This Old-Fashioned Amish Beef and Potato Casserole is a quintessential example of “honest” farm-to-table cooking, representing a culinary tradition where every ingredient is chosen for its ability to sustain and satisfy. Often the centerpiece of large family gatherings or community potlucks, this dish is celebrated for its unpretentious, hearty nature, combining the savory richness of browned beef with the earthy comfort of tender potatoes. Its appearance is typically characterized by a golden, bubbling layer of sharp cheddar cheese that yields to reveal a creamy, melt-in-your-mouth interior where the flavors of garlic, onion, and slow-cooked meat have melded perfectly. In the world of comfort food, this casserole stands as a reliable bastion of warmth, designed to turn simple, accessible staples into a gourmet experience of rustic simplicity.
Ingredients
-
The Protein:
-
1.5 lbs lean ground beef (85/15 recommended for optimal flavor and less grease).
-
-
The Potato Base:
-
4–5 medium Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/4 inch thick).
-
-
The Creamy Binder:
-
1 can (10.5 oz) condensed cream of mushroom soup.
-
1 can (10.5 oz) condensed cream of chicken soup (or extra mushroom soup for a deeper earthy flavor).
-
1 cup whole milk or half-and-half.
-
-
Aromatics and Seasoning:
-
1 medium yellow onion, finely chopped.
-
2 cloves garlic, minced.
-
1 tsp garlic powder, 1 tsp paprika, salt, and freshly cracked black pepper.
-
-
The Cheese:
-
2 cups freshly shredded sharp cheddar cheese.
-
-
Optional Garnish:
-
Freshly chopped parsley for a pop of color.
-
NEXT PAGE…
ADVERTISEMENT
