Old-Fashioned Amish Beef and Potato Casserole
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Course: Main CourseCuisine: American Prep Time: 20minutes minsCook Time: 7hours hrsTotal Time: 7hours hrs 20minutes mins Servings: 6 Calories: 534kcal
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
Calories: 534kcal
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