Description
Hearty old-fashioned Amish beef and potato casserole brings comfort straight from grandma’s kitchen to your dinner table. Warm, filling layers of ground beef, potatoes, and creamy goodness make this classic recipe a family favorite that disappears fast.
Ingredients
Scale
Main Ingredients:
- 2 pounds 85% lean ground beef
- 4 cups Russet or Yukon Gold potatoes
- 1 ½ cups extra sharp yellow cheddar cheese
Supporting Ingredients:
- 1 medium yellow onion
- 3 large cloves garlic
- 1 10.5 ounces condensed cream of mushroom soup
- 1 cup whole milk
Seasonings and Additions:
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté 1 cup diced onions and 3 minced garlic cloves for 2 minutes until they become soft and aromatic.
- Add 2 pounds ground beef to the skillet. Break apart the meat with a wooden spoon while cooking for 5-7 minutes until no pink remains.
- Drain all excess fat from the browned beef mixture. Transfer meat to a 6-quart slow cooker.
- Pour 1 can condensed cream of mushroom soup, 1 cup whole milk, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon Worcestershire sauce into the slow cooker. Mix thoroughly.
- Layer 2 cups thinly sliced potatoes across the beef mixture, slightly overlapping each slice to create an even coverage.
- Pour remaining beef mixture over the potato layer. Top with another 2 cups sliced potatoes.
- Cover slow cooker and cook on Low setting at 200°F for 6-7 hours until potatoes become tender when pierced with a fork.
- Thirty minutes before serving, sprinkle 1 ½ cups shredded extra sharp cheddar cheese across the top. Replace lid and continue cooking.
- Remove from slow cooker and let rest for 10 minutes. Garnish with 2 tablespoons chopped fresh parsley before serving.
Notes
- Drain beef thoroughly to prevent a watery casserole and ensure a rich, concentrated flavor.
- For a lighter version, swap ground beef for lean ground turkey and use low-fat cream of mushroom soup.
- Choose starchy potatoes like Russet or Yukon Gold, which hold their shape during slow cooking and create a creamy texture.
- Experiment with additional herbs like thyme or rosemary to enhance the casserole’s depth of flavor without overwhelming the classic Amish style.
- Prep Time: 7-9 minutes
- Cook Time: 6.5-7.5 hours
- Category: Beef
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 470 kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 95 mg