Amish Country Casserole
Last Updated on September 5, 2025 by Kiersten
Short on time? Make this easy leftover meat casserole in 30 minutes using simple ingredients. It’s delicious, inexpensive, and picky eater approved.
This dish has never really had a name until one of our recent trips to Pennsylvania. I always knew how to make it never knew where it came from or what to call it.
*I also don’t have any great, professional-style photos because it’s just a run-of-the-mill meal for our family. I will try to remember to do this the next time I make it!*
A day or two after we had returned home, I was flipping through one of my old recipe books and found nearly the exact same recipe. It was called an “Amish Country Casserole“. I refer to it as leftover meat casserole but it can truly be anything you have on hand. The versatility is amazing.
In general, it’s a quick fix meal to feed a crowd on just a few dollars when you have unexpected company and not much in the pantry to offer.
It’s incredibly tasty, picky toddler approved, and I’ve never met a soul who doesn’t enjoy pasta with some meat, cheese and good spices thrown into the oven.
Lean on this recipe the next time you’re in a bind. Guests will be none the wiser and you’ll come out on top as the resourceful, dedicated hostess and homemaker.
30 Minute Leftover Meat Casserole
Ingredients:
- 1 pound ground beef
- 1 pound crumbed sweet Italian sausage
- 1 box of small pasta – elbows, shells, or rotini work well
- 1 onion, finely chopped
- 5 cloves garlic, peeled and minced
- 1 can condensed tomato soup
- 1 can cream of mushroom soup
- 1 cup shredded mozzarella
- 2 teaspoons salt
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- Ground pepper, to taste
- Grated Locatelli cheese and crushed red pepper, for serving
Instructions:
If you are not using leftover cooked beef and sausage, cook whichever meat you decide to use. My favorite is a combination of sweet Italian sausage and ground beef but shredded chicken, or minced lamb work beautifully as well.
While the meat is cooking, dice an onion and peel/mince garlic. Boil the box of pasta until it is slightly undercooked but still firm.
Preheat your oven to 375F.
In a large bowl, combine the cooked pasta, cooked meat, diced onion, minced garlic, condensed tomato soup, cream of mushroom (or whatever you have) soup, salt, garlic powder, and herbs. Gently stir to combine.
Add the mixture to a 9×13 or similarly sized baking dish.
Cover with aluminum foil and bake for 20 minutes. Remove the foil then add the shredded mozzarella about the dish. Bake an additional 10 minutes uncovered to melt the cheese and allow the edges to crisp up.
Let the dish rest for 5-10 minutes before serving to let any liquids reabsorb. Serve with grated Locatelli and crushed red pepper.
Enjoy!!!
How to Store Leftovers
Store leftovers in an airtight container or cover the casserole dish in plastic wrap. Leftovers in the refrigerator will easily keep for up to 5 days.
This meal is also freezer friendly when wrapped well and used within 6 months.
More Amish Recipes
Pennsylvania Dutch Chicken Pot Pie with Square Noodles
Chewy Ginger Molasses Crinkle Cookies
30 Minute Leftover Meat Casserole
Short on time? Make this Amish country casserole in 30 minutes using leftover meat and simple ingredients. It's delicious, inexpensive, and picky eater approved.
Ingredients
- 1 pound ground beef
- 1 pound crumbed sweet Italian sausage
- 1 box of small pasta – elbows, shells, or rotini work well
- 1 onion, finely chopped
- 5 cloves garlic, peeled and minced
- 1 can condensed tomato soup
- 1 can cream of mushroom soup
- 1 cup shredded mozzarella
- 2 teaspoons salt
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- Ground pepper, to taste
- Grated Locatelli cheese and crushed red pepper, for serving
Instructions
- If you are not using leftover meat, cook it first.
- While the meat is cooking, dice an onion and peel/mince garlic. Boil the box of pasta until it is slightly undercooked but still firm.
- Preheat your oven to 375F.
- In a large bowl, combine the cooked pasta, cooked meat, diced onion, minced garlic, condensed tomato soup, cream of mushroom (or whatever you have) soup, salt, garlic powder, and herbs. Gently stir to combine.
- Add the mixture to a 9×13 or similarly sized baking dish. Cover with aluminum foil and bake for 20 minutes.
- Remove the foil then add a thin layer of shredded mozzarella about the dish. Bake for an additional 10 minutes uncovered to melt the cheese and allow the edges to crisp up.
- Let the dish rest for 5-10 minutes before serving to allow any liquids reabsorb. Serve with grated Locatelli and crushed red pepper.
- Store leftovers in an airtight container or cover the casserole dish in plastic wrap. Leftovers in the refrigerator will easily keep for up to 5 days.
Notes
You can use any leftover meat for this dish without much adjustment. Cooked chicken or lamb work especially well.
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