
There’s nothing more comforting than a hearty, stick-to-your-ribs casserole, especially on blustery autumn days. This old-fashioned Amish Beef and Potato Casserole takes me right back to my childhood, when Mom would make scrumptious one-pot meals like this for Sunday suppers. Now I love whipping it up for my own family on busy weeknights or for potlucks with friends.
This classic casserole features tender ground beef and sliced potatoes simmered in a rich, savory gravy. The subtle flavor of Worcestershire sauce adds depth, while cream of mushroom soup gives it a velvety creaminess. Shredded cheddar cheese on top takes it over the top!
The best thing about this recipe is that everything cooks together in the slow cooker, merging into a wonderfully cozy and satisfying meal. Just brown the beef, chop some onions and garlic, layer in sliced potatoes, and let it simmer away. In just 6-7 hours, dinner is ready!
I like to serve this casserole with a bright green salad on the side to balance the richness. A slice of crusty bread for dipping in the luscious gravy is pretty much mandatory in my house! It’s the kind of rib-sticking comfort food that never goes out of style.
This Amish-style beef and potato dish brings back so many warming memories of family dinners growing up. I hope it becomes a beloved recipe for your family too – ideal for chilly nights when you’re craving an old fashioned, hearty meal.
Ingredients
For the beef mixture:
- 2 pounds 85% lean ground beef
- 1 medium yellow onion diced (about 1 cup)
- 3 large cloves garlic minced
- 1 10.5 ounce can condensed cream of mushroom soup
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
For the potato layers:
- 4 cups about 2-3 large Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch)
- 1 1/2 cups shredded extra sharp yellow cheddar cheese
For cooking:
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
-
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant.
-
Add the ground beef to the skillet. Cook for 5-7 minutes, breaking up the meat with a wooden spoon as it browns. Cook until no pink remains.
-
Drain excess fat from the beef mixture. Transfer browned beef mixture to a 6-quart slow cooker.
-
Add the condensed cream of mushroom soup, milk, salt, pepper and Worcestershire sauce to the slow cooker. Stir well to combine.
-
Arrange a layer of the sliced potatoes over the beef mixture, overlapping slightly.
-
Repeat layers with the remaining potatoes and beef mixture.
-
Cover slow cooker with lid. Cook on Low for 6-7 hours, until potatoes are fork tender.
-
During the last 30 minutes of cook time, sprinkle the shredded cheddar cheese evenly over the top. Re-cover and continue cooking until cheese is melted.
-
Serve hot, garnished with chopped parsley if desired. Enjoy!
Nutrition
How To Make CHICKEN and DUMPLINGS ?
SMOTHERED PORK CHOPS
Chicken Bubble Biscuit Bake Casserole Recipe
Eliminate Unpleasant Odors in the Toilet
Boost Your Health with Ginger and Lime
Blackened Salmon Stuffed With Spinach and Parmesan
Most people don’t clean their dishwasher when they should. Here are tips to know when and how to clean it right
Cockroaches vanish as soon as they get a whiff of this plant without any further delay.
Why should we put mouthwash in our washing machines?