So tonight's dinner is Amish casserole. This is one of my family's favorite. I think it may have something to do with the brown sugar;) There are a few alternatives and I will include those at the bottom.
- 1 lb of ground beef
- 1 can of tomato soup-if you opt for low sodium check the label.I have found Campbell's false advertises on this.
- 1/4 c. brown sugar
- 1/8 teas black pepper
- 1/8 teas salt
- can of diced tomatoes...pour some juice but not all
- 1 can cream of chicken soup
- 12 oz bowtie pasta
- 10 slices Colby Jack cheese
Get your pot of water on to boil! Very important to do this first because you will be waiting...and waiting if you don't:) Also turn your oven on 350. After that is done, get your beef onto a skillet on medium heat and start browning.
Once it's browned, drain the grease, and add all your other fun stuff.
Stir that together and put it on a simmer to let all the flavors meld:)
Doesn't it look yummy:) Ok, now that our pasta is finally done...spray a 4 quart casserole dish with some sort of grease.
Drain your noodley noodleness and add your cream 'o' chicken to them. Mix it together. Good.
We are ready to layer our casserole. Start with a layer of pasta,
then 5 of your 10 slices of cheese,
REPEAT! Just one more time.
Slap it in the oven for 35-ish minutes...until cheese is melty and bubbly.
O my doesn't that look tasty:D
Dish it out and go back for seconds...or thirds:)
*you can also use chicken, it tastes pretty tasty also
you can substitute cheese if you'd like. I have used cheddar-sliced and shredded.
This recipe says it serves 6...I find it's at least that.
The original recipe called for wide egg noodles...so really you can switch it up any way you think would tste good.