In the heart of the Midwest, there's a comfort that comes from sharing a simple, hearty meal with loved ones. This Amish Hamburger Mushroom Bake holds a special place in my family's collection of treasured recipes. The roots of this dish go deep, tracing back to the early settlers who prized hearty and wholesome meals. Prepared with love and care, this bake is perfect for those chilly evenings when you want to gather around the table and enjoy good, honest food. Hamburger Mushroom Bake not only fills your kitchen with an irresistible aroma but also brings a sense of nostalgia and warmth that's quintessentially Midwestern.

This cozy casserole pairs wonderfully with a crisp garden salad dressed in tangy vinaigrette, which balances the richness of the dish. You might also consider serving it alongside buttered corn on the cob or a simple side of steamed green beans. And for a truly Midwest experience, don’t forget a basket of warm, homemade dinner rolls to sop up every last bit of that creamy, savory sauce.

Servings: 6

1 pound ground beef
1 small onion, chopped
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 can (4 ounces) sliced mushrooms, drained
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces wide egg noodles, cooked and drained
1 cup shredded cheddar cheese
1/2 cup bread crumbs
2 tablespoons butter, melted

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender. Drain any excess fat.

Stir in the cream of mushroom soup, sour cream, sliced mushrooms, salt, and black pepper. Cook and stir for a few minutes until well combined and heated through.

Add the cooked and drained egg noodles to the skillet, mixing everything together until the noodles are well coated.

Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly.

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

In a small bowl, combine the bread crumbs and melted butter. Sprinkle this mixture evenly over the cheddar cheese.

Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the top is golden brown.

Let it cool for a few minutes before serving to allow the flavors to meld together nicely.

This recipe is quite versatile. You can substitute ground turkey or chicken for a lighter version. If you're a veggie lover, add a cup of frozen peas or chopped bell peppers before baking for extra nutrition and color. For a bit of a kick, mix in half a teaspoon of crushed red pepper flakes with the beef and onions. And if you’re feeling indulgent, a handful of crispy fried onions on top adds a delightful crunch.

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