Why You’ll Love This Slow Cooker Amish Beef and Potato Casserole
This Slow Cooker Amish Beef and Potato Casserole is about to become your new favorite comfort food, I can almost guarantee it.
There’s something magical about coming home to a meal that’s been simmering all day, filling your house with mouthwatering aromas.
What’s not to love? It’s budget-friendly, using simple ingredients like ground beef and potatoes.
The prep is minimal—just brown the meat, slice some potatoes, and layer everything in your slow cooker.
Then your appliance does all the heavy lifting while you’re off living your life. Perfect for busy weeknights or lazy weekends.
What Ingredients are in Slow Cooker Amish Beef and Potato Casserole?
This hearty Amish casserole combines simple, wholesome ingredients that transform into something magical after a few hours in the slow cooker.
What I love about this recipe is how it uses everyday pantry staples and turns them into a meal that tastes like it took hours of careful attention—when really, your slow cooker does most of the work.
The combination of tender ground beef, creamy potatoes, and melty cheese creates the ultimate comfort food experience.
- 1 ½ pounds ground beef
- 1 medium onion, finely chopped
- 4-5 medium potatoes, peeled and thinly sliced (about 5 cups)
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- Nonstick spray or a little butter for greasing slow cooker
When shopping for these ingredients, quality matters but doesn’t need to break the bank. Ground beef with a bit of fat (like 85/15) works best for flavor, though leaner options can work too.
Russet potatoes are ideal for this casserole since they hold their shape nicely, but you could substitute Yukon golds for a creamier texture.
And while pre-shredded cheese is convenient, freshly grated cheddar melts much more smoothly.
Don’t have cream of mushroom soup? Cream of celery or chicken works in a pinch, giving you flexibility based on what’s already in your pantry.
How to Make This Slow Cooker Amish Beef and Potato Casserole
Making this cozy casserole is almost embarrassingly simple—which is exactly why I love it for busy weeknights. Start by browning 1½ pounds of ground beef with 1 medium finely chopped onion in a skillet over medium heat. Keep stirring until the meat is no longer pink and the onions have softened. This step is essential for developing flavor, so don’t rush it!
Once fully cooked, drain off any excess fat—nobody wants a greasy casserole, trust me.
Next comes the layering process, which is where the magic happens. First, grease your slow cooker with either nonstick spray or a little butter to prevent sticking. In a bowl, whisk together the 10.5 oz can of cream of mushroom soup, 1 cup of milk, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon dried parsley, and salt and pepper to taste until smooth and well combined.
Now for the assembly: place half of your thinly sliced potatoes (about 2½ cups) on the bottom of the slow cooker, followed by half the browned beef mixture. Pour half the creamy soup mixture over the beef, then sprinkle with 1 cup of shredded cheddar cheese.
Repeat these layers with your remaining ingredients, finishing with that final cup of cheese on top.
Cover the slow cooker and let it work its magic for 4-5 hours on high or 7-8 hours on low. The potatoes need time to become tender, and all those flavors want to get acquainted with each other.
You’ll know it’s done when the potatoes yield easily to a fork and the edges are slightly browned and bubbling. Can you smell it yet? That aroma of beef, onions, and creamy cheese filling your kitchen is practically a dinner bell all on its own.
Let it rest for about 10 minutes before serving—if you can wait that long. Those few minutes help everything set up nicely so you can scoop out perfect portions.
Slow Cooker Amish Beef and Potato Casserole Substitutions and Variations
While the classic recipe is absolutely delicious, you don’t need to feel locked into following it exactly as written. I’ve tried several variations myself with great results.
Swap ground turkey or chicken for a lighter option, or use plant-based meat for a vegetarian twist.
No cheddar on hand? Monterey Jack, Colby, or Swiss work beautifully too.
For the soup, cream of chicken or celery makes a tasty alternative. Sweet potatoes add wonderful color and nutrition.
And don’t be shy with seasonings—I love adding rosemary, thyme, or even a dash of cayenne for heat.
What to Serve with Slow Cooker Amish Beef and Potato Casserole
Although this hearty casserole stands perfectly well on its own, pairing it with complementary sides elevates the entire meal experience.
I love serving mine with a crisp green salad dressed in tangy vinaigrette—the acidity cuts through the richness beautifully. Steamed broccoli or green beans work wonders too, adding color and nutrition to your plate.
For bread lovers, warm dinner rolls or crusty sourdough are perfect for sopping up that creamy sauce.
And when I’m feeling extra fancy? A simple cucumber and tomato salad with dill dressing provides the perfect invigorating contrast.
Who needs restaurant dining with this setup?
Final Thoughts
From the moment this Amish-inspired casserole begins simmering in your slow cooker, it transforms ordinary ingredients into something truly special. The way the flavors meld together—tender beef, creamy potatoes, and gooey cheese—creates the ultimate comfort food experience.
I’ve made this recipe countless times, and it never fails to bring smiles around my dinner table. What I love most? It’s fuss-free cooking at its finest. You can prep it in the morning, go about your day, and return to a home filled with mouthwatering aromas.
Trust me, this hearty dish will become a family favorite in no time.
Slow Cooker Amish Beef and Potato Casserole
Ingredients
Equipment
Method
- Brown ground beef with chopped onion in a skillet over medium heat until meat is no longer pink and onions are softened. Drain excess fat.
- Grease slow cooker with nonstick spray or butter.
- In a bowl, whisk together cream of mushroom soup, milk, garlic powder, paprika, dried parsley, salt, and pepper until smooth.
- Layer half of the sliced potatoes in the bottom of the slow cooker.
- Add half of the browned beef mixture over the potatoes.
- Pour half of the soup mixture over the beef.
- Sprinkle with 1 cup of shredded cheese.
- Repeat layers with remaining ingredients, finishing with the final cup of cheese on top.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours, until potatoes are tender.
- Let rest for 10 minutes before serving.
