There is something especially comforting about an Amish-style casserole, the kind that asks for just a handful of pantry staples and turns them into a filling supper that can feed a table of hungry folks without much fuss. This oven baked 5-ingredient beef sirloin noodle bake follows that sensible tradition, layering dry wide egg noodles right into a glass baking dish and topping them with raw diced sirloin, condensed soup, broth, and a little cream to make a hearty meal that bakes up tender, rich, and old-fashioned in the best possible way.
Serve this noodle bake with buttered green beans, a simple lettuce salad, or sweet corn if you want to keep that Midwestern supper feel going strong. Warm dinner rolls, sliced bread with butter, or even a dish of applesauce sit nicely beside it, and for a little brightness, a few dill pickles or a spoonful of cucumber salad make a fine contrast to the creamy beef and noodles.
Oven Baked 5-Ingredient Amish Beef Sirloin Noodle Bake
Servings: 6
Ingredients
12 ounces dry wide egg noodles
1 1/2 pounds beef sirloin, diced into bite-size pieces
2 cans (10.5 ounces each) condensed cream of mushroom soup
2 cups beef broth
1 cup heavy cream
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. Spread the dry wide egg noodles evenly in the bottom of the prepared dish.
3. Scatter the diced raw beef sirloin over the noodles so the meat is distributed as evenly as possible.
4. In a bowl, whisk together the condensed cream of mushroom soup, beef broth, and heavy cream until smooth.
5. Pour the soup mixture evenly over the beef and noodles, pressing the noodles down gently with the back of a spoon so they are mostly covered by liquid.
6. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil, stir gently, then return to the oven uncovered for 15 to 20 minutes more, or until the noodles are tender, the beef is cooked through, and the top is bubbling around the edges.
7. Let the casserole rest for 10 minutes before serving so the sauce can settle and the noodles can finish soaking up all that good flavor.
Variations & Tips
Add onions: If you do not mind stepping past the strict five-ingredient idea, scatter 1 small finely chopped onion over the noodles before adding the beef. It gives the bake a sweeter, deeper savory flavor that tastes especially nice in cold weather.
Use a different soup: Cream of celery or cream of onion soup can stand in for one or both cans of mushroom soup if that is what you have in the pantry. That kind of practical swap is how many old farm recipes stayed useful from week to week.
Check tenderness before serving: Since noodle brands can vary, test a noodle from the center of the dish before pulling it from the oven for good. If it still seems too firm, add a splash more broth, cover again, and bake another 10 minutes.
Choose evenly cut beef: Dice the sirloin into small, even pieces so it cooks in the same amount of time as the noodles soften. Larger chunks can stay too firm while the rest of the casserole is ready.
Make it richer at the table: A little black pepper, chopped parsley, or even a spoonful of sour cream on each serving can freshen the finished dish nicely without changing the simple heart of the recipe.