Step 4: Assemble the Casserole
Grease a large 9×13-inch baking dish with butter. Then layer as follows:
- First layer: A single layer of potato slices, slightly overlapping.
- Second layer: Half of the cooked beef and onion mixture.
- Third layer: A drizzle of the creamy soup mixture.
- Repeat: Continue layering potatoes, beef, and sauce until all ingredients are used, finishing with a layer of potatoes on top.
Pour any remaining sauce over the top, ensuring the casserole is evenly coated.
Step 5: Bake Slowly for Tender Goodness
Cover the casserole tightly with foil and bake at 350°F (175°C) for about 60 minutes. This slow baking allows the potatoes to become fork-tender while absorbing the flavors of the beef and sauce.
After 1 hour, remove the foil, sprinkle the top with shredded cheddar cheese, and bake for an additional 15 minutes, or until the cheese is melted and bubbly with a golden crust.
Step 6: Let It Rest and Serve
Once out of the oven, let the casserole rest for 5–10 minutes before serving. This helps the layers set and makes it easier to cut into neat portions.
Garnish with a sprinkle of fresh parsley if you like, and serve hot with a side of fresh bread, salad, or steamed vegetables.
Tips for Success
- Customize the protein: Swap beef for ground turkey, chicken, or even sausage for a different twist.
- Make it creamier: Add a layer of sour cream or extra cheese between the potatoes.
- Speed up cooking: Parboil potato slices for 5 minutes before layering to reduce baking time.
- Storage: Leftovers keep well in the fridge for 3–4 days and can be reheated in the oven or microwave.
Final Thoughts
The Old-Fashioned Amish Beef and Potato Casserole is more than just a meal—it’s a piece of tradition. With its layers of tender potatoes, savory beef, and creamy sauce, this dish embodies comfort food at its finest. Simple, hearty, and satisfying, it’s the kind of recipe you’ll find yourself turning to again and again whenever you crave warmth and nourishment in a single dish.
Would you like me to also create a one-pan stovetop version of this recipe (quicker but with the same flavor), so you can choose between classic oven-baked and faster cooking?
No Responses Yet