There’s nothing quite like coming home to the aroma of a hearty meal that’s been slow-cooking all day. This Amish beef and potato casserole is one of those recipes that feels like a warm hug — simple ingredients layered with care, cooked low and slow until every bite is tender and full of flavor.

This recipe has been passed down through generations of home cooks who knew that the best dinners are the ones that bring people together. With layers of creamy potatoes, savory ground beef, and rich cheddar cheese, it’s the kind of dish that makes everyone go back for seconds.

Perfect for busy weeknights, Sunday suppers, or even meal prep, this easy slow cooker casserole recipe is a reliable go-to when you want something hearty, satisfying, and family-approved.

 

 

Why You’ll Love This Recipe

• True comfort food — Creamy, cheesy, and filling.
• Hands-off cooking — The slow cooker does most of the work for you.
• Budget-friendly ingredients — Feeds the whole family without breaking the bank.
• Perfect for leftovers — Tastes just as good (or better) the next day.

 

 

Ingredients

For the Beef Mixture

• 2 pounds 85% lean ground beef
• 1 (about 1 cup) Medium yellow onion, diced
• 3 Large cloves garlic, minced
• 1 (10.5 oz) can Condensed cream of mushroom soup
• 1 cup Whole milk
• 1 teaspoon Kosher salt
• ½ teaspoon Freshly cracked black pepper
• 1 tablespoon Worcestershire sauce

For the Potato Layers

• 9. 4 cups (2–3 large) Russet or Yukon Gold potatoes, peeled & thinly sliced
• 10. 1 ½ cups Shredded extra sharp yellow cheddar cheese

For Cooking

• 11. 1 tablespoon Olive oil
• 12. 2 tablespoons Fresh parsley, chopped (optional, for garnish)

 

 

Step-by-Step Instructions

1. Sauté Aromatics & Brown Beef
   Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for about 2 minutes until softened. Add ground beef and cook for 5-7 minutes, breaking it apart until no pink remains. Drain excess fat.
2. Combine & Layer in Slow Cooker
   Transfer beef mixture to a 6-quart slow cooker. Stir in cream of mushroom soup, milk, salt, pepper, and Worcestershire sauce. Arrange a layer of sliced potatoes on top, overlapping slightly. Repeat layers until ingredients are used up.
3. Slow Cook
   Cover and cook on Low for 6-7 hours, or until potatoes are fork-tender.
4. Add Cheese & Finish
   In the last 30 minutes, sprinkle shredded cheddar over the top. Cover again and let melt until bubbly.
5. Serve & Enjoy
   Garnish with fresh parsley if desired and serve hot.

 

 

Variations to Try

• Bacon Lover’s Twist — Add cooked, crumbled bacon between the potato layers.
• Extra Veggie Boost — Mix in frozen peas, corn, or green beans before slow cooking.
• Creamier Sauce — Swap whole milk for heavy cream for an even richer flavor.

 

 

Tips for Success

• Slice potatoes evenly — This ensures they cook at the same rate.
• Shred your own cheese — Pre-shredded can have anti-caking agents that affect melting.
• Don’t skip the resting time — Letting it sit for 5 minutes after cooking helps it set.

 

 

Serving Suggestions

This casserole is delicious on its own but pairs wonderfully with:

• A crisp green salad
• Buttery dinner rolls
• Steamed broccoli or roasted carrots

 

 

Storage & Reheating

• Fridge — Store in an airtight container for up to 4 days.
• Reheat — Warm in the oven at 350°F until heated through, or in the microwave in short bursts.
• Freeze — Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.

 

 

Final Thoughts

This Old-Fashioned Amish Beef and Potato Casserole is proof that sometimes the simplest recipes are the most satisfying. It’s a cozy, one-pot meal that’s perfect for sharing, reheating, and enjoying anytime you need a little comfort on your plate.