Amish Casserole

Have you ever heard of an Amish Casserole dish?  My grandparents lived in Ohio most of their adult life.  There were many Polish and Hungarians that lived nearby.  My grandma made many dishes that were of Polish and Hungarian descent.  There were also many Amish communities all around where they lived.  She had bought an Amish cookbook that she made many dishes from and also gave us girls each a copy.  I found this recipe for Amish casserole.  I know, the word casserole tends to freak people out.  Maybe we need to invent a new word for casserole that wouldn’t make people turn their noses up.  I did make one adaption to this recipe, that to me, made a world of difference.  Sharp Cheddar Cheese!!  The cheese complemented this dish perfectly.

Amish Casserole

Ingredients

  • 1 lb. pasta, I like Rotini
  • 1 T. olive oil
  • 1 med. onion, chopped
  • 1 lb. ground beef
  • 1 can tomato soup
  • 1 can mushroom soup
  • 1/2-3/4 c. milk
  • 1/2 t. paprika
  • 1/2 t. parsley
  • Cheddar Cheese

Instructions

  1. Cook ground beef until no longer pink. Add 1 T. olive oil to pan and cook onions until they are translucent. Meanwhile, cook pasta as directed on package. Add tomato soup, mushroom soup and paprika to beef. Drain pasta and add to beef mixture. Add milk to desired consistency. Bake in oven for 25 minutes on 350*. Top with parsley and cheddar cheese.
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Amish Casserole

I can’t tell you enough how much I love my Instant Pot IP-DUO60 7 In 1 Multi-Use Programmable Pressure Cooker, 6 Quart | 1000W  I use it constantly.  Remember when I talked about it hereFor this dish, I used it to cook my pasta.  I can add the items into the Instant Pot and let it do its magic while I am busy cooking the beef.  When I make pasta, I add the pasta to the Instant Pot and fill the water to cover the pasta.  I then add 1 T. oil to the water to help with the bubbles. Set on steam for 2 minutes and wallah!  Once it beeps, I release the pressure and drain the noodles and then add it to my dish.  You can’t get any simpler than that.

This dish would be great served with buttered french bread sprinkled with a little bit of garlic or even served with corn bread.  This time around, however, we just ate this and it was filling.  I need to make it a goal to start a cookbook for each of my children to take with them when they leave the house.  I want them to have all the recipes that I grew up eating along with the recipes they grew up eating and be able to share them with their families.  What a great way to be able to add a little story here and there about their heritage.  My dad put together a cookbook a long time ago for us girls and he added “stories” at the end of each recipe.  Some, however, were not true but was a great read and a good laugh.  What recipes do you have to share with your family?  Make sure and keep them alive by making dishes regularly and maybe sharing a time or two when you ate that certain dish or a story about your family.  It’s so important to learn about our heritage and where our family came from.  I challenge you to start putting together a cookbook today.

My Grandma Ruth, not long before she passed away.

1 Comment

  1. Stromboli - Chicago Style - Shay It Ain't So

    June 19, 2017 at 10:09 am

    […] remember eating this and share it with their families someday.  Remember how I shared this recipe here. In that post, I talked about how important it is to share recipes from your childhood and to have a […]

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