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Amish Sunday Savior Casserole

Amish Sunday Savior Casserole

This Amish Sunday Savior Casserole is a deeply comforting and uncomplicated dish, perfect for a hearty and heartwarming family meal. It features a simple yet delicious combination of savory ground beef, tender macaroni, and a ridiculously creamy sauce made from Velveeta cheese and tomato soup. This easy, old-fashioned recipe is a go-to for a satisfying Sunday supper that brings everyone to the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef
  • 3 cups cooked macaroni (cooked al dente)
  • 2 cups Velveeta cheese, cubed
  • 1 can (10.75 oz) tomato soup
  • 1 medium onion, finely chopped
  • 2 tbsp butter
  • 1/2 cup milk
  • Salt, to taste
  • Black pepper, to taste

Equipment

  • Large skillet or Dutch oven
  • Large mixing bowl
  • 9x13-inch baking dish
  • spatula

Method
 

Instructions
  1. First things first, let's get the pasta ready. Cook your macaroni according to the package directions, but make sure to pull it when it's still al dente—firm to the bite. This is key because it will continue cooking in the oven. Once it's done, drain it well and set it aside. While the pasta is boiling, take a moment to finely chop your onion.
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté it until it becomes soft and translucent, which should take about 5 minutes. Now, add the ground beef to the skillet. Cook it until it's nicely browned, using a spoon to break it apart into smaller crumbles. Once it's cooked through, be sure to drain off any excess grease. Season generously with salt and pepper.
  3. Turn the heat down to low. Pour in the can of tomato soup and the milk, stirring to combine everything with the beef and onions. Add the cubed Velveeta cheese to the skillet. Continue to stir gently and consistently until the cheese is completely melted and the sauce is smooth and creamy. This step requires a little patience—don't rush it with high heat, or the sauce can become grainy.
  4. Find a large mixing bowl and combine the cooked macaroni with the beef and cheese sauce. Stir everything together until every single piece of macaroni is coated in that rich, savory sauce. This ensures you get a perfect bite every time.
  5. Grease a 9x13-inch baking dish (or a similar-sized casserole dish) and pour the mixture into it. Use a spatula to spread it out evenly. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes. You'll know it's done when it's bubbling around the edges and slightly golden on top. It's important to let it rest for 5-10 minutes before serving. This allows the casserole to set up, making it easier to serve.

Notes

For the best texture, slightly undercook the macaroni to al dente. Melt the Velveeta cheese slowly over low heat to prevent a grainy sauce. Drain excess grease from the ground beef for a cleaner flavor. Allow the casserole to rest for 5-10 minutes after baking to set properly. Substitutions like ground turkey or Italian sausage work well, and you can add vegetables like peas, corn, or mushrooms.