This Slow Cooker Amish Beef and Potato Casserole offers a wonderfully comforting and deeply flavorful one-pot meal. Layers of seasoned ground beef, tender potatoes, and a creamy, savory sauce are slowly cooked to perfection, culminating in a melty, cheesy topping. It\u2019s an ideal dish for a cozy evening, requiring minimal effort for maximum flavor.<\/p>\n
Slow Cooker Amish Beef and Potato Casserole<\/p>\n
Ingredients:
\nIngredient Quantity
\nGround beef 2 pounds
\nOnion, chopped 1
\nGarlic cloves, minced 3
\nCondensed cream of mushroom soup 1 can (10.5 ounces)
\nMilk 1 cup
\nSalt 1 teaspoon
\nBlack pepper 1\/2 teaspoon
\nThinly sliced potatoes 4 cups
\nShredded cheddar cheese 1 1\/2 cups
\nWorcestershire sauce 1 tablespoon
\nOlive oil 1 tablespoon
\nInstructions:<\/p>\n
see continuation on next page<\/p>\n
Continued on the next pageInstructions:
\nSaut\u00e9 Aromatics: In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and fragrant, about 3-5 minutes.
\nBrown Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, until it is thoroughly browned. Drain any excess fat from the skillet.
\nCombine in Slow Cooker: Transfer the cooked beef and onion mixture to a slow cooker. Add the condensed cream of mushroom soup, milk, salt, black pepper, and Worcestershire sauce. Stir well to combine all ingredients in the slow cooker.
\nLayer Potatoes: Begin arranging a layer of the thinly sliced potatoes over the beef mixture in the slow cooker. Continue layering, alternating between the beef mixture and potatoes, until all the potatoes and beef mixture are used, ending with a layer of potatoes if possible.
\nSlow Cook: Cover the slow cooker and cook on low heat for 6-7 hours, or until the potatoes are completely tender. Cooking time may vary slightly depending on your slow cooker.
\nAdd Cheese: In the last 30 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover again and continue to cook until the cheese is melted and bubbly.
\nServe: Serve hot. If desired, garnish with fresh parsley for a touch of color and freshness.<\/p>\n\n