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Introduction:
Some recipes come and go, but this one’s a keeper — a guaranteed showstopper that’s earned its cheeky nickname. The “Amish Compliment Collector” isn’t just food; it’s a conversation starter. Rooted in comforting, home-style ingredients and simple techniques, this dish brings rustic charm and dependable flavor to your dinner table. Whether you’re feeding a family or bringing a potluck contribution, expect compliments (and second helpings).
Ingredients:
1 lb ground beef
1 medium onion, chopped
2 cups uncooked egg noodles
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 1/2 cups shredded cheddar cheese
1/2 tsp garlic powder
Salt and black pepper to taste
1/2 cup crushed buttery crackers or breadcrumbs (optional topping)
1 tbsp butter (for topping)
Preparation:
Preheat your oven to 350°F (175°C).
Cook egg noodles according to package directions. Drain and set aside.
In a skillet over medium heat, cook ground beef and onions until beef is browned and onions are soft. Drain excess grease.
In a large bowl, combine the cooked beef/onion mixture with the noodles, cream of mushroom soup, sour cream, milk, cheese, garlic powder, salt, and pepper. Stir until well mixed.
Pour the mixture into a greased 9x13-inch baking dish.
If using the optional topping, mix crushed crackers or breadcrumbs with melted butter and sprinkle over the top.
Bake uncovered for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.
Let rest for 5 minutes before serving.
Serving and Storage Tips:
Serve with a side of green beans, a crisp salad, or warm rolls for a complete meal.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven.
This casserole freezes well — wrap tightly and freeze up to 3 months. Thaw in the fridge overnight before reheating.
Variation:
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