There is something especially comforting about an Amish-style casserole, the kind of plain, practical supper that turns a few humble ingredients into a pan full of goodness. This oven baked ground pork noodle casserole follows that same thrifty country spirit, layering dry tortiglioni, rich pork, and a simple creamy base right in a cast iron baking pan for a hearty family meal. It is the sort of dish that feels right at home on a Midwestern table, where simple pantry cooking and making do have always gone hand in hand.
This casserole is satisfying enough to serve on its own, but it is mighty good with buttered green beans, stewed corn, a crisp cucumber salad, or sliced tomatoes in season. A piece of warm bread or a fluffy biscuit is perfect for catching the creamy sauce, and if you like a little brightness on the plate, a spoonful of applesauce or some pickled beets makes a fine old-fashioned pairing.
Oven Baked 4-Ingredient Amish Ground Pork Noodle Casserole
Servings: 6
Ingredients
1 pound ground pork
Directions
1. Preheat the oven to 375°F. Lightly grease a 12-inch cast iron baking pan or deep cast iron skillet if needed.
2. Spread the dry tortiglioni evenly in the cast iron pan. Spoon the condensed cream of mushroom soup over the pasta, then pour in the water and stir gently to coat and settle the noodles into an even layer.
3. Crumble the raw ground pork evenly over the top of the pasta mixture, breaking it into small pieces so it cooks through nicely and seasons the whole casserole as it bakes.
4. Cover the pan tightly with foil and bake for 45 minutes. Remove the foil, stir gently from the edges toward the center, then return the pan to the oven uncovered for 15 to 20 minutes more, until the pasta is tender, the pork is fully cooked, and the top is lightly browned.
5. Let the casserole rest for 10 minutes before serving so the sauce thickens slightly and the pasta settles. Spoon onto plates and serve hot.
Variations & Tips
Add cheese: If your family likes a richer top, sprinkle 1 to 1 1/2 cups shredded mozzarella or mild cheddar over the casserole during the last 10 minutes of baking. It is not traditional to every Amish kitchen, but it sure is good and gives the top a lovely golden finish.
Use a different soup: Cream of chicken or cream of celery works well in place of cream of mushroom if that is what you have in the pantry. These old casseroles were always about using what was on hand, and that kind of flexibility is part of their charm.
Check the liquid: Different pasta shapes and different brands can drink up more liquid. If the pan seems dry when you remove the foil, add a splash of hot water before finishing the bake. If it seems a little loose, let it rest longer after baking and it will come together nicely.
Season to taste: Even with just four main ingredients, you can certainly add a little black pepper, onion powder, or garlic powder if you like. Ground pork can vary in richness, so a small pinch of seasoning can brighten the whole dish without taking away its plain country character.
Make it ahead: You can assemble the casserole a few hours ahead and refrigerate it covered. When baking from cold, add about 10 extra minutes to the covered baking time and make sure the pork is fully cooked before serving.
