The ultimate in comfort, Amish Ground Beef Casserole is layers of ground beef, tomato sauce and herbs with a creamy cottage cheese filling.
Amish Ground Beef Casserole is a recipe that’s been prepared for over 15 years in my family. It is full of great flavors, from the thick meat sauce with herbs, to the creamy cottage cheese and onion layer, all layered with noodles and topped with cheddar cheese.
Amish Ground Beef Casserole Notes:
- Italian sausage can be substituted for ground beef
- The shredded cheese on top is optional if you’d like to skip it
- If you don’t add foil to the top, at least for part of the baking time, the noodles will get a bit crunchy. I learned from experience!
- Leftovers reheat wonderfully in the microwave, but you could easily cut this recipe in half and bake it in an 8×8-inch pan if you prefer
Amish Ground Beef Casserole Recipe
- 9″x13″ Baking Pan
- 2 cups sour cream (16-ounce container)
- 2 cups small-curd cottage cheese (16-ounce container)
- 1/4 cup finely chopped onion
- 2 Tbsp. minced fresh parsley
- 8 ounce package medium egg noodles
- 1 Tbsp. vegetable oil
- 2 pounds ground beef
- 6 ounce can tomato paste
- 15 ounce jar tomato sauce
- 1 Tbsp. minced garlic
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 1/2 cup shredded cheddar to garnish
- In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside. In a large saucepan, cook the noodles according to the package directions. Drain and set aside.
- Heat the oil in a large sauté pan, over medium heat, and add the ground beef, stirring now and then until the meat is no longer pink. Drain off all liquid and discard. Stir in the tomato paste,, tomato sauce, garlic, basil, oregano, salt and pepper and simmer for 5 minutes.
- Preheat the oven to 325-f degrees. Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, and one-half of the sour cream mixture. Repeat these layers, ending with the meat sauce. Garnish with cheddar cheese and cover with foil. (I lightly spray my foil with cooking spray so the cheese doesn't stick.)
- Bake covered for 1 hour or until the casserole is bubbly. Allow to stand for 15 minutes, then serve.