Amish Hamburger Casserole {Sour Cream Noodle Bake}
User Reviews
5
Amish Hamburger Casserole {Sour Cream Noodle Bake}
Description
Amish Hamburger Casserole {Sour Cream Noodle Bake} brings together cooked wide egg noodles layered with a blend of softened cream cheese, cottage cheese, sour cream, and melted butter. Ground beef is browned with diced onion and green bell pepper, then mixed with drained diced tomatoes, condensed tomato soup, and Worcestershire sauce to add moisture and tang. The dish is assembled by layering noodles, creamy cheese mixture, and meat mixture twice, then topped with shredded cheddar cheese before baking at 350°F until warmed through and bubbly.
The casserole's mix of creamy and savory elements delivers a comforting texture with tender noodles softened further by baking alongside seasoned ground beef. The use of sour cream and cream cheese contributes tang and richness, balancing the beef and tomato flavors.
This casserole is served hot from the oven and can be garnished with fresh parsley or basil to add a fresh herbaceous note and visual appeal. It is suitable as a filling family meal and serves well as a warming dish on cooler days.
To ensure optimal noodle texture, the egg noodles are cooked just until barely al dente before baking, preventing them from becoming mushy. The casserole only needs enough baking time to heat through and melt the cheese, avoiding dryness. Fresh herbs added at the end brighten the baked layers.
Ingredients
- 8 ounces wide egg noodles uncooked
- 8 ounces cream cheese softened at room temperature
- 1 cup cottage cheese at room temperature
- ½ cup sour cream at room temperature
- 3 tablespoons butter salted, melted
- 1 tablespoon olive oil
- 1 ½ lbs. ground beef
- ½ cup onion diced
- ½ green bell pepper medium, seeded and diced
- 1 (14.5 oz) diced tomatoes canned, drained
- ¾ cup condensed tomato soup not diluted
- 1 teaspoon Worcestershire sauce
- 1 cup cheddar cheese shredded, or mozzarella cheese
- parsley optional garnish, chopped fresh
- basil
- herbs
Instructions
- Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking dish; set aside.
- Cook noodles in a pot of salted boiling water according to package instructions until just barely al dente, about 5-6 minutes. Drain and set aside.
- Meanwhile, in a large bowl, stir together softened cream cheese, cottage cheese, sour cream, and melted butter. Set aside.
- In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the ground beef, onion, and bell pepper. Cook until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain excess fat.
- Stir in diced tomatoes, tomato soup, and Worcestershire sauce.
- Place ½ of the cooked noodles in the bottom of the prepared baking dish. Top with ½ of the cream cheese mixture and ½ of the meat mixture. Repeat layers with remaining ingredients. Top with shredded cheese.
- Bake, uncovered, for 25-30 minutes, or until heated through.
- Garnish with fresh herbs, if desired, and serve!
Notes
- Use generously salted boiling water when cooking noodles to enhance their flavor.
- Cook noodles until just barely al dente to prevent over-softening during baking.
- Bake casserole only until heated through and cheese is melted to avoid drying out the top.
- Garnish with fresh herbs like parsley for added color and flavor brightness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 534kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 30g | 60% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 446mg | 19% |
| Potassium | 556mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 9mg | 10% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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