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Ingredients:
12 ounce bag medium egg noodles
1 pound ground beef
Salt and pepper to taste
10.75 ounce can tomato soup
10.5 ounce can cream of mushroom soup
1 cup milk
2 teaspoons Worcestershire sauce
½ teaspoon minced garlic
2 Tablespoons dried onion flakes
¼ cup grated Parmesan cheese
Directions:
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
Cook the egg noodles according to the package instructions. Once cooked, drain well and set aside.
In a large skillet, brown the ground beef until fully cooked and crumbled. Season with salt and pepper to taste. Drain any excess grease.
In a large mixing bowl, combine the tomato soup, cream of mushroom soup, milk, Worcestershire sauce, minced garlic, and dried onion flakes. Stir until well combined.
Add the cooked egg noodles and browned ground beef to the soup mixture. Gently fold everything together until evenly incorporated.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Bake the casserole uncovered in the preheated oven for 25-30 minutes, or until the edges are bubbling and the top is lightly golden.
Once done, sprinkle the grated Parmesan cheese over the top of the casserole.
Serve your Amish Country Casserole hot alongside garlic bread and a crisp salad for a complete and satisfying meal.
