Friday, August 21, 2015


I found this recipe on Kevin's Amish newsletter. I am always looking for casseroles that will make enough that my husband and I will have leftovers so I don't have to worry What's for Dinner? This one sounded perfect.

I made the casserole by the recipe, but next time I will make some changes. We really enjoyed the dish (three or four times) prepared by the recipe, I just think I would enjoy it more with my changes; the meat would be distributed better. I discussed the actual changes below in the recipe.


1       lb. ground beef (I used ground sirloin)
1       (10.75 ounce) can condensed tomato soup
1/4    cup brown sugar (I used 2 tablespoons brown sugar blend)
1/8    teaspoon black pepper
1/4    teaspoon salt
1       (10.75 ounce) can condensed cream of chicken soup
1       (12 ounce) package wide egg noodles or equivalent homemade ( I will not use the whole bag next time but about 3/4 fourths of it. I did use Ronzoni Heathy Harvest all natural 100% whole grain wide noodle style)
10      slices American cheese (I used 2 cups of shredded cheddar cheese)

Preheat oven to 350 degrees F. Grease a 2-1/2 quart casserole dish. (I had a dish I thought would be big enough but it didn't say the size on the bottom. I just filled it with water to see if it would hold that much water.)

Cook the noodles in a large pot of slightly salted boiling water until tender, about 7 minutes.

Drain and return to the pan.

Mix in the cream of chicken soup until noodles are coated.

Meanwhile, cook the ground beef in a large skillet over medium-high heat. Drain the grease (if you have any - I used ground sirloin)

Stir in the tomato soup, brown sugar, pepper, and salt.

(At this point I would combine the meat mixture with the noodle/soup mixture to distribute the meat throughout the noddles. I would place half of the mixture in the dish and then sprinkle a cup of shredded cheese over it. Then top with the rest of the noodle/meat mixture and finally the other cup of cheese.)

Spread half of the meat mixture in the bottom of the casserole dish. (It was a little thin)

Arrange 5 slices of cheese (or sprinkle 1 cup of shredded cheese like I did) over the meat.

Top with half of the noodles.

Repeat the layering by adding the rest of the meat

then the noodles,

and finally the cheese this time.

Bake for 35 minutes until cheese is browned and sauce is bubbly.


When I have a post with lots of pictures, I like to remind the reader that you can print the recipe using the print icon below and you will have the option to remove images when the print window opens. If you do not see the print icon below, you need to scroll back up to the title for this post (just under the date) and click or tap on it. That will take you to just this post and the print icon will be at the bottom before the share icons. Home will take you back to my blog and the most recent posts. You can also get back there by clicking on my blog title My Patchwork Quilt.


  1. This looks really simple and good! I remember my Grandma making something like this and it was so good with a salad and Chocolate cake for dessert. I can't wait to try it.

    1. So good to hear from you Sandy. It's been a while. Aren't memories of our family great!

    2. This comment has been removed by the author.