This casserole is made in a skillet and finished in the oven. Ground beef and onion brown first, then a simple white sauce of butter, flour, milk and beef broth is made in the same pan and smoothed with cream cheese.
The beef and wide egg noodles are folded into the sauce, covered with cheddar and Monterey Jack and baked until bubbling and browned in spots. There are no mushrooms or sour cream.
The Creamy Skillet Sauce
The sauce is made in the skillet after the beef comes out.
Roux
1 minute2 tbsp butter and 2 tbsp flour
The thickening base.
Liquid
Whisked in gradually1 1/2 cups whole milk and 1/2 cup beef broth
A light, savoury white sauce.
Richness
4 oz cream cheese and 1 tsp Worcestershire
Creaminess and a savoury edge.
Seasoning
3/4 tsp kosher salt and 1/4 tsp black pepper
Balanced seasoning for the noodles and beef.
Then tasteFold in the beef and noodles, top with cheddar and Monterey Jack and bake.
How to Make It
Oven heated, egg noodles cooked a little short
Heat the oven to 375°F. Cook the egg noodles just shy of al dente and drain.
Beef and onion browned to 160°F
Brown the ground beef and onion in a skillet until the beef reaches 160°F, then drain the fat.
Creamy sauce made in the skillet
Melt the butter in the skillet, stir in the flour for 1 minute, then gradually whisk in the milk and beef broth. Stir in the cream cheese, Worcestershire, salt and pepper until smooth.
Beef and noodles folded in, cheese on top
Fold the beef and noodles into the creamy sauce and transfer to a baking dish. Top with the cheddar and Monterey Jack.
Baked until bubbling, parsley
Bake 18 to 20 minutes, until bubbling and browned in spots, and finish with parsley.
Ingredient Notes
- Wide egg noodles
- Eight ounces, cooked just shy of al dente.
- Cream cheese
- Four ounces, stirred into the white sauce until smooth.
- Cheddar and Monterey Jack
- A cup of cheddar and half a cup of Jack for the melted top.
Why This Recipe Works
- Cooking the noodles just shy of al dente stops them going soft during the bake.
- Beef broth in the white sauce gives it savoury depth, and Worcestershire sharpens it.
- Cream cheese melts into the sauce and keeps it creamy in the oven.
- Two cheeses on top give both flavour and a browned, bubbly finish.
Frequently Asked Questions
Does this have mushrooms or sour cream?
No. The creamy sauce is made with milk, beef broth and cream cheese.
When is the beef ready?
When it reaches 160°F, before the sauce is made.
What does Amish-style mean here?
It is simply the name of this homestyle beef and noodle casserole, used as a description.
Success Tips
- Whisk the milk and broth in gradually so the sauce stays lump-free.
- Cut the cream cheese into cubes so it melts quickly.
- Spread the cheese right to the edges for browning all over.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly and reheat until steaming hot.
Serving Ideas
Scoop generous portions from the baking dish so each has noodles, beef and some of the browned cheese, with parsley on top.
