If you’re craving a comforting dish packed with hearty flavors and a touch of nostalgia, this Amish Farmhouse Beef and Potato Casserole Recipe is just what you need. Bursting with layers of tender potatoes, savory ground beef, creamy mushroom sauce, and melted cheddar cheese, this casserole is the ultimate all-in-one meal that feels like a warm hug on a plate. Whether you’re making dinner for your family or bringing a dish to a potluck, this recipe brings together simple ingredients into a timeless classic that everyone will adore.
Ingredients You’ll Need
This Amish Farmhouse Beef and Potato Casserole Recipe relies on straightforward, pantry-friendly ingredients that work together beautifully. Each item plays a role in building the perfect balance of rich, creamy, and hearty flavors, making this dish both satisfying and delicious.
- Ground Beef: Use 2 pounds of fresh ground beef for a rich and savory base that fills every bite.
- Onion: One medium chopped onion adds subtle sweetness and depth to the beef mixture.
- Garlic: Three cloves of minced garlic bring a warm, aromatic punch to the dish.
- Olive Oil: One tablespoon to gently sauté the onion and garlic for optimal flavor.
- Condensed Cream of Mushroom Soup: One 10.5-ounce can creates a creamy, velvety layer that keeps the casserole moist.
- Milk: One cup blended with soup to lighten the sauce and enhance creaminess.
- Worcestershire Sauce: One tablespoon infuses a hearty tangy depth that complements the beef beautifully.
- Salt and Black Pepper: Season to taste with one teaspoon salt and half teaspoon pepper to perfectly season the layers.
- Potatoes: Four cups thinly sliced potatoes, roughly 3 to 4 medium-sized, form the starchy and tender layers of this casserole.
- Shredded Cheddar Cheese: One and a half cups generously sprinkled atop for a golden, bubbly finish that’s hard to resist.
How to Make Amish Farmhouse Beef and Potato Casserole Recipe
Step 1: Prep Your Oven and Baking Dish
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9 by 13-inch baking dish so the casserole doesn’t stick, making cleanup a breeze later on.
Step 2: Cook the Beef Mixture
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 2 to 3 minutes until softened and translucent. Toss in the minced garlic and the ground beef, breaking it apart as it cooks. Keep stirring until the beef is browned all over. Season with salt and black pepper to bring out those deep flavors.
Step 3: Prepare the Creamy Sauce
In a separate bowl, whisk together the condensed cream of mushroom soup, milk, and Worcestershire sauce until the mixture is smooth and velvety. This sauce is what gives the Amish Farmhouse Beef and Potato Casserole Recipe its irresistible creaminess.
Step 4: Layer Your Casserole
In your prepared baking dish, lay down half of the thinly sliced potatoes in an even layer. Next, spread half of the cooked beef mixture over the potatoes. Pour half of the creamy mushroom sauce on top of the beef, then sprinkle half of the shredded cheddar cheese over everything. Repeat these layers one more time, finishing with cheese on top to create that golden, bubbly crust.
Step 5: Bake to Perfection
Cover the casserole tightly with foil to lock in moisture, then bake it in the preheated oven for 50 to 55 minutes. Once that time is up, remove the foil and bake uncovered for another 10 to 15 minutes. This final step allows the cheese to become golden and bubbly while the potatoes cook to tender perfection.
Step 6: Rest and Serve
Letting the casserole rest for about 10 minutes after baking helps all those wonderful layers set nicely. When it’s ready, slice it up, serve hot, and watch as every forkful melts in your mouth.
How to Serve Amish Farmhouse Beef and Potato Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top can add a bright pop of color and freshness that complements the hearty casserole beautifully. A dollop of sour cream can also bring a tangy coolness that balances the savory richness.
Side Dishes
This casserole pairs wonderfully with a crisp green salad tossed in a light vinaigrette to cut through the creaminess. Steamed green beans or roasted vegetables also add a nice contrast in texture and keep the meal balanced and satisfying.
Creative Ways to Present
For a crowd, consider serving the Amish Farmhouse Beef and Potato Casserole Recipe in individual ramekins or mini casserole dishes. This makes for a charming presentation and perfect portion control. Alternatively, topping each serving with a sprinkle of crunchy fried onions can elevate the texture and add an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Amish Farmhouse Beef and Potato Casserole Recipe in an airtight container in the refrigerator. It will keep deliciously for up to 3 days and is a quick go-to for a comforting lunch or dinner the next day.
Freezing
This casserole freezes exceptionally well. Assemble it fully but don’t bake it if you’re planning to freeze. Wrap it tightly with plastic wrap followed by aluminum foil. It can stay in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes, to keep the potatoes from becoming too mushy. You can also microwave individual servings if you’re short on time, but the oven method keeps that freshly baked texture.
FAQs
Can I use a different type of cheese?
Absolutely! While shredded cheddar cheese gives a sharp and creamy finish, you can experiment with mozzarella for a milder, stretchy texture or pepper jack for a bit of a spicy kick. Just choose what you love.
Is it possible to make this recipe gluten-free?
Yes, you can make it gluten-free by using a gluten-free cream of mushroom soup and ensuring Worcestershire sauce is gluten-free. Most other ingredients are naturally gluten-free.
Can I add vegetables to the casserole?
Definitely! Adding sliced mushrooms, bell peppers, or even spinach to the beef mixture will boost the nutrition and add more layers of texture and flavor to your Amish Farmhouse Beef and Potato Casserole Recipe.
How thin should the potatoes be sliced?
Slicing potatoes about 1/8 inch thick works best — thin enough to cook through during baking but thick enough to hold their shape and provide a satisfying bite.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce on hand, soy sauce or a splash of balsamic vinegar mixed with a little ketchup can provide a similar depth and tang that enhances the beef’s flavor.
Final Thoughts
This Amish Farmhouse Beef and Potato Casserole Recipe is pure comfort food magic. It’s a fantastic way to bring family and friends together over a hearty, satisfying meal without spending hours in the kitchen. Once you try this recipe, it’s sure to become one of your go-to favorites for cozy dinners and special occasions alike. So grab your apron and dive into this savory masterpiece today!
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Amish Farmhouse Beef and Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Amish Farmhouse Feast is a hearty and comforting casserole featuring layers of ground beef, sliced potatoes, and cheddar cheese baked in a flavorful mushroom soup sauce. Perfect for family dinners, this casserole combines robust savory flavors with tender potatoes and melty cheese for a satisfying one-dish meal.
Ingredients
Main Ingredients
- 2 pounds Ground Beef
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Olive Oil
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1 cup Milk
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 4 cups Thinly Sliced Potatoes (about 3–4 medium potatoes)
- 1 1/2 cups Shredded Cheddar Cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook Beef Mixture: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the minced garlic and ground beef. Cook, breaking up the beef with a spoon, until browned. Season with salt and black pepper.
- Prepare Sauce: In a mixing bowl, whisk together the condensed cream of mushroom soup, milk, and Worcestershire sauce until smooth and well combined.
- Layer Ingredients: Layer half the sliced potatoes evenly in the prepared baking dish. Spoon half of the beef mixture evenly over the potatoes, then pour half of the prepared sauce evenly over the beef. Sprinkle with half of the shredded cheddar cheese.
- Repeat Layers: Repeat the layering process with the remaining potatoes, beef mixture, sauce, and cheese.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 50-55 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Rest and Serve: Let the casserole rest for 10 minutes before serving to allow the layers to set. Slice, serve hot, and enjoy!
Notes
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Use Yukon Gold or Russet potatoes for best texture after baking.
- For extra flavor, add a pinch of smoked paprika or dried thyme to the beef mixture.
- Covering the dish during most of baking keeps the potatoes tender and moist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
