Amish Casserole

Recipe by Cindi M Bauer
READY IN: 35mins


  • 12
    cup finely chopped onion
  • Lawry's Seasoned Salt, season according to taste
  • black pepper, season according to taste
  • 1
    tablespoon dark brown sugar
  • 1
    (10 3/4 ounce) can condensed tomato soup
  • 1
    (10 1/2 ounce) can chicken or (10 1/2 ounce) can mushroom soup
  • 4
    cups extra-wide noodles, uncooked (7 ounces)
  • 8
    ounces velveeta pasteurized cheese, cut into thin slices


  • In a skillet, brown the ground beef and onion; drain off any excess grease.
  • Season with Lawry's Seasoned Salt and black pepper; according to taste.
  • Add the tomato soup and brown sugar to the cooked beef, and stir. (Do not add any additional liquid.).
  • Cook the noodles according to pkg. directions, and then drain them.
  • Add the cream of chicken soup to the hot-cooked noodles, and stir. (Do not add any additional liquid.).
  • In a (2-1/2 quart) casserole baking dish; add the beef/soup mixture.
  • Top with the slices of Velveeta Cheese.
  • Add the noodle/soup mixture ontop of the Velveeta Cheese slices.
  • Cover, and bake for 35 minutes in a 350 degree oven.