Friday, June 2, 2017
Amish Country Casserole
Amish Country Casserole 1 pound ground beef 12 oz. egg noodles 1 (10.75 oz.) can tomato soup 1 (10.75 oz.) can cream of mushroom soup 3 cloves garlic, minced 1/2 yellow onion, finely chopped 1 cup half-and-half 1/2 cup parmesan cheese, grated 1/2 tablespoons Worcestershire sauce 1/4 teaspoon red pepper flakes Kosher salt and freshly ground pepper, to taste Preheat oven to 350º F, and bring a large pot of salted water to boil and cook pasta according to package directions, or until al dente. Cook beef in a large pan or skillet over medium-high heat for 10-12 minutes, or until browned. Drain fat, then add onion and garlic, and cook for another 5-6 minutes, or until softened and fragrant. Season generously with salt and pepper. Mix together tomato and cream of mushroom soup in a large bowl, then stir in half-and-half and Worcestershire sauce. Season with red pepper flakes and salt and pepper, then stir everything together to combine. Mix cooked noodles and ground beef and onion mixture into wet ingredients, then transfer to baking dish. Sprinkle parmesan over the top of casserole, then place baking dish in oven. Bake for 25-30 minutes, or until cheese is melted and bubbly. Remove from oven and let cool 5 minutes before serving.