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Slow Cooker Amish Country Tomato Beef Casserole Recipe

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★★★★★

4.5 from 65 reviews

This Slow Cooker Amish Country Tomato Beef Casserole is a comforting, hearty dish perfect for busy days. Combining ground beef, tomato soup, egg noodles, sour cream, and cheddar cheese, it cooks gently in a slow cooker to develop rich flavors and tender textures without any browning beforehand. A simple, one-pot casserole that’s easy to prepare and perfect for family dinners.

Ingredients

Scale

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
  • 1 cup water
  • Butter or cooking spray (for greasing)

Instructions

  1. Prepare the slow cooker: Lightly grease a 5- to 6-quart slow cooker crock with butter or cooking spray to prevent sticking of the casserole during cooking.
  2. Layer the 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 the beef beforehand.
  3. Make the tomato sauce: In a medium bowl, whisk together the condensed tomato soup and 1 cup of water until smooth to thin the soup, allowing it to seep through the beef and noodles while cooking.
  4. Add tomato soup over beef: Pour the tomato soup mixture evenly over the raw ground beef to completely cover the meat, forming the base sauce for the casserole.
  5. Layer egg noodles: Sprinkle the uncooked wide egg noodles evenly over the tomato-covered beef layer and gently press them down with the back of a spoon to help them settle into the sauce.
  6. Prepare cheese mixture: In a small bowl, combine the sour cream and half of the shredded cheddar cheese until well mixed.
  7. Add cheese mixture: Dollop the sour cream and cheddar cheese mixture over the noodles in several spoonfuls, then gently spread it into a loose, uneven layer. This will melt and integrate during cooking.
  8. 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 cooked, egg noodles are tender, and the casserole is bubbly around the edges. Avoid lifting the lid frequently to ensure even cooking.
  9. Top with remaining cheese: Once cooked, sprinkle the remaining shredded cheddar cheese evenly over the top. Cover again and let sit on LOW or WARM for about 10 minutes to allow the cheese to melt.
  10. Serve: Gently stir from the edges toward the center to lightly combine layers without breaking them up fully. Season with salt and black pepper to taste, 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.
  • Use wide egg noodles as they hold up well during slow cooking and absorb the flavors perfectly.
  • Avoid lifting the slow cooker lid too often to maintain consistent cooking temperature and texture.
  • Adjust seasoning with salt and pepper at the end to your preference.
  • For a richer dish, full-fat sour cream and mild cheddar cheese are recommended.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: slow cooker casserole, tomato beef casserole, easy ground beef recipe, Amish country casserole, slow cooker dinner, comfort food

Find it online: https://zarameals.com/slow-cooker-amish-country-tomato-beef-casserole-recipe/