Amish Hamburger Casserole with Cheddar and Egg Noodles
By Miles Carr
Prep
15 min
Cook
35 min
Total
50 min
Servings
6
Level
Easy
This Amish hamburger casserole recipe takes about 50 minutes to make and fills a 9x13 pan with hamburger, egg noodles, and cheese. I use this casserole as a main dish instead of other main dishes and like the cheesy edges of the casserole pan and noodle pieces covered in sauce.
I boil the noodles for 2 minutes less than suggested on the package and don't rinse them after draining. This firm noodle is a good base for baking other ingredients with the noodles to avoid a mushy final product. Other kitchen items you will need in addition to a casserole dish include a large pot for boiling noodles and a large, heavy skillet.
Brown the meat well, not blackened bits, before adding garlic and tomatoes. Add pasta to cooked sauce after it coats the back of a spoon to check consistency. I like to shred cheddar cheese and distribute evenly over all parts of the pan.
The casserole sits for 5 minutes after baking to help the sauce cling to the pasta. I add chopped parsley and some leftover cracked pepper on top of the casserole before serving (I like to see the cracked pepper). The main dish can be served with a side dish, or leftovers in the casserole dish can be eaten as a sauce.
Why you'll love this recipe
- 1Serves six people cooked by one baker. Total preparation time of 50 minutes is suitable for dinner.
- 2Cooking stewed beef and sauce together in one skillet results in less mess to clean up in other areas of the kitchen.
- 3No special tools are needed. I also use a pasta pot and heavy skillet along with the 9x13 ceramic baking dish.
- 4Wide egg noodles are ridged to hold sauce and stay together when scooped.
- 5Freshly shredded cheddar cheese will melt throughout the pan, including browned areas on the edges.
- 6Tomato paste and Worcestershire sauce can impart a reddish-brown color to browned ground beef. No other methods are needed.
Ingredients
- •1 ½ lbs ground beef (80/20 or 90/10 lean ratio)
- •12 oz wide egg noodles
- •3 cups sharp cheddar cheese (freshly grated)
- •15 oz tomato sauce
- •1 cup heavy cream
- •2 tbsp tomato paste
- •1 tbsp Worcestershire sauce
- •1 medium yellow onion (diced fine)
- •3 cloves garlic (minced)
- •¼ cup fresh parsley (finely chopped, for garnish)
- •1 tsp cracked black pepper (freshly cracked)
- •1 tsp sea salt
- •1 tbsp olive oil
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 12 oz (340g) wide egg noodles and cook them exactly 2 minutes less than the package directions for al dente. Drain and set aside without rinsing.
- 2
Heat the 1 tbsp (15ml) olive oil in a large skillet over medium-high heat. Add the 1.5 lbs (680g) ground beef and diced onion, then break up the meat with a spatula and cook until the beef develops a deep brown crust. Add the minced garlic and cook for 60 seconds, then drain any excess fat.
- 3
Stir the tomato sauce, tomato paste, Worcestershire sauce, and heavy cream into the beef. Season with the sea salt and half the cracked black pepper. Simmer for 5-7 minutes, until the sauce coats the back of a spoon.
- 4
Preheat the oven to 375°F (190°C). Fold the drained noodles and beef sauce together in a 9x13-inch ceramic baking dish. Level the top, then scatter the 3 cups (336g) grated sharp cheddar over the surface, reaching all the way to the edges.
- 5
Bake on the center rack for 20-25 minutes, until the cheese is bubbly and golden-brown. For charred cheese edges, broil for the final 2 minutes. Rest for 5 minutes, then top with the chopped parsley and remaining cracked black pepper.
FAQ
Nutrition (per serving)
540
Calories
Reviews
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