Old fashioned amish beef and potato casserole

Why You’ll Love This Recipe

  1. One-Dish Wonder: A complete meal requiring minimal cleanup.
  2. Budget-Friendly: Uses economical ingredients while delivering maximum flavor.
  3. Make-Ahead Convenience: Can be assembled in advance and baked when needed.
  4. Family-Approved: A universally loved combination of flavors appealing to all ages.
  5. Freezer-Friendly: Excellent for batch cooking and future meals.
  6. Adaptable: Easily modified based on available ingredients or dietary preferences.
  7. Comforting: The ultimate dish for cold evenings or when comfort food cravings strike.

Kitchen Equipment You’ll Need

  1. 9×13 inch baking dish
  2. Large skillet
  3. Sharp knife for slicing potatoes
  4. Cutting board
  5. Mixing bowls
  6. Measuring cups and spoons
  7. Wooden spoon or spatula
  8. Vegetable peeler
  9. Optional: mandoline slicer for uniform potato slices

Tips for Success

  1. Consistent Potato Slices: Cut potatoes to uniform thickness (about 1/8 inch) for even cooking.
  2. Pre-Cook the Beef: Thoroughly drain the ground beef to prevent a greasy casserole.
  3. Layering Technique: Create distinct layers for the best texture and presentation.
  4. Rest Before Serving: Allow the casserole to rest for 10-15 minutes after baking for easier serving.
  5. Seasoning Balance: Taste and adjust seasonings in the beef mixture before assembling.
  6. Cover Then Uncover: Bake covered initially to cook through, then uncover to achieve a golden top.
  7. Test for Doneness: Potatoes should be fork-tender before removing from the oven.

Ingredients

Main Ingredients

  • 2 pounds russet potatoes, peeled and thinly sliced
  • 1½ pounds ground beef
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 cups cheddar cheese, shredded (divided)

For the Sauce

  • 1 can (10.75 oz) condensed cream of mushroom soup
  • 1 cup sour cream
  • ½ cup whole milk
  • 2 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder

Optional Add-ins

  • 1 cup frozen peas
  • ½ cup bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh rosemary, chopped

Directions

  1. Preheat the oven to 375°F and grease a 9×13 inch baking dish.
  2. Prepare the beef mixture: In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Add the diced onion and continue cooking until onion is translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant. Drain excess fat if necessary.
  3. Add vegetables: Stir in diced carrots and celery. Cook for an additional 5 minutes until vegetables begin to soften. Season with salt and pepper to taste. Remove from heat and set aside.
  4. Make the cream sauce: In a medium bowl, whisk together condensed soup, sour cream, milk, melted butter, dried thyme, dried parsley, paprika, salt, pepper, and onion powder until smooth and well combined.
  5. Begin assembly: Spread a thin layer of the cream sauce on the bottom of the prepared baking dish. Arrange half of the sliced potatoes in an overlapping pattern to create the first layer.
  6. Layer the casserole: Spread half of the beef and vegetable mixture over the potatoes. Pour half of the remaining cream sauce over the beef layer. Sprinkle with 1 cup of shredded cheese. Repeat with remaining potatoes, beef mixture, and cream sauce.
  7. Final cheese topping: Reserve the remaining 1 cup of cheese for later.
  8. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  9. Finish baking: Remove the foil, sprinkle the remaining cheese on top, and continue baking uncovered for an additional 15-20 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
  10. Rest before serving: Remove from the oven and let the casserole rest for 10-15 minutes before serving to allow it to set up properly.

Additional Tips or Variations

  1. Meat Variations: Substitute ground turkey or chicken for a lighter option, or use leftover roast beef cut into small pieces.
  2. Potato Options: Use Yukon Gold potatoes for a buttery flavor, or try sweet potatoes for a nutritional twist.
  3. Dairy-Free Version: Replace dairy ingredients with non-dairy alternatives such as cashew cream and plant-based cheese.
  4. Herb Garden Boost: Add 2 tablespoons of fresh herbs like chives, dill, or parsley to the sauce for brightness.
  5. Spiced Up: Include ¼ teaspoon cayenne pepper or ½ cup of mild salsa mixed into the beef for a subtle kick.
  6. Breakfast Casserole: Add 6 beaten eggs to the sauce mixture for a hearty breakfast version.
  7. Breadcrumb Topping: Mix ½ cup breadcrumbs with 2 tablespoons melted butter and sprinkle over the cheese before the final baking phase for extra crunch.

Nutritional Highlights (Per Serving)

Based on 8 servings:

  • Calories: Approximately 480
  • Protein: 28g
  • Fat: 30g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Calcium: 25% DV
  • Iron: 15% DV
  • Potassium: 18% DV
  • Vitamin A: 40% DV

Frequently Asked Questions (FAQ)

Q: Can I prepare this casserole ahead of time? A: Yes, you can assemble the entire casserole up to 24 hours in advance and refrigerate it (unbaked). Add about 10-15 minutes to the baking time if cooking directly from the refrigerator.

Q: My family doesn’t like mushroom soup. What can I substitute? A: Cream of chicken or cream of celery soup work well as substitutes. For a homemade alternative, make a white sauce with 2 tablespoons butter, 2 tablespoons flour, and 1½ cups milk.

Q: How can I tell when the casserole is fully cooked? A: Insert a fork into the center to check that the potatoes are tender. The internal temperature should reach 165°F, and the top should be golden brown.

Q: Can I use pre-shredded cheese? A: While convenient, freshly shredded cheese melts better because it doesn’t contain the anti-caking agents found in pre-shredded varieties. If using pre-shredded, add an extra ¼ cup for better coverage.

Q: How can I make this healthier? A: Use lean ground beef (93/7), low-fat dairy products, and increase the vegetable content. You can also replace half the potatoes with cauliflower for a lower-carb option.

Conclusion

This Old Fashioned Amish Beef and Potato Casserole carries forward a tradition of hearty, satisfying cooking that prioritizes substance and flavor over complexity. Its layers of potatoes, savory beef, and creamy sauce create a meal that feels like a warm embrace at the end of a long day. The straightforward preparation honors the practical wisdom of Amish cooking traditions while fitting seamlessly into contemporary life.

What makes this recipe truly special is its ability to bring people together. Like many traditional dishes that have stood the test of time, this casserole has an almost magical quality to quiet conversation as everyone enjoys those first few bites. It represents the kind of cooking that’s meant to nourish not just the body but also the connections between those gathered around the table.

Whether you’re serving a large family, looking for reliable comfort food, or simply wanting to experience the satisfying simplicity of traditional Amish cooking, this casserole delivers on all counts. It’s a reminder that sometimes the most memorable meals come from humble ingredients combined with care and patience – a lesson from Amish kitchens that remains as relevant today as ever.

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