This Delicious Amish Country Casserole Recipe is a hearty baked dinner made with ground beef, tender egg noodles, tomato sauce, sweet corn, and a creamy cottage cheese mixture under a layer of melted cheddar. The casserole comes out savory and comforting, with a soft, creamy center and lightly browned cheese across the top.

Delicious Amish Country Casserole Recipe featured image

The components are cooked before assembly, so the oven mainly brings everything together and heats the casserole through. A 9 x 13-inch baking dish makes a generous family-style batch, and the casserole can also be assembled ahead and refrigerated until baking. The recipe follows practical casserole timing, yield, measurement, and storage principles from the provided editorial guidance.

Recipe Snapshot

Prep Time: 25 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes
Yield: 1 (9 x 13-inch) casserole
Servings: 8
Difficulty: Easy

Tools for This Recipe

9 x 13-inch (23 x 33 cm) baking dish, about 3-quart capacity
Large pot for boiling noodles
Large 12-inch (30 cm) skillet
Large mixing bowl
Colander

Ingredient Notes

Delicious Amish Country Casserole Recipe ingredients

■ Beef and Tomato Mixture
■ 1 tablespoon (15 ml) olive oil
■ 1 medium yellow onion (about 5 ounces/140 g), diced
■ 1½ pounds (680 g) lean ground beef
■ 2 cloves garlic, minced
■ 1 teaspoon kosher salt, divided
■ ½ teaspoon ground black pepper
■ 1 teaspoon dried Italian seasoning
■ 1 can (15 ounces/425 g) tomato sauce
■ 1 can (14.5 ounces/410 g) diced tomatoes, well drained
■ 1 can (15 ounces/425 g) sweet corn, drained
■ Noodles and Creamy Layer
■ 12 ounces (340 g) wide egg noodles
■ 1½ cups (340 g) full-fat cottage cheese
■ ¾ cup (180 g) sour cream
■ 2 tablespoons (8 g) chopped fresh parsley, divided
■ Topping
■ 2 cups (225 g) shredded sharp cheddar cheese

Ground beef: Lean ground beef provides the savory foundation without leaving excessive grease in the baking dish. Ground turkey can be substituted, although the casserole will be milder and slightly less rich. Turkey should reach 165°F (74°C).
Egg noodles: Wide egg noodles work especially well because their broad, tender shape holds the creamy mixture. Medium egg noodles can be substituted with little change. Short pasta such as rotini can work, but it will give the casserole a firmer, less traditional noodle texture.
Cottage cheese: This creates moisture and creaminess while retaining a little texture. Small-curd or large-curd cottage cheese both work. Whole-milk ricotta can replace it in the same quantity, but the filling will be smoother and somewhat denser.
Sour cream: Sour cream adds richness and a mild tang. Full-fat plain Greek yogurt can replace it in the same amount; expect a slightly tangier flavor and somewhat firmer creamy layer.
Cheddar cheese: Sharp cheddar provides a pronounced savory finish that stands up to the beef and tomatoes. Mild cheddar or Colby can be substituted, though the finished casserole will taste milder.

Step-by-Step Method

Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
Bring a large pot of water to a boil and cook the 12 ounces (340 g) egg noodles until just al dente according to the package directions. They should be tender enough to bite but still slightly firm in the center. Drain thoroughly.
While the noodles cook, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent around the edges.
Add the 1½ pounds (680 g) ground beef. Cook for 6 to 8 minutes, breaking it into small crumbles, until browned with no visible raw areas. Drain excess grease if necessary.
Add the minced garlic, ½ teaspoon of the kosher salt, black pepper, and Italian seasoning. Cook for about 30 seconds, just until fragrant. Stir in the tomato sauce, drained diced tomatoes, and drained corn. Bring to a gentle simmer and cook for 5 minutes. The mixture should look moist and saucy but not watery.
In a large bowl, combine the cottage cheese, sour cream, remaining ½ teaspoon kosher salt, and 1 tablespoon (4 g) parsley. Fold in the drained noodles until evenly coated. The noodles should look creamy without liquid pooling at the bottom of the bowl.
Spread half of the creamy noodles evenly over the prepared baking dish. Spoon half of the beef mixture over them. Repeat with the remaining noodles and beef mixture. Sprinkle the 2 cups (225 g) shredded cheddar evenly across the top.
Bake uncovered for 25 to 30 minutes, until the cheese is completely melted, the edges are bubbling, and the center reaches 165°F (74°C) when checked with an instant-read thermometer. For a little more color, broil briefly at the end while watching closely.
Remove the casserole from the oven and let it stand for 10 minutes. The filling will settle slightly as it rests. Sprinkle with the remaining 1 tablespoon (4 g) parsley before serving.

Kitchen-Tested Note

Drain the tomatoes and corn thoroughly. Excess liquid can collect at the bottom of the casserole and dilute the creamy layers.
Stop cooking the noodles at al dente. The noodles continue absorbing moisture in the oven and can become overly soft if initially overcooked.
Drain excess beef fat when necessary. A greasy beef mixture can prevent the creamy and tomato components from combining cleanly.

What Makes This Recipe Work

Cooking the noodles just to al dente helps protect their texture. They continue softening as the casserole bakes, so starting with fully soft noodles can make the finished dish mushy.
Cottage cheese and sour cream make a creamy layer without requiring a separate sauce. Their mild tang also balances the richness of the beef and cheddar.
Drained corn adds gentle sweetness and texture without introducing enough liquid to make the casserole watery.
Simmering the beef with the tomato sauce before assembly concentrates the filling and prevents a thin, loose casserole.
A short rest after baking helps the layers settle, making portions easier to scoop without losing the casserole's creamy texture.

Make-Ahead and Storage Notes

Refrigerate cooled leftovers in an airtight container, or tightly cover the baking dish, for up to 3 to 4 days. Reheat individual portions in the microwave until they reach 165°F (74°C). For a larger amount, cover and warm at 325°F (165°C) until heated through; covering helps keep the noodles from drying out.
For freezing, cool the baked casserole completely, portion it into freezer-safe airtight containers, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
To make it ahead, assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Bake it directly from the refrigerator, allowing approximately 10 to 15 additional minutes and checking that the center reaches 165°F (74°C).

Delicious Amish Country Casserole Recipe final dish

Recipe Questions

Can I make this recipe ahead of time?

Yes. Assemble the casserole in the baking dish, cover it tightly, and refrigerate for up to 24 hours. Bake it from cold, adding approximately 10 to 15 minutes as needed to heat the center to 165°F (74°C).

How do I keep Amish Country Casserole from becoming watery?

Drain the diced tomatoes and corn thoroughly, drain excess grease from the beef, and let the tomato mixture simmer before assembling the casserole. These steps remove excess moisture before it reaches the baking dish.

Can I use ricotta instead of cottage cheese?

Yes. Use the same amount of whole-milk ricotta. It creates a smoother, slightly denser creamy layer because ricotta lacks cottage cheese's distinctive curds.

Can I freeze Amish Country Casserole?

Yes. For convenient reheating, freeze the completely cooled casserole in individual airtight portions for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.

How do I know when the casserole is done?

The cheddar should be completely melted, the filling should bubble around the edges, and the center should register 165°F (74°C). The casserole will still be fairly soft when it first leaves the oven and will firm slightly during its 10-minute rest.