Why I’ll Love This Recipe

I adore how this dish layers simple, familiar flavors—beef, potatoes, creamy soup—and transforms them into something warm and satisfying. It’s effortless to assemble, cooks itself in the slow cooker, and delivers that just-made casserole feel I crave on busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef
1 onion, chopped
3 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup milk
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon Worcestershire sauce
4 cups thinly sliced potatoes
1½ cups shredded cheddar cheese
1 tablespoon olive oil

Directions

I heat the olive oil in a skillet over medium heat, then cook the chopped onion and garlic until fragrant.
I add the ground beef and cook until browned, then drain any excess fat.
I transfer the beef mixture to the slow cooker and stir in the condensed mushroom soup, milk, salt, pepper, and Worcestershire sauce.
I layer the sliced potatoes on top, repeating until all the potatoes and beef mixture are used.
I cook it on low for 6–7 hours, until the potatoes are tender.
In the last 30 minutes, I sprinkle the cheddar cheese on top, cover, and let it melt.
I serve it hot—it’s a complete meal, though I often add a crisp salad or crusty bread on the side.

Servings and timing

This recipe makes about 6 servings. It cooks on low for approximately 6–7 hours. If I’m short on time, I might use the high setting for 3–4 hours—but I personally prefer the deeper flavors that slow cooking brings.

Variations

I sometimes swap cream of mushroom soup for cream of chicken if I want a milder flavor.
I’ll add a cup of chopped carrots or celery for extra veggies.
I’ve tried sweet potatoes instead of regular ones—adds a nice subtle sweetness.
For a gluten-free version, I use a gluten-free condensed soup.

Storage/reheating

I store leftovers covered in the fridge for up to 3–4 days. To reheat, I warm individual portions in the microwave or place them in a covered baking dish in a 180 °C (350 °F) oven until heated through. If it’s too thick, I stir in a splash of milk before reheating.

FAQs

How can I make this recipe vegetarian?

I can replace the ground beef with cooked lentils or chopped mushrooms, and swap the condensed soup for a vegetarian mushroom or cream-style alternative.

Can I prep this ahead of time?

Yes—I can assemble everything (except the cheese) in the slow cooker insert, refrigerate overnight, and cook it the next day. I just add the cheese near the end.

Can I use this in the oven instead of a slow cooker?

Absolutely—I can transfer it to a greased baking dish, cover with foil, and bake at 180 °C (350 °F) for about 1½ hours, removing the foil to melt the cheese at the end.

What can I serve on the side?

I love pairing it with a simple green salad with vinaigrette, steamed veggies like green beans or carrots, or a slice of crusty bread to soak up the sauce.

How do I prevent the cheese from burning?

If the top starts to get too brown, I place a sheet of foil over it for the final 15-20 minutes of cooking to gently melt the cheese without scorching.

Conclusion

I’ve found that this Amish Farmhouse Feast is the ultimate comfort food—warm, filling, and effortless to make in the slow cooker. Perfect for weekday dinners or cozy weekend meals, it brings that nostalgic, homey flavor every time I serve it.