Garlic Butter Chicken Bites

Old-Fashioned Amish Beef and Potato Casserole

When you think of traditional Amish cooking, what comes to mind is simplicity, heartiness, and flavors that bring comfort with every bite. This Old-Fashioned Amish Beef and Potato Casserole is the perfect example of that heritage. Built on layers of ground beef, potatoes, and a creamy sauce, it delivers a warm, filling dish that feels like a hug at the dinner table. For generations, recipes like this have been passed down in Amish communities, showcasing resourcefulness, wholesome ingredients, and family-style dining. Whether you’re making this for a busy weeknight meal, a Sunday supper, or a potluck gathering, this casserole never disappoints.

 

Why You’ll Love This Recipe

• Classic comfort: Layers of meat, potatoes, and creamy sauce create the ultimate cozy dish.
• Budget-friendly: Uses simple pantry staples and stretches to feed a crowd.
• Easy prep: Minimal chopping, straightforward steps, and one casserole dish.
• Family-style: Serves generously and reheats beautifully, perfect for leftovers.
• Customizable: Swap in vegetables, cheeses, or spices to match your taste.

Ingredients

For the Casserole Base

• 1 ½ lbs lean ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 5 medium potatoes, peeled and thinly sliced
• 1 medium carrot, grated (optional, for sweetness)
• Salt and black pepper, to taste

For the Creamy Sauce

• 1 can (10.5 oz) cream of mushroom soup
• 1 cup whole milk or half-and-half
• ½ cup sour cream
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce

For the Topping

• 1 cup shredded cheddar cheese
• ½ cup breadcrumbs mixed with 2 tablespoons melted butter (optional, for crunch)

Step-by-Step Instructions

1) Prepare the Beef

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a large skillet, cook ground beef over medium-high heat until browned. Drain any excess fat.
3. Add chopped onion and garlic; cook 3–4 minutes until softened. Season with salt and black pepper.

2) Make the Creamy Sauce

1. In a bowl, whisk together cream of mushroom soup, milk, sour cream, thyme, paprika, and Worcestershire sauce until smooth.
2. Taste and adjust seasoning. This mixture will bind the potatoes and beef together.

3) Assemble the Layers

1. Spread half the sliced potatoes evenly across the bottom of the dish.
2. Top with half the cooked beef mixture.
3. Spoon half the creamy sauce over the beef.
4. Repeat with remaining potatoes, beef, and sauce, finishing with sauce on top.

4) Bake

1. Cover with foil and bake for 40 minutes.
2. Remove foil, sprinkle cheddar cheese and optional breadcrumb mixture on top, and bake uncovered for another 20–25 minutes, until potatoes are tender and topping is golden brown.
3. Let rest 10 minutes before serving to set.

Pro Tips for Success

• Slice potatoes thin: Even slices cook evenly and ensure a soft texture.
• Drain beef well: Too much grease will make the casserole heavy.
• Rest before slicing: Like lasagna, a short rest helps it hold together better.
• Cheese variation: Mix cheddar with mozzarella for gooey texture or use Swiss for tang.

Serving Suggestions

• Serve with buttered dinner rolls or crusty bread.
• Add a green salad with vinaigrette to balance richness.
• Pair with roasted Brussels sprouts, glazed carrots, or steamed peas for extra vegetables.
• For gatherings, present with apple pie or cobbler for a true Amish-inspired meal.

Variations

• Vegetable-packed: Add zucchini, spinach, or green beans for extra nutrition.
• Lighter version: Use ground turkey and Greek yogurt instead of sour cream.
• Cheesy deluxe: Add a middle layer of cheese for extra gooey bites.
• Spicy twist: Stir in chili flakes or jalapeños for heat.

Make-Ahead & Storage

• Make-ahead: Assemble casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready.
• Refrigerator: Store leftovers in airtight containers for up to 4 days.
• Freezer: Freeze baked casserole portions for up to 2 months. Thaw overnight and reheat in oven.
• Reheat: Warm at 350°F until heated through; cover with foil to prevent drying.

Frequently Asked Questions

Can I use raw ground beef instead of browning first? Browning adds flavor and prevents excess grease. Pre-cooking is strongly recommended.

Do I need to parboil the potatoes? Not if they are thinly sliced. Thicker slices may require a quick 5-minute parboil.

Can I replace the canned soup? Yes, substitute with homemade cream sauce made from butter, flour, milk, and broth.

Is this casserole gluten-free? Use gluten-free soup and breadcrumbs (or omit topping) to make it gluten-free.

Nutrition Snapshot (Per Serving, approx. 8 servings)

• Calories: ~430
• Protein: ~26 g
• Carbohydrates: ~30 g
• Fat: ~22 g
• Fiber: ~3 g

Values vary depending on cheese, soup type, and portion sizes.

Cultural Notes: Why Amish Recipes Endure

Amish cooking is all about practicality, resourcefulness, and feeding families with nourishing meals. Recipes often rely on inexpensive, farm-fresh ingredients like potatoes, beef, and cream, which can be prepared in bulk. This casserole reflects those traditions—nothing fancy, but everything flavorful. It’s a dish designed to fill stomachs, stretch budgets, and bring people together. That’s why it continues to appear in kitchens across America, even outside Amish communities.

Final Thoughts

This Old-Fashioned Amish Beef and Potato Casserole is more than just a recipe—it’s a reminder of the power of simple food to comfort and connect us. The layers of tender potatoes, savory beef, and creamy sauce topped with melted cheese make it a dish you’ll come back to time and again. Serve it at family dinners, bring it to potlucks, or freeze portions for quick weeknight meals. However you enjoy it, this classic Amish casserole will quickly become a trusted favorite in your kitchen.

Old-Fashioned Amish Beef and Potato Casserole

When you think of traditional Amish cooking, what comes to mind is simplicity, heartiness, and flavors that bring comfort with every bite. This Old-Fashioned Amish Beef and Potato Casserole is the perfect example of that heritage. Built on layers of ground beef, potatoes, and a creamy sauce, it delivers a warm, filling dish that feels like a hug at the dinner table. For generations, recipes like this have been passed down in Amish communities, showcasing resourcefulness, wholesome ingredients, and family-style dining. Whether you’re making this for a busy weeknight meal, a Sunday supper, or a potluck gathering, this casserole never disappoints.

Why You’ll Love This Recipe

• Classic comfort: Layers of meat, potatoes, and creamy sauce create the ultimate cozy dish.
• Budget-friendly: Uses simple pantry staples and stretches to feed a crowd.
• Easy prep: Minimal chopping, straightforward steps, and one casserole dish.
• Family-style: Serves generously and reheats beautifully, perfect for leftovers.
• Customizable: Swap in vegetables, cheeses, or spices to match your taste.

Ingredients

For the Casserole Base

• 1 ½ lbs lean ground beef
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 5 medium potatoes, peeled and thinly sliced
• 1 medium carrot, grated (optional, for sweetness)
• Salt and black pepper, to taste

For the Creamy Sauce

• 1 can (10.5 oz) cream of mushroom soup
• 1 cup whole milk or half-and-half
• ½ cup sour cream
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 teaspoon Worcestershire sauce

For the Topping

• 1 cup shredded cheddar cheese
• ½ cup breadcrumbs mixed with 2 tablespoons melted butter (optional, for crunch)

Step-by-Step Instructions

1) Prepare the Beef

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
2. In a large skillet, cook ground beef over medium-high heat until browned. Drain any excess fat.
3. Add chopped onion and garlic; cook 3–4 minutes until softened. Season with salt and black pepper.

2) Make the Creamy Sauce

1. In a bowl, whisk together cream of mushroom soup, milk, sour cream, thyme, paprika, and Worcestershire sauce until smooth.
2. Taste and adjust seasoning. This mixture will bind the potatoes and beef together.

3) Assemble the Layers

1. Spread half the sliced potatoes evenly across the bottom of the dish.
2. Top with half the cooked beef mixture.
3. Spoon half the creamy sauce over the beef.
4. Repeat with remaining potatoes, beef, and sauce, finishing with sauce on top.

4) Bake

1. Cover with foil and bake for 40 minutes.
2. Remove foil, sprinkle cheddar cheese and optional breadcrumb mixture on top, and bake uncovered for another 20–25 minutes, until potatoes are tender and topping is golden brown.
3. Let rest 10 minutes before serving to set.

Pro Tips for Success

• Slice potatoes thin: Even slices cook evenly and ensure a soft texture.
• Drain beef well: Too much grease will make the casserole heavy.
• Rest before slicing: Like lasagna, a short rest helps it hold together better.
• Cheese variation: Mix cheddar with mozzarella for gooey texture or use Swiss for tang.

Serving Suggestions

• Serve with buttered dinner rolls or crusty bread.
• Add a green salad with vinaigrette to balance richness.
• Pair with roasted Brussels sprouts, glazed carrots, or steamed peas for extra vegetables.
• For gatherings, present with apple pie or cobbler for a true Amish-inspired meal.

Variations

• Vegetable-packed: Add zucchini, spinach, or green beans for extra nutrition.
• Lighter version: Use ground turkey and Greek yogurt instead of sour cream.
• Cheesy deluxe: Add a middle layer of cheese for extra gooey bites.
• Spicy twist: Stir in chili flakes or jalapeños for heat.

Make-Ahead & Storage

• Make-ahead: Assemble casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready.
• Refrigerator: Store leftovers in airtight containers for up to 4 days.
• Freezer: Freeze baked casserole portions for up to 2 months. Thaw overnight and reheat in oven.
• Reheat: Warm at 350°F until heated through; cover with foil to prevent drying.

Frequently Asked Questions

Can I use raw ground beef instead of browning first? Browning adds flavor and prevents excess grease. Pre-cooking is strongly recommended.

Do I need to parboil the potatoes? Not if they are thinly sliced. Thicker slices may require a quick 5-minute parboil.

Can I replace the canned soup? Yes, substitute with homemade cream sauce made from butter, flour, milk, and broth.

Is this casserole gluten-free? Use gluten-free soup and breadcrumbs (or omit topping) to make it gluten-free.

Nutrition Snapshot (Per Serving, approx. 8 servings)

• Calories: ~430
• Protein: ~26 g
• Carbohydrates: ~30 g
• Fat: ~22 g
• Fiber: ~3 g

Values vary depending on cheese, soup type, and portion sizes.

Cultural Notes: Why Amish Recipes Endure

Amish cooking is all about practicality, resourcefulness, and feeding families with nourishing meals. Recipes often rely on inexpensive, farm-fresh ingredients like potatoes, beef, and cream, which can be prepared in bulk. This casserole reflects those traditions—nothing fancy, but everything flavorful. It’s a dish designed to fill stomachs, stretch budgets, and bring people together. That’s why it continues to appear in kitchens across America, even outside Amish communities.

Final Thoughts

This Old-Fashioned Amish Beef and Potato Casserole is more than just a recipe—it’s a reminder of the power of simple food to comfort and connect us. The layers of tender potatoes, savory beef, and creamy sauce topped with melted cheese make it a dish you’ll come back to time and again. Serve it at family dinners, bring it to potlucks, or freeze portions for quick weeknight meals. However you enjoy it, this classic Amish casserole will quickly become a trusted favorite in your kitchen.

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