amish beef and noodles, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
A Traditional Amish meal that will put the zeal back into dinner time.
I absolutely love this recipe. The beef is tender and the noodles aren’t soggy. Nothing is worse than mushy noodles and somehow these noodles tend to stay quite firm. They aren’t al dente by any means, but they also aren’t mushy, either. The flavor is something to be talked about as it is so savory! Seriously, the beef juices really make this meal the gem that it is. I love seeing a pot of this stuff simmering on the stove after church or when the weather gets cooler. You guys and gals are really going to be impressed with this recipe.
My mother used to make meals like this for church potlucks and everyone would gobble it up like nobody’s business. Mom had such a knack for making amzing meals.
If you’d like to learn more about this recipe and make it for yourself, please flip on over to the next page for the details. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: You can also sub the beef for chicken if you would like.