Amish Sunday Savior Casserole

There’s something magical about a Sunday meal that wraps you in comfort from the very first bite. This Amish Sunday Savior Casserole is exactly that—rich, creamy, and incredibly satisfying. It’s the kind of dish that makes the whole house smell like home and brings everyone to the table with eager appetites. The combination of seasoned ground sausage, perfectly cooked pasta, and a velvety cheese sauce is nothing short of heavenly.

I started making this casserole on slow weekends when I wanted something that felt both nostalgic and hearty. The simplicity of the ingredients is part of the charm, but the flavor it delivers is what really makes it shine. Whether you’re feeding a crowd, prepping for the week, or just craving a soul-warming dinner, this recipe has become a go-to in my kitchen.

---

Why You’ll Love This Amish Sunday Savior Casserole

It’s a crowd-pleaser in every sense—rich, cheesy, and packed with savory sausage flavor. This casserole hits all the comfort food notes without being overly complicated. It’s ideal for meal prep, and it reheats like a dream. Plus, it’s made with simple pantry and fridge staples you probably already have on hand.

---

What Type of Pasta Works Best in This Casserole?

I love using cavatappi for this casserole because the ridges and spirals catch the cheese sauce so well. But you can use elbow macaroni, rotini, or even penne if that’s what you have. Just make sure to cook it al dente so it holds up through baking without getting mushy.

---

Options for Substitutions

If you don’t have ground sausage, ground beef or ground turkey will work fine—just season it well. For a lighter version, you can use reduced-fat cheese and milk. Not a fan of cheddar? Try Colby Jack or a blend of mozzarella and provolone. This casserole is flexible enough to handle a few tweaks based on your pantry or taste preferences.

---

Ingredients for This Amish Sunday Savior Casserole

Cavatappi Pasta – This twisted, ridged pasta holds onto the cheese sauce beautifully and stays firm even after baking.

Ground Breakfast Sausage – Adds rich, savory depth and a bit of spice depending on the variety. It’s the heart of the casserole.

Onion – Diced finely and sautéed with the sausage to add a mellow sweetness and aromatic base.

Garlic – Just a bit, minced, to give the casserole a warm, fragrant kick.

Cream of Mushroom Soup – Adds creaminess and that classic casserole texture with a subtle umami flavor.

Sour Cream – Offers a slight tang and creaminess that balances the richness of the cheese.

Milk – Helps loosen the sauce and keeps everything luscious and smooth.

Shredded Cheddar Cheese – The main cheesy flavor here; sharp cheddar melts well and browns beautifully on top.

Eggs – Help bind everything together and give structure to the casserole.

Salt and Pepper – Essential for seasoning each layer of flavor.

Butter (optional) – Can be dotted on top for extra golden goodness.

---

Step 1: Cook the Pasta

Boil the cavatappi in salted water until al dente—don’t overcook, as it will continue cooking in the oven. Drain and set aside.

---

Step 2: Brown the Sausage

In a large skillet over medium heat, cook the sausage, breaking it up into crumbles. Once it starts to brown, add the diced onion and minced garlic. Cook until the sausage is fully browned and the onions are soft. Drain excess grease.

---

Step 3: Make the Sauce Base

In a mixing bowl, combine the cream of mushroom soup, sour cream, milk, and eggs. Whisk until smooth. Season with salt and pepper to taste.

---

Step 4: Combine Everything

In a large mixing bowl or directly in the casserole dish, combine the cooked pasta, sausage mixture, and sauce. Fold in about 2/3 of the shredded cheddar cheese. Mix until everything is evenly coated.

---

Step 5: Transfer to Baking Dish

Spread the mixture evenly into a greased 9×13-inch baking dish. Sprinkle the remaining cheese over the top. Dot with butter if using.

---

Step 6: Bake It

Bake in a preheated 350°F (175°C) oven for 35–40 minutes, or until the top is bubbly and golden brown. Let it rest for 5–10 minutes before serving so the casserole can set.

---

How Long to Prepare the Amish Sunday Savior Casserole

Prep Time: Preparing the ingredients—browning the sausage, cooking the pasta, and mixing the sauce—takes about 20 to 25 minutes. It’s efficient and straightforward, especially if you multitask by boiling the pasta while the sausage cooks.

Bake Time: Once assembled, the casserole needs 35 to 40 minutes in the oven to bake through and achieve that gorgeous golden topping. Let it rest for another 5–10 minutes after baking so it sets nicely for serving.

---

Tips for Perfect Amish Sunday Savior Casserole

• Use freshly shredded cheese if possible; it melts smoother than pre-shredded.
• Don’t skip the rest period after baking—it helps the casserole hold together when sliced.
• Lightly grease your baking dish to avoid sticking and make cleanup easier.
• Taste your sauce base before mixing it in to adjust seasoning to your liking.
• Add a pinch of crushed red pepper flakes to the sausage while browning if you like a bit of heat.

---

Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Since the pasta bakes more in the oven, make sure it’s just barely al dente after boiling.
• Using too much liquid: Be careful not to add extra milk or soup, or the casserole may come out runny.
• Skipping the drain step: Excess grease from the sausage can make the dish oily—drain it well.
• Undermixing the filling: Ensure the pasta, sauce, and meat are well combined so you don’t get uneven flavor or dry patches.
• Overbaking: Keep an eye on it the last 10 minutes. You want golden cheese, not burnt edges.

---

What to Serve With Amish Sunday Savior Casserole?

1. Buttered Green Beans

Their freshness and slight crunch balance the rich, cheesy casserole.

2. Simple Side Salad

A crisp romaine salad with vinaigrette adds brightness and lightness.

3. Garlic Bread

Perfect for scooping up any cheesy bits left behind.

4. Steamed Broccoli

Mild and nutrient-packed, it’s a healthy side that complements the dish well.

5. Applesauce

A surprisingly great contrast—the sweet and tart notes are traditional with Amish-style meals.

---

Storage Instructions

Refrigerating: Store leftover casserole in an airtight container or cover the dish tightly with foil or plastic wrap. It will keep well in the fridge for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions.

Freezing: You can freeze this casserole before or after baking. Wrap tightly in plastic wrap and foil, and store for up to 2 months. If freezing before baking, let it thaw overnight in the fridge before putting it in the oven. Add 10–15 minutes to the baking time if it’s still slightly cold.

---

Estimated Nutrition

This is a rough estimate per serving (based on 8 servings):

• Calories: 470
• Protein: 22g
• Carbohydrates: 28g
• Fat: 29g
• Saturated Fat: 14g
• Sodium: 820mg
• Sugar: 3g
• Fiber: 2g

---

Frequently Asked Questions

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole up to a day in advance and store it in the fridge. Bake when ready to serve.

Can I use a different meat?

Yes, ground beef, turkey, or chicken all work well. Just make sure to season them well during cooking.

How do I make it less rich?

You can reduce the sour cream, use low-fat cheese, and opt for lean meat. Add extra veggies like spinach or mushrooms for balance.

Is this dish spicy?

Not inherently, but it depends on the type of sausage you use. Use mild sausage to keep it kid-friendly.

Can I double this recipe?

Yes, you can easily double it and bake in two separate dishes. It’s great for feeding a crowd.

---

Conclusion

This Amish Sunday Savior Casserole is one of those no-fail comfort meals that will quickly become a household favorite. Whether you’re cooking for your family or preparing a hearty potluck dish, it delivers every time. Creamy, cheesy, and packed with savory sausage, it’s a true celebration of cozy, down-home cooking.

---

Print