— A Hearty, Humble Classic Straight From the Farmhouse Kitchen!
Ohhh my goodness, do I have something cozy and nostalgic for you today! This Old-Fashioned Amish Beef and Potato Casserole takes me right back to my grandmother’s tiny farmhouse kitchen—where the windows fogged up from something bubbling in the oven, and the smell of browned beef and creamy potatoes made it impossible to wait until dinnertime. You know that kind of dish that just feels like a hug in a baking dish? Yep. That’s this one.
I first had a version of this years ago during a fall trip through Pennsylvania Dutch country. We stopped at a roadside Amish bakery-turned-lunch spot (completely by accident, might I add—we were just looking for a bathroom!), and they served this alongside sweet buttered corn and homemade rolls that could stop traffic. I scribbled the basics down on a napkin and tucked it away in my purse. Well, last week, with the chill in the air and some ground beef defrosted on the counter, I decided it was time to recreate it—with just a few of my own touches, of course!
❤️ Why You’ll Love This Recipe:
- Simple, rustic ingredients you probably already have on hand.
- Layers of creamy potatoes, savory ground beef, and a velvety sauce—hello, comfort!
- Perfect for busy weeknights or lazy Sundays.
- Kid-friendly and picky-eater approved.
- Can be prepped ahead and baked later—yes, please!
Frequently Asked Questions ❓
Can I use ground turkey or chicken instead of beef?
Yep! Just be sure to season it well since those meats are leaner and milder in flavor.
Can I freeze it?
Yes! Assemble the casserole, wrap it tightly with plastic wrap and foil, and freeze before baking. When ready to enjoy, thaw in the fridge overnight and bake as directed.
Do I have to use cream of mushroom soup?
Not at all. Cream of celery or even cream of chicken works just fine. You can also make a quick homemade roux-based sauce if you’d rather skip the canned stuff.
Ingredients:
Let’s keep it simple and cozy—just like the Amish do.
For the casserole:
- 1 ½ lbs ground beef – I like using 80/20 for the perfect balance of flavor.
- 1 small yellow onion, diced – adds just the right hint of sweetness.
- 4 cups peeled and thinly sliced russet potatoes – aim for 1/8 inch thick (a mandoline is handy here, but a sharp knife works too!).
- 2 cups shredded cheddar cheese – sharp is my go-to, but mild works too.
- Salt & pepper – don’t be shy with the seasoning!
For the creamy sauce:
- 1 can (10.5 oz) cream of mushroom soup – or cream of celery if you’re not a mushroom fan.
- 1 cup whole milk – adds creaminess without being too heavy.
- ½ tsp garlic powder
- ½ tsp dried thyme
Optional: ¼ tsp smoked paprika – adds a whisper of warmth and depth.
Instructions:
- Alright, let’s build this beautiful casserole together!
- Preheat that oven to 350°F. Grease a 9×13-inch baking dish (or one slightly deeper—this makes a hearty portion!).
- Brown the beef and onions in a large skillet over medium heat until the beef is fully cooked and the onions are soft and translucent. Season with salt, pepper, and a pinch of garlic powder if you’d like. Drain off any excess fat. Set aside.
- Whisk together the sauce. In a medium bowl, mix the cream of mushroom soup, milk, garlic powder, thyme, and smoked paprika (if using) until smooth and creamy. Set that goodness aside.
- Time to layer! In your prepared baking dish:
- Start with a thin layer of sliced potatoes.
- Top with a third of the beef/onion mixture.
- Drizzle on some of the creamy sauce.
- Sprinkle a handful of cheese.
- Repeat the layers two more times, finishing with cheese on top. (Make sure the top layer of potatoes is covered in sauce so they cook through!)
- Cover with foil and bake for 60 minutes. Then, remove the foil and bake uncovered for another 20-25 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
- Let it rest for 10-15 minutes before serving. This helps everything set up just right.
Pro Tips for Success:
- Thin potatoes = happy potatoes. Thicker slices may not cook all the way through, so aim for nice, thin slices!
- Let it rest! I know, I know—it smells amazing. But letting it sit after baking helps the layers hold together when serving.
- Customize it: Add frozen peas, corn, or even sautéed mushrooms in between the layers for a veggie boost.
- Make it ahead: Assemble the whole casserole, cover it, and refrigerate overnight. Just add 10-15 extra minutes to the baking time if it’s going in cold.
Storage & Serving Ideas:
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 325°F, covered with foil, until warmed through—or microwave individual portions for a quick lunch.
Serve it with:
- A crisp green salad with homemade ranch or apple cider vinaigrette
- Buttery dinner rolls or crusty bread
- A side of green beans or sweet corn
- This is also so good the next day—you might even like it more after the flavors meld!
