I call this my Amish Sunday Savior because it lands on the table golden, hearty, and packed with old-fashioned goodness. It is the kind of family favorite that brings big smiles, full plates, and plenty of requests for seconds.

Jump to Recipe

This is my Amish Sunday Savior, the kind of casserole I crave when I want dinner to hit hard without acting fancy. I love the way ground beef brings that savory, stick-to-the-fork bite, and sharp cheddar cheese melts into every little pocket like it knows exactly what it’s doing.

But what really gets me is the balance: rich, hearty, a little tangy, and totally built for seconds. And thirds, if I’m being honest.

I don’t need precious plating. I don’t want tiny portions.

Just a big pan of old-school supper with serious flavor. I’m claiming the corner piece first, always.

Ingredients

Print Recipe (No Advertisments)

Ground beef makes it hearty, filling, and very Sunday-dinner without much fuss.
Yellow onion brings that cozy, savory base you’d miss if it disappeared.
Garlic adds a little punch, because bland casseroles are just sad.
Wide egg noodles soak up the sauce and keep every bite soft and comforting.
Cream of mushroom soup gives it that old-school creamy shortcut we all secretly love.
Sour cream adds tang, so the whole dish doesn’t taste too heavy.
Sharp cheddar melts in and brings the cheesy pull everyone fights over.
Beef broth keeps things rich, saucy, and not dried-out.
Worcestershire sauce adds salty depth, basically making the beef taste beefier.
Butter and olive oil bring richness, plus help everything start off right.
Flour thickens the sauce so it clings to those noodles.
Fresh parsley makes it look alive, even if you’re serving straight from the pan.

Ingredient Quantities

1 pound ground beef

1 medium yellow onion, finely chopped

2 cloves garlic, minced

12 ounces wide egg noodles

10.5 ounce can condensed cream of mushroom soup

1 cup sour cream

2 cups shredded sharp cheddar cheese, divided

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons all purpose flour

Fresh parsley for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and grease a 9×13 inch baking dish with a little butter or oil.

2. Cook the egg noodles according to package directions until al dente, drain and set aside.

3. In a large skillet, heat olive oil over medium-high heat; add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.

4. Add chopped onion and minced garlic to the beef and cook until the onion is translucent, about 4 to 5 minutes. Season with kosher salt and black pepper.

5. In a small saucepan, melt butter over medium heat, whisk in flour and cook for 1 minute to form a roux. Gradually whisk in beef broth until smooth and slightly thickened.

6. Stir the condensed cream of mushroom soup and Worcestershire sauce into the broth mixture until combined, then remove from heat and fold in sour cream until smooth.

7. Combine the cooked noodles, beef and onion mixture, and 1 cup of shredded cheddar in a large bowl; pour the soup and sour cream sauce over everything and toss gently to coat evenly.

8. Transfer the mixture to the prepared baking dish, sprinkle the remaining 1 cup of cheddar evenly over the top, and cover loosely with foil.

9. Bake for 20 minutes covered, then remove the foil and bake another 10 minutes or until the cheese is melted and bubbly and the casserole is heated through.

10. Let rest 5 minutes, garnish with fresh parsley if desired, and serve warm.

Equipment Needed

1. Oven
2. 9×13 inch baking dish
3. Large pot for boiling noodles
4. Colander
5. Large skillet
6. Small saucepan
7. Whisk
8. Wooden spoon or heatproof spatula
9. Large mixing bowl
10. Chef knife and cutting board

FAQ

Q: Can I make this ahead of time? A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Add 10 to 15 minutes to the baking time if baking straight from the fridge.

Q: Can I use a different pasta? A: Wide egg noodles are recommended for texture, but you can substitute other short pasta like pappardelle, rigatoni, or penne. Adjust cooking time to package directions so pasta is al dente before baking.

Q: How can I make this lower in fat? A: Use lean ground beef or swap half the beef for ground turkey. Replace full fat sour cream with a light sour cream or plain Greek yogurt, and reduce the cheddar to 1 cup if desired.

Q: Can I add vegetables or other mix ins? A: Yes. Stir in cooked mushrooms, frozen peas, sautéed spinach, or diced bell pepper. Add heartier vegetables after sautéing the onion and garlic so they soften before baking.

Q: How do I reheat leftovers? A: Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway. For a whole dish, cover with foil and bake at 350 F for 15 to 20 minutes until warmed through.

Q: Is there a gluten free option? A: Use gluten free wide noodles and substitute the all purpose flour with a 1 to 1 gluten free flour blend or cornstarch slurry. Verify the cream of mushroom soup is gluten free or use a homemade cream base.

This Is Our ‘Amish Sunday Savior’ Recipe Substitutions and Variations

1 pound ground beef
- Ground turkey or chicken for a leaner option
- Ground pork for a richer, slightly sweeter flavor
- Cooked lentils or plant-based crumbles for a vegetarian swap
- Ground bison for a deeper, beefy taste with less fat
12 ounces wide egg noodles
- Pappardelle or other wide pasta if egg noodles are unavailable
- Short pasta like rotini or shells for easier scooping
- Cooked rice for a gluten-free or textural change
- Cauliflower rice for a low carb alternative
10.5 ounce can condensed cream of mushroom soup
- Condensed cream of chicken soup for a milder poultry flavor
- Make a quick béchamel with sautéed mushrooms and a splash of cream
- Condensed cream of celery or vegetable soup for a lighter profile
- Use canned mushrooms plus a cup of heavy cream thickened with flour
1 cup sour cream
- Full fat Greek yogurt for tang with more protein
- Crème fraîche for a richer, less tangy texture
- Plain whole milk yogurt thinned slightly with milk for a lighter option
- Mascarpone blended with a splash of lemon juice for creamy richness

Pro Tips

1) Brown the beef until it has good color and any fond on the pan is loosened. Scrape those browned bits into the sauce or deglaze with a splash of broth for extra depth of flavor.

2) Undercook the noodles by 1 to 2 minutes so they finish cooking in the oven and the casserole does not turn mushy. Toss them with a little oil right after draining so they do not clump.

3) Whisk the roux and broth slowly so the sauce is silky rather than lumpy. If the sauce seems too thin, let it simmer a minute or two to reduce; if too thick, stir in a few tablespoons more broth.

4) Make it ahead: assemble and refrigerate up to 24 hours, then bake a few extra minutes covered. Let the finished casserole rest 5 to 10 minutes before serving so it firms up and is easier to portion.

This Is Our 'Amish Sunday Savior' Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

790

kcal

Equipment: 1. Oven
2. 9×13 inch baking dish
3. Large pot for boiling noodles
4. Colander
5. Large skillet
6. Small saucepan
7. Whisk
8. Wooden spoon or heatproof spatula
9. Large mixing bowl
10. Chef knife and cutting board

Ingredients

1 pound ground beef
1 medium yellow onion, finely chopped
2 cloves garlic, minced
12 ounces wide egg noodles
10.5 ounce can condensed cream of mushroom soup
1 cup sour cream
2 cups shredded sharp cheddar cheese, divided
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons all purpose flour
Fresh parsley for garnish, optional

Directions

Preheat oven to 350°F and grease a 9×13 inch baking dish with a little butter or oil.
Cook the egg noodles according to package directions until al dente, drain and set aside.
In a large skillet, heat olive oil over medium-high heat; add ground beef and cook, breaking it up, until browned. Drain excess fat if needed.
Add chopped onion and minced garlic to the beef and cook until the onion is translucent, about 4 to 5 minutes. Season with kosher salt and black pepper.
In a small saucepan, melt butter over medium heat, whisk in flour and cook for 1 minute to form a roux. Gradually whisk in beef broth until smooth and slightly thickened.
Stir the condensed cream of mushroom soup and Worcestershire sauce into the broth mixture until combined, then remove from heat and fold in sour cream until smooth.
Combine the cooked noodles, beef and onion mixture, and 1 cup of shredded cheddar in a large bowl; pour the soup and sour cream sauce over everything and toss gently to coat evenly.
Transfer the mixture to the prepared baking dish, sprinkle the remaining 1 cup of cheddar evenly over the top, and cover loosely with foil.
Bake for 20 minutes covered, then remove the foil and bake another 10 minutes or until the cheese is melted and bubbly and the casserole is heated through.
Let rest 5 minutes, garnish with fresh parsley if desired, and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.