Old-Fashioned Amish Beef and Potato Casserole
Old-Fashioned Amish Beef and Potato Casserole
This classic comfort food casserole is a hearty, slow-cooked dish made with tender ground beef, creamy mushroom sauce, and thinly sliced potatoes, all crowned with a layer of melty sharp cheddar. It’s a cozy, all-in-one meal the whole family will love.
Ingredients:
For the Beef Mixture
| Ingredient | Quantity |
|---|---|
| 85% lean ground beef | 2 pounds |
| Medium yellow onion, diced | 1 (about 1 cup) |
| Garlic cloves, minced | 3 large |
| Condensed cream of mushroom soup | 1 (10.5 oz) can |
| Whole milk | 1 cup |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | ½ teaspoon |
| Worcestershire sauce | 1 tablespoon |
For the Potato Layers
| Ingredient | Quantity |
|---|---|
| Russet or Yukon Gold potatoes, peeled and thinly sliced | 4 cups (2–3 large) |
| Shredded extra sharp yellow cheddar cheese | 1 ½ cups |
For Cooking & Garnish
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped (optional) | 2 tablespoons |
Instructions:
1. Sauté and Brown the Beef
Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 2 minutes until soft and aromatic. Add the ground beef and cook for 5–7 minutes, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.
2. Mix and Layer in the Slow Cooker
Transfer the cooked beef mixture to a 6-quart slow cooker. Stir in the cream of mushroom soup, milk, salt, pepper, and Worcestershire sauce until evenly combined. Spread half of the beef mixture on the bottom. Layer with half the sliced potatoes, slightly overlapping them. Repeat with the remaining beef and potatoes.
3. Slow Cook
Cover and cook on Low for 6 to 7 hours, or until the potatoes are tender when pierced with a fork.
4. Add Cheese and Finish
About 30 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top. Cover again and let it melt until gooey and bubbly.
5. Serve
Spoon the casserole into bowls or onto plates and garnish with chopped parsley, if using. Serve warm and enjoy a delicious, stick-to-your-ribs meal.
Perfect for chilly evenings or when you’re craving a no-fuss, filling dinner! Let me know if you’d like a printable version or stovetop adaptation.
