Quick Amish Country Casserole is an ideal meal for busy households and anyone craving a warm, satisfying dish. This casserole combines seasoned ground beef, creamy sour cream and cheddar, and tender elbow macaroni, all baked to a golden, bubbly finish.
Made with simple pantry ingredients and minimal hands-on time, this recipe is great for family dinners, potlucks, or meal prep. It stores and reheats well, and is easy to customize with vegetables, different cheeses, or a leaner protein if you prefer.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Large skillet
- Large pot (for boiling pasta)
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients Overview
This casserole uses ground beef as the savory base, mixed with cooked elbow macaroni, sour cream for creaminess, and plenty of shredded cheddar for a rich, melty topping. Garlic and onion powders season the dish simply, while optional herbs or vegetables can be added to taste.
Step-by-Step Instructions
1. Cook the Pasta
Preheat the oven to 350°F (175°C). Cook 8 ounces of elbow macaroni according to package directions. Drain and set aside.
2. Brown the Ground Beef
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground beef and break it up with a spoon as it cooks. Continue until the beef is browned and cooked through, about 5–7 minutes. Drain any excess fat.
3. Add the Seasonings
Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. For extra depth, add a pinch of dried oregano or Italian seasoning.
4. Prepare the Casserole Mixture
In a large bowl, combine the cooked ground beef, cooked macaroni, 1 cup sour cream, and 1 cup shredded cheddar cheese. Mix until evenly combined.
5. Assemble the Casserole
Grease a 9×13-inch baking dish and transfer the beef-and-pasta mixture into it. Sprinkle the remaining 1 cup of shredded cheddar evenly over the top.
6. Bake
Bake in the preheated oven for 20–25 minutes, until the cheese is fully melted, bubbly, and lightly golden on top.
7. Serve
Allow the casserole to rest for a few minutes before serving. Garnish with chopped fresh parsley if desired, then spoon onto plates and enjoy.
Recipe Tips
- Add Veggies: Stir in frozen peas, corn, or diced bell pepper for color and nutrition.
- Spicy Version: Add diced jalapeños, a pinch of cayenne, or a dash of hot sauce for heat.
- Cheese Variety: Mix in mozzarella, Monterey Jack, or Colby for different textures and flavor profiles.
- Make-Ahead: Assemble the casserole and refrigerate for up to 2 days. Bake 10–15 minutes longer if baking straight from the fridge.
What to Serve With This Recipe
This casserole is hearty on its own, but pairs nicely with a crisp green salad, steamed broccoli, roasted vegetables, or garlic bread to round out the meal.
Frequently Asked Questions
Can I make this casserole without ground beef?
Yes — substitute ground turkey, chicken, crumbled tofu, or cooked lentils for a lighter or vegetarian version.
Can I freeze this casserole?
Yes. Cool completely, then wrap tightly in plastic wrap and foil and freeze up to 3 months. Reheat from frozen in the oven for about 30–40 minutes, or until heated through.
Can I make this casserole without sour cream?
Yes — replace sour cream with an equal amount of cream cheese (softened) or Greek yogurt for a slightly different texture and flavor.
Serving Suggestions
Serve with buttered dinner rolls or slices of crusty bread. A fresh garden salad with a light vinaigrette provides a bright contrast to the casserole’s richness.
Ingredients
- 8 oz elbow macaroni
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup sour cream
- 2 cups shredded cheddar cheese (divided)
- Optional: fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C). Cook the elbow macaroni according to package instructions, drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Add ground beef and break it apart as it cooks. Cook until browned, about 5–7 minutes. Drain excess fat.
- Stir in garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine the beef mixture, cooked macaroni, sour cream, and 1 cup shredded cheddar. Mix well.
- Transfer to a greased 9×13-inch baking dish and top with the remaining cheese.
- Bake 20–25 minutes, until the cheese is melted and bubbly and the top is lightly golden.
- Let the casserole rest for a few minutes before serving. Garnish with parsley if desired and enjoy.
Quick Amish Country Casserole
Ingredients
- 8 oz elbow macaroni
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- Optional: fresh parsley for garnish
Method
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Preheat the oven to 350°F (175°C). Cook the elbow macaroni according to package instructions, drain, and set aside.
-
Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it apart as it cooks. Cook until browned, about 5-7 minutes. Drain excess fat.
-
Stir in garlic powder, onion powder, salt, and pepper.
-
In a large bowl, combine the beef mixture, cooked macaroni, sour cream, and 1 cup of shredded cheddar cheese. Mix well.
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Transfer to a greased 9×13-inch baking dish and top with remaining cheese.
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Bake for 20-25 minutes, until the cheese is melted and bubbly.
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Let rest before serving and enjoy!