If you’re craving a warm, hearty meal that feels like a comforting hug from the inside out, the Amish Farmhouse Beef and Potato Casserole Recipe is just what you need. This dish brings together tender ground beef, thinly sliced potatoes, and creamy mushroom sauce, all baked to golden, bubbly perfection with melted cheddar cheese crowning the top. It’s a timeless, satisfying casserole that captures authentic farmhouse flavors in every bite, perfect for family dinners or cozy weekend gatherings.
Ingredients You’ll Need
Keeping this recipe simple ensures that every ingredient shines through, building layers of flavor and texture that feel both rustic and indulgent. Here’s a quick run-through of what you’ll gather, each playing a vital role in creating this delightful casserole.
- Ground Beef (2 pounds): The hearty protein base that brings richness and substance to the dish.
- Onion, chopped (1 medium): Adds subtle sweetness and depth when sautéed.
- Garlic, minced (3 cloves): Offers aromatic warmth to elevate the beef’s flavor.
- Olive Oil (1 tablespoon): Helps soften the onion and garlic, infusing richness early on.
- Condensed Cream of Mushroom Soup (10.5 oz can): Creates a creamy, velvety sauce that ties the casserole together.
- Milk (1 cup): Lightens the mushroom soup, giving the sauce just the right consistency.
- Worcestershire Sauce (1 tablespoon): Adds a subtle tang and umami kick.
- Salt (1 teaspoon): Enhances all the natural flavors; seasoning is key.
- Black Pepper (1/2 teaspoon): Provides gentle heat and seasoning balance.
- Thinly Sliced Potatoes (4 cups, about 3-4 medium): The tender, starchy layers that soak up all the savory goodness.
- Shredded Cheddar Cheese (1 1/2 cups): Melts beautifully on top, giving a golden, gooey finish.
How to Make Amish Farmhouse Beef and Potato Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by heating your oven to 375°F (190°C). Grab a 9×13-inch baking dish and give it a light coat of grease to ensure nothing sticks. This simple prep sets the stage for perfectly cooked layers.
Step 2: Sauté the Aromatics and Brown the Beef
In a large skillet over medium heat, warm the olive oil until shimmering. Toss in the chopped onion and cook until it softens and becomes fragrant, about 2 to 3 minutes. Stir in the minced garlic for just another minute before adding the ground beef. Break it up with your spatula, cooking until nicely browned and no pink remains. Season with salt and black pepper, then remove from heat.
Step 3: Whisk the Creamy Sauce
In a mixing bowl, combine the condensed cream of mushroom soup, milk, and Worcestershire sauce, whisking until the sauce is smooth and creamy. This mixture will infuse the casserole with classic comfort and a rich, velvety texture.
Step 4: Layer Half Your Potatoes
Arrange half of the thinly sliced potatoes across the bottom of your prepared baking dish in an even layer. This layer acts like the soft, hearty foundation of the casserole.
Step 5: Add Half of the Beef and Sauce
Spoon half of the savory beef mixture evenly over the potato layer. Pour half of the creamy mushroom sauce over the beef, allowing it to nestle into the potatoes below. Then sprinkle with half of the shredded cheddar cheese for that irresistible cheesy goodness.
Step 6: Repeat Layers and Bake
Simply repeat those layers — potatoes, beef, sauce, then cheese — to build your casserole to the top of the dish. Cover tightly with foil and pop it into your preheated oven. Bake covered for 50 to 55 minutes, then remove the foil and bake for another 10 to 15 minutes until the potatoes are tender and the top is bubbly and beautifully golden.
Step 7: Let It Rest and Serve
After removing it from the oven, give the casserole about 10 minutes to rest. This resting time allows the layers to set nicely, making it easier to cut and serve while the flavors continue to mingle.
How to Serve Amish Farmhouse Beef and Potato Casserole Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley or chives right before serving gives a pop of color and a fresh contrast to the rich casserole. A dollop of sour cream on the side can also enhance the creamy textures beautifully.
Side Dishes
This casserole is filling on its own, but pairing it with a crisp green salad or steamed green beans adds a refreshing balance to the meal. Soft dinner rolls or a crusty bread can also make for a perfect, comforting companion.
Creative Ways to Present
Try serving this Amish Farmhouse Beef and Potato Casserole Recipe right from the baking dish for a rustic, homey vibe. For gatherings, portion it into individual ramekins for an elegant touch that still feels cozy and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, they’ll keep well in an airtight container in the refrigerator for up to 3 days. The casserole flavors often deepen overnight, making the next-day meal even more delicious.
Freezing
This casserole freezes beautifully. Simply cover it tightly with plastic wrap and foil, then store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven until heated through, usually about 20-30 minutes depending on portion size. Adding a little extra shredded cheese on top before warming will help refresh that melty, golden finish.
FAQs
Can I use different types of potatoes for this casserole?
Absolutely! Russet potatoes are great for their fluffiness, but Yukon Golds work wonderfully too, adding a buttery flavor and creamy texture. Just be sure to slice them thinly for even cooking.
Is there a vegetarian version of the Amish Farmhouse Beef and Potato Casserole Recipe?
Yes! You can swap the ground beef for a plant-based meat substitute or use cooked lentils or mushrooms to maintain that hearty, satisfying element while keeping it meat-free.
Can I make this casserole gluten-free?
Definitely. Ensure your condensed cream of mushroom soup is labeled gluten-free, or make your own gluten-free version. All other ingredients are naturally gluten-free, making it easy to adapt.
How many servings does this recipe make?
This recipe yields about 8 generous servings, making it perfect for family dinners or potluck gatherings where everyone can share in the farmhouse goodness.
What can I do to make this casserole more crispy?
Try uncovering the casserole for the last 15 minutes of baking to encourage the cheese and potatoes on top to crisp up nicely. Alternatively, broil it briefly, but watch carefully to avoid burning.
Final Thoughts
This Amish Farmhouse Beef and Potato Casserole Recipe is one of those heartwarming dishes that feels like coming home. Its layers of savory beef, creamy sauce, and tender potatoes make it an absolute crowd-pleaser any time of year. I truly hope you enjoy making and sharing this beloved recipe as much as I do!
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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 tender sliced potatoes, savory ground beef cooked with onions and garlic, creamy mushroom soup sauce, and melted cheddar cheese. Baked to golden perfection, this dish is perfect for family dinners and gatherings, delivering rich flavors with simple ingredients.
Ingredients
Beef Mixture
- 2 pounds Ground Beef
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Sauce
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1 cup Milk
- 1 tablespoon Worcestershire Sauce
Layers
- 4 cups Thinly Sliced Potatoes (about 3–4 medium potatoes)
- 1 1/2 cups Shredded Cheddar Cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside to prepare for assembling the casserole layers.
- 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 and translucent. Add the minced garlic and ground beef. Cook, breaking up the beef with a spoon, until it is browned and fully cooked through. Season the mixture with salt and black pepper to taste.
- Make Sauce: In a mixing bowl, whisk together the condensed cream of mushroom soup, milk, and Worcestershire sauce until the sauce is smooth and well combined.
- Assemble First Layer: Spread half of the thinly sliced potatoes evenly in the prepared baking dish. Spoon half of the cooked beef mixture over the potatoes. Pour half of the creamy mushroom sauce over the beef, making sure to distribute it evenly. Sprinkle half of the shredded cheddar cheese on top.
- Repeat Layers: Repeat the layering process using the remaining potatoes, beef mixture, sauce, and cheddar cheese to complete the casserole.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50-55 minutes. This allows the potatoes to cook through and the flavors to meld.
- Bake Uncovered to Brown Cheese: Remove the foil and continue baking for an additional 10-15 minutes or until the potatoes are tender when pierced with a fork and the cheese is golden and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to allow the layers to set, making it easier to slice. Serve hot and enjoy the rich, comforting flavors.
Notes
- You can substitute cream of mushroom soup with a homemade mushroom sauce for a fresher taste.
- Use Yukon Gold or Russet potatoes for best results when slicing thinly.
- Letting the casserole rest before serving improves slicing and presentation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the beef mixture.
