Slow Cooker Amish Country Tomato Beef Casserole: This little slow cooker casserole feels just like something you’d find at a church supper table in Amish country. But it only needs five simple ingredients and just a few minutes of your time to get going. You put raw ground beef straight into the crock, pour tomato soup on top, add a few more pantry basics, and let it slowly cook into a warm, filling dinner.
It reminds me of the kind of simple, budget-friendly meals farm families used to make during busy harvest days. It’s easy, it fills you up, and it tends to vanish from the table faster than anything else on a weeknight.
Spoon this warm casserole into shallow bowls or onto plates, and serve it with buttered bread or soft dinner rolls to soak up all that tasty tomato sauce. A simple side like green beans, a fresh salad, or steamed peas adds some brightness and balances out the rich, cheesy flavor.
It also pairs nicely with coleslaw or fresh cucumbers and onions soaked in a little vinegar, giving it that old-time farmhouse touch. If you’d like, sprinkle a bit more shredded cheese on top of each plate right before serving.
This cozy slow cooker casserole mixes ground beef, tomato soup, egg noodles, and melted cheddar into a warm, filling family dinner. With just five simple ingredients and almost no prep, it slowly cooks into a rich, comforting meal. It’s perfect for busy weeknights when you want real homestyle flavor without much effort.
Servings: 6
Ingredients
- 2 pounds lean ground beef
- 2 cans (10.5 ounces each) condensed tomato soup
- 2 cups uncooked wide egg noodles
- 1 cup sour cream
- 1 cup shredded mild cheddar cheese
Slow Cooker Amish Country Tomato Beef Casserole: Directions
- Get the slow cooker ready. Rub a little butter or spray a light coat of cooking spray inside a 5- to 6-quart slow cooker. This keeps the casserole from sticking to the sides as it cooks.
- Add the beef. Place the raw ground beef in the bottom of the slow cooker. Use your fingers or the back of a spoon to gently break it apart into a flat, even layer. There’s no need to cook it first — it will fully cook in the slow cooker.
- Mix the tomato sauce. In a medium bowl, whisk together the condensed tomato soup and 1 cup of water until it turns smooth. Thinning the soup this way helps it soak down through the meat and noodles as everything cooks.
- Pour the sauce over the beef. Slowly pour the tomato soup mixture over the ground beef, spreading it out so the meat is fully covered. This sauce becomes the base flavor for the whole casserole.
- Add the noodles. Sprinkle the uncooked egg noodles evenly across the top of the tomato-covered beef. Gently press down on them with the back of a spoon so they sink slightly into the sauce below.
- Make the cheesy topping. In a small bowl, stir together the sour cream and half of the shredded cheddar cheese until fully combined. Drop spoonfuls of this mixture over the noodles, then spread it out into a loose, uneven layer. It doesn’t need to look perfect — it will melt and spread more as it cooks.
- Cook it low and slow. Pop the lid on and let it cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. The dish is ready when the beef is fully cooked, the noodles are soft, and the edges are bubbly. Try not to lift the lid too much while it cooks, since this lets heat escape and can make the noodles cook unevenly.
- Add the last of the cheese. Once the casserole finishes cooking, sprinkle the rest of the shredded cheddar cheese evenly over the top. Put the lid back on and let it sit on LOW or WARM for about 10 minutes, just until the cheese melts fully.
- Stir and serve. Gently stir the casserole from the outside edges toward the middle, mixing the layers a little without breaking everything apart completely. Taste it, and add salt and black pepper if you’d like. Serve it hot, straight from the slow cooker.