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5 Amish and Mennonite Sunday Supper Recipes

By Kevin Williams

Amish farmhouse kitchens are especially inviting on Sundays, when the meal is often slow-cooked, generous, and centered on simple comfort food.

Amish farmhouse kitchen Sunday supper

Five Amish and Mennonite Sunday Supper Recipes

Sunday supper holds a special place in many Amish and Mennonite homes. Among the Plain people, Sunday is traditionally treated as a day of rest after a full week of hard work, and the meal often reflects that rhythm. It is not usually a rushed plate eaten on the way to the next task. Instead, Sunday supper is hearty, filling, and meant to bring the family together around the table.

While everyday meals in Amish and Mennonite kitchens are often substantial by outside standards, Sunday meals tend to feel even more memorable. These recipes are built around familiar ingredients, practical preparation, and the kind of flavors that suit a long, relaxed afternoon. Pork chops baked in a sweet and tangy sauce, paper bag chicken, pot roast, chicken cornbread casserole, and chicken dumpling casserole are all examples of traditional farmhouse cooking that remains deeply satisfying.

If you enjoy Amish Sunday supper recipes, Mennonite farmhouse meals, or old-fashioned comfort food, these five dishes are a good place to start. Each recipe is straightforward, generous, and made for sharing.

Sweet and Sour Mennonite Farmhouse Pork Chops
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Serves: 6 servings
Ingredients
  • 8 pork chops
  • 1 cup ketchup
  • 1 can celery soup
  • 1/2 cup chopped onion
  • 1 to 2 tablespoons Worcestershire sauce
Instructions
  1. In a bowl, mix the ketchup, celery soup, chopped onion, and Worcestershire sauce until well combined.
  2. Place the pork chops in a buttered casserole dish and pour the sauce evenly over the top.
  3. Bake at 275 degrees for 2 hours, or until the pork chops are tender and cooked through.
Amish Paper Bag Chicken
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Serves: 6 servings
Ingredients
  • 1/2 cup flour
  • 2 teaspoons paprika
  • 1 teaspoon pepper
  • 1/4 teaspoon dry mustard
  • 3 teaspoons salt
  • 1 broiler or young chicken, cut up
  • 1/4 pound butter
Instructions
  1. Combine the flour, paprika, pepper, dry mustard, and salt in a paper bag.
  2. Add the cut-up chicken pieces to the bag, shake well to coat, and let the chicken rest in the bag for 30 minutes.
  3. Melt the butter in a cake pan.
  4. Arrange the chicken pieces in the pan, making sure not to crowd them.
  5. Bake at 350 degrees for 1 1/2 to 2 hours, or until the chicken is fully cooked.
Mennonite Pot Roast
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Serves: 6 servings
Ingredients
  • 3 1/2 pounds rump roast or chuck roast
  • 1 onion
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 tablespoons fat
  • 1/2 cup hot tomato juice or water
Instructions
  1. Rub the salt and pepper into the meat, then dip the roast in flour.
  2. Brown the meat and onion in 2 tablespoons of fat until the roast is seared on all sides.
  3. Place the meat in a casserole dish, Dutch oven, or electric skillet.
  4. Add the hot tomato juice or water.
  5. Cover and bake at 350 degrees for 3 hours, or until the roast is tender.
Amish Chicken Cornbread Casserole
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Serves: 6 servings
Ingredients
  • 4 chicken breasts or 2 pounds chicken pieces
  • Water, enough to cover the chicken
  • 8 teaspoons butter
  • 16 ounces homemade or store-bought cornbread crumbs
  • 1 can cream of mushroom soup
  • 1 can celery soup
  • 2 cans chicken broth
Instructions
  1. Cook the chicken in water until the skin comes off easily. Let it cool, then remove the skin and bones. Reserve the broth.
  2. Melt the butter and stir it into the cornbread crumbs. Set aside.
  3. Mix the soups with the chicken broth and set aside.
  4. Place a layer of crumbs in a greased baking dish.
  5. Add alternating layers of soup mixture and chicken.
  6. Top the casserole with the remaining crumbs.
  7. Bake at 350 degrees for 45 minutes to 1 hour.
  8. Serve with cranberry sauce.
Mennonite Chicken Dumpling Casserole
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Serves: 6 servings
Ingredients
  • 1 onion, chopped
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1/4 cup butter
  • 1/2 cup flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 4 cups chicken broth
  • 10 ounces fresh or frozen peas
  • 4 cups cubed cooked chicken
  • Dumplings
  • 2 cups buttermilk baking mix, scratch-made or store-bought
  • 2 teaspoons dried basil
  • 2/3 cup milk
Instructions
  1. In a large saucepan, sauté the onion, celery, and garlic in butter until tender.
  2. Add the flour, sugar, salt, basil, pepper, and chicken broth. Bring the mixture to a boil.
  3. Cook and stir for 1 minute, then reduce the heat.
  4. Add the peas and cook for 5 minutes, stirring often.
  5. Stir in the cooked chicken.
  6. Pour the mixture into a greased 9×13-inch pan.
  7. In a bowl, combine the buttermilk baking mix and dried basil for the dumplings.
  8. Stir in the milk with a fork until the mixture is moistened.
  9. Drop the dumpling mixture by tablespoonfuls over the casserole, making about 12 dumplings.
  10. Bake uncovered at 350 degrees for 30 minutes.
  11. Cover and bake for 10 minutes longer, or until the dumplings are done.