Slow Cooker Amish Country Tomato Beef Casserole Recipe
This Slow Cooker Amish Country Tomato Beef Casserole is a comforting and hearty one-pot meal featuring layers of raw ground beef, wide egg noodles, and creamy tomato sauce, all cooked low and slow to meld the flavors perfectly. Topped with a cheesy sour cream mixture, this easy slow cooker casserole delivers a delicious, creamy texture without the need for browning or pre-cooking ingredients.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours on LOW or 2 to 3 hours on HIGH
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes (LOW) or 2 hours 15 minutes to 3 hours 15 minutes (HIGH)
- Yield: 6 servings 1x
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat
- 2 pounds lean ground beef
Sauce
- 2 (10.5-ounce) cans condensed tomato soup
- 1 cup water
- 1 cup sour cream
Pasta
- 2 cups uncooked wide egg noodles
Cheese
- 1 cup shredded mild cheddar cheese (divided)
Others
- Butter or cooking spray (for greasing slow cooker)
Instructions
- Prepare the slow cooker: Lightly grease a 5- to 6-quart slow cooker crock with butter or cooking spray to prevent sticking.
- Add ground beef: Spread the raw ground beef evenly in the bottom of the slow cooker, breaking it gently with your fingers or a spoon into an even layer. Do not brown it beforehand.
- Make tomato sauce: In a medium bowl, whisk condensed tomato soup with 1 cup water until smooth, thinning it slightly so it seeps into the layers during cooking.
- Layer sauce: Pour the tomato soup mixture evenly over the ground beef, fully covering the meat to form the casserole’s sauce base.
- Add noodles: Sprinkle the uncooked wide egg noodles evenly over the tomato-covered beef layer and gently press them down with the back of a spoon.
- Prepare sour cream mixture: In a small bowl, combine sour cream with half of the shredded cheddar cheese until well mixed. Dollop this mixture over the noodles in several spoonfuls and spread loosely into an uneven layer.
- Cook casserole: Cover the slow cooker and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until the beef is cooked through, noodles are tender, and the casserole is bubbly around the edges. Avoid opening the lid frequently to ensure even cooking.
- Add cheese topping: Once cooked, sprinkle the remaining shredded cheddar cheese on top. Cover again and let sit on LOW or WARM for about 10 minutes to melt the cheese.
- Serve: Gently stir from edges to center to lightly mix layers without breaking them up entirely. Season with salt and black pepper to taste, then serve hot directly from the slow cooker.
Notes
- Do not brown the beef before adding it to the slow cooker; the recipe is designed for layering and slow cooking raw beef.
- Use wide egg noodles as they hold shape well during slow cooking.
- Avoid lifting the slow cooker lid frequently to maintain heat and ensure even cooking.
- If you prefer a thicker sauce, you can reduce the water slightly but be mindful noodles need moisture to cook.
- Leftovers can be refrigerated and reheated gently in the microwave or on the stovetop.
- Feel free to add extra seasoning like garlic powder or herbs for added flavor.
Keywords: slow cooker casserole, beef casserole, tomato beef casserole, Amish casserole, easy slow cooker recipe, egg noodle casserole
