Classic Amish Hamburger Casserole Recipe
This Classic Amish Hamburger Casserole is a comforting and hearty dish featuring seasoned ground beef, tender orzo pasta, and a flavorful tomato sauce, all slow-cooked to perfection and finished with melted cheddar cheese. Perfect for an easy weeknight meal, this casserole combines simple ingredients with rich, homestyle flavors.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Amish, American
Ingredients
For the casserole:
- 1.25 lb ground beef
- 1.25 cup onion, diced into 1/2-inch pieces
- 1 tsp salt
- 1.25 tsp black pepper
- 1.25 tsp garlic powder
- 2 cups beef broth (Swanson beef broth recommended)
- 8 oz orzo pasta
- 16 oz tomato sauce (Hunt’s preferred for smoother texture)
- 1.5 tbsp chili powder
- 1/2 tsp smoked paprika
- 1 cup green bell pepper, diced into 1/2-inch pieces
For the topping:
- 1 cup cheddar cheese, freshly shredded for better melt
Instructions
- Prepare Ingredients: Dice the onion and green bell pepper into ½-inch pieces and shred the cheddar cheese. Freshly shredded cheese melts more smoothly than pre-shredded.
- Brown the Beef and Cook Onion: In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks for about 3-4 minutes until mostly cooked through. Add the diced onion and cook for another 2 minutes until the onion softens and releases its aroma.
- Season the Beef Mixture: Drain most of the grease from the skillet, leaving a thin layer. Stir in salt, pepper, garlic powder, chili powder, and smoked paprika. Mix thoroughly and let the seasonings bloom for about 30 seconds in the residual heat to develop deeper flavors.
- Combine in Slow Cooker: Transfer the seasoned beef mixture to the slow cooker. Pour in the beef broth and tomato sauce, stirring to combine. Add the orzo and diced green bell pepper, mixing well so the orzo is submerged and ingredients are evenly distributed.
- Cook the Casserole: Cover and cook on high for 1.5 to 2 hours until the orzo is tender and the mixture has thickened. Stir once halfway through cooking to ensure even pasta cooking and to prevent sticking.
- Add Cheese and Serve: Turn off the slow cooker and stir in the shredded cheddar cheese until fully melted and incorporated, about 1-2 minutes. Serve warm immediately.
Notes
- Freshly shredded cheddar cheese melts better than pre-shredded varieties.
- Stirring halfway through slow cooking ensures even pasta cooking and prevents sticking.
- You can adjust spices to taste, especially chili powder for heat level.
- Using a slow cooker simplifies the process and allows flavors to meld beautifully.
