Old-Fashioned Amish Beef and Potato Casserole
This Old-Fashioned Amish Beef and Potato Casserole is the definition of comfort food. Layered with seasoned ground beef, tender slices of potato, and gooey melted cheddar cheese, it’s slow-cooked to cozy perfection.
It’s a no-fuss, crowd-pleasing meal that brings back the feeling of a warm family kitchen.
Why You’ll Love This Recipe
Hearty & Filling: Packed with protein, carbs, and cheese — it’s a full meal in one pot.
Simple Ingredients: No fancy items here — just pantry staples and fresh ingredients.
Hands-Off Cooking: The slow cooker does most of the work for you.
Classic Comfort: Reminiscent of traditional Amish-style casseroles, it delivers on nostalgic, homey flavor.
Family-Friendly: A great make-ahead option for busy weeknights or weekend gatherings.
Key Ingredients Highlights
Ground Beef: The savory base of this dish, made even richer with onion, garlic, and Worcestershire sauce.
Potatoes: Thinly sliced Russets or Yukon Golds turn tender and flavorful as they soak in the beefy broth.
Cream of Mushroom Soup & Milk: A creamy combo that binds everything together with that classic casserole texture.
Cheddar Cheese: Melts over the top, adding sharpness and a gooey golden finish.
Old-Fashioned Amish Beef and Potato Casserole
A hearty, comforting dish layered with savory ground beef, tender potatoes, and melty cheddar cheese — perfect for cozy family dinners or slow-cooked Sunday meals.
Ingredients
For the Beef Mixture:
2 lbs 85% lean ground beef
1 medium yellow onion, diced (about 1 cup)
3 large garlic cloves, minced
1 (10.5 oz) can condensed cream of mushroom soup
1 cup whole milk
1 tsp kosher salt
½ tsp freshly cracked black pepper
1 tbsp Worcestershire sauce
For the Potato Layers:
4 cups thinly sliced Russet or Yukon Gold potatoes (about 2–3 large potatoes, sliced ⅛-inch thick)
1½ cups shredded extra sharp yellow cheddar cheese
For Cooking & Garnish:
1 tbsp olive oil
2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
Sauté the Aromatics:
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Cook for about 2 minutes, until softened and fragrant.
Brown the Beef:
Add ground beef to the skillet. Cook for 5–7 minutes, breaking it up with a wooden spoon, until fully browned with no pink remaining. Drain off any excess fat.
Build the Casserole in the Slow Cooker:
Transfer the beef mixture to a 6-quart slow cooker. Stir in the cream of mushroom soup, milk, salt, pepper, and Worcestershire sauce until well combined.
Layer the Potatoes:
Arrange a layer of sliced potatoes over the beef mixture, slightly overlapping the slices. Continue layering with the remaining potatoes and beef mixture.
Slow Cook:
Cover and cook on Low for 6–7 hours, or until the potatoes are fork-tender.
Add the Cheese:
About 30 minutes before serving, sprinkle shredded cheddar cheese evenly over the top. Cover again and cook until the cheese is melted and bubbly.
Serve:
Spoon into bowls or onto plates and garnish with chopped parsley, if desired. Serve hot and enjoy!
Recipe Notes
Use Evenly Sliced Potatoes: Aim for slices about ⅛-inch thick. Consistent thickness ensures the potatoes cook evenly. A mandoline slicer makes this step fast and easy.
Yukon Gold vs. Russet: Both work well, but Yukon Golds hold their shape a bit better, while Russets become softer and slightly creamier during cooking.
Drain the Ground Beef: After browning, be sure to drain off excess fat to keep the casserole from becoming greasy. You want the creamy texture to come from the soup and milk, not the beef drippings.
Add Cheese at the End: Wait until the last 30 minutes of cook time to add the cheese. This prevents it from overcooking or separating, and gives a fresh, melty topping.
Season to Taste: The cream of mushroom soup and Worcestershire sauce add saltiness, so it’s best to taste the beef mixture before adding extra salt.
Avoid Overfilling the Slow Cooker: Stick to a 6-quart slow cooker or larger to allow for even cooking and room for the cheese topping.
Rest Before Serving: Let the casserole sit for a few minutes after cooking. It thickens slightly as it cools, making it easier to scoop and serve.
Optional Garnishes: A sprinkle of fresh parsley or chives adds color and freshness right before serving.
Nutrition Information
(Per serving, based on 8 servings — estimated)
Calories: 430 | Protein: 26g | Fat: 27g | Carbohydrates: 20g | Fiber: 2g | Sugar: 3g | Sodium: 680mg
Kitchen Equipment Needed
Large skillet
Wooden spoon
Sharp knife or mandoline slicer
Cutting board
Measuring cups & spoons
6-quart slow cooker
Cheese grater (if shredding from a block)
Recipe Swaps & Variations
Ground Turkey or Chicken: Lighten it up with leaner meat.
Cream of Chicken Soup: Can be used instead of mushroom for a different flavor.
Add Veggies: Layer in sautéed mushrooms, bell peppers, or spinach for a nutritional boost.
Spice It Up: A dash of smoked paprika or red pepper flakes can give it a little kick.
Dairy-Free Version: Use a plant-based cream soup and non-dairy milk and cheese alternatives.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled portions for up to 2 months. Wrap well or store in freezer-safe containers.
Reheating: Warm in the microwave or oven until heated through. Add a sprinkle of extra cheese if desired!
Food & Drink Pairings
Sides: Serve with green beans, buttered peas, or a crisp garden salad.
Bread: Pair with cornbread, dinner rolls, or Amish white bread for soaking up the creamy sauce.
Drinks: Try it with sweet iced tea, a cold lager, or a glass of full-bodied red wine.
Frequently Asked Questions:
Can I make this without a slow cooker?
Yes! Layer everything in a 9×13-inch baking dish and cover with foil.
Bake at 350°F (175°C) for 60–75 minutes or until potatoes are fork-tender.
Can I prep this casserole the night before?
Absolutely. Assemble the layers in the slow cooker insert, cover, and refrigerate overnight.
In the morning, place it in the base and cook as directed.
Can I use pre-shredded cheese?
Yes, but shredding cheese from a block gives a creamier melt since it doesn’t contain anti-caking agents.
What can I use instead of cream of mushroom soup?
Try cream of chicken or a homemade white sauce (roux with milk and broth) if you prefer to avoid canned soups.
Can I double the recipe?
You can, but make sure your slow cooker can handle the volume.
Cooking time may need to be extended slightly.
How thin should I slice the potatoes?
About ⅛-inch thick is ideal.
Thin slices cook evenly and soak up flavor without falling apart.
Do I need to cook the potatoes beforehand?
Nope! The slow cooker does the work — just slice and layer them raw.
Can I cook this on High instead of Low?
Yes. Cook on High for about 3–4 hours, but the texture may vary slightly — Low is best for tender, slow-cooked results.
Can I use red or waxy potatoes?
Russet or Yukon Gold are best because they soften well.
Red potatoes hold their shape and may not give the same creamy result.
Can I make this vegetarian?
You can substitute plant-based ground meat, vegetable broth, and a vegetarian cream soup for a meatless version.