After-Sunday-Service Mennonite Country Casserole

This recipe originated amongst the Amish but is quite popular within the Mennonite community, too. I love making this simple casserole because it is easy to whip together for your hungry family after the morning church service. Most Sunday mornings I’ll get a beef or pork roast in the oven or slow cooker and allow it to cook until we get home from church. However, we sometimes bore of eating beef roasts and desire something else. That’s when this yummy casserole comes into play.

Check out what my pals over at Amish 365 had to say about this recipe:

This is a recipe sent to me by an Amish woman in Iowa and apparently finds its way onto church supper tables after services in their community. Looks tasty!   By the way the author of this recipe recommends Velveeta cheese. That is a popular brand among the Amish, but I would imagine you could use your favorite cheese and it would work fine. Obviously Velveeta is known for its “melty” quality so you wouldn’t get that with another cheese, but it’d be healthier!:)

I do enjoy Velveeta cheese but let’s be honest, it isn’t the healthiest thing on the market. However, if you really want the authentic Amish experience then opt to use the Velveeta in this recipe.

 

Ingredients

1 1 /2 pounds hamburger

1 onion, chopped

1 /2 pounds Barilla spaghetti, cooked 10 minutes and drained

2 cups Green Giant peas

2 cups Campbell’s tomato juice

1 pound your favorite Kraft cheese

Instructions

Brown hamburger and onions.

Drain off grease.

Add tomato juice and simmer 20 minutes.

Put cooked spaghetti around the edge of your pan and put the peas in the center.

Simmer another 15 minutes.

Cover with cheese and simmer until cheese is completely melted

 USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: Serve this casserole with buttered bread or rolls.

Thank you to Amish365 for this great recipe.