Ingredients:

• 1.5 pounds lean ground beef
• 1 onion, finely chopped
• 1 pound pasta
• 1 tablespoon olive oil
• 1 cup milk
• 2 teaspoons garlic, minced
• One 22.6-ounce can condensed tomato soup
• One 22.6-ounce can condensed mushroom soup
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried parsley (optional for garnish)
• Your favorite shredded cheese (optional for topping)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Cook pasta as per package directions, drain, and keep aside.
3. In a skillet, warm the olive oil on medium heat.
4. Introduce the onions and garlic, sautéing until the onions become transparent.
5. Add ground beef and cook until browned, breaking it apart. Drain any surplus fat.
6. In a mixing bowl, blend the condensed tomato soup, mushroom soup, and milk until smooth.
7. Merge the soup blend with the beef and pasta.
8. Season with salt and pepper.
9. Pour this mix into a greased casserole dish.
10. Optionally, adorn with shredded cheese.
11. Dust with paprika and, if desired, parsley.
12. Bake for about 30 minutes until the casserole bubbles with warmth.
13. Gather your family and dive into this time-honored Amish delicacy.
14. This versatile casserole is perfect all year round and is sure to be a hit.
15. Experience a dash of Amish tradition in every bite and revel in the comforting embrace of this dish.

“A delightful dessert with a perfect balance of sweetness and warmth. The nutmeg and cinnamon add a comforting touch. Easy to make, it’s a timeless treat.”

Ingredients:

• 4 large eggs
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 3 cups whole milk, heated until warm
• Ground cinnamon for topping

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, beat the eggs slightly.
3. Add sugar, salt, vanilla extract, and nutmeg.
4. Mix well.
5. Slowly stir in the warm milk until well combined.
6. Pour the mixture into a 1 1/2-quart casserole dish.
7. Sprinkle the top lightly with ground cinnamon.
8. Place the casserole dish in a larger baking pan.
9. Fill the larger pan with about 1-inch of hot water to create a water bath.
10. Carefully place the baking pan in the preheated oven and bake for 45-60 minutes, or until a knife inserted near the center comes out clean.
11. Remove the custard from the water bath and allow to cool slightly.
12. Serve warm or chilled, as desired.