Slow Cooker Amish Country Tomato Beef Casserole Recipe

Introduction

This Slow Cooker Amish Country Tomato Beef Casserole is a comforting and hearty meal perfect for busy days. With simple ingredients layered and cooked slowly, it delivers rich flavors and tender noodles all in one pot. It’s an easy, hands-off dish that brings wholesome goodness to your table.

Ingredients

• 2 pounds lean ground beef
• 2 (10.5-ounce) cans condensed tomato soup
• 2 cups uncooked wide egg noodles
• 1 cup sour cream
• 1 cup shredded mild cheddar cheese

Instructions

1. Step 1: Lightly grease a 5- to 6-quart slow cooker crock with butter or cooking spray to prevent sticking.
2. Step 2: Spread the raw ground beef evenly in the bottom of the slow cooker, breaking it up gently into an even layer. Do not brown it first.
3. Step 3: In a medium bowl, whisk the condensed tomato soup with 1 cup of water until smooth. This thins the soup to help it cook through the beef and noodles.
4. Step 4: Pour the tomato soup mixture evenly over the ground beef, ensuring it covers the meat completely to form the sauce base.
5. Step 5: Sprinkle the uncooked wide egg noodles evenly over the tomato-covered beef. Press them down gently so they settle slightly into the sauce.
6. Step 6: In a small bowl, stir together the sour cream and half of the shredded cheddar cheese until combined. Dollop this mixture over the noodles in several spoonfuls and spread loosely.
7. Step 7: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until beef is cooked, noodles are tender, and casserole is bubbly. Avoid lifting the lid during cooking.
8. Step 8: Once cooked, sprinkle the remaining shredded cheddar cheese over the top, cover again, and let sit on LOW or WARM for about 10 minutes until the cheese melts.
9. Step 9: Gently stir from the edges toward the center to lightly mix the layers. Taste and season with salt and pepper if desired, then serve hot straight from the slow cooker.

Tips & Variations

• For extra flavor, add chopped onions or garlic to the ground beef before layering (optional, but no need to cook first).
• Use sharp cheddar or a blend of cheeses for a richer taste.
• Try adding frozen peas or corn for a vegetable boost during the last hour of cooking.
• If you prefer, substitute ground turkey or chicken for a leaner option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The casserole may thicken when chilled; add a splash of water or broth when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I brown the ground beef before adding it to the slow cooker?

Browning is not necessary for this recipe, as the beef cooks thoroughly in the slow cooker. However, browning can add extra flavor if you prefer.

Will the noodles become too soft or mushy?

The noodles cook in the slow cooker without pre-cooking, and the recipe timing helps ensure they become tender but not mushy. Avoid lifting the lid during cooking to maintain even heat and texture.

Slow Cooker Amish Country Tomato Beef Casserole Recipe

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4.9 from 107 reviews

This Slow Cooker Amish Country Tomato Beef Casserole is a comforting, hearty dish made with lean ground beef, uncooked wide egg noodles, and a tangy tomato soup sauce. Cooked low and slow, it’s an easy, hands-off meal perfect for those busy days when you want a warm, cheesy casserole without the fuss of browning meat or pre-cooking noodles.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH
• Total Time: 4 hours 10 minutes to 5 hours 10 minutes (LOW setting)
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 pounds lean ground beef
• 2 (10.5-ounce) cans condensed tomato soup
• 2 cups uncooked wide egg noodles
• 1 cup sour cream
• 1 cup shredded mild cheddar cheese (divided into ½ cup and ½ cup)

Instructions

1. Prepare the Slow Cooker: Lightly grease a 5- to 6-quart slow cooker crock with a little butter or cooking spray to prevent sticking.
2. Add the Ground Beef: Spread the raw ground beef evenly in the bottom of the slow cooker, breaking it up gently with your fingers or the back of a spoon into an even layer. Do not brown it first.
3. Mix Tomato Soup Sauce: In a medium bowl, whisk the condensed tomato soup with 1 cup of water until smooth. This thins the soup, allowing it to seep through the beef and noodles during cooking.
4. Layer Sauce Over Beef: Pour the tomato soup mixture evenly over the ground beef, ensuring it completely covers the meat, forming the casserole’s sauce base.
5. Add Noodles: Sprinkle the uncooked wide egg noodles evenly over the tomato-covered beef layer, then gently press them down with the back of a spoon so they settle slightly into the sauce.
6. Prepare Cheese and Sour Cream Layer: In a small bowl, stir together the sour cream and half of the shredded cheddar cheese until well combined. Dollop this mixture over the noodles in several spoonfuls, then gently spread it into a loose, uneven layer. It doesn’t have to be perfect as it will melt and settle during cooking.
7. Cook the Casserole: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the beef is fully cooked, noodles are tender, and the casserole is bubbly around the edges. Avoid lifting the lid frequently to ensure even cooking.
8. Add Remaining Cheese and Melt: Once cooked, sprinkle the remaining shredded cheddar cheese evenly over the top. Cover again and let it sit on LOW or WARM setting for about 10 minutes until the cheese melts.
9. Final Mix and Serve: Stir gently from the edges toward the center to lightly mix the layers without breaking them up completely. Taste and add salt and black pepper if desired, then serve hot directly from the slow cooker.

Notes

• Do not brown the ground beef before cooking; it will cook thoroughly in the slow cooker.
• Avoid lifting the lid during cooking to keep the temperature consistent and ensure the noodles cook evenly.
• Use mild cheddar cheese for a creamy, mellow flavor; sharp cheddar can be substituted for a stronger taste.
• For a thicker sauce, reduce the water added to the tomato soup to ½ cup instead of 1 cup.
• Leftovers can be refrigerated for up to 3 days and reheated in the slow cooker or microwave.

Keywords: slow cooker beef casserole, Amish country casserole, tomato beef casserole, slow cooker casserole, cheesy beef casserole, easy slow cooker dinner