🥘 Amish Beef and Potato Casserole Recipe
🕒 Prep Time: 25 minutes
🕒 Bake Time: 45–55 minutes
🍽️ Serves: 6–8
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✨ Ingredients:
For the beef layer:
1 ½ lbs ground beef (80–85% lean)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried parsley
1 tbsp Worcestershire sauce (optional, for flavor depth)
For the potato & cream layer:
4 cups peeled and thinly sliced potatoes (Yukon gold or Russet work well)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of celery or cream of chicken soup
¾ cup sour cream
½ cup milk
1 ½ cups shredded cheddar cheese, divided
Salt & pepper to taste
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🍴 Instructions:
1. Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
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2. Cook the Beef Mixture
In a large skillet over medium heat:
Add ground beef and cook until browned.
Add onion and garlic, and sauté until soft and fragrant.
Season with salt, pepper, parsley, and Worcestershire sauce.
Drain excess fat and set aside.
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3. Prepare the Creamy Sauce
In a medium bowl, whisk together:
Cream of mushroom soup
Cream of celery (or chicken) soup
Sour cream
Milk
½ cup of the shredded cheddar
Add salt and pepper to taste.
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4. Assemble the Casserole
Layer in the greased baking dish as follows:
1. Half of the sliced potatoes
2. Half of the cooked beef
3. Half of the creamy soup mixture
Repeat:
4. Remaining potatoes
5. Remaining beef
6. Remaining soup mixture
Spread evenly. Top with the remaining 1 cup cheddar cheese.
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5. Bake
Cover the dish with foil and bake for 45 minutes. Then uncover and bake for another 10–15 minutes, until the cheese is melted and bubbly and the potatoes are fork-tender.
Optional: Broil for 2–3 minutes at the end for a golden top.
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6. Rest and Serve
Let the casserole sit for 10 minutes before serving to allow it to set.
Garnish with fresh parsley or chives, if desired.
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🧂 Optional Add-ins:
Sliced mushrooms (sauteed with the beef)
Peas or corn (added between layers)
Shredded carrots or diced bell peppers
Crushed Ritz crackers or French fried onions on top for crunch
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❓ FAQ: Amish Beef & Potato Casserole
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Q1: Can I use raw ground beef directly in the casserole?
A: It’s not recommended. Browning the beef first ensures proper cooking, prevents excess grease, and enhances flavor.
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Q2: Can I use frozen hash browns instead of sliced potatoes?
A: Yes! Substitute 4–5 cups of shredded hash browns or cubed frozen potatoes, thawed. It’s quicker and still delicious.
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Q3: How can I make it ahead of time?
A: Assemble the casserole fully, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temp for 20–30 mins before baking to ensure even cooking.
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Q4: Can I freeze this casserole?
A: Yes. Assemble it unbaked, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
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Q5: Can I make this gluten-free?
A: Yes, use gluten-free cream soups and confirm all seasonings are GF. Everything else in the base recipe is naturally gluten-free.
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Q6: What’s the best potato for this recipe?
A: Yukon Golds or Russets. Russets are starchier and create a softer, more layered texture, while Yukon Golds hold their shape a bit better.
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Q7: Can I make this vegetarian?
A: Yes. Omit the beef and add:
Sautéed mushrooms
Cooked lentils
Or plant-based meat crumbles
Use cream of mushroom and celery for a rich flavor base.
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Q8: How do I know when it’s done?
A: The top will be golden and bubbly, and the potatoes should be tender when pierced with a fork. Total bake time may vary depending on thickness of potato slices.
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Q9: What should I serve it with?
A: It’s a full meal on its own, but pairs well with:
Green beans or peas
Side salad
Dinner rolls or biscuits