Amish Hearty Beef And Veggie Casserole

Why You’ll Love This Recipe

I Enjoy This Casserole Because It’s Both Hearty And Flexible. The Beef And Vegetables Make It Nutritious, While The Cheesy, Noodle-Filled Layers Bring Comfort To Every Bite. I Also Like That It Can Be Adapted To Whatever Vegetables I Have On Hand, So It Never Feels Exactly The Same Twice. The Best Part Is How Easy It Is To Put Together And Bake, Making Dinner Stress-Free.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 Pound Ground Beef

• 1 Onion, Chopped

• 2 Cloves Garlic, Minced

• 1 Cup Carrots, Sliced

• 1 Cup Green Beans, Trimmed And Cut Into 1-Inch Pieces

• 1 Cup Corn Kernels (Fresh Or Frozen)

• 1 Can (14.5 Oz) Diced Tomatoes, Undrained

• 1 Cup Beef Broth

• 1 Teaspoon Salt

• ½ Teaspoon Black Pepper

• 1 Teaspoon Dried Thyme

• 1 Cup Shredded Cheddar Cheese

• 2 Cups Cooked Egg Noodles

Directions

1. I Preheat My Oven To 350°F (175°C).

2. In A Large Skillet, I Cook The Ground Beef Over Medium Heat Until Browned, Then Drain The Excess Fat.

3. I Add Onion And Garlic, Sautéing Until The Onion Is Soft And Translucent.

4. I Stir In Carrots, Green Beans, And Corn, Letting Them Cook For About 5 Minutes.

5. I Add Diced Tomatoes, Beef Broth, Salt, Pepper, And Thyme, Bringing Everything To A Gentle Simmer For 10 Minutes.

6. I Stir In The Cooked Egg Noodles And Half Of The Shredded Cheddar Cheese.

7. I Transfer The Mixture Into A Greased 9×13-Inch Baking Dish.

8. I Sprinkle The Remaining Cheese Over The Top.

9. I Bake For 25–30 Minutes Until The Cheese Is Golden And Bubbling.

10. I Let The Casserole Rest For A Few Minutes Before Serving.

Servings And Timing

This Recipe Serves 6 People. It Takes About 20 Minutes Of Prep And 25–30 Minutes Of Baking, So The Total Time Is Around 50–55 Minutes.

Variations

I Sometimes Swap The Ground Beef For Ground Turkey Or Chicken For A Lighter Version. When I Want Extra Veggies, I Add Zucchini, Bell Peppers, Or Mushrooms. If I’m Craving A Bit Of Heat, I Sprinkle In Some Red Pepper Flakes. For A Gluten-Free Option, I Replace The Egg Noodles With Rice Or Gluten-Free Pasta.

Storage/Reheating

Leftovers Keep Well In The Refrigerator For Up To 4 Days. I Store Them In An Airtight Container And Reheat Individual Portions In The Microwave Or Warm The Whole Dish In The Oven At 325°F Until Heated Through. This Casserole Can Also Be Frozen For Up To 2 Months—Perfect For Meal Prep.

FAQs

Can I Make This Ahead Of Time?

Yes, I Often Assemble It A Day Ahead, Refrigerate It, And Bake Just Before Serving.

Can I Use Different Cheeses?

Definitely—I Sometimes Use Mozzarella Or A Mexican Blend For A Different Flavor.

How Do I Make It Creamier?

I Add A Can Of Cream Of Mushroom Or Cream Of Celery Soup To The Mixture Before Baking.

Can I Skip The Noodles?

Yes, I Replace Them With Cooked Rice Or Even Mashed Potatoes For A Different Texture.

What’s The Best Way To Serve This Casserole?

I Like Pairing It With A Simple Green Salad And Crusty Bread To Round Out The Meal.

Conclusion

I Love Making Amish Hearty Beef And Veggie Casserole Because It’s Warm, Filling, And Flexible Enough To Fit Whatever Ingredients I Have On Hand. With Its Rich Flavor And Cheesy Topping, It Always Brings Comfort To The Table And Disappears Quickly—A True Family Favorite.

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