One-pot, rich in flavor, creamy, warm, and very nourishing, you can hardly imagine a better comfort food than this Slow Cooker Amish Beef and Potato Casserole. This is a combination of seasoned ground beef between layers of tender potatoes with a tantalizing creamy and savory sauce fully cooked to perfection and topped with a melty, cheesy layer. It is a perfect meal to be cooked on a lazy night when effort is minimum and taste is the maximum.
Ingredients:
Ingredient Quantity
Ground beef 2 pounds
Chopped
Garlic cloves, chopped 3
Reduced cream of mushroom soup 1 can (10.5 ounces)
Milk 1 cup
Salt 1 teaspoon
Black pepper black pepper 1/2 teaspoon
Sliced potatoes 4 cups
Shredded cheddar cheese 1 1/2 cups
Worcestershire sauce 1 tbsp
Olive oil 1 tablespoon
Instructions:
Saute Aromatics: Get medium-sized skillet and warm up the olive oil. After cooking, put in the cut onion and crushed garlic. Cook, stirring occasionally, till onion is soft, pliant and ailed, 3-5 minutes.
B Brown Ground Beef: Throw in the ground beef into the skillet along with onions and garlic. Cutting the meat at the sides, with a spoon, until it is well browned. Remove any unnecessary fats in the skillet.
Put in Slow Cooker: Put the cooked beef and onion mixture in a slow cooker. Mix in the condensed cream of mushroom soup, milk, salt, black pepper and Worcestershire sauce. Stir the mixture to ensure everything is mixed up in the slow cooker.
Layer Potatoes: Start placing a layer of the thinly sliced potatoes on the beef I layer at the bottom of the slow cooker. Keep layering the beef mixture and the potatoes until all the mixture and potatoes are gone and hopefully the final layer is potatoes.
Slow Cook: Seal the slow cooker and simmer on low heat setting until the potatoes become fully tender 6-7 hours. Depending on your slow cooker, the cooking can take a little bit less or more time.
Add Cheese: Use the last half an hour of baking and spread shredded cheddar cheese on top of the casserole. Remove the cover and put it back into the cooker until the cheese melts and stirs.
Serve: hot. Optional: add a finishing garnish of fresh parsley to have a bit of color and freshness.
