Description

Amish Sunday Savior Casserole is a comforting, hearty dish featuring wide egg noodles combined with savory ground beef, caramelized onions, creamy mushroom soup, and sour cream, all topped with melted sharp cheddar cheese. Baked to perfection, this casserole is a perfect family meal that’s easy to prepare and satisfying.

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
1 tablespoon olive oil (only if needed for sautéing)

Sauce and Seasonings

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
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

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Instructions

Prepare Noodles: Heat oven to 350°F (175°C). Boil egg noodles in well-salted water until just shy of al dente, about 1 to 2 minutes less than package directions. Drain noodles and set aside.
Cook Ground Beef: In a large skillet over medium heat, add ground beef and cook, breaking it up with a spoon until browned and cooked through, approximately 6 to 8 minutes. Drain excess fat if necessary.
Sauté Onions and Garlic: Add finely chopped onion and minced garlic to the skillet with the cooked beef. If the pan is dry, add 1 tablespoon olive oil. Cook while stirring until onions are translucent and tender, about 2 to 3 minutes.
Make 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. Simmer gently for 2 to 3 minutes to blend the flavors. Taste and adjust seasoning as needed.
Assemble Casserole: Lightly grease a 9×13 inch casserole dish. Spread the cooked egg noodles in an even layer. Spoon the beef and sauce mixture over the noodles, spreading it to cover evenly. Sprinkle 1 and 1/2 cups of shredded sharp cheddar cheese evenly on top.
Bake Covered: Cover the casserole dish with aluminum foil and bake in preheated oven for 20 to 25 minutes, until heated through.
Bake Uncovered: Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese on top, and bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.
Rest and Serve: Let the casserole rest for 5 minutes to firm up for easier slicing. Cut into portions and serve warm. This dish pairs beautifully with a crisp green salad or steamed vegetables.

Notes

Ensure not to overcook the noodles before baking to avoid mushiness after baking.
Drain excess fat from beef to keep casserole from becoming greasy.
You can substitute cream of mushroom soup with cream of chicken soup for a different flavor.
For extra flavor, consider adding a pinch of smoked paprika or a splash of Worcestershire sauce to the beef mixture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Use sharp cheddar for a stronger cheesy flavor, or mild cheddar for a gentler taste.