If you’re craving a cozy, satisfying meal that feels like a warm hug straight from the heart of Amish cooking, the Amish Sunday Savior Casserole Recipe is your new best friend. This comforting casserole layers tender egg noodles with a creamy mushroom-sour cream sauce and rich, savory ground beef, all topped off with gooey, melted sharp cheddar cheese. It’s the kind of dish that brings everyone to the table, perfect for family dinners or when you just want to treat yourself to something special without a fuss. Trust me, once you try this recipe, it will become a Sunday tradition in your home too!
Ingredients You’ll Need
The magic of this Amish Sunday Savior Casserole Recipe lies in its simplicity. Every ingredient is essential and works together to create a burst of flavor and wonderful texture in each bite. From the tender egg noodles to the creamy soup base and sharp cheddar, these familiar pantry staples make the dish accessible yet incredibly satisfying.
- Wide egg noodles: They provide the perfect tender, chewy base that holds the casserole together beautifully.
- Ground beef (85 to 90 percent lean): Adds hearty, rich protein with just enough fat to keep it juicy.
- Yellow onion: Gives a sweet, aromatic depth when sautéed with the beef.
- Garlic cloves: Bring a punch of savory warmth to the filling.
- Condensed cream of mushroom soup: Acts as the creamy backbone, melding flavors in a smooth sauce.
- Sour cream: Adds tang and richness, making the casserole luxuriously creamy.
- Sharp cheddar cheese: Divided between layers and topping, it melts into a golden, bubbly crown of flavor.
- Italian seasoning: A blend of herbs that gives a gentle, earthy hint without overpowering.
- Kosher salt and freshly ground black pepper: Essential for seasoning that brings everything to life.
- Olive oil (optional): Used only if needed to soften the onions and garlic perfectly.
How to Make Amish Sunday Savior Casserole Recipe
Step 1: Prepare the Egg Noodles
Begin by heating your oven to 350°F (175°C). Bring a large pot of well-salted water to a boil and cook the wide egg noodles just short of al dente—about 1 or 2 minutes less than the package suggests. This ensures they absorb flavors without turning mushy in the oven. Drain them well and set aside.
Step 2: Brown the Ground Beef
In a large skillet over medium heat, cook the ground beef, breaking it apart as it browns. You’re aiming for that perfectly cooked, flavorful base with no pink left, which usually takes around 6 to 8 minutes. Drain any excess fat to keep the casserole from getting greasy.
Step 3: Sauté Onion and Garlic
Add the finely chopped yellow onion and minced garlic to the skillet with the beef. If the pan looks dry, drizzle in a tablespoon of olive oil to help everything soften without burning. Cook and stir until the onion becomes translucent and tender, about 2 to 3 minutes. This step builds a lovely aromatic foundation.
Step 4: Make the Creamy Sauce
Stir the condensed cream of mushroom soup and sour cream into the beef mixture until the sauce is smooth and creamy. Sprinkle in the Italian seasoning, kosher salt, and freshly ground black pepper. Let simmer gently for 2 to 3 minutes, allowing all those flavors to mingle beautifully. Taste and adjust seasoning if necessary—you want that perfect balance!
Step 5: Assemble the Casserole
Lightly grease a 9 by 13 inch casserole dish for easy cleanup. Spread the cooked egg noodles evenly across the bottom, creating a sturdy, delicious base. Spoon the luscious beef and sauce mixture over the noodles and spread it out evenly to every corner. Now sprinkle 1 and 1/2 cups of shredded sharp cheddar cheese on top, which will melt into a decadent layer.
Step 6: Bake Until Perfection
Cover the casserole dish tightly with foil and bake in your preheated oven for 20 to 25 minutes until everything is heated through and bubbling gently. Then remove the foil, top with the remaining 1/2 cup of cheddar cheese, and bake for another 5 to 10 minutes. This last step creates that irresistible melted, bubbly, golden cheese finish.
Step 7: Rest and Serve
Once out of the oven, let your Amish Sunday Savior Casserole rest for about 5 minutes. The slight cooling helps it set up, making it easier to slice cleanly and serve. It’s now ready to bring warmth and smiles around your dining table!
How to Serve Amish Sunday Savior Casserole Recipe
Garnishes
A little fresh chopped parsley or green onions sprinkled over the top add a pop of color and freshness that brightens the dish. You could also add a few red pepper flakes if you want a hint of zing without overpowering the comforting flavors.
Side Dishes
This casserole pairs wonderfully with crisp green salads or lightly steamed vegetables like green beans or broccoli, which add crunch and lighten up the meal. For a touch of sweetness, roasted carrots or glazed baby beets are fantastic companions.
Creative Ways to Present
Thinking of serving this at a potluck or special Sunday gathering? Portion it out in individual ramekins for personal servings that look charming and inviting. You could also try layering in a casserole with different cheese types for an extra indulgent twist, like mixing mozzarella or Monterey Jack with the cheddar.
Make Ahead and Storage
Storing Leftovers
After enjoying your Amish Sunday Savior Casserole Recipe, store any leftovers in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it a perfect option for weekday lunches or easy dinners.
Freezing
This casserole freezes really well if you want to prepare it in advance. Just assemble it, cover tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before baking as directed.
Reheating
To reheat, warm leftovers in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, covering them loosely to keep moisture, for about 2 to 3 minutes, stirring halfway if needed.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great leaner alternative. Just be mindful it might need a bit less cooking time as it can dry out faster.
Is there a vegetarian version of this casserole?
You can easily swap out the ground beef for sautéed mushrooms, lentils, or a plant-based meat substitute to keep all the hearty goodness without the meat.
Can I make this casserole gluten-free?
Yes! Just use gluten-free wide egg noodles and a gluten-free cream of mushroom soup to keep the dish safe for gluten sensitivities without compromising flavor.
What can I do if I don’t have cream of mushroom soup?
Try making a quick homemade mushroom sauce with sautéed mushrooms, butter, flour, and milk or broth as a substitute—it will add a fresh, rich touch.
How do I get the cheese perfectly melted and bubbly on top?
Baking the casserole uncovered during the last 5 to 10 minutes at a high enough temperature (350°F) ensures the cheese melts nicely and turns golden brown without burning.
Final Thoughts
There’s something truly special about the Amish Sunday Savior Casserole Recipe that brings comfort food to a whole new level. It’s easy to make, hearty yet creamy, and the perfect centerpiece for a family meal or a cozy weekend dinner. Give this recipe a try and watch it quickly become your go-to dish whenever you want a little extra love in your kitchen. I promise, you’re going to adore every single bite!
Print
Amish Sunday Savior Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Amish Sunday Savior Casserole is a comforting, hearty dish featuring tender egg noodles, savory ground beef, and a creamy mushroom sauce, all topped with melted sharp cheddar cheese. This classic family favorite is easy to prepare and perfect for a satisfying weeknight dinner or weekend gathering.
Ingredients
Pasta
- 12 oz (340 g) wide egg noodles
Meat and Vegetables
- 1 lb (450 g) ground beef, 85 to 90 percent lean
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
Dairy and Soup
- 1 can (10.5 oz or 298 g) condensed cream of mushroom soup
- 1 cup (240 g) sour cream
- 2 cups (8 oz or 225 g) shredded sharp cheddar cheese, divided
Seasonings and Oil
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (only if needed for sautéing)
Instructions
- Preheat and cook noodles: Heat your oven to 350°F (175°C). Bring a large pot of well-salted water to a boil and cook the egg noodles just shy of al dente, about 1 to 2 minutes less than the package instructions. Drain the noodles and set aside.
- Brown the ground beef: In a large skillet over medium heat, add the ground beef, breaking it up as it cooks. Cook for 6 to 8 minutes until the meat is browned and fully cooked. Drain any excess fat.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet with the beef. If the pan seems dry, stir in the olive oil. Sauté for 2 to 3 minutes until the onion is translucent and tender, stirring occasionally.
- Make the creamy sauce: Stir in the condensed cream of mushroom soup and sour cream until the mixture is smooth and creamy. Season with Italian seasoning, kosher salt, and freshly ground black pepper. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors. Taste and adjust seasonings if necessary.
- Assemble the casserole: Lightly grease a 9 by 13 inch casserole dish. Spread the cooked noodles evenly on the bottom. Spoon and spread the beef mixture over the noodles. Sprinkle 1 and 1/2 cups of the shredded cheddar cheese evenly over the top.
- Bake the casserole: Cover the casserole dish with foil and bake for 20 to 25 minutes until heated through. Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese on top, and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the casserole to rest for 5 minutes before slicing for cleaner portions. Serve warm, ideally alongside a crisp green salad or steamed vegetables.
Notes
- Drain the ground beef well to avoid excess grease in the casserole.
- Be careful not to overcook the noodles in the boiling step to ensure they don’t become mushy after baking.
- You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
- Feel free to add steamed vegetables like broccoli or peas for added nutrition.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
