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
Scale
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.
