Name: Slow Cooker Amish Beef and Potato Casserole
Prep time: 15 min
Cook time: PT-487632H21M30S
Total time: PT-487632H21M30S
Cuisine: Amish / American
Ingredients: 1 ½ lbs (680g) ground beef; 5 cups peeled and thinly sliced potatoes; 1 small onion, chopped; 1 can (10.5 oz) cream of mushroom soup; 1/2 cup milk; 1 ½ cups shredded cheddar cheese; Salt and pepper, to taste; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (optional); Fresh parsley, for garnish (optional)

Why You’ll Love This Recipe

I love this recipe because it’s a true “set it and forget it” meal. I just layer everything in the slow cooker and let it do its thing. The beef gets tender, the potatoes soak up all the flavor, and the creamy sauce pulls it all together. It reminds me of an old-fashioned, home-cooked casserole that feels both nostalgic and filling. Plus, it makes enough to feed the whole family—and the leftovers are even better the next day.

Ingredients

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

Ground beef
Potatoes, peeled and thinly sliced
Onion, chopped
Cream of mushroom soup
Milk
Garlic powder
Salt
Black pepper
Shredded cheddar cheese (optional, for topping)
Fresh parsley (optional, for garnish)

Directions

I brown the ground beef in a skillet over medium heat, seasoning it with garlic powder, salt, and pepper. Once cooked through, I drain any excess grease.
I mix the cream of mushroom soup with milk in a bowl to create a smooth sauce.
I spray the inside of the slow cooker with non-stick spray or lightly grease it.
I layer half of the sliced potatoes at the bottom, followed by half of the onions, then half of the cooked beef.
I repeat the layers and pour the sauce evenly over the top.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
If I want a cheesy finish, I sprinkle shredded cheddar cheese over the top during the last 15–20 minutes and let it melt before serving.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and 6–7 hours of slow cooking on low (or 3–4 hours on high), making it perfect for a no-fuss dinner that cooks while I go about my day.

Variations

Sometimes I add sliced carrots or frozen peas to include more veggies. I’ve also tried using cream of chicken or cheddar soup for a different twist. If I want a little extra richness, I stir in a bit of sour cream or cream cheese with the soup mixture. For a heartier version, I’ve layered in cooked bacon or used sliced smoked sausage instead of ground beef.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the microwave for a quick meal or reheat in the oven at 350°F (175°C) until warmed through. If it thickens too much in the fridge, I just add a splash of milk when reheating to loosen the texture.

FAQs

Can I make this ahead of time?

Yes, I can prep everything the night before, store it in the fridge (uncooked), and then start the slow cooker in the morning.

Do I need to cook the beef first?

Yes, I always brown the ground beef before adding it to the slow cooker to ensure it cooks properly and has the best flavor.

Can I freeze this casserole?

I can, but the texture of the potatoes may change slightly. I freeze leftovers in a sealed container and reheat in the oven or microwave.

What kind of potatoes work best?

I usually use Russet or Yukon Gold potatoes. They hold up well in the slow cooker and become perfectly tender without falling apart.

Is it okay to use cream of chicken soup instead of mushroom?

Absolutely. Cream of chicken works great and gives a slightly different flavor that’s still delicious.

Conclusion

Slow Cooker Amish Beef and Potato Casserole is the kind of meal I turn to when I want comfort food without a lot of work. It’s warm, filling, and made with pantry staples I always have around. Whether it’s a busy weekday or a relaxed weekend, this casserole always brings that cozy, homemade feeling to the table.