I love how quick this casserole is to prepare, using pantry staples and just one skillet before it goes into the oven. The cream of mushroom soup gives it that rich, comforting texture, and the golden, bubbly cheddar cheese topping is irresistible. It’s freezer-friendly, kid-approved, and flexible enough to customize with whatever I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups elbow macaroni, uncooked
1 pound ground beef
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
2 cups shredded cheddar cheese
1/2 teaspoon paprika (optional, for topping)
Directions
I preheat the oven to 350°F (175°C).
I cook the elbow macaroni in salted water until just al dente, then drain and set it aside.
In a large skillet, I brown the ground beef with the chopped onion over medium heat, then drain the excess grease.
In a large mixing bowl, I stir together the cream of mushroom soup, milk, garlic powder, salt, pepper, and half of the cheddar cheese.
I fold the cooked macaroni and ground beef mixture into the bowl and stir gently until it’s all combined.
I transfer the mixture to a greased 9×13-inch casserole dish.
I sprinkle the remaining cheese over the top and add a dusting of paprika if I’m using it.
I cover the dish with foil and bake it for 20 minutes.
Then I remove the foil and bake for another 10–15 minutes, until the cheese is golden and bubbling.
I let it rest for about 5 minutes before serving—it makes it easier to slice and enjoy.
Servings and timing
This casserole makes 6 generous servings. It takes about 15 minutes to prep and 35 minutes to bake, for a total of 50 minutes. It’s ideal for feeding a hungry family or prepping for leftovers the next day.
Variations
I swap the ground beef for ground turkey or Italian sausage for a different twist.
For extra texture and nutrition, I add canned or frozen veggies like peas, corn, or green beans.
When I want a spicy kick, I stir in a few red pepper flakes or chopped jalapeños.
For a different cheese flavor, I mix in some Monterey Jack or mozzarella with the cheddar.
I sometimes top it with buttered breadcrumbs for a crunchy crust.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm portions in the microwave or oven until heated through. This casserole also freezes well—before baking, I wrap it tightly and freeze for up to 2 months. I thaw overnight in the fridge before baking as usual.
FAQs
Can I make this ahead of time?
Yes, I often assemble it ahead, cover it tightly, and refrigerate it for up to a day before baking. I just add a few extra minutes of baking time if it’s coming straight from the fridge.
Can I freeze the casserole?
Absolutely. I freeze the unbaked or baked casserole, tightly wrapped, for up to 2 months. If it’s already baked, I reheat it covered in the oven at 350°F until warmed through.
What can I use instead of cream of mushroom soup?
If I want a homemade alternative, I make a quick roux with butter, flour, milk, and sautéed mushrooms. Cream of chicken soup also works in a pinch.
Can I make this without cheese?
It won’t be quite the same, but yes—I leave out the cheese or use a dairy-free version if needed. The casserole will still be creamy from the soup and milk.
How can I make this casserole gluten-free?
I use gluten-free elbow macaroni and make sure the cream of mushroom soup is gluten-free. There are many great store-bought options available now.
Conclusion
This Amish Sunday Savior Casserole is the definition of easy, comforting home cooking. I love how it brings together simple ingredients in one delicious dish that’s perfect for feeding a family or stocking the freezer. Whether I’m making it for a quiet Sunday or a busy weeknight, this is one recipe I can always count on.
