Amish Sunday Casserole
NEED
• 1 lb ground beef
• 1 medium onion, chopped
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup frozen peas
• 2 cups cooked egg noodles
• 1 can cream of mushroom soup
• ½ cup milk
• 1 cup shredded cheddar cheese, divided
1. Cook the Beef & Vegetables
1. Heat a large skillet over medium heat.
2. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon.
3. Stir in the carrots, celery, and frozen peas, cooking for a few minutes until slightly softened.
4. Add the cooked egg noodles to the skillet.
5. Pour in the cream of mushroom soup and milk, stirring until everything is well combined.
6. Mix in ½ cup of shredded cheddar cheese, stirring until melted into the mixture.
7. Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
8. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
9. Bake in a preheated oven at 350°F for 25–30 minutes, or until the cheese is golden and bubbly.
10. Let the casserole cool for a few minutes before serving.
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