Amish Hamburger With Fall Veggies Bake

This hearty Amish hamburger casserole combines tender egg noodles, creamy
cheeses, and flavorful beef, creating a comforting dish perfect for family
dinners. Rich in flavor with a delightful texture, it's a satisfying meal the
whole family will enjoy!

Servings: 8 servings

Author:

Prep Time
15 minutes

Cook Time
50 minutes

Total Time
1 hour, 5 minutes

Course:

Main Course

Cuisine:

American

Keywords:

Amish hamburger

Instructions

1 Begin by preheating your oven to 350°F (180°C). Prepare a 9 x 13-inch baking
dish by greasing it lightly and setting it aside.
2 Cook the wide egg noodles in a pot of salted boiling water according to the
package instructions until they are just under al dente, taking about 5-6
minutes. Once cooked, drain and set them aside.
3 In a large mixing bowl, blend together the softened cream cheese, cottage
cheese, sour cream, and melted butter until smooth. Set this mixture aside for
later use.
4 In a skillet over medium-high heat, warm the olive oil. Once shimmering,
incorporate the ground beef, diced onion, and green bell pepper. Cook this
mixture until the beef is browned and the onion turns translucent, which should
take about 5-7 minutes. Drain any excess fat when done.
5 Add the drained diced tomatoes, condensed tomato soup, and Worcestershire sauce
to the skillet. Stir to combine the ingredients well.
6 Begin layering in the greased baking dish by placing half of the cooked noodles
at the bottom. Follow this layer with half of the cream cheese mixture, and then
half of the meat mixture. Continue this layering with the remaining noodles,
cream cheese mixture, and meat mixture. Finally, sprinkle the top with shredded
cheese.
7 Transfer the baking dish to the preheated oven and bake uncovered for 25-30
minutes, or until the casserole is thoroughly heated.
8 Once baked, garnish with fresh herbs if desired, and serve to enjoy this
delightful dish!

Amish Hamburger With Fall Veggies Bake

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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