This Beef & Mushroom Noodle Casserole is a humble, hearty dish inspired by Amish home cooking—tender ground beef, earthy mushrooms, and egg noodles slow-simmered in a rich, creamy sauce until deeply comforting. With just 6 simple ingredients, it’s a one-pot wonder that fills your kitchen with old-fashioned warmth and feeds a family with minimal effort.
No pre-cooked noodles. No extra pots. Just layer, cook, and enjoy.
Why You’ll Love This Recipe
🥩 Only 6 ingredients—pantry staples!
⏱️ 15 minutes prep, then walk away
💛 One slow cooker = easy cleanup
💸 Costs under $9—feeds 6 generously
🌾 Naturally nut-free & easily gluten-free (use GF noodles)
Ingredients You’ll Need
(6-quart slow cooker; serves 6)
1½ lbs ground beef
8 oz sliced mushrooms (cremini or white)
2½ cups uncooked wide egg noodles
1 (10.75 oz) can condensed cream of mushroom soup
1½ cups milk
1 cup shredded cheddar cheese, divided
1 small onion, diced (optional but traditional)
Salt & black pepper to taste
Optional: ½ tsp garlic powder, pinch of thyme
💡 Pro Tips:
Drain beef well—excess fat makes the casserole greasy.
Don’t pre-cook noodles—they absorb liquid as they bake.
Use full-fat milk and soup—low-fat versions may separate.
Step-by-Step Instructions (Creamy, Hearty, Foolproof)
1. Brown the Beef
In a skillet, cook ground beef (and onion, if using) until browned; drain fat thoroughly.
Add mushrooms; cook 3–4 minutes until softened. Transfer to slow cooker.
2. Mix Casserole
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