Description
This creamy Amish casserole is loaded with ground beef, cheddar cheese, and elbow macaroni—classic comfort food perfect for any Sunday dinner.
Ingredients
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)
Instructions
Preheat oven to 350°F (175°C).
Cook macaroni in salted water until al dente. Drain and set aside.
In a skillet, brown ground beef with chopped onion over medium heat. Drain any excess grease.
In a large bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir in half of the cheddar cheese.
Add cooked macaroni and beef mixture to the bowl. Gently mix to combine.
Pour mixture into a greased 9×13-inch casserole dish.
Sprinkle with remaining cheese and paprika (if using).
Cover with foil and bake for 20 minutes.
Uncover and bake for an additional 10–15 minutes, or until cheese is bubbly and golden.
Let rest for 5 minutes before serving.
Notes
Add a spicy kick with crushed red pepper flakes or diced jalapeños.
Try ground turkey or sausage instead of beef for variety.
Mix in peas, corn, or green beans for added vegetables and texture.
Freezer-friendly: assemble ahead and freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
