Description
Amish Sunday Savior Casserole is a hearty and comforting American main dish featuring a creamy blend of ground beef, onions, garlic, and spices combined with tender hash brown potatoes and cheddar cheese. Topped with a buttery cracker crust, this casserole bakes to bubbly perfection, making it an ideal family dinner or Sunday meal that can be prepared ahead for convenience.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Seasonings and Herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
Sauce and Dairy
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup whole milk
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
Other
- 3 cups frozen hash brown potatoes, thawed
- 1/2 cup crushed buttery crackers or cornflakes
- 2 tablespoons melted butter
Instructions
- Prepare Baking Dish: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Cook Meat and Vegetables: In a large skillet over medium heat, cook the ground beef and finely chopped onion until the beef is browned and fully cooked. Drain any excess grease from the skillet.
- Season the Mixture: Stir in the minced garlic, salt, black pepper, paprika, and dried parsley into the cooked beef and onions. Remove the skillet from heat.
- Add Sauces and Dairy: Mix in the condensed cream of mushroom soup, whole milk, and sour cream until the mixture is smooth and well combined.
- Combine with Potatoes and Cheese: Fold in the thawed hash brown potatoes and 1 cup of shredded cheddar cheese evenly into the mixture.
- Assemble Casserole: Spread the mixture evenly into the prepared 9×13-inch baking dish to create the base layer.
- Prepare Topping: In a small bowl, combine the crushed buttery crackers with the melted butter, mixing thoroughly to coat the crumbs well.
- Add Topping and Cheese: Sprinkle the buttery cracker mixture evenly over the casserole, then top with the remaining 1/2 cup of shredded cheddar cheese.
- Bake: Bake the casserole uncovered in the preheated oven for 40 to 45 minutes until it is hot, bubbly, and the top turns a golden brown color.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to set, then serve warm for a delicious and hearty meal.
Notes
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking, making it convenient for meal prep.
- For a variation, substitute cooked shredded chicken for ground beef and use cream of chicken soup in place of the cream of mushroom soup.
- Use crushed buttery crackers or cornflakes for the topping based on preference or what you have on hand.
- To make this dish gluten-free, ensure that the cream of mushroom soup and crackers/cornflakes used are labeled gluten-free.
