This Old-Fashioned Amish Beef and Potato Casserole is the ultimate comfort food. Tender layers of seasoned beef, creamy mushroom sauce, and buttery potatoes are slow-cooked to perfection, then topped with melted cheddar cheese for a hearty, homestyle meal. Perfect for busy weeknights or cozy family dinners, this recipe will warm hearts and fill plates.
Ingredients
For the Beef Mixture:
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2 pounds 85% lean ground beef
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1 medium yellow onion, diced (about 1 cup)
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3 large cloves garlic, minced
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1 can (10.5 oz) condensed cream of mushroom soup
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1 cup whole milk
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1 teaspoon kosher salt
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½ teaspoon freshly cracked black pepper
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1 tablespoon Worcestershire sauce
For the Potato Layers:
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4 cups thinly sliced Russet or Yukon Gold potatoes (2-3 large, peeled)
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1 ½ cups shredded extra sharp yellow cheddar cheese
For Cooking:
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1 tablespoon olive oil
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2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Sauté Aromatics & Brown the Beef
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 2 minutes until softened and fragrant. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon until no pink remains. Drain excess fat.
2. Combine & Layer in Slow Cooker
Transfer the browned beef to a 6-quart slow cooker. Stir in cream of mushroom soup, whole milk, salt, pepper, and Worcestershire sauce. Arrange half of the potato slices over the beef, slightly overlapping them. Repeat with remaining beef and potatoes.
3. Slow Cook
Cover and cook on Low for 6-7 hours, or until potatoes are fork-tender.
4. Add Cheese & Finish
During the last 30 minutes, sprinkle cheddar cheese evenly over the top. Cover and cook until cheese is melted and bubbly.
5. Serve
Scoop generous portions onto plates, garnish with fresh parsley, and enjoy this warm, satisfying dish.
💡 Tip: For extra flavor, try adding a pinch of paprika or a handful of crispy bacon bits before serving.