I whipped up this Amish Beef and Noodle delight for Thanksgiving, and Aunt Sarah hasn’t stopped talking about it since!

This Amish Beef and Noodle Casserole is one of those comforting dishes that feels like a warm hug after a long day. Growing up in the Midwest, casseroles were a staple in our household, and this one was always a favorite. It's hearty, filling, and perfect for those busy weeknights when you need something satisfying yet simple to prepare. The Amish have a knack for creating dishes that are both practical and delicious, and this casserole is no exception. It's a wonderful blend of tender beef, noodles, and a creamy sauce that comes together beautifully in the oven.

This casserole pairs wonderfully with a simple green salad or steamed vegetables to add a bit of freshness to your meal. A side of crusty bread or dinner rolls is perfect for soaking up any extra sauce. If you're feeling indulgent, serve it with a dollop of sour cream or a sprinkle of fresh parsley on top for an extra touch of flavor.

Servings: 6

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 can (10.75 ounces) condensed cream of mushroom soup
1 can (10.75 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
8 ounces egg noodles, cooked and drained
1 cup shredded cheddar cheese
1 tablespoon butter

Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, melt the butter and sauté the chopped onion and minced garlic until the onion is translucent.

Add the ground beef to the skillet, season with salt and pepper, and cook until browned. Drain any excess fat.

In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and milk. Stir until smooth.

Add the cooked beef mixture and the cooked egg noodles to the bowl with the soup mixture. Stir until everything is well combined.

Transfer the mixture to a greased 9x13-inch baking dish and spread evenly.

Sprinkle the shredded cheddar cheese over the top of the casserole.

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a bit of a kick, you can add a teaspoon of paprika or a pinch of cayenne pepper to the beef mixture. If you're looking to add some veggies, consider mixing in a cup of frozen peas or a can of drained corn. For a lighter version, you can use ground turkey instead of beef and low-fat versions of the soups and sour cream. This casserole is also a great make-ahead meal; simply prepare it up to the baking step, cover, and refrigerate for up to two days before baking.