• Cooking Time:
  • Servings: 6- 8
  • Preparation Time:


"I am long overdue to share a recipe that my family has been enjoying for many years -- Amish Casserole.

The official name is, "Creamy Noodle and Ground Beef Casserole," but since it came from an Amish cookbook, I always just called it the Amish Casserole. Whenever I make this dish, it makes me think of home. Total comfort food and delicious flavors. Enjoy!"


  • 2 cups sour cream (a 16-ounce container)
  • 2 cups small-curd cottage cheese (a 16-ounce container)
  • 1/4 cup finely chopped onion
  • 2 Tbsp. minced fresh parsley
  • 1 7- to 8-ounce package medium egg noodles
  • 1 Tbsp. vegetable oil
  • 2 pounds lean ground round or well-trimmed chuck
  • 2 6-ounce cans tomato paste
  • 1 Tbsp. minced fresh basil, or 1 tsp. dried
  • 1 Tbsp. minced fresh oregano, or 1 tsp. dried
  • 1 tsp. salt
  • 1/2 tsp. coarsely ground black pepper


  • In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside. In a large saucepan, cook the noodles according to the package directions.
  • Drain and set aside.
  • Heat the oil in a large saute pan, over medium heat, and add the ground beef, stirring now and then until the meat is no longer pink. Drain off all liquid and discard.
  • Stir in the tomato paste, basil, oregano, salt and pepper and simmer for 5 minutes.
  • Preheat the oven to 325-f degrees. Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, and one-half of the sour cream mixture. Repeat these layers, ending with the meat sauce. Bake uncovered for 1 hour or until the casserole is golden brown and bubbly.
  • Allow to stand for 15 minutes, then serve.

Categories: Casserole  Main Dish 
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