This Amish Dairy Casserole is a popular dish among the Amish and Mennonite ladies, and for good reason because it is so quick and easy! This recipe was inspired by one of my Mennonite cookbooks and is one of my husband’s childhood favorites, plus the kids love it too! The Amish that I grew up in did not use crockpots because they did not have electricity. This summer I have been using the crockpot a lot (it definitely helps our electricity bill) and decided to create a crockpot version of this delicious Amish/Mennonite Casserole. This recipe includes both the crockpot and baked methods in the instructions below.
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Amish Dairy casserole (crockpot or baked)
- 1 pound ground beef
- 3/4 cup diced onions
- 15 oz. canned corn kernels drained *see note
- 10.5 oz. cream of mushroom soup
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 oz. cream cheese softened
- 1 1/2 cups dry pasta macaroni, penne, bow tie, etc.
- Shredded mozzarella cheese
Baked version for Amish dairy casserole:
- Preheat oven to 350.
- Brown the ground beef and add the diced onion at the last few minutes of browning. Cook until the diced onions are soft, then remove from heat and drain the grease if needed.
- Cook pasta according to package directions and then drain, reserving 1/4 cup pasta water.
- In a medium sized bowl, mix the cream of mushroom and softened cream cheese (some lumps may remain but should bake into the casserole). Add the canned corn, salt, pepper, beef mixture and cooked pasta with 1/4 cup reserved pasta water (1/4 cup milk can also be used instead of pasta water) mix well and transfer to a 9 by 13 inch greased baking dish and then top with shredded cheese (optional).
- Bake in the preheated oven for 30 minutes or until heated through and cheese has melted. Cool slightly and enjoy!
Crockpot version for Amish Dairy casserole.
- Brown the ground beef, then add the diced onion at the last few minutes of browning. Cook until the diced onions are soft, then remove from heat and drain the grease if needed.
- Dump the beef mixture into a 2.5-4 quart crockpot, and add the cream of mushroom soup, salt, black pepper, and drained corn. Mix all together until well combined, then cube the cream cheese and place over top of the beef and corn mixture. Cook on low for two hours, then stir in the soft cream cheese. Return the lid and cook for another hour.
- At the last half hour of cooking, cook the pasta according to the package directions. Drain the pasta reserving 1/4 cup of pasta water, then add the pasta and water to the beef and corn mixture in the crockpot. Stir gently to combine, then top with shredded cheese (optional) and cover. Keep on warm for 15-20 minutes until the cheese has melted, then serve and enjoy!
Try serving with Applesauce, Cheddar and Bacon Green beans and homemade Amish Honey Bread.
Step 1 (crockpot version): brown the beef, then add onions and mushrooms (optional) if using fresh mushrooms as noted below.
If I have fresh Mushrooms on hand I add those to the beef along with the onions, and allow them to soften a bit before baking or slow cooking.
To brown the beef I add a few tablespoons of olive oil to a large skillet and season the beef with a little salt and black pepper. I prefer to cook it covered, over medium heat, and to turn it frequently. Once the beef is no longer pink it is fully cooked.
Lean beef is best for this recipe as the fattier the beef is the more it will leave behind grease. However, if you are on a budget like this Momma you are probably using whatever is the cheapest at the grocery store right now. Simply drain the grease if needed and the casserole will taste the same!
Step 2: Combine the beef mixture with corn, cream of mushroom, salt and pepper in the slow cooker, then cube cream cheese and place over top. Cook on low for 2 hours then stir in softened cream cheese. Continue cooking for another 30-60 minutes.
I suggest using a crockpot liner for this recipe as the cheese mixture tends to cook onto the crockpot a little harder than some of the other sauces.
Step 3: Cook pasta according to package directions and then stir into the creamy beef and corn mixture along with 1/4 cup reserved pasta water.
My preference for the corn is to use home grown and frozen cut corn for this Amish dairy casserole but, for the sake of convenience, the canned corn works as well.
Top with shredded cheese (optional) and allow to melt. Enjoy!
You can omit the cheese or use any other variety of your favorite shredded cheese such as cheddar, taco, or pepper jack on this casserole. You can also add diced fresh parsley on top of the melted cheese if you wish.
Feel free to pin for later (Pinterest icon below). I love to see your creations as well! Tag me on Instagram with any of the recipes from The blog and I will add you to my story as well.
Love Amish food
Same here! I grew up in the Amish and my goal with this blog is to share and simplify the Amish recipes.
This looks really good please send me the website thank you
[…] Amish Dairy Casserole […]
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