Amish Noodles
  • 1 pound of hamburger (you can sub in ground chicken if you prefer)
  • 1 diced onion
  • Italian seasoning (spice mix)
  • 2 cans cream of tomato soup
  • 2 cans cream of mushroom, celery or chicken (your choice) soup
  • 1 bag of no yolks broad egg noodles
  • 1 block of Velveeta sliced thin (or can buy Velveeta slices now days)
  1. Brown the meat and onion together in a fry pan. When the meat is cooked, combine with the 2 cans of cream of tomato (no water). Boil the bag of egg noodles and drain. Combine with the 2 cans of cream of (your choice above). (no water)
  2. Begin layering a casserole dish with a small amount of the meat/soup, then the noodle/soup, then Velveeta slices, meat/noodles/Velveeta, again until you reach the top of your casserole dish.
  3. Bake in a 350 degree oven until the cheese starts to brown on the top. Serve and enjoy!
My mother in law handed this down when I married my husband. A former co-worker shared this family recipe with her and it was a mainstay in their house growing up. Neither of us is sure why it’s referred to as Amish Noodles – but hey, if it tastes good… go with it