Ingredients
Serves 6–8
The Heart of the Casserole
1½ lbs ground beef (85% lean—fat = flavor!)
1 large yellow onion, finely chopped
3 cloves garlic, minced (your love of bold depth—yes!)
1 cup carrots, diced small (about 2 medium)
1 cup frozen green beans, cut or whole
1 cup frozen corn kernels
1 (14.5 oz) can diced tomatoes, with juice
1 cup beef broth (low-sodium if preferred)
2 cups cooked egg noodles (about 8 oz dry—wide or extra-wide, your fave!)
2 cups (8 oz) shredded sharp cheddar cheese, divided
The Seasoning Soul
1 tsp dried thyme (or 1 tbsp fresh—earthy, warming)
1 tsp fine sea salt
½ tsp freshly ground black pepper
1 tbsp butter (optional, stirred in at the end—adds richness)
✅ Joye’s Optional Upgrades
½ tsp smoked paprika or garlic powder (for your bold-flavor love!)
¼ cup fresh parsley, chopped (stirred in before baking)
2 tbsp Worcestershire sauce (deepens umami—so Amish-kitchen authentic!)
Step-by-Step Instructions
1. Preheat & Prep
→ Preheat oven to 350°F (175°C).
→ Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Brown the Beef
→ In a large skillet over medium heat, cook ground beef 6–8 minutes, breaking into small crumbles, until no pink remains.
→ Drain most fat (leave ~1 tbsp for flavor).
3. Sauté the Aromatics
→ Add onion and garlic; cook 3–4 minutes until onion is soft and fragrant.
→ Stir in carrots, green beans, and corn; cook 5 minutes, stirring, until vegetables begin to soften.
✅ Tip: Don’t rush this step—browning builds flavor.
4. Simmer the Base
→ Pour in diced tomatoes (with juice), beef broth, thyme, salt, and pepper.
→ Bring to a gentle simmer; cook 10 minutes, stirring occasionally, until slightly thickened.
→ Optional: Stir in Worcestershire or smoked paprika now.
5. Fold in Noodles & Cheese
→ Gently stir in cooked egg noodles and 1 cup cheddar (reserve 1 cup for topping).
→ Optional: Stir in butter and parsley for extra richness and brightness.
6. Bake to Golden Perfection
→ Pour mixture into prepared baking dish.
→ Sprinkle remaining 1 cup cheddar evenly over the top.
→ Bake 25–30 minutes, until:
✓ Cheese is melted, golden, and slightly bubbly at the edges
✓ Casserole is heated through (165°F internal)
✅ Pro tip: For extra browning, broil 1–2 minutes at the end—watch closely!
7. Rest & Serve
→ Let rest 5–10 minutes before serving (allows layers to set—no runny bites!).
→ Serve warm—straight from the dish or on plates with a side of crusty bread.
Serving Suggestions (Joye’s Favorites!)
🥖 Classic pairing: Warm buttermilk biscuits or rye bread
🥗 Bright balance: Simple green salad with apple cider vinaigrette
🍎 Amish touch: Sliced apples or spiced applesauce on the side
🫖 Comfort finish: Hot tea, spiced cider, or cold milk
You Must Know
🔸 Cook noodles al dente. They’ll soften further in the casserole.
🔸 Drain beef well—but not completely. A little fat = deep flavor.
🔸 Let it rest. Patience = clean slices and cohesive layers.
🔸 Make it ahead. Assemble, cover, refrigerate up to 24 hours. Add 5–10 mins bake time.
Storage & Make-Ahead Tips
Fridge (cooked): Up to 4 days in airtight container. Reheat covered at 325°F (20–25 mins).
Freezer (unbaked): Assemble (no cheese on top), freeze. Thaw overnight, add cheese, bake +10 mins.
Freezer (baked): Slice, wrap individually, freeze. Thaw overnight, reheat 25 mins @ 350°F.
Ingredient Substitutions
Ground beef
Ground pork, turkey, or plant-based crumbles
Pork = richer; turkey = lighter (add 1 tbsp oil)
Egg noodles
Wide rice noodles (GF) or spiral pasta
GF option—cook
very
al dente
Cheddar
Colby, Monterey Jack, or Gouda
Gouda = caramel notes—so cozy!
Green beans
Peas, broccoli, or cabbage
Cabbage = traditional Amish addition
Pro Tips (From Your Kitchen to Mine)
🔹 Double batch? Yes! Freeze one for a snowy-day gift.
🔹 Make it a gift: Assemble (unbaked) in disposable foil pan, cover, label: “Amish Winter Bliss—Bake at 350°F for 30 mins. Joye’s Comfort Secret.”
🔹 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
🔹 Leftover magic: Top with a fried egg for next-day lunch—heavenly.
Frequently Asked Questions
Q: Can I use canned vegetables?
A: Yes! Drain well—2 cups total mixed veggies (green beans, corn, carrots). Reduce simmer time to 5 mins.
Q: Why is my casserole watery?
A: Likely under-reduced sauce or thawed frozen veggies. Next time: simmer 15 mins, or pat frozen veggies dry.
Q: Can I make it gluten-free?
A: Yes! Use GF egg noodles (like Jovial) and verify broth is GF.
Q: Can I add potatoes?
A: Absolutely! Stir in 1 cup diced, par-cooked potatoes with the veggies.
Q: Is it freezer-friendly?
A: Yes—best unbaked. Freeze up to 3 months. Thaw overnight, bake as directed.
Allergy Information
Contains: Dairy (cheese), wheat (noodles, broth—check label), soy (in broth/seasonings)
Gluten-free option: Yes—with GF noodles and verified GF broth
Nut-free: Yes (naturally)
⚠️ Always check labels for hidden allergens.
Nutrition Facts (Per Serving — 8 servings)
| Calories | 480 |
| Protein | 26g |
| Fat | 22g |
| Saturated Fat | 10g |
| Carbs | 42g |
| Fiber | 5g |
| Sugar | 6g |
| Sodium | 780mg |
Values are estimates. Varies by brands and cheese type.
Final Thought
This casserole doesn’t arrive with fanfare.
It simmers quietly on the stove, then bakes gently in the oven—until the kitchen smells like thyme, beef, and enough.
You scoop a portion. The cheese pulls. The noodles are tender. The vegetables are sweet and earthy.
And someone at the table sighs and says:
“This tastes like home.”
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