Amish Beef and Potato Casserole Slow Cooker

Amish Beef and Potato Casserole Slow Cooker. Layer sliced potatoes over ground beef, with just 3 easy add-ins, in your slow cooker for a filling dinner that’s my go-to when I’m out of meal ideas.

This is my top pick for slow cooker nights when I peek in the fridge and go, “What now?” Just stack thin potato slices on raw beef in the cooker, toss in basic kitchen stuff, and let it cook. You get a warm, tummy-filling meal like a grandma from the Midwest might whip up—no big mess or hard work. It’s cheap, kids love it, and great for busy days with cozy food ready at supper.

Make a yummy, no-fuss slow cooker meal! Raw beef at the bottom, onions next, then potato slices on top, covered in creamy mushroom soup mix. Season with salt, pepper, and garlic. Cook low and slow for tender potatoes and juicy beef in a rich sauce. Feeds 6—perfect comfort food! (50 words)

I love pairing this with crisp, fresh sides to cut the yummy richness—like a quick green salad with light dressing or steamed green beans. Buttered peas or baked carrots are awesome too. To make it go further, grab crusty bread or rolls to mop up the tasty gravy. Ketchup or spicy sauce on the side feels just right, super Midwest style.

Amish Beef and Potato Casserole Slow Cooker

Servings: 6

Ingredients

• 2 pounds lean ground beef

• 6 medium russet potatoes, cut thin (about 2½ to 3 pounds)

• 1 medium yellow onion, cut thin

• 2 (10.5-ounce) cans cream of mushroom soup

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder (optional, but yum!)

• Cooking spray or a bit of butter to grease cooker

Amish Beef and Potato Casserole: Directions

1. Spray or butter inside of a 5- to 6-quart slow cooker so food won’t stick and cleaning is easy.

2. Pat raw ground beef flat and even on the bottom. Shake on salt, pepper, and garlic powder.

3. Spread thin onion slices all over the beef.

4. Mix cream of mushroom soup in a bowl till smooth—no water or milk needed for thick, tasty gravy.

5. Pile potato slices over onions and beef, overlapping a bit like roof tiles for full coverage. That’s the fun Amish stack!

6. Spoon and spread soup over potatoes to coat them lightly—it’ll melt and soak in while cooking.

7. Put on lid. Cook on LOW 6-8 hours or HIGH 3½-4 hours, till potatoes are soft and beef is done. Look for bubbles and poke-test potatoes with a fork.

8. Taste sauce and add extra salt or pepper if you like. Let sit lid-off 5-10 minutes to firm up.

9. Scoop big spoonfuls with beef, potatoes, and gravy for each plate. Serve hot right from the cooker!

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