amazing!

    🖨️ Full Recipe

    Six Ingredient Casserole

    Mattie Beiler's Six-Ingredient Country Casserole

    Print Recipe Pin Recipe
    Course Main Course
    Cuisine American, Amish

    Ingredients
      

    • 1 lb. beef chunks or ground beef
    • 1 chopped onion
    • 1 can tomato soup
    • 1 lb. egg noodles
    • 1 can cream of mushroom soup
    • 1 tbsp. olive oil

    Instructions
     

    • Saute chopped onion in olive oil.
    • Add beef.Cook well.
    • Add can of tomato soup undiluted.
    • Cook egg noodles according to directions on package.
    • Drain well
    • .Add can of cream of mushroom soup, undiluted.
    • Grease casserole dish.Place ½ of beef mixture in bottom of casserole
    • .Add ½ of noodle mixture
    • .Put rest of beef on noodles.
    • Add remaining noodles.
    • If desired, sprinkle paprika lightly over top of noodles.
    • Bake in 375 degree oven for 20-25 minutes, or until bubbly
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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