#amishcooking

DELICIOUS AMISH COUNTRY CASSEROLE

INGREDIENTS:

- 1 POUND GROUND BEEF

- 1 MEDIUM ONION, DICED

- 12 OUNCES EGG NOODLES

- 1 CAN (10.5 OUNCES) CREAM OF MUSHROOM SOUP

- 1 CAN (10.5 OUNCES) CREAM OF CHICKEN SOUP

- 1 CUP MILK

- 1 CUP SHREDDED CHEDDAR CHEESE

- 1 TEASPOON GARLIC POWDER

- 1 TEASPOON PAPRIKA

- SALT AND PEPPER TO TASTE

- 1/2 CUP BREADCRUMBS OR CRUSHED CRACKERS (OPTIONAL, FOR TOPPING)

- 1 TABLESPOON BUTTER (OPTIONAL, FOR TOPPING)

DIRECTIONS:

1. PREHEAT OVEN TO 350°F (175°C). GREASE A 9X13-INCH BAKING DISH AND SET ASIDE.

2. COOK EGG NOODLES IN A LARGE POT OF SALTED BOILING WATER UNTIL AL DENTE. DRAIN AND SET ASIDE.

3. IN A LARGE SKILLET OVER MEDIUM HEAT, BROWN GROUND BEEF WITH DICED ONION UNTIL FULLY COOKED. DRAIN EXCESS FAT.

4. IN A LARGE BOWL, COMBINE CREAM OF MUSHROOM SOUP, CREAM OF CHICKEN SOUP, MILK, GARLIC POWDER, PAPRIKA, SALT, AND PEPPER. MIX UNTIL SMOOTH.

5. ADD COOKED EGG NOODLES AND GROUND BEEF MIXTURE TO THE BOWL. STIR TO COMBINE.

6. POUR THE COMBINED MIXTURE INTO THE PREPARED BAKING DISH. SPREAD EVENLY.

7. IF USING, SPRINKLE BREADCRUMBS OR CRUSHED CRACKERS OVER THE TOP. DOT WITH SMALL PIECES OF BUTTER.

8. COVER WITH FOIL AND BAKE FOR 20 MINUTES. REMOVE FOIL AND BAKE FOR AN ADDITIONAL 5-7 MINUTES UNTIL BUBBLY AND GOLDEN BROWN.

This Amish-inspired cabbage patch soup cooked in a slow cooker combines hearty ground beef with a medley of vegetables and savory herbs for a comforting meal.

Ingredients: 1 pound ground beef. 1 medium onion, chopped. 3 cloves garlic, minced. 6 cups cabbage, chopped. 6 cups chicken broth. 1 can 14.5 ounces diced tomatoes, undrained. 1 cup carrots, sliced. 1 cup celery, sliced. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. 1/4 teaspoon red pepper flakes optional. 1 bay leaf. 1 tablespoon Worcestershire sauce. 1 tablespoon apple cider vinegar.

Instructions: Stir-fry the ground beef, onion, and garlic in a pan over medium-low heat until the beef is no longer pink. Remove from heat and drain. Move the beef mixture that has been cooked to a slow cooker. In a slow cooker, put chopped cabbage, chicken broth, diced tomatoes, carrots, celery, salt, pepper, thyme, oregano, red pepper flakes if using, bay leaf, Worcestershire sauce, and apple cider vinegar. Mix things together well. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Before serving, throw away the bay leaf.

Prep Time: 20 minutes

Cook Time: 360 minutes