Amish Country Tomato Soup Beef Casserole

A cozy, old-fashioned ground beef and tomato soup casserole with tender pasta, melted cheese, and a creamy, savory sauce.

Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cans (10¾ oz each) condensed tomato soup
• 1 cup milk
• 2 cups cooked egg noodles or elbow macaroni
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• 1 tbsp butter or olive oil

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cook the noodles according to package directions until just tender. Drain.
3. Heat butter or oil in a large skillet. Add the onion and ground beef. Cook until the beef is browned and the onion is soft. Drain excess grease.
4. Add garlic, Italian seasoning, paprika, salt, and pepper. Cook for about 30 seconds.
5. Stir in the tomato soup and milk. Simmer for 3–4 minutes until smooth and heated through.
6. Fold in the cooked noodles and ½ cup cheddar cheese.
7. Pour into the prepared baking dish. Sprinkle the remaining cheddar and mozzarella over the top.
8. Bake uncovered for 25–30 minutes, until bubbling and golden.
9. Let rest for 5–10 minutes before serving.