There’s something almost magical about casseroles that show up right when you need comfort the most. This Amish Sunday Savior Casserole has become one of my go-to recipes when life is full, tummies are rumbling, and the only thing I want to do is toss everything into a dish and let the oven do the work.
I first had a version of this casserole at a church potluck years ago—it was tucked in between a tray of deviled eggs and a peach cobbler. A sweet woman in an apron leaned over and called it her “Sunday Savior.” And I got it after one bite: hearty ground beef, sweet carrots and peas, creamy mushroom sauce, and melty cheddar… all tied together with tender egg noodles.
It’s humble, simple, and it saves the day every time.
Why You’ll Love This Recipe
- Classic Amish-inspired comfort in every bite
- Easy to prep ahead and bake when ready
- One-dish dinner with veggies, protein, and carbs
- Super family-friendly—great for picky eaters
- Leftovers reheat like a dream
- Feels nostalgic, cozy, and deeply satisfying
Recipe Snapshot
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dinner | Amish / American | 20 mins | 30 mins | 50 mins | 6 servings | Easy |
Ingredients
Main Ingredients:
- Ground beef – Savory, filling, and makes this casserole hearty
- Onion (chopped) – Adds a savory-sweet base to the beef
- Carrots (sliced) – For color, texture, and a touch of sweetness
- Celery (sliced) – Classic for depth and crunch
- Frozen peas – A pop of green and a mild sweet flavor
- Cooked egg noodles – Soft, slurpable, and perfect for soaking up the sauce
- Cream of mushroom soup – The creamy binder that pulls it all together
- Milk – Helps loosen the soup into a silky sauce
- Shredded cheddar cheese (divided) – Melted inside and golden on top for that perfect finish
Full recipe card is below.
How to Make It
1. Brown the beef and veggies
In a large skillet over medium heat, brown the ground beef with chopped onion until fully cooked. Drain any excess fat. Add the carrots and celery, and sauté for 5–7 minutes until just tender.
Tip: You want the veggies to soften slightly but still hold their shape during baking.
2. Stir in the creamy sauce
Stir in the cream of mushroom soup, milk, and frozen peas. Let it warm through and get nice and creamy. This is where the cozy magic begins.
3. Fold in noodles and cheese
Remove from heat. Gently fold in the cooked egg noodles and half of the shredded cheddar cheese. Stir until everything is coated and melty.
It’s like giving all those ingredients a warm hug in a bowl.
4. Transfer and bake
Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheddar cheese over the top. Bake at 350°F for 25–30 minutes, until bubbly and golden.
Let it rest for 5 minutes before serving—if you can wait!
Pro Tips for Success
- Don’t overcook the noodles—they’ll continue softening in the oven
- Use sharp cheddar for extra cheesy punch
- A pinch of garlic powder or thyme can deepen the flavor
- For even creamier texture, add a spoonful of sour cream to the mix
- Add a crunchy topping (like buttered breadcrumbs) for texture
Flavor Variations
- Swap beef for ground turkey or sausage
- Add mushrooms, corn, or green beans for extra veggie power
- Use cream of chicken soup instead of mushroom
- Try mozzarella or Swiss cheese for a twist
- Stir in a dash of Worcestershire for a deeper, savory note
Serving Suggestions
- Serve with crusty bread or dinner rolls
- A crisp green salad makes a great fresh side
- Sweet iced tea or apple cider pairs beautifully
- Sprinkle with fresh parsley or thyme before serving
Make-Ahead & Storage
You can assemble the casserole up to 24 hours ahead and refrigerate. Just cover tightly and bake when ready (add 10 extra minutes if baking cold). Keeps well in the fridge for 3–4 days.
Leftovers
Leftovers make excellent lunches! Reheat in the microwave or oven. You can also stuff leftovers into a wrap or serve over rice for a cozy remix.
Freezing
Yes! Freeze before baking for best results. Wrap tightly in foil and freeze up to 2 months. Thaw overnight in fridge, then bake as directed.
Reheating
Reheat individual portions in the microwave with a splash of milk to keep it creamy, or reheat the whole dish in a 325°F oven until warmed through.
FAQs
Can I use a different soup base?
Yes! Cream of chicken or cream of celery both work great.
Can I use fresh peas instead of frozen?
You can, but blanch them first so they don’t dry out during baking.
Do I have to cook the noodles first?
Yes—this recipe uses cooked noodles. Uncooked ones will absorb too much liquid.
Can I make it in a smaller pan?
Sure, you can divide it into two smaller casseroles—one for now, one for freezing!
Is there another casserole recipe like this?
If you love this one, you’ll swoon for our Cheesy Ground Beef Stroganoff Pasta Casserole—it’s rich, creamy, and full of nostalgic flavor too.
Final Thoughts
This Amish Sunday Savior Casserole is exactly what comfort food should be—simple, satisfying, and always there when you need it most. Whether it’s after church, during a busy weeknight, or for a cozy potluck, this casserole really does save the day.
Amish Sunday Savior Casserole
Equipment
- Skillet
- 9×13-inch Baking Dish
Ingredients
Main Ingredients
- 1 lb ground beef cooked and drained
- 1 onion chopped
- 2 carrots sliced
- 2 celery stalks sliced
- 1 cup frozen peas
- 12 oz cooked egg noodles
- 1 can cream of mushroom soup 10.5 oz
- 1/2 cup milk
- 2 cups shredded cheddar cheese divided
Instructions
- In a large skillet over medium heat, brown the ground beef with chopped onion until fully cooked. Drain any excess fat.
- Add the carrots and celery, and sauté for 5–7 minutes until just tender.
- Stir in the cream of mushroom soup, milk, and frozen peas. Heat through until creamy.
- Remove from heat. Gently fold in the cooked egg noodles and half of the shredded cheddar cheese.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top.
- Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden. Let rest 5 minutes before serving.