Hearty Amish Ground Beef and Noodle Casserole Recipe

I absolutely love sharing this Hearty Amish Ground Beef and Noodle Casserole Recipe because it brings me right back to cozy family dinners filled with comfort and warmth. This casserole combines tender noodles, seasoned ground beef, and a creamy tomato sauce that all meld together in one perfectly baked dish. It’s one of those recipes that feels like a warm hug after a long day, and I promise once you try it, it will become a staple in your dinner rotation too.

Why You’ll Love This Hearty Amish Ground Beef and Noodle Casserole Recipe

What really captures me about this recipe is the rich, comforting flavor profile that balances the savory ground beef with a luscious, creamy tomato and mushroom sauce. The slight sweetness from the tomato soup complements the earthiness of the mushrooms, while the Season-All seasoning adds a subtle, nostalgic touch. Every bite feels satisfying and hearty, yet not too heavy. I often find myself daydreaming about that melty, bubbly goodness straight from the oven.

Besides the incredible taste, one of the things I cherish most about this dish is how straightforward it is to make. It doesn’t require any complicated techniques or fancy ingredients, so I can whip it up on any weeknight without stress. Plus, with a cook time of just about 25 minutes in the oven and simple prep, it’s perfect for busy evenings when I want something both quick and nourishing. I’ve also found this casserole to be a crowd-pleaser for holidays, potlucks, or casual family dinners, especially when I want to serve a homey, comforting meal that everyone will love.

Ingredients You’ll Need

The image shows nine different cooking ingredients arranged neatly on a white marbled surface. In the top right is a white plate holding a large pile of raw ground beef, colored pinkish-red with white fat specks. To the left is a clear glass measuring cup filled with white milk. Below the milk are two metal cans, one filled with smooth pink tomato soup and the other with creamy white mushroom soup. A green pepper with a shiny, smooth surface sits below the cans. Next to the pepper is a whole round onion, off-white and papery, and beside it a whole bulb of garlic with rough white skin. At the center bottom is a wooden bowl full of uncooked yellow rotini pasta spirals. To the right of the wooden bowl are three white measuring spoons lined up vertically, each holding a dried spice: pale green parsley on top, red paprika in the middle, and brown seasoning salt at the bottom. Above the spoons, a small clear glass cup contains a tiny amount of canola oil. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity — each ingredient plays a crucial role in creating that perfect balance of flavor, texture, and color. From the al dente pasta that provides a lovely bite, to the combination of creamy soups that build the sauce’s richness, everything is straightforward and accessible.

16 ounces rotini pasta: Twisty noodles hold the sauce beautifully and add a fun texture to each bite.
1 tablespoon canola oil: A neutral oil perfect for sautéing vegetables without overpowering the dish.
1 sweet onion, diced: Adds a natural sweetness and depth to the base of the casserole.
1 green bell pepper, diced: Brings in a mild, fresh flavor and vibrant color.
2 cloves garlic, minced: Essential for aromatic flavor that brightens the dish.
1 pound ground beef: The main protein source, adding hearty richness that makes it filling.
1 teaspoon Season-All seasoning: A classic blend that layers in savory notes effortlessly.
29 ounces tomato soup (two 14.5-ounce cans): Creates a smooth, tangy base for the sauce.
14.5 ounces cream of mushroom soup: Adds creaminess and a subtle earthiness to the sauce.
1 cup whole milk: Helps to thin the sauce while contributing to its silky texture.
½ teaspoon paprika: Sprinkled on top to add a subtle smoky flavor and beautiful color.
½ teaspoon dried parsley: Adds a touch of herbal brightness as garnish.

Directions

Step 1: Preheat your oven to 350°F. This ensures it’s at the perfect temperature for a bubbly, golden finish once the casserole is assembled.

Step 2: Cook the rotini pasta according to the package instructions until al dente, meaning it’s tender but still has a slight bite. Drain it well and set it aside to cool slightly.

Step 3: In a large skillet — at least 12 inches to avoid overcrowding — heat the canola oil over medium heat. Add the diced sweet onion and green bell pepper, cooking them until they become translucent and soft, about 5 minutes.

Step 4: Add the minced garlic to the skillet and stir it in, allowing it to cook for about 2 minutes until fragrant but not browned.

Step 5: Now, add your ground beef along with the Season-All seasoning. Break the beef apart with your spatula and cook until there’s no pink left and the beef is nicely browned. Drain any excess liquid from the skillet to avoid a watery casserole.

Step 6: Combine the cooked ground beef mixture with the drained pasta in a large bowl or pot. Mix well so the flavors start to meld.

Step 7: Stir in the tomato soup, cream of mushroom soup, and whole milk. Mix everything together until the sauce is smooth and evenly distributed.

Step 8: Pour the mixture into a lightly greased 9×13-inch casserole dish. Sprinkle the paprika and dried parsley evenly over the top for a lovely finish.

Step 9: Bake uncovered in your preheated oven for 25 minutes. You’ll know it’s ready when you see bubbling around the edges and a golden crust starting to form.

Step 10: Remove from the oven and serve immediately. I love pairing it with soft garlic bread to soak up any extra sauce.

Servings and Timing

This Hearty Amish Ground Beef and Noodle Casserole Recipe yields about 8 generous servings, making it perfect for feeding a family or having leftovers for the next day. The prep time is roughly 15 minutes, mainly for chopping and cooking the pasta and beef. The bake time is about 25 minutes, so from start to finish, you’re spending approximately 40 minutes to get a deliciously warm and ready-to-eat meal. There’s no required resting time, but allowing it to cool for a few minutes once out of the oven makes serving much easier.

How to Serve This Hearty Amish Ground Beef and Noodle Casserole Recipe

A white casserole dish filled with a creamy pasta mixture composed of spiral rotini pasta, small chunks of brown cooked meat, and bits of green vegetables, all coated in a light orange sauce. The top is lightly sprinkled with reddish paprika powder and finely chopped green parsley scattered evenly. The casserole dish is placed on a white marbled surface, showing a close-up view of the textured and colorful pasta blend photo taken with an iphone --ar 4:5 --v 7

I usually serve this casserole piping hot straight from the oven because that’s when the flavors are freshly melded and the cheese topping (if you add any!) is just melted and gooey. It pairs wonderfully with a crispy side like garlic bread or a buttery biscuit to complement the creamy sauce inside.

For garnishes, I like sprinkling a little extra dried parsley or even some fresh chopped herbs to brighten the presentation and add a pop of color. A light drizzle of sour cream or a handful of shredded cheddar or mozzarella before baking can also turn it into an extra indulgent comfort meal.

When it comes to drinks, a crisp white wine such as a Sauvignon Blanc or even a lighter red like Pinot Noir can nicely balance the richness of the beef and creamy sauce. For non-alcoholic options, a sparkling lemonade, iced tea with lemon, or even a classic root beer is great for casual gatherings. I find this dish fits so many occasions — from relaxed weeknight dinners to cozy holiday meals or casual potluck parties — and always feels like a special treat for those who love classic comfort food.

Variations

I often like to personalize this casserole according to the ingredients I have on hand or dietary preferences in my home. One simple way to switch things up is to use different pasta shapes — penne, shells, or even egg noodles make delightful alternatives that each bring their own texture to the dish.

If you’re aiming for a gluten-free version, just swap out the rotini for a gluten-free pasta variety. For a vegetarian twist, I recommend replacing the ground beef with crumbled tempeh or a plant-based ground meat substitute, and use vegetable broth-based soups instead of cream of mushroom and tomato soup that sometimes contain hidden animal products.

Flavor-wise, adding a pinch of smoked paprika or some red pepper flakes into the sauce can bring a subtle heat and deeper complexity. Alternatively, mixing in some cooked mushrooms or caramelized onions adds earthiness that elevates the whole casserole. You could also try cooking the dish in a slow cooker on low for 3-4 hours to develop even richer flavors and save oven space, especially for busy days when you want a “set it and forget it” supper.

Storage and Reheating

Storing Leftovers

I like to store leftover casserole in airtight containers as soon as it cools down to room temperature. Glass or BPA-free plastic containers with tight-fitting lids work best because they keep the dish fresh and prevent it from absorbing fridge odors. Typically, leftovers stay delicious for up to 3-4 days refrigerated.

Freezing

This casserole freezes really well, which is perfect if you want to make a double batch and save time. To freeze, allow the casserole to cool completely, then transfer portions into freezer-safe containers or heavy-duty freezer bags. Label them with the date, and it will keep nicely frozen for up to 3 months. When you want to enjoy it, thaw overnight in the fridge for best results.

Reheating

For reheating, I find the oven works best to restore that freshly baked texture — cover the casserole with foil and warm at 350°F for about 20 minutes, then remove the foil for the last 5 minutes to crisp up the top. Microwaving is fine for a quick fix, but I recommend reheating in shorter bursts to prevent the noodles from getting too soggy. Adding a splash of milk or broth before reheating helps keep the sauce creamy and luscious.

FAQs

Can I use a different type of pasta in this casserole?

Absolutely! While rotini is recommended because its twists hold onto the sauce beautifully, you can use penne, elbow macaroni, shells, or even egg noodles. Just make sure to cook the pasta al dente to avoid mushy texture after baking.

Is there a way to make this recipe dairy-free?

Yes! You can substitute the cream of mushroom and tomato soups with dairy-free or homemade versions, such as cashew cream or coconut milk based soups. Also, use a plant-based milk like almond or oat milk instead of whole milk to keep it creamy without dairy.

Can I prepare this casserole ahead of time?

Definitely. You can cook the ground beef and prepare the sauce up to 3 days in advance, storing it separately from the cooked pasta. When ready to bake, just combine all ingredients and proceed with baking. This is great for meal prepping or busy weeknights.

What can I serve on the side to make it a complete meal?

I like to add crisp green salads, roasted vegetables, or simple steamed broccoli to add freshness and balance the richness of the casserole. Garlic bread or warm dinner rolls are also fantastic companions for soaking up extra sauce.

Can I add cheese to the casserole recipe?

Yes, cheese makes a wonderful addition! You can mix in shredded cheddar, mozzarella, or even a bit of Parmesan to the casserole before baking for a gooey, golden top. Alternatively, sprinkle cheese on just before serving for a lighter touch.

Conclusion

I truly hope you give this Hearty Amish Ground Beef and Noodle Casserole Recipe a try because it’s one of those meals that brings comfort and joy to the table every time. It’s easy to make, satisfying to eat, and perfect for sharing with people you love. Cooking and enjoying this dish together has become a treasured tradition in my home, and I’m excited to pass that tradition along to you as well.