Amish Casserole Recipe

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Amish Casserole

Cindi Bauer


I love this simple, basic, main dish. Including the prep time and the actual minutes of baking this casserole, it can be prepared within an hour.

☆☆☆☆☆ 0 votes


1 lb.
ground beef
1/2 cup
finely chopped onions
lawrys seasoned salt, season according to taste
black pepper, season according to taste
1 tablesp.
dark brown sugar
1 can
(10.75 oz.) can condensed tomato soup
1 can
(10.5 oz.) can condensed cream of celery, or chicken, or mushroom soup
8 ounces
velveeta pasteurized cheese, cut into thin slices
4 cups
extra-wide noodles (7 ounces)


1In a skillet, brown the ground beef and onion; drain off any excess grease.
2Season the cooked beef with Lawrys Seasoned Salt and black pepper; according to taste.
3Add tomato soup and brown sugar to the cooked beef, and stir. (Do not add any additional liquid.)
4Cook the noodles according to package directions, and then drain them.
5Add the cream of celery soup to the hot-cooked noodles, and stir. (Do not add any additional liquid.)
6In a (2-1/2 quart) casserole baking dish, add the beef/soup mixture.
7Top with the thinly slices of Velveeta Cheese.
8Add the noodle/soup mixture on top of the Velveeta Cheese slices.
9Cover, and bake for 35 minutes in a 350 degree oven.