Here’s a classic Old-Fashioned Amish Beef and Potato Casserole recipe—simple, hearty, and comforting. This dish uses basic ingredients and delivers that down-home flavor that makes Amish cooking so beloved.
🥘 Old-Fashioned Amish Beef and Potato Casserole
🐄 Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 3–4 medium potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream (optional, but adds creaminess)
- 1–1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- 1/2 tsp garlic powder (optional)
- 1/2 tsp paprika (optional, for color and flavor)
- Butter or oil, for greasing the baking dish
🔪 Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Brown the beef:
- In a skillet over medium heat, cook ground beef and diced onion until beef is no longer pink. Drain excess grease.
- Season with salt, pepper, garlic powder, and paprika if using.
- Prepare the sauce:
- In a small bowl, mix together the cream of mushroom soup, milk, and sour cream (if using) until smooth.
- Assemble the casserole:
- Layer half of the sliced potatoes on the bottom of the prepared baking dish.
- Spoon half of the beef mixture over the potatoes.
- Pour half of the soup mixture on top.
- Repeat layers: potatoes → beef → soup mixture.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake:
- Cover with foil and bake for 60 minutes.
- Remove foil and bake for an additional 15–20 minutes, or until potatoes are tender and cheese is bubbly and golden.
- Let rest for 5–10 minutes before serving to let it firm up slightly.
🍽️ Serving Suggestions:
- Serve with buttered green beans, steamed peas, or a simple garden salad.
- Pairs wonderfully with homemade bread or rolls.
📝 Tips & Variations:
- You can substitute cream of mushroom with cream of celery or cream of chicken for a different twist.
- Add a layer of frozen corn or peas for extra veggies.
- For a cheesier version, add extra shredded cheese between layers.