There is something mighty comforting about a simple baked casserole that asks very little of the cook and still comes out of the oven smelling like supper at Grandma's house. This oven baked 5-ingredient Amish beef and summer squash casserole leans on pantry convenience and garden goodness, pairing beef top round with tender summer squash and a creamy soup topping that bakes down into a rich, homey gravy. It is the sort of practical meal country cooks have always appreciated: modest ingredients, little fuss, and plenty of flavor for the whole table.
Serve this casserole with buttered egg noodles, mashed potatoes, or a scoop of fluffy white rice to catch every bit of the creamy sauce. A side of green beans, sliced tomatoes, or a crisp cucumber salad brings a fresh contrast, and warm rolls or a piece of cornbread make it feel like a full Sunday dinner without much extra work.
Oven Baked 5-Ingredient Amish Beef and Summer Squash Casserole
Servings: 6
Ingredients
1 1/2 pounds beef top round, cut into thin strips or bite-size pieces
2 medium yellow summer squash, sliced into 1/4-inch rounds
1 can (10.5 ounces) cream of chicken and herbs soup
1 medium onion, thinly sliced
1 teaspoon garlic powder
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the raw beef top round evenly in the prepared casserole dish. Scatter the sliced summer squash and onion over the beef, then sprinkle the garlic powder across the top.
3. Spoon the cream of chicken and herbs soup over the top and spread it gently so most of the meat and vegetables are covered.
4. Cover the dish tightly with foil and bake for 45 minutes. Uncover and bake 15 to 20 minutes more, until the beef is cooked through, the squash is tender, and the sauce is bubbling around the edges.
5. Let the casserole rest for 10 minutes before serving so the sauce settles a bit, then spoon it onto plates and serve hot.
Variations & Tips
Add a little cheese: If your family likes a richer casserole, sprinkle a modest handful of shredded mozzarella or mild cheddar over the top during the last 10 minutes of baking. It is not traditional, but it sure is tasty.
Use zucchini too: Summer squash and zucchini can be used together if that is what you have from the garden or market. The mixed colors make a pretty dish, and the flavor stays gentle and comforting.
Slice the beef thin: Top round is lean, so it bakes more tenderly when sliced thinly across the grain. If the pieces are too thick, they may need extra oven time and can turn chewy.
Season to taste: The canned soup brings salt and herbs already, so start simply. A little black pepper or a pinch of dried thyme can be added if you want a bit more seasoning without overpowering the casserole.
Make it a fuller meal: If you want to stretch the dish, add a layer of thinly sliced potatoes underneath the beef. They will soak up the savory juices and make the casserole even heartier, though you may need to add 10 to 15 minutes to the baking time.