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.
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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)
